“Real south Indian food isn't about shortcuts. It begins with whole spices, a stone grinder, and patience.”— Rajan Murugesan, Founder
The Story Behind Curry South
Rajan Murugesan grew up in a joint family in Sivaganga, at the heart of Chettinad country, where his grandmother's cooking was something the whole street knew about. When Rajan moved to Chennai for work, he couldn't find food that tasted like home — everything was a pale imitation.
In 2016, he began cooking south Indian food from scratch in his kitchen on weekends. Within two months, he was cooking for 40 people every Sunday. By 2017, Curry South opened its first 12-table restaurant in T. Nagar, Chennai. It was full from day one.
Today, Curry South has three locations and a catering arm — but the philosophy has never changed: no frozen ingredients, no readymade masalas, no shortcuts. Every gravy is made fresh each morning.
We cook Tamil, Chettinad, Malayali, and Coorg food because each one is irreplaceable. South India isn't one cuisine — it's a continent of flavours. We honour all of them.