Sangamithirai Turns 3 – Launches the Grand “Karikalan Virundhu Menu” This Independence Day
This August 15th, Sangamithirai at Feathers Hotel, proudly celebrates its 3rd anniversary with a royal culinary experience — the all-new Karikalan Virundhu Menu, a tribute to Tamil heritage and the grandeur of the Chola era.
As part of the celebration, guests can indulge in a special set menu each day, named after iconic rivers of Tamil Nadu — Amaravathi, Bhavani, Vaigai, Siruvani, Thamirabharani, and Pennai — each reflecting the unique flavours and traditions of the region.
The feast features a lavish selection of heritage dishes, including Nandu Milagu Rasam, Muyal Thenga Thokku, Coin Parotta, Vallarai Milagu Rasam, Vallioor Chicken Pakoda, Chettinadu Kozhi Biryani, Varagarasi Thuthuvalai Bonda, Vetrilai Poondu Sooru, Vavval Podi Thuval, Thanjai Thalkali Seruva, Mantharai Elai Idly, Sangamithirai Yeral Thokku, Karpooravali Inji Saaru, Rasavangi, Thenkai Poo Kola Urundai, and Kambu Idly.
To end on a sweet note, diners can relish exquisite desserts like Paruthi Paal Halwa, Karupaati Thenkuzhal, Naatu Paal Nei Badam Halwa, and Lavariya.
“Cooking for Sangamithirai has always been about telling stories through flavours. With the Karikalan Virundhu Menu, we’re bringing the grandeur of Tamil Nadu’s royal feasts to life, so every guest can taste a piece of our history and heritage,” said Chef Murthi, Executive Chef at Feathers Hotel.
“Turning three is a proud and heartfelt moment for us. Sangamithirai has become a home for those who cherish authentic Tamil cuisine, and this menu is our tribute to the culture, rivers, and recipes that define us. We invite our guests to celebrate this journey with us,” said Sriram.S, General Manager, Feathers Hotel.
Date: From August 15th 2025
Time: Tue – Sun: Dinner – 7 P.M to 10.30 P.M
Sat & Sun: Lunch – 12 noon to 3.30 P.M
Price: Veg – INR 2000++
Non Veg -INR 2500++
Venue: Sangamithirai, Feathers Hotel
Reserve Your Table: 78239 77825 / 73580 18812
Because every milestone deserves a menu as grand as the journey.”
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