A fresh and thought-provoking addition to Chennai’s dining scene, Poppadum opens its doors in Kilpauk with a distinctive culinary philosophy—celebrating Stories of Food from Around India through dishes that feel instantly recognisable, yet thoughtfully unexpected at Kilpauk Chennai.
At its heart, Poppadum is built around a simple but powerful idea: taking flavours people already know and presenting them in ways they may not expect. Inspired by the humble poppadum—a staple found across Indian homes and tables—the restaurant embraces versatility, spontaneity, and the joy of discovery through food.
“Across India, almost every meal comes with something crisp on the side. A papadum, an appalam, something fried, roasted, crumbled, crushed. It’s rarely the main part of the meal, but somehow, it changes everything around it.” says Abbas Shahzad, Founder. “That feeling stayed with us. The surprise of texture. The sudden excitement. The way one unexpected bite can completely transform something familiar. That’s what Poppadum really means to us. The food at Poppadum begins with dishes and flavours people already know and love. We just spend more time with them. Sometimes through technique, sometimes through texture, sometimes through contrast. The goal isn’t to reinvent Indian food. It’s to make you experience it differently for a moment. It’s to bringing back the excitement of eating Indian food!”
The menu reflects this philosophy through dishes that draw from diverse culinary traditions across India while introducing fresh perspectives in flavour, texture, and presentation. Small plates such as Khaman Chaat, Burrata “Masala Papad”, and Thattai Tostada reinterpret well-known formats with playful contrasts, while dishes like Railway Beetroot Cutlet and My MIL’s Daal Pakwaan retain the essence of their origins while evolving into something distinctly contemporary.
The experience continues with bold, flavour-forward mains including Burrata Tikka Masala, White Dal Makhani, Tawa Kheema, and Smoked Masoor Pulao, each designed to feel approachable yet layered with unexpected detail. Accompaniments such as Scallion Parmesan Chur Chur Parotta and Poppadum Garlic Naan further extend this approach of reinvention without losing familiarity. Desserts including Nichani’s Filter Coffee Pudding, and Falooda Baraf Gola bring the meal to a close with flavours that are both recognisable and refreshingly reimagined.
Spread across approximately 2,200 sq. ft. with a seating capacity of 60 guests, Poppadum offers an intimate yet energetic dining space that reflects the restaurant’s philosophy—warm, expressive, and designed to encourage conversation and shared experiences.
Poppadum ultimately represents a contemporary way of looking at Indian food: one where familiarity is not about looking backward, but about creating an immediate connection—while surprise keeps the experience engaging, memorable, and constantly evolving.
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