Poppadum is introduced in Kilpauk, Chennai, as a contemporary Indian restaurant where familiar regional flavours are being presented through newer culinary interpretations. The 2,200 sq. ft. dining space has been designed to seat 60 guests and is positioned as an intimate yet lively destination for shared meals. The restaurant is built around the idea of exploring Indian food memories while presenting them in a format suited to today’s diners.
The restaurant’s concept is inspired by the poppadum, which is widely recognised across Indian homes in different forms such as papad, appalam, or other crisp accompaniments. According to the restaurant, this everyday element has been used as a symbol of texture, nostalgia, versatility, and surprise. The idea is not to move away from Indian food, but to make known flavours feel newly engaging.
A contemporary expression of regional Indian cuisine is being reflected through the menu. Small plates such as Khaman Chaat, Burrata “Masala Papad,” Thattai Tostada, Railway Beetroot Cutlet, and My MIL’s Daal Pakwaan are being served with a focus on contrast, texture, and layered flavour. These dishes are designed to retain emotional familiarity while offering a fresh dining experience.
The main course selection has been created to balance comfort with experimentation. Burrata Tikka Masala, White Dal Makhani, Tawa Kheema, and Smoked Masoor Pulao are among the larger plates being offered at the restaurant. The experience is further supported by sides such as Scallion Parmesan Chur Chur Parotta and Poppadum Garlic Naan, where traditional Indian breads are being given playful updates.
Desserts have also been developed around nostalgia and indulgence. Nichani’s Filter Coffee Pudding and Falooda Baraf Gola are being presented as modern interpretations of flavours that remain familiar to many Indian diners. The dessert section continues the restaurant’s larger approach of revisiting known tastes through a more contemporary lens.
Abbas Shahzad, Founder of Poppadum, said the idea was shaped by the role of crisp accompaniments in Indian meals. Abbas Shahzad, Founder of Poppadum, said, “It changes everything around it.” He noted that the restaurant’s food begins with dishes people already know, before being reworked through technique, texture, and contrast.
The dining space has been designed to encourage conversation and connection. Warm interiors and an energetic atmosphere are being used to create a setting that feels both comfortable and social. With its Kilpauk launch, Poppadum adds another contemporary dining address to Chennai’s evolving restaurant landscape.