The Story of Traditional Dining Experience
Indian culture has always been rooted in Ayurveda. The fundamentals of taste have a number of potent meanings which are experience, enthusiasm, juice, plasma (rasa dhatu) and essence. The South Chimney works on the baseline of 6 tastes mentioned in the Ayurveda. It recognises six tastes, each of which has a vital role to play in our physiology, health, a
nd wellbeing. The Sweet (Madhura), Sour (Amla), Salty (Lavana), Pungent (Katu), Bitter (Tikta), and Astringent (Kashaya) tastes combine in countless ways to create the incredible diversity of flavours we encounter throughout our lives. Banana leaves are packed with plant-based compounds called polyphenols such as epigallocatechin gallate, or EGCG, which is also found in green tea. Polyphenols are natural antioxidants that battle free radicals and prevent diseases. While banana leaves are not easy to digest if eaten directly, the food absorbs the polyphenols from the leaves, so that you get the benefit of the nutrition. Along with the medicinal value they are eco-friendly, hygienic, chemical free and flavourful which makes them the ideal option for traditional dining. The South Chimney incubation
The South Chimney started as a brain child of 3 individuals from backgrounds of Hospitality, Banking and Marketing. From being foodies to being passionate about taking traditional south Indian dining to the larger stage, the idea came through beautifully on 6th February, 2017. The name although was a simple amalgamation of South referring to southern style dining and Chimney addressing to kitchen and cooking. Mission Statement
To make traditional dining experience aligned with values and quality. Vision Statement
To create experience where passion, purpose, optimism and best possible experience come together.
