Sixth generation · Chennai
Wedding thaligai, held so the family can be guests.
Pattappas cooks the meal, sets the ritual table, and packs the seer. Traditional South Indian catering from the house of L.V. Pattappa, now in its sixth generation.
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Hot to the last leaf
The walk from kitchen to dining is part of the plan, so vadai, dosa, and the meal still arrive hot when the hall is full.
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Nothing missed on the ritual table
Angumaniseer, kasi yatra, nichayathartham, brass vessels, and the smaller kits are set out as a complete list.
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Seer packed to keep
Bakshanam and kattu sadam are packed so guests can carry them home, and so the family can keep a portion.
Every guest, from both sides of the family, was talking about the work. Not only the food. The attention to every detail.
The house
L.V. Pattappa came to Chennai at fourteen.
A fifth-generation cook, he began the catering service here. Pattappa’s Thaligai has stayed in the wedding work of this city for six generations. Families now sit down with Balaji Pattappa and talk through the menu as they would for their own house.
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