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About Us

Our Story

In 1976, “Unavagam”, a small “Kadai” (restaurant like) was started by my parents in our native place Kattur, Trichy, TamilNadu. We served tasty home made food in “banana leaf” anytime people come to our Kadai, we always had some food to serve them. My mom showed her skills in her recipes and my dad did his best with his friendly nature and hospitality. People whoever come to our Kadai, enjoyed the tasty food and our hospitality. The environment became more like family and friends and they started calling “Antony Annachi (Brother) Kadai” with love. Unlike other kids I spent most of my childhood in the kitchen with my mom. Watching her grinding spices and getting the beSt creative dishes out of it everyday has always been a fascinating experience. It made me wonder what’s so special about a simple activity which brought so many people to our Kadai. I remember my father talking to everyone with the same enthusiasm every time from dawn till dusk. I also saw their passion of serving everyday.  As I grew, I learned cooking , hospitality and love my parents showed to all the people who come to our Kadai. 

I wanted to take my cooking skills to next level, so I joinedHotel management in Tirchy. The skills that I learned working with many chefs and multinational restaurants in India, enhanced my cooking career further. I want to continue the “Kadai” what my parents did in my native village and use the recipes that I learned from my mom  in BayArea. I wanted to bring the Annachi Kadai to Bay area, so everyone can come and enjoy home style and tasty food. Cooking is not just steaming rice and making a pot of gravy, it is the blending of different spices in their right proportion. Every spice has its own medicinal properties, so food is both appetizing and healthy. The goodness of banana leaf is also highlighted in the Sangam literature. As it serves as a plate it is equally hygienic, healthy and eco- friendly. Its waxy exterior helps prevent sogging when served soupy foods as most of the South Indian meal comprises of curries and soups.

 It not only serves as a plate but also adds great flavor to the cooked food. Banana leaves are an excellent source of antioxidants, it cleanses the blood, stimulates appetite and also helps in digestion.My mom always used to tell me that cooking is an art and therefore when it comes from the heart it is well received and appreciated. “Good food brings families together. I want to make your food experience a memorable one every time”, so please come and enjoy bay area Annachikadai.

John Annachi.

Customer

Testimonials

We ordered the Veg Pakora, Parotta bread, Boneless Chicken Curry (medium) and Boneless Mutton Curry (spicy).  Although we were dining in, the curries came take out ready in plastic tubs.  The Pakora consisted of julienned vegetables battered and crisply deep fried.  It was lightly salted and excellent.  Both curries were very tasty with satisfying amounts of protein, lots of sauce and strongly spiced.  The heat level was okay for me unless you eat one of the chili peppers.  The accompanying bread was nicely flaky.
Mark T.
Authentic dosa! Must try in South Bay! The sambar was lacking in flavor, but dosa itself was crispy and fresh! It's very small. The place is sort of self serve so you have to pay and order before you seat yourself. All different types of appam are served here! That's a must try for a unique South Indian flavor.
Abha S.
Oh if you're looking for some authentic Malabar parotta. It doesn't get any better than Annachikadai. As a Keralite, I can attest that this is the best place you can find in the Bay Area for the almost authentic parottas. The chicken curry that came with the combo was also not disappointing, slightly overcooked but the flavors overcompensated. If you're looking for boneless options, you might need to order the curry separately. FWIW this place is budget friendly and really does a fine job of meeting expectations when you dine in. The filter coffee was a pleasant surprise. You can customize your coffee the way you want (sugar and decoction) and they'll happily comply (unlike Madras Cafe!). This place gets my 5 stars for doing a great job overall.
Pooja V.
We had a huge dosa craving on a Sunday evening and found this place thanks to our fellow Yelpers! Parking is a bit limited as it's a small lot with designated spots for the restaurant. We came during a non-rush time so had no issue. When we got there ordering is online and service is self serve. We opted for the cheese dosa, onion masala dosa, 2 idli dishes, and a fish appetizer. After ordering online, we sat outside as our order was being prepared. As dishes were ready, our server was kind enough to bring the food outside. My favorite was easily the onion masala dosa, the outside was thin and crispy and stuffing had great flavor! A close second was idli as it came out freshly made and was delicious to have on a cold evening. We will definitely be back!
Natasha "NattyIce" S.
I have been looking for a good Chettinad place for a good thali and referred to annachikadai. Went there later in the evening so a number of items were over. The thali is available only in the afternoons during the week. I ordered for a dosa mutton curry and a paper masala dosa with rose milk. Enjoyed it. Well get back for their fried mutton and biryani some day soon.
Hussain A.