At The Honeychilk Palace, food is more than just a meal; it’s a celebration of Tamil Nadu’s deep-rooted traditions and land’s natural bounty. The local agriculture and age-old farming methods shape the region's culinary offerings, bringing authenticity to every bite. Dharmapuri, known for its rustic beauty, has long been home to vibrant markets and rich farming practices. From the surrounding hills to the villages, this region provides everything we need for dishes that feel both familiar and remarkable.

Dharmapuri’s cuisine reflects the simple yet rich heritage of its people, grounded in their connection to the land. The meals here are crafted from what’s grown and cultivated in the local farms. Millets, corn, and rice are staples, nurtured by the region’s soil and climate. Traditional dishes like ragi porridge paired with tamarind curry, and the iconic sambar, are rooted in the daily rhythms of village life. The ingredients are simple but profound, each with its own place in the cultural fabric—from the curry leaves plucked fresh in the morning to the slow-cooked, earthy meals prepared in clay pots.

No true Tamil culinary journey is complete without the distinctive spices of Chettinad. Renowned for its bold, complex flavors, Chettinad cuisine carries a unique depth, which we proudly bring to the table at The Honeychilk Palace. We use fresh, handpicked spices like star anise, red chilies, cinnamon, and the rare kalpasi (black stone flower), which are roasted and ground in-house to release their full aroma. These spices form the backbone of our signature dishes, from the Chettinad kozhi curry, where chicken is marinated in freshly ground pepper and curry leaves, to varuval, a dry-roast dish where the flavors of the spices are toasted to perfection.