The city of beaches, temples and sunny weather, Chennai is what one makes of it. As someone who grew up here, I am more than used to having to defend my home against a Delhi-Mumbai-Bangalore crowd. What did Chennai have to offer that these cities do not? For a long time, I struggled to articulate what Chennai means to me, and why I will always keep returning. Much of it had to do with food, and the flavours of my childhood. That relationship with food and memory is what eventually brought me to Madras Cocktail Company, a space that reflects Chennai in ways that capture my heart.
When I stepped foot into Madras Cocktail Company, or ‘MadCo.’ as it is fondly known, the first thing that became clear was that this is not a place that tries to impress loudly. The space felt deliberate, subtle and unhurried. Whether it was how the bar anchors the environment, or how conversations flow freely without being drowned out by blaring music, I already knew that the experience would shape up to be unique, compelling, and unforgettable. The ethos here is designed around attention. Attention to ingredients, to technique, to comfort, and to the idea that drinking and eating can be thoughtful.
Santhosh Zachariah, the managing partner, had spent many years in the liquor industry, travelling, working with spirits, and observing bars across cities and countries. When he returned to Chennai, his hometown, after more than a decade away, what stood out to him was not just what the city had, but what it lacked. He noticed the absence of a certain crowd, people who wanted quality without chaos, and cocktails that did not compromise on spirits. He met a kindred spirit in RVS Kiran, founding partner of MadCo., who has been in the hospitality industry for around 15 years. They came together to shape MadCo. as a response to the gap they witnessed, and brought to life a speakeasy that filters its audience as carefully as it curates its menu.
That philosophy shows up most clearly in the drinks. Every cocktail is built on premium alcohol, poured generously and without apology. There is no mid-shelf substitution, no attempt to cut corners. The bar believes that if someone is paying for a drink, it should taste honest and complete. Their signature cocktails had me on my tip toes even before they hit the table. The Bramble Tart arrives with Bombay Sapphire gin, mixed sour berry purée, citrus, salt, and a soft vegan foam. It is sharp and clean, with the berries adding depth as opposed to an edgy extra-sweet flavour. The Nilgiri Sakura uses tea-infused gin and house cherry soda, bringing together bitterness, fruit, and a gentle acidity that lingers. Golden Boy leans into mango, chilli tincture, honey syrup, and citrus, a familiar flavour profile made precise and fresh. Each drink feels calibrated and confident in its ingredients, rather than dolled up with excess.
There is also playfulness and whimsy, elements that are critical to any drinking experience. The Kaapi Colada, my personal favourite, blends Bacardi Carta Blanca with dark roast coffee, dehydrated pineapple, banana, and a fresh cream wash. It tastes recognisable, as though I have known it for much longer, grounding tropical notes with bitterness. Hoji-Chado pairs Toki Japanese whisky with yuzu and hojicha milk wash, softening the spirit without losing its character. The Ghost Mojito uses mint tincture and a milk wash, stripping the drink of sharpness and retaining freshness. These are cocktails that reward attention, the kind that evolve slowly as you sip.
What makes the experience richer is how naturally the food holds its own beside the drinks. Mathangi Kumar, the consulting chef, brings her lessons from Le Cordon Bleu right to the heart of Chennai. Her focus is on flavours people already understand, elevated through technique, over unnecessary complexity and pretense. Chennai is still a conservative market, she explains, and familiarity matters. The idea was never to alienate diners with obscure names or overly conceptual dishes, but to offer something rooted in memory and nostalgia, while also pushing conventional boundaries.
The Gongura Tempura is a perfect example. Fried leaves coated lightly and served with podi dust and red chilli pickle aioli, it is crisp, sour, and addictive. The spice mix used here comes from Mathangi’s great-grandmother’s recipe, and that lineage shows in its construction. The Ema Datshi Roll takes Bhutanese chilli cheese and wraps it into a format that feels comforting and indulgent. It is rich without being overwhelming, spicy without losing softness.
The toasts are thoughtful in ways that reveal how deeply the menu has been considered. The Chilli Cheese Toast uses 'paccha', or green mirchi pachadi with Amul and cheddar cheese, delivering heat and reassurance. Truffle Toast layers mushroom cream cheese pâté, mushroom duxelle, and truffle oil on soft bread that is easy to eat. Mathangi speaks to me about bread, and explains how large or overly crisp slices can be uncomfortable to eat. At Madras Cocktail Co., the bread is chosen to support the toppings without overpowering them, whether it is a softer brioche-style base or a Hokkaido milk bun.
As the plates keep coming, it becomes clear that the menu does not belong to one cuisine or geography. Instead, it dances across influences. The Black Pepper Lotus Stem is crisp and coated in honey butter sauce with chilli. Mirchi Stuffed Bajji arrives charred and golden, paired with small onion chutney that grounds the spice. It makes me reminiscent of days spent at the beach, biting into steaming chilli bajjis along the shore of the Marina.
Meat is treated with respect here. Santhosh elaborates on the principle of perfection on the plate, which is non-negotiable. This principle is evident in their Yazhpanam Beef Poriyal, which uses slow-cooked beef cheek and marrow, rich and high-quality; the kind that melts in your mouth. Mathangi explains that the dish is inspired by Sri Lankan and Malaysian flavours and techniques, using softer elements to balance the fat and allow the beef to shine.
The Mutton Kalari is another highlight, served with raw mango hummus and raw banana chips, inviting you back for another bite even when you think you are full. The Truffle Beef Rice brings jasmine rice together with seared beef, truffle oil, and scallions, indulgent and composed. Avakkai Fried Rice uses the well-loved burn and tang of pickle oil, grounding the dish in South Indian memory and keeping it playful.
Even the salads and lighter plates feel intentional. The Mini Spinach Salad uses toasted sesame dressing and mushroom chips, offering freshness instead of being presented as a mere afterthought. Goat Cheese Brûlée pairs baked beets, toasted seeds, orange, and balsamic date glaze, walking the line between savoury and sweet with confidence.
Dessert continues the same conversation. The Upside Down Miso Caramel Apple Cake refuses to end the meal on a predictable note. The Boozy Chocolate Orange Cake is indulgent and comforting, and the Peanut Butter Mascarpone French Toast comes with berry coulis and the crunchy texture of the infamous kadalai mittai, a dish that feels funky and grounded at once.
What ties everything together is the sense that Madras Cocktail Co. is a living, evolving space. The menu changes regularly, dishes come and go, and feedback is taken seriously. Santhosh speaks about experimentation as essential, about removing dishes that do not work and never charging guests for something they did not enjoy. The bar operates as a lab, constantly refining itself, guided by instinct, experience, and honesty rather than trends or awards.
There is also a quiet pride in how the place is run. The team is young, most under 25, and deeply invested in the bar’s success. Profit-sharing, fair pay, and low attrition are part of the philosophy. Santhosh believes that empowered teams deliver better experiences, and that belief shows in the service. Madras Cocktail Co. does not chase spectacle. There is no DJ, no forced entertainment. Music exists to support conversation. Alas, everyone knows everyone else in Chennai, and when one visits MadCo., it is not uncommon to see people from different tables chatting with one another, building a small community, which is truly reflective of the ethos of the city. The city might be small, but it is fiery, and MadCo. certainly brings the fire.
Words Neeraja Srinivasan
Date 23.1.2026
