Chennai, November 14, 2025: Cookgramam – Organic Vegetarian Fine Dining reopened in Anna Nagar after a soulful renovation, blending the warmth of a Tamil village with the elegance of fine dining. The space was inaugurated by Dr. G. Sivaraman, Chief Siddha Physician at ArogyaHealthcare Pvt. Ltd., renowned wellness speaker, and a leading advocate for traditional food systems and organic living, at 12:30 PM on Friday, November 14, 2025.
Founded by Devi Umapathi, Cookgramam is an organic culinary extension of G Organics LLP, Chennai’s pioneering organic supermarket chain established in 2014. Her vision had been to bring the purity of farm-to-table food to a space that honoured Tamil craftsmanship, community, and soil.
In Tamil, Cookgramam means “a small village.” True to its name, the restaurant recreated that intimacy through tinnai-style seating, kaithari kathil woven chairs, oxide floors, and bamboo ceilings. The interiors featured Chettinad-inspired Athangudi tiles sourced directly from artisans in Athangudi village, alongside a restored 100-year-old kathavu and Chettinad-style windows. At its heart lay a muttram courtyard with a gentle waterfall, creating a soothing rhythm of sound and light. A Keezhadi-inspired mask, handcrafted by a GI-tagged artisan from Puducherry, stood as a proud tribute to Tamil civilization’s timeless artistry.
The menu celebrated organic vegetarian Tamil cuisine re-imagined for today’s palate — from Kongu to Chettinadto Thanjavur — made using indigenous rices likeThooyamalli, Kichili Samba, Mappillai Samba, SeeragaSamba, Karunguruvai, and Karuppu Kavuni. Every dish was freshly prepared using wood-pressed (Marachekku) oils, natural sweeteners, and zero preservatives — no refined sugar, Ajinomoto, or artificial colours. At Cookgramam, every meal was designed to be wholesome, guilt-free, and effortless — the kind of food you’d love to cook at home but didn’t have the time to. Prepared with the same care, purity, and affection found in traditional Tamil kitchens, it made healthy dining easy without compromise.
“Cookgramam brought the soul of a Tamil village into a fine-dining space,” said Devi Umapathi, Founder & CEO. “Every plate honoured the farmer, the artisan, and the soil — it’s Tamil food as our grandmothers imagined it, refined for today.”
Open from 11 AM to 11 PM, Cookgramam welcomed guests for lunch, tiffin, and dinner — moments meant to be unhurried, heartfelt, and rooted in the flavours of Tamil Nadu. Every plate carried the sincerity of home cooking and the refinement of fine dining, offering an experience that felt both nostalgic and new.
