Made from scratch
Batters fermented properly, podis roasted in-house, coffee from real decoction. No shortcuts on the things that matter.
Podi & Pour began with a craving — for the Madras mornings we grew up with. The hiss of batter hitting a hot tawa. The clink of a steel tumbler. The smell of fresh podi roasting, and the long, theatrical pour of filter coffee that somehow tastes like home.
The name says exactly what we do. Podi — the roasted spice powders that turn a simple idly or dosai into something unforgettable. Pour — the South Indian filter coffee, pulled slow and frothed high between davara and tumbler. Together, they're the heartbeat of a Madras tiffin table.
But we're not a museum. We grew up between two worlds, and our food does too. So alongside the classics you'll find our Color Kick Dosai — a rainbow of natural colour from flowers, leaves and vegetables. Heritage on one shoulder, mischief on the other.
We carry Madras in our hearts and cook it on Australian streets — at markets, pop-ups and your events. No fixed address yet; just a tawa, good coffee, and wherever you are.
Batters fermented properly, podis roasted in-house, coffee from real decoction. No shortcuts on the things that matter.
Our Color Kick rainbow comes from beetroot, turmeric, butterfly-pea and greens — never synthetic dyes.
South Indian hospitality means a full plate and a fuller heart. We bring that energy to every market and table.
Keeper of the recipes & the roast.
Curator of flavour, colour & care.