Pijja by Kari Theory: A Bold New Take on Chennai’s Street Flavours at Radisson Blu Hotel & Suites GRT Chennai

Chennai, February 22, 2025: A culinary revolution is here! Pijja by Kari Theory is set to redefine the way Chennai experiences pizza, blending the city’s beloved street food flavors with the artistry of an artisanal sourdough base. Crafted with multigrains and topped with hyper-local ingredients, each Pijja is a celebration of Tamil Nadu’s contemporary street food of Chennai—reimagined with a twist. Committed to sustainability, Pijja embraces eco-friendly practices, from biodegradable packaging featuring Chennai’s iconic landmarks to locally sourced ingredients that reduce the carbon footprint. With a focus on minimizing food waste and energy-efficient operations, every bite of Pijja is a step towards a greener future.

The launch of Pijja was nothing short of spectacular, paying homage to the streets that inspired its flavors. The event began at Grand Chennai, where 25 vibrant autos assembled for a grand procession. The CEO Mr Vikram Cotah officially flagged off the convoy, with guests, including members of the press and influencers, enthusiastically joining as passengers, making the auto parade a true celebration of Chennai’s lively spirit. The convoy made its way to Radisson Blu Hotel & Suites GRT Chennai, where they were welcomed by energetic music and a flash mob performance. Guests then proceeded to Kari Theory to witness an exclusive Pijja-making session, indulging in freshly baked Pijjas while enjoying a lively DJ performance. Adding a heartfelt touch to the evening, 20 children from the Good Life orphanage were treated to an interactive Pijja-making session at the Ministry of Chutneys, making the event as meaningful as it was memorable.

Pijja takes inspiration from the streets of Tamil Nadu, infusing bold, nostalgic flavors into every slice. The secret sauce is a carefully curated blend of locally grown tomatoes and handpicked regional spices, while pure desi ghee is used for basting and baking, adding depth and authenticity to every bite. Complementing the flavors are thoughtfully sourced local cheeses and wellness-boosting garnishes like Moringa, Tulsi, and Basil, making each Pijja not just delicious but also nourishing.

Speaking of this new initiative by GRT Hotels & Resorts, Vikram Cotah, the CEO shared “Pijja is a Chennai emotion and rekindles the spirit of the Madrasi. Pijja is the “chance-illai” moment for the Chennai lovers.”

The menu features an exciting range of flavors that seamlessly blend tradition and innovation. Signature creations include the Murungai Keerai Pijja, featuring nutrient-rich drumstick leaves, and the Nethli Pijja, which pays homage to Tamil Nadu’s love for seafood with crispy anchovies atop a rich, spiced tomato base. Every bite promises an explosion of flavors, carefully curated to balance authenticity with modern flair.

“Our kitchen is driven by passion, authenticity, and sustainability. We wanted to take familiar, comforting flavors from Chennai’s streets and present them in a way that’s both innovative and deeply rooted in tradition. The result is Pijja—where every slice tells a story.” added Chef Sheetharaman Prasad, Corporate Executive Chef at GRT Hotels & Resorts.

 “Every Pijja is a tribute to the vibrant street food culture of Tamil Nadu, elevated with artisanal techniques and sustainable practices. From our hand-stretched multigrain sourdough to the slow-cooked, spice-infused sauce, every element is crafted with care to create an experience that is as responsible as it is delicious.” Chef Kishore Kumar Neethinathan, Executive Chef, GRT Hotels & Resorts.

Sustainability at the Core

Beyond taste, Pijja is committed to a greener planet. The brand is built on sustainability principles, ensuring that indulgence goes hand in hand with responsibility.

• Eco-friendly Packaging: Pijja boxes are crafted from biodegradable and recyclable materials, beautifully illustrated with Chennai’s most iconic landmarks—Marina Beach, Central Station, auto-rickshaws, and sundal vendors.
• Locally Sourced Ingredients: All toppings are sourced from regional farms and suppliers, reducing the carbon footprint while supporting local businesses.
• Reducing Food Waste: Smart portioning and inventive recipes ensure minimal waste, with an open invitation for customers to compost leftovers.
• Energy-Efficient Operations: From energy-conscious ovens to electric delivery bikes (where possible), Pijja strives to keep emissions low while delivering hot, fresh flavors.
• Inclusivity: ₹ 50 of every Pijja sold will go to the ‘Chefs of Hunger’ program.

Pijja by Kari Theory is more than just a new dining destination—it’s a movement towards a more sustainable, flavor-packed future. Whether you’re craving something nostalgic or adventurous, Pijja offers an experience that’s deliciously unforgettable.