"Create a Michelin-star restaurant style tasting menu for 5 courses based on this concept: 1) Vazhaipoo & Podi Croquette with Chettinad-spiced aioli and gunpowder dust; 2) Madurai Sukka Tartlet with either pulled mutton sukka or oyster mushroom and curry leaf gel; 3) Kongu Nadu Rasam Consommé with clarified pepper-tomato broth and coconut-basil spherification; 4) Seeraga Samba Lamb Chop or Paneer Steak with indigenous spice crust, yam mash, seasonal vegetables, and Kari jus reduction; 5) Elaneer & Karupatti Textures with tender coconut panna cotta, palm jaggery ganache, and filter coffee tuile. Make it restaurant-polished, technically precise, and include proper techniques, cooking methods, precise ingredients, and processes. Use metric units. Include both vegetarian and non-vegetarian options where relevant, and present it as a refined fine-dining menu with chef-level detail."