In Periamet, Rahoof Ibrahim and his sisters have run My Lady's Garden for 20 years, serving natural juices alongside soups and legumes. Their keezhanelli juice is recommended for jaundice, and their vazhaithandu juice, made from banana stem, is recommended for kidney stones.

At Nageswara Rao Park in Mylapore, Renuka and her sister have run their stall for two decades, offering 24 varieties of natural juices and sprouted legumes. They emphasize strict hygiene and draw on traditional Siddha knowledge in preparing their offerings.

Near Kapaleeshwarar Temple, Yamuna and Vedha run Mylai Puttu Kadai, serving millet-based puttu varieties including navadhaaniyam and poongar rice, with prices ranging from Rs 30 to Rs 150.

In Adyar, Murgeshan's stall Vayalum Vazhvum offers a millet-based "chaap" that resembles chicken kebabs, along with karuppu ulundhu kali and vaazhaipoo biryani.

Saagarika Srinivasan, a nutritionist affiliated with Harry's Fitcamp, is among those tracking the shift toward these foods. Vendors say they are adapting their offerings even as grain and cooking gas prices rise, trying to hold prices steady. Customers, increasingly informed by social media and online searches, are driving demand for the changes.