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Chettinad Cuisine - Introduction
Chettinad Cuisine is one of the spiciest and most aromatic in India, this distinctive culinary style, better known
as Chettinad Cuisine, that emerged from the region in Tamilnadu State(South India), Sivaganga district
between Trichy and Rameswaram. Karaikudi is the biggest city in Chettinad and is famous for its Ganesha
temple, distinctive cuisine and majestic mansions.
Spices do not swamp the taste of the ingredients and it is ideally not 'hot'. The judicious blend of spices is the
secret of Chettinad cooking. The main functions of Chettinad spices in cooking are seasoning and
preservation. Each spice has different properties for balancing the taste.
The Chettinad cuisine reflects the lifestyle of the Chettinad people. The aachis (Chettinad women, possess
exceptional culinary skills) use sun-dried and salted vegetables, seeds and fruits in their cooking. Some other
delicious Chettinad dishes include fish cubes cooked in cinnamon and quail cooked on a spit. Vathal
kuzhambu, which is tart, spicy and peppered with tiny but robustly flavoured berries and an intensely flavoured
Quail(Kaadai) cooked with tomato, crunchy onions and huge pods of garlic. But the most famous of it is the
Chettinad milagu kozhi (pepper chicken).
A Chettinad dinner is not complete without a dessert. These include sweet payasam made from sweet
potatoes, vermicelli and kesari and an old South Indian favourite – elaneer payasam, made with coconut milk,
shards of tender coconut, flavoured with jaggery and sweetened with thickened milk
Feel Like Home! Enjoy your Meals!!
