Deccan Chronicle

Chettinad Cuisine

Spread the love

The cuisine of Chettinad in Tamil Nadu is known for its fiery spices and non-vegetarian delicacies and yet has an exciting repertoire of dishes for vegetarians too.

The traditional Chettiar food is not spicy but has an intriguing mix of assorted spices that lend it a unique taste. Chettinad cuisine is known for the use of fresh ingredients and spices. The spice mixes are freshly ground and this helps create the right balance of flavours in the cuisine. Most of the dishes are heirloom recipes that are steeped in tradition and the culture of Chettinad and have a history that dates to several hundred years.

The cuisine sees an extensive use of shallots, gingelly oil, anasipoo (star aniseed), kalpasi stone flower), milagai (chillies), sombu (fennel seed) and pattai (cinnamon). The Chettinadu masala powder is a mix of coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom, cinnamon, cloves, fennel seeds, peppercorns, fenugreek, poppy seeds, and mace is used in almost all dishes and adds a distinctive flavour profile to the food.

Here are some recipes for you to try.

  • Chettinadu chicken masala courtesy Tennyson Mathew, Chef in charge, CGH Visalam
  • Chettinad Panai Olai Kari Kola Biryani courtesy Anshuman Bali, Executive Chef, The Leela Palace Hotel, Chennai
  • Paal Paniyaram courtesy Selvi, cook at The Vaadhyar’s House, THE Park
  • Sundal Vathal Kulambu (Dry Turkish berry gravy) courtesy M Gohula Krishnan, Commis, CGH Visalam

Read the full story that first appeared in Deccan Chronicle dated Feb 27, 2023 here:

Leave a Reply

Your email address will not be published. Required fields are marked *