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One of the rare non-vegetarian cuisines of south India, Chettinad Cuisine hails from the kitchens of the Chettiars. It is one of the spiciest, oiliest and most aromatic in India. The cuisine had its origin in a small village called Nedungudi, about 600 km south of Chennai. Like other south Indian cuisines, a typical Chettinad menu is served on a banana leaf with many mouth-watering dishes. This cuisine has several variations of fish, mutton, and chicken dishes, of which the Chettinad Pepper Chicken is a specialty. Besides hot and spicy dishes, the cuisine consists of an array of vegetarian dishes. Chettinad cuisine will surely be a delight for those who like hot and spicy non vegetarian dishes.
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi & athirasam.
Chettinad cuisine is characterized by liberal use of oil and spices. Most Chettinad dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc. Some of the popular Chettinad dishes are varuval. poriyal, and kuzambu.
Chettinad is located in southern district of Tamilnadu & is known as homeland for ‘Chettiars’; normally a banking & business community.
Their food can be anything from chicken – mutton – fish – prawns & vegetarian delicacies. They don’t eat Pork or Meat.
The famous dishes from this region are ‘Chicken Pepper fry’ & ‘Chicken Chettinad’
In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with Cinnamon stick, cloves, bayleaf, Peppercorn, Cumin seeds and Fenugreek.
Culinary delicacies: Chettinad is known for its culinary delicacies. Chettinad food, now is one of the many reasons why people get to know Chettinad. Chettinad food is essentially spicy, with a standard full meal consisting of cooked dhal, eggplant (brinjal) curry, drumstick sambar, ghee for flavouring rice, and sweet meats like payasam and paal paniyaram. The classical "kara kozhambu" is widely regarded as the best tasting south Indian sambar. Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. Chettinad cuisine is one of the spiciest and the most aromatic in India.Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi & athirasam.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi & athirasamSpices used.
In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.
Enjoy delicious Chettinad food in Chennai... Chennai is the heaven of CHETTINAD FOOD...
Anjappar and Karaikudi is famous for '' biriyanis[mutton/ chicken], parotta- kuruma, veg/ fish/ mutton curry meals, golden brown crispy dosas, soft idlis, mouth watering gravies and other authentic Chettinad food in ''banana leaves.... You love it !!!!!
Anjappar Chettinad Restaurant, Pandian Restaurant, Karaikudi Chettinadu, Anandas Ac restaurant, Coastline, New Khurrinji, Aasai Chettinad, Hotel Sangamam, Arasappar Chettinad A/c Restaurant, Usilampatti Restaurant, The Chettinad Treat, Paramakudi Authentic, Aachi, Azhagappar restaurant, Pandian Chetty Nadu Restaurant, Hotel Surya Prakash Chetty Nadu, Hotel Sangamam,
Minerva Chettinad, Amala, Ayyanar, Sibiya Fast food, Nedungudi Restaurant, Hotel Taj Connemara, Velu Military Hotel, Rain Tree, Apoorvas Fast Food, Kailash Chettinad, Annamalaiyar Chettinad Restaurant, Sanabel Biryani Point, Pandiyas, Pranav's Mirrchi, Aachi, Midnight Express, Banana Leaf, The Royal Palette, Hotel Ambassador Pallava, Sea Shell residency, Flamingo Restaurant, Sigree, Samudra, Athankudi Restaurant. |
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