Chettinad cuisine is a complex blend of well-balanced flavors.


Talking of Tamil cuisine, Chettinad preparations are top of the pile. This cuisine hails from the Chettinad region of Tamil Nadu, an area which is dominated by the Chettiar community. It is believed to be one of the spiciest cuisines in India. While the preparation and presentation is simple. Chettinad cuisine is known for the complexity of flavors. Most traditional dishes are loaded with pepper along with heavy use of local spices like star anise, kalpasi (stone flower) and maratti mokku (dried flower pods). Chettinad food bristles with a distinct aroma of freshly ground spices including cumin, fenugreek, fennel, clove, bay leaf, turmeric and tamarind. Meats, seafood, vegetables, grains and fermented rice are used regularly. Being blessed with a long coastline, a variety of seafood like fish, crabs, lobsters and fresh prawns adorn a Tamil table. Most curries are served with rice-based preparations like Appams, Idlis, Adais and Dosas. The mild taste of these accompaniments compliments the fierceness of the curries. Their meals are also accompanied with sips of buttermilk. Here are three must have popular dishes.

Chicken Chettinad:- The tanginess of tomatoes, the sweetness of the onions and cinnamon and the heat from red chilies, all of these together make this dish a treat for your senses.  

Mushroom Chettinad:- Made with mushrooms, this dish is boldly spiced. Tamarind, coconut, chilies and freshly ground spices make this dish stand apart. It makes a great combination with appams. I

Chettinad fish fry:- Chettinad fish fry or Chettinad Meen Varuval is fish fry in Chettinad style made with freshly made fish masala powder. It is a popular preparation in which fleshy surmai fillets are wrapped in a exquistive Chettinad masala paste and then pan fried.   Chettinad food is very equistive food in the South Indian culture. So that’s why many many people relish the South Indian food culture.   


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