In South India, Navratri is celebrated but in very different way. The focus is Now in its 23rd year Outlook Traveller. Log in Name YO! Will Travel For Chettinad Cuisine.
Ashwin Rajagopalan December 08 , The odds were heavily stacked against Meenakshi when she chose to repurpose a mansion that was used as a clubhouse by her family into a boutique hotel in the late s. Their business success sparked a construction boom of sorts that commenced in the s. That was not the only thing the Chettiars brought back from their travels. It was kavunni arisi or black rice that sparked my romance with this cuisine.
That was even beforeI set foot in Chettinad. For centuries this was forbidden rice, reserved only for the noble class in China. This is a dish that you can sample not just at Chettiar homes, but also at quite a few heritage hotels in Chettinad.
Visalam, located in Kannadukathan, is one such luxury abode. Art deco elements dominate this charming property, which features stucco walls smoothened with egg yolks and shells. In the s, the hotel put the spotlight on Chettinad cuisine when it unveiled Raintree, an al fresco restaurant with a commendably well-researched menu.
This restaurant has been through a couple of avatars and still serves several Chettinad signatures. I believe in planning for every long weekend through the year. And when I cannot travel physically, I travel virtually through this travel blog. I have recently published my first book — When Places Come Alive — a collection of stories that are based on legends, landscapes, art and culture of a place which is available in both ebook and paperback format.
I must admit that I am far less adventurous with trying new foods. Good thing that hubby will try most things. But spice for us is salt and pepper. So often we find the tangier spiced food just too hard for us.
But I do love the presentation on a banana leaf. When it comes to less spice or no spice, just go with the Dosai, Paniyaram and Iddiyappam. The chutneys are generally not that spicy so you will be safe. The Paniyarim look interesting snack food … especially the vegetarian ones, paired with a sweet and spicy chutney.
Yes, it does get a little overwhelming but trust me, you will love it anyway. I hope you get a chance to try the real flavors. Chettinad food is full of flavours, textures and spices. A complete Indian feel. Thank you for sharing! You have me drooling over here. I love Chettinad food. People are always amazed to hear that because i am a vegetarian, and i keep telling that there are plenty of veg options here. I especially love the kuzhi paniyarams. Simply mouth watering!
This was very interesting to read. I am slowly getting more and more familiar with Indian dishes thanks to my awesome Indian neighborg. I am learning how versatile it is and how different regions have their own flavors.
It is so facinating. Some of them I recognise too. I would love to visit someday to experience all the tastes and smells locally. The best place to experience this is actually Chettinad. I so hope you can get here to taste the divine cooking. OMG, all that food just made me drool. I too had that misconception that Chettinad cuisine is on the spicier side, but I was so so wrong. It is one of the most delectable cuisines, and quite unique when it comes to the flavours.
If the food turned a non foodie like you into a foodie, I might just end up going in a food coma. TBH — I would love to try out the Mutton Chukka first, because the way you described it, that too without eating it, is making my mouth water now. Any dish that boasts tomatoes as a key ingredient definitely works for me Ami.
Lovely dishes here. What an interesting way to look at a cuisine. One day after the pandemic I hope to go experi nice the real thing.
I am sure what we eat at urban restaurants is not even close. The dishes name are really a tongue twister, also for the fact that I am already salivating thinking about all of them. For me the only familiarity with Chettinad cuisine is the Chettinad Chicken I had till now and honestly, I found it little spicy and hot to my taste palette.
But its interesting to know so much detail about the ingredient used and the cooking techniques for the same. Also thank god that i read this and I got to know that flower spice from the south is known as Kalpasi, never could remember what it was called actually. Iddiyappam has been my favorite through Kerala and Sri Lanka too.
But the combination in Chettinad with its pickles and gravies is just something else. I love eating on a banana leaf. Something that I miss so much. One of my favourite cuisines is Chettinadu and I try to explore the restaurants that have Chettinadu cuisine here in Sydney. By the way look at that Sambar and papadum. Also, I love the banana leaf meal setting, so petty!
Paniyarams is perfect for those who have a low spice tolerance and they have a variety. You should definitely attempt that. By using this form you agree with the storage and handling of your data by this website. This site uses Akismet to reduce spam. Learn how your comment data is processed. Presenting my new book — When Places Come Alive. This is a collection of short fiction stories from across the globe with tales that bring alive culture, traditions, history, art and even landscapes.
Do check it out here. Spices that are used to create the base for Chettinad Cuisine Image credits: Pixabay. Secret ingredients of Chettinad Cuisine. Fire pits in the cooking area of a Chettinad house. Kitchen corridor — Irandankattu in Karaikudi.
The grinding stone used in a typical Chettinad kitchen. Ragi Dosa and Iddiappam — our favorite Chettinad Breakfast. Kuzhi Paniyaram — perfect with the Chettinad chutneys. The deep fried okra — an interesting side dish. A full meal with odd number of food items — one of the cultural aspects of Chettinad Food.
My limited Plaintain meal lunch. Show some love and share the post. This delicious curry is prepared with freshly ground coconut along with a number of spices, all of these together make this dish a treat for your senses.
Serve it with rice or rotis for a hearty meal. Step 1: In a bowl, add salt, turmeric powder and lemon juice with chicken and mix well. Let it marinate for 15 to 20 mins. This will help in making the chicken soft and reduce the cooking time. Step 2: Take a deep bottom non-stick pan and heat oil over moderate flame.
Once the oil is hot start adding cumin seeds, coriander seeds, fennel seeds, whole cloves, cardamoms, whole red chilies, peppercorns, cinnamon and saute for a few seconds. Step 3: Remove the spices from flame and allow to cool.
Grind the mixture into a coarse grain powder. Step 4: In another pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and ginger-garlic paste and fry till the paste turns light brown in color.
Step 6: Now, add the tomatoes and marinated chicken and saute for minutes. Stir well to mix all the ingredients, so that the spices coat the chicken pieces perfectly. Cover it with a lid and simmer till it is tender. Keep tossing the chicken and add more water if needed to get the desired consistency. When the chicken is done add 2 tsp of lime juice, mix well and turn off the flame. A weekly guide to the biggest developments in health, medicine and wellbeing delivered to your inbox. Thank you for subscribing!
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