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Hot
'n' Spicy
Known for its spicy, hot fare, Chettinad cuisine hails from the deep
southern region of Tamil Nadu. Chettinad cuisine is far
cry from the bland cuisine of traditional Tamilian Brahmins-it is one of
the spiciest, oiliest and most aromatic in India.
Although the Chettiars are well known for their delicious vegetarian
preparations, their repertoire of food items is famous and includes all
manner of fish and fowl and meats, as well as delicate noodle-like dishes
and carefully preserved sun-dried legumes and berries that the Chettiar
ladies make into curries. Oil and spices are liberally used in cooking and
most dishes have generous amounts of Peppercorn, Cinnamon, Bay leaves,
Cardamom, Nutmeg, green and red chilies.
The main attraction of Chettinad cuisine is its variety, nutritional
balance and the sudden surprises it springs on you. Their garlic pickles
are out of this world. A lot of the food is very aromatic and heavily
spiced, especially with pepper.
Popular Dishes
Some of the popular dishes in Chettinad menu are 'Varuval' - a dry dish
fried with onions and spices (chicken, fish or vegetables sautéed),
Pepper chicken, Poriyal - a curry, and 'Kuzambu', which has the
ingredients stewed in a gravy of coconut milk and spices. Special mention
must be made of their 'Kola Kolumbus' (Kofta gravies) and the sweet and
savoury 'Paniyarams' (Dumplings).
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