Chettinad cuisine

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This article is part of the series Indian cuisine

Regional cuisines

North India
Awadhi Punjabi Mughlai Kashmiri Sindhi Rajasthani Uttar Pradeshi more..

North-East India
Assamese - Meghalayan Manipuri Mizo Naga Sikkimese Tripuri Arunachalese

South India
Andhra Karnataka Kerala Tamil Hyderabadi Udupi Mangalorean more..

East India
Bengali Oriya Bihari Bhojpuri

West India
Goan Gujarati Kutchi Marathi Malvani & Konkani Parsi

Other
Indian Chinese Nepali Jain (Satvika) Anglo-Indian Chettinad Fast food

Ingredients and types of food

Main dishes Desserts Bread Drinks Snacks Spices Condiments

Preparation and cooking

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See also:
History Etiquette Indian chefs Cookbook: Cuisine of India
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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. The Chettiar community, who are a majority in this region are a very successful trading community. 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 lamb. Chettiars do not eat beef and pork. 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.

[edit] Spices used

In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (a lichen known as the "black stone flower", also known as dagad phool). In addition, tamarind, whole red chillies and saunf (fennel seed) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek. Chettinad cuisine is originated in the southern parts of Tamil Nadu state comprising of Madurai, Tirunelveli and Karaikudi regions. This cuisine is well known for its hot and spicy, aromatic non vegetarian dishes like Chicken Chettinad, Pepper Chicken, Fish Varuval etc. Chettinad cuisine is so different from the traditional healthy vegetarian cuisine of the Tamil Brahmins, but when I think of Tamil cuisine, the first word that comes to my minRespected sir,

we the students final year BSC Hotel Management of Naipunnya Institute of Management would like to do a six months industrial training in your property. We are hereby sending the resumes of those students who are interested.So kindly refer the resumes for the same. Yours Faithfully Anson Joy Eldhose Mathew Krishnaprasad John Jose Manu Sunny Sijo Paul Sonnet Johnson d is Chettinad just my type of dishes!