Chettinad Cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettinad region is dominated by the Chettiar community. Cuisine of Chettinad is one of the spiciest, oiliest and most aromatic dishes in India. The cuisine is famous for its use of a variety of spices in preparing mainly non-vegetarian food. Payasam is the most loved dessert which is flavoured with nuts on a base of milk. Chettinad cuisine is also famous for pickles, particularly with the popularity of spices. Chettinad cuisine is known for the complexity of flavours and is distant from the mild cuisine of traditional Tamil Brahmins.Features of Chettinad Cuisine
The cuisine of Chettinad is greatly influenced by the nature of the region, which is a dry, arid and hot region. Also the Chettiars brought back many influences from the history of hosting British guests during the early 19th century. Chettiars are known for their warm hospitality and the size of their kitchens. They emphasise on joint family system so every meal is usually a large and elaborate affair.
The Chettiars map out their history to a settlement near the coastline, so their cuisine also has great seafood. The dishes are generally pungent with fresh ground spices. A variety of sun dried meats and salted vegetables occupy the main course meals which reflect the dry environment of the region. Most of these are eaten with rice and other rice based food items.
Use of Spices of Chettinad Cuisine
Chettinad cuisine is well known for using so many varieties of spices which are used to make the fresh ground masala and used in the dishes. The chief spices used are dried flower pods, star aniseed and kalpasi. In addition to these, whole red chillies, fennel seed, cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek are used in the recipes of Chettinad. Traditionally, the spices were prepared and ground using grinding stones, lending a unique texture and flavour.
For more, visit the link below:
