23 Jun Regional Cuisine of India Chettinad Cuisine
Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, from the Chettinad region of Tamil Nadu state in South India. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region.
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Major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), bay leaf, karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
The Chettiars have traditionally been vegetarians. Their feasts at lifestyle ritual functions remain vegetarian. But trade once had them criss-crossing the southern reaches of peninsular India and absorbing non-vegetarian influences from the Malabar Coast, where Christians of the Orthodoxy of West Asia and Muslims lived in large numbers and Hindus too tended to non-vegetarianism.
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Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. Known dishes are Chettinad Masala, Chicken Chettinad, Mushroom Chettinad, Chettinad Fish Fry, and many more.
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