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Given the huge diversity in India and the varied cultures of each region down South, it would be a sin to look at all of the South Indian cuisine from one radar. Each South Indian state has its own unique taste and preferences which has given rise to distinct cuisines. Andhra Pradesh boasts of a rich Hyderabadi cuisine of the Nizams while Kerala celebrates its coastal flavours. Tamil Nadu also features in the list of these cuisines. However, even within states, you’ll find a variety of cuisines specific to certain regions. For instance, the Mappila and Malabar cuisine of Kerala have their own tastes and styles of cooking.
Along similar lines, Tamil Nadu too hosts one such unique cuisine called Chettinad cuisine. Chettinad is a cluster of some 76-odd small villages in Tamil Nadu, inhabited by the Chettiar community. Also known as Nattukottai Chettiars or Nagaraththars, they reside in the arid belt of the state. The traditional occupation of this community has been bankers and spice traders since the eighth century. What is interesting to note here is that the region’s architectural influences are reflected in its cuisine too. Palatial houses, grand pillars with a Tamil essence add to the beauty of the region’s infrastructure. The evolution of the unique cuisine also owes itself to the global influences since the Chettiars were maritime traders and travelled to present-day Sri Lanka and Myanmar in the 19th century. Their community and culture evolved after they fled devastating floods at the Coramandel coast to settle in Karaikudi.
It doesn’t come as a surprise to us now that seafood dishes are popular in this cuisine. Crab rasam is one such delicious preparation that makes use of Tamilian spices in which the crab is cooked along with rasam. For meat-lovers, they’ve got chicken rasam which is spruced up with aniseeds and poppy seeds, a common spice choice in the state. Another seafood recipe is the Eral biryani (prawn biryani) which is relished by everyone in the community.
While it is often claimed that Chettinad cuisine is the spiciest cuisine of the world as it boasts of fiery chicken curries, there is little truth to it. The blend of different spices is what lends the cuisine its distinct taste and flavours rather than simply adding hot chilies. Freshly ground masalas are used for preparation of any dish instead of any curry powders. Star anise and pepper are common while red chilies are sparsely used. The foreign influence can be seen in techniques like dried meats and salted vegetables. The most unique aspect that makes the cuisine stand out is the black rice. This is a glutinous black rice, that was forbidden in China at one point, to be served only to the nobility. Turns out, kavunnu arisi is specialty here.
Mandi is a quintessential dish of the Chettinad cuisine, where a special vegetable like okra is cooked along with water drained from washed rice. Mutton Kuzambhu is a flavourful mutton curry made in peanut oil, with coconut, tomato and onion-filled gravy. It is enjoyed with a side of rice.
If you’re heading to enjoy a Chettinad meal, the most authentic one will be served on a banana leaf, with each dish following an order. The dishes are placed one by one at their designated places on the leaf. You’ll find everything from sweet to savoury on your palate. You will find a plethora of non-vegetarian dishes like uppu kari and pitta, served along with idllis, appams and dosas.
