CHETTINAD CUISINE is the cuisine of the Chettinad region of Tamil Nadu state in Southern 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 is one of the spiciest and the most aromatic cuisines 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 (spices), 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.
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 aris & athirasam.
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 seeds) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.
Dakshin Restaurant's goal is to prepare and provide the most Authentic Chettinad as well as non-Chettinad Cuisine for those who have grown up with the taste or want to try it for the first time.
Our goal is to fulfill your craving for good food and Satisfy Your Soul.