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Chettinaad (a region in South
India) is situated in Tamil
 Nadu state
located 20 miles to the west of the coastal line of Bay of Bengal.
Historical records show that the people of Chettinaad were wooed and
invited by the King of 13th century Pandyan dynasty to settle down in
a region which later became popular as Chettinad.
Chettinaad region became a hub of
activity with craftsmen working in wood, brass, silver
and other metals being in great demand especially for the construction and
renovation of temples.
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 Influence of trade and foreign visits on
the food: Chettinaad
was strategically placed on the old
trade route and has helped people of Chettinaad in
taking a leading part in the trade and
commerce not only within but also outside India such as Burma, Ceylon (Sri
Lanka), and Malaysia, Singapore, Vietnam and other South-East Asian
countries.
The Chettinaad cuisine reflects the
lifestyle of the Chettinad people. The achis (Chettinad women) use
sun-dried and salted vegetables, seeds and fruits in their cooking.
Essentially vegetarians, the Chettinaad people imbibed a taste for non- vegetarian
food on their travels and the South East Asian influences are clearly
visible. Thus Chettinad style of preparing chicken, meat and fish
dishes has become immensely popular.
 Universal Appeal: Chettinad
Cuisine has got immense power and universal appeal. The taste of the
ingredients is not swamped by spices and it is ideally not "hot". Locally
available rich
spices
such as coriander, cumin, pepper, fenugreek, anise and sweet stick are
ground and added judiciously to make each dish a gourmet's treat.
Idlis, Dosas,
Fried rice, Biryani, Vegetarian curries, Madurai kozhi (chicken marinated
in masala along with crushed garlic and curry leaves, and deep-fried) and
fish curries are Chettinad favourites. |
