CHETTINAD CUISINE
Chettinad is the region popularly called as land of the Nagaraththar or the successful Tradi ng Community of Chettiars. CHETTINAD cuisine is very aromatic, Spicy and Rich in strength. Non-Vegetarian food tops their Menu that includes Chicken, Fish, Prawn, Lobster, Crab and Lamb, but they are cautious enough to avoid Beef and Pork. Varieties of naturally dried Meat and Salted Vegetables that suits their dry climate largely finds its place in their daily Menu. Their food will find variety of Spices in the form of fresh ground Masalas necessarily wth a boiled egg. They have many Vegetarian Delicacies too in their cuisine. Chettinad Chicken and Lamb is the most favoured dishes from the Chettinad Kitchen. All spicy accompaniment dishes are taken almost taken along with rice based dishes.
Idiyappam, Paniyaram, Vellai Paniyaram, Karupatti Paniyaram, Paal Paniyaram, Kuzhi Paniyaram and Masala Paniyaram, Kozhukattai, Khandarappam, Sweet and Masala Seeyam [sooyan], Kavuni Arisi and Athirasam are some of the long list of Vegetarian delicacies of the Chettinad Region.
TAMILNADU CUISINE
Tamil Nadu Cusine comprises of pre-dominantly Rice Oriented Dishes. Locally available Grains, Lentils, Vegetables and variety of aromatic Spices add Flavor, Taste and Aroma to the recipes of the land . The food pattern of the Tamil Nadu is segmented as Tiffin/Breakfast, Lunch and Dinner. The Break Fast includes Steamed Idlies, Rice Pan Cakes, Vada [lintel batter dough], Pongal, Semolina Upma with Sambar, varieties of Chutneys and Chilli Powder as popular side dishes.
The lunch preferably spread on Long Banana Leaf with Steamed Rice, additives such as Sambar [with Vegetables], Rasam [Soup like] along with different vegetable dishes. The Non Vegetarian delicacies include Gravy or Dry dishes of either or all of Chicken, Mutton and Fish to choose from. The Meal is not complete without crispy Papad and varieties of Pickles.
Madurai, Tirunelveli, and other Southern Districts are popular destinations for Tasty and mouth watering non-vegetarian food varities of Mutton, Chicken and Fist with Parota [bread like item made out of maida]. Madurai is famous for its Jigirthanda, Muttai parotta, Paruthipal [cotton seeds Milk], Kari Dosai [Dosa with mutton stuffing]. Appam served with Coconut Milk / mutton Paya and Veg/Non-Veg Kothu Parotta. This combination is available in many parts of Tamil Nadu. Kanniyakumari District [ called as Nanjil Nadu] and similar Seashore Districts are famous for its varieties of Fish Recipes from Deep Fry to Gravy Dishes, since the region is surrounded by water bodies. All preparations in Kanniyakumari district, due to its proximity to Kerala does not miss Coconut Oil. Sandhakai/Sandhavai, commonly called as Nool Puttu, Sevai or Idiappam are the specialty of the Kongu Nadu. Kongu Nadu List also includes Ulundu Kali [ Black Gram – Jaggery Sweet], Kachayam [type of sweet], Vazhaipoo Poriyal, Kambu Paniyaram, Kadalai Urundai, Ellu Urundai, Pori Urundai made out of ingredients of this land itself.
Exploring different culinary taste and use of food or items from other states or countries has crept into the State’s food culture. Eating out and Dining in Specialty Restaurant has become the fashion of the Day.
RICE VARIETIES
Steamed rice is the base of all varieties of food in Tamil Nadu. Different spices, vegetables and other ingredients mixed with variation brings out different dishes. Cooked rice is the main ingredient of any variety of rice dishes to be made. Tamarind juice well boiled, by adding spice with required salt and topped with oil simmered well, mixed with cooked rice, gives the popular Tamarind Rice. Like wise Tomato, Coconut and Curd are used as different ingredients with required spices to get the desired dishes to be called by their ingredients. Variety rice dishes does not stop with this. People find innovations in culinary tastes from time to time and new dishes appear in different names on the Menu Card very often.
SNACKS /PAYASAM / KHEER
Generally a Full Course of meal is not complete without a desert. Desert comprises of Payasam, Kheers [called in North India] Juices and extremely delicious Sweets ice creams and PAYASAM is a popular and most liked Sweet Beverage preparation, of the South India usually made with Sugar or Jaggery as sweetening ingredient is served HOT during family functions or festivals. Rice Flakes, Semolina, Sagoo, Semia, Dhal[s] are used as variations to prepare Payasam to suit the occasion and people. Festival occasions or social gathering will find a spread of varieties of Ice reams and Fruit Salads with seasonally available fruits. KHEERS are generally a North Indian desert prepared from Badam, Cashew or Mixed Dry Fruits and served CHILL.
SWEETS are the sweetness of Festive occasion. Generally sweets are made from Gram flour, adding Sugar , Ghee and dry fruits gives the swadh. Laddu, Mysorepak, Badhushah, Jangiri / Jilebi, Halwa, Jamun are some regular sweets made for the occasion. These days, variety of sweets spread on Festive Dining table ranges from the Bengali Rasgullas, Rajasthani Sohan Halway, Gujiya from Uttar Pradesh, Puran Poli from Maharashtra, Mohandal from Gujarath along with other sweets on the platter. From the Juices Counter: Creamy Lassi, Kheers, Juices of Fresh Fruits with exotic cocktails of mixed fruits and Payasams are some items commonly liked by all. These beverages are consumed even on normal days. SNACKS like Mixture, Murukku, Pakodas, Salty and Spicy Chips / wafers and a Coffee / Tea makes evening snack time favourites.
