I have always been drawn to cuisines that entail a bold usage of spices. Chettinad cookery, the gastronomy of the Chettiars, a merchant community hailing from two southern districts of Tamil Nadu Sivaganga and Pudukottai is one such cuisine. It is characterized by an abundant use of spices like chilies, black pepper, bay leaves, cinnamon, cardamom, nutmeg and curry leaves. This culinary style boasts of some of the most lip-smacking non-vegetarian preparations comprising of seafood, fowl and mutton.
Master Chef Bala will be giving Mumbaikars a taste of this mouth-watering cuisine during the Chettinad festival that will take place until 19th June at the South of Vindhyas restaurant at The Orchid Hotel, Mumbai.
Here is a look at my gluttony with some of the dishes being churned out for this interesting food festival:
- Regional Indian Food & Travel enthusiast