Chettinad Cuisine

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the spiciest and the most aromatic 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, 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.

Chettinad MuttaiKuzhambu

Most of the dishes are eaten with rice and rice based accompaniments such as Dosai, Appam, Idiyappam, Adai and Idli.
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 arisi & Athirasam.
Popular Non-Vegetarian dishes would be Chettinad Pepper Chicken, Yera Masala, Karuvattu Kuzhambu, Muttai Kuzhambu, Chettinad Chicken Biryani, Meen Kuzhambu.