Rainy delight: Gorge on the sumptuous Chettinad cuisine in Tamil Nadu

Seasoning and stone

Region: Tamil Nadu

CHETTIAR as it is commonly called, Chettinad cuisine is a feast for the gourmand. With a generous dose of pepper, the spicing is subtle. The cuisine is famous for its use of a variety of spices to prepare non-vegetarian food such as chicken, mutton and fish. The dishes are pungent with fresh ground masalas, and usually topped with a boiled egg that is considered an essential part of a meal. The meat is restricted to fish, prawn, lobster, crab, chicken and lamb.

Spices: The most important spices are star aniseed, tamarind, whole red chillies, fennel seeds, cinnamon, cloves, bay leaf, peppercorns and cumin seeds. Chettinad, the city: There are several temples in the region, most of them have their own tank called Oorani where water lilies are grown and used for holy rituals. Among the many famous temples are: Vairavan Kovil, Iraniyur, Karpaga Vinayakar, Kundrakudi Murugan, Kottaiyur Sivan, and Kandanur Sivan temples.