Chettinad Cuisine - spicy and aromatic or...
Posted 25 June 2012 - 11:57 AM
So I went in search of more information and found a discussion suggesting that characterization is just the result of restauranteurs trying to incite more interest in their businesses and Chettiars really prefer subtler seasonings.
The easy answer is you can’t believe everything you read in Wiki, of course, but I thought I ask for some insight here.
I have been enjoying the food, partly because of an enthusiastic young manager, but what should I be expecting? Just what is Chettinad cuisine? What sets it apart from other regional cuisines in India?
By the way, the restaurant is in the same suburb where there are now four restaurants catering to an ex-pat community from Kerala and the chef is from Kerala, I’m told.
Posted 30 June 2012 - 10:59 PM
Posted 01 July 2012 - 02:57 PM
I found the link from the other forum. I had meant to post that with the original post but couldn’t find it. It seems my place is not very ‘authentic’ - there is no one passing through with a bucket of spicy chicken gravy, no organ meats on the menu nor red rice and no omelets - but it is growing on me.
A couple of the links in the thread do not work for me but the ones that do give a picture of the cuisine more in keeping with Wiki.
Posted 02 July 2012 - 04:09 AM
For authenticity: yes to heat, yes to pepper, yes to coconut.