Chettinad cuisine technique

Not yet written for this entry.

Chettinad, from the Chettinad region of Tamil Nadu in southern India, is one of the most intensely spiced cuisines in the world. What distinguishes it from other South Indian cooking is the use of freshly ground spice blends (never pre-made powders), the prominent role of kalpasi (stone flower lichen), marathi mokku (dried flower pods), and star anise alongside the standard South Indian spice repertoire, and a cooking technique that dry-roasts every spice individually before grinding. The chicken Chettinad that appears on restaurant menus worldwide is a pale shadow of the real thing — which should contain 15-20 different spices, each treated with specific attention.

Not yet written for this entry.

Not yet written for this entry.