The Chettinad Cookbook

Chettinad cuisine is characterised by its spiciness. And these eggs are no exception. This is a simple recipe, perfect for a quick breakfast or a light lunch. The eggs are perked up with the chillies and the spices, making this dish quite addictive. This South Indian cookbook brings the unique cuisine of the Chettinad Tamils to my shelf. This now-popular cuisine is known for being extremely spicy, complex, and distinctive. This book is a wonderful collection of recipes that make this cuisine...

Lentils are an essential part of Indian cuisine, serving to add fibre and protein to our diets. There are approximately 30-35 different...

A thuvayal, also known as a thogayal, is a thick chutney made primarily in Tamil Nadu in South India. It has a coarse texture and is...

After moving to India, I discovered that many varieties of rice are now being revived across the country due to the diligent efforts of...

Chettinad cuisine is a distinct style that has evolved in Tamil Nadu. It comprises a region of two towns and 76 villages inhabited by the...

A mandi is the water used to wash rice, not the superb Yemeni (now more Arab) rice dish, in this case. As polished rice sits in water, it...

Today is Pongal, also called Sankranti, Lohri and Bihu, in different parts of India, a significant festival in our culture, the end of...

This is a classic recipe in Chettinad. Eggs are a staple, easy to get, cheap and an excellent alternate source of protein. This is a simple and quick recipe. The eggs are boiled, then doused with a dry, peppery, aromatic sauce. The combination is perfect; tangy tomatoes form the base of the curry, and the spices infuse it beautifully. This dish is usually served as an appetiser, especially with drinks, but you can also serve it as a side dish. This South Indian cookbook brings to my shelf the...

A maseeyal is a traditional dish of mashed greens, spinach being the most common. This unique style is specific to Tamil Nadu and, more...

Kanjee, also spelt as kanji or conjee, is basic rice gruel. Indian households and our grandmothers believe in its tremendous health...

Black stone flower, also called kalpasi or dagad phool, is a lichen that grows on rocks and trees. It is common in South Indian cuisine...

Chettinad, the land of the Chettiar community, is a collection of 76 villages and 2 towns in Tamilnadu, in Southern India. The Chettiars...

I have become a touch obsessed with Chettinad cuisine, which is complex, spicy and has lots of diverse flavours. There are quite a few...

A snake gourd is one of those vegetables that you look at in the grocery store and wonder, "What do you do with that?" It is between 3...

The Chettinad table is loaded with chutneys and condiments. They add to the complexity of flavours on the table and provide that pop of...

Jackfruit is a species of Artocarpus heterophyllus tree, which is also a member of the fig, mulberry, and breadfruit families . The...

Sometimes I crave spicy food, really spicy food, not the weak-assed tabasco sauce with mild heat. The spice should make you sweat, numb...

One of the joys of travelling for me is about learning about local ingredients. I learned about Wayanad Thondi red rice when I visited...

I was asked to make a light curry of mixed vegetables for a close friend who is on a very limited diet. Due to their richness, I wanted...

The curry leaf is omnipresent in most Indian dishes. However, it is used a few leaves at a time, adding a mild flavour. This curry is all...