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  • Fenugreek in Chettinad Cuisine

    Fenugreek leaves and seeds form an integral part of Chettinad cuisine and its cultivated in the semi-arid regions of many countries that use it in their cuisines including India, Pakistan, Afghanistan, Nepal, Bangladesh, Turkey, Morocco and Egypt. Charred fenugreek seeds were found in Iraq, dating back to 4000 BC, a testimony to their use since historical times. Interestingly enough, desiccated fenugreek seeds were even found in King Tutankhamens tomb! In India, Rajasthan produces about 80% of this condiments total output. It is believed that the Chettiars of the Chettinad area of Tamil Nadu ...

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  • Chettinad Thayir-Sadam (Curd Rice)

    Chettinad cuisine is perhaps the most renowned fare of Tamil Nadu state of southern India. The people of Chettinad call themselves the Nattukotai Chettiars and are famous for their loaded dining tables. The Chettiars were basically vegetarians, but they have absorbed the non-veg culture from their travels across the Malabar Coast where the resident Christians and Muslims indulged in non-vegetarian food habits. Further travels to Ceylon, Burma, China, Singapore and Malaysia led to these non-vegetarian habits becoming further ingrained into the Chettiar cuisine. During traditional feasts and r...

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  • The Unforgettable Chettinadu Chicken curry

    The incredibly spicy and aromatic Chettinad cuisine was made famous by the Nattukotai Chettiars, who hail from the Chettinad region of Tamil Nadu of southern India. This community specializes in trading, merchandizing and banking and apparently their hearts are as big as their pockets too as these Chettiars make excellent hosts and are always ready to welcome strangers and any occasion is a reason to feast for them! The meal starts with an almond flavored liquid dessert followed by a dozen varieties of main courses along with buttermilk to calm the taste buds from the fiery tingling of the sp...

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