Chettinad cuisine comes from the rich lands of Tamil Nadu, presenting itself proudly in the culinary lands of Chettinad. The flavours are from the combined area of 76 villages and 2 towns in the combined community of Chettiar. The food is famous for its unique taste, which occurs due to the freshly ground spices like fenugreek, fennel seeds, cumin, cloves, bay leaf, tamarind and turmeric. This food is a complex of flavours and it creates more lustre through the addition of sundried flower pods. Gravies get the kick due to the ginger and garlic.
The Chettinad Starters:
Chicken Kothu paratha:
I recently had the pleasure of experiencing a Chettinad pop-up at Taj MG Road, Chettinad Spice Route, by Chef Arjun. Chef Arjun prepares a delightful journey through this fascinating cuisine, offering a taste of both tradition and innovation.
The experience started with getting our hands dirty—literally—in a fun and interactive Kothu paratha-making activity. A staple of Chettinad cuisine, these flaky breads are perfect for scooping up spicy curries. Chef Arjun’s expert guidance ensured that our parathas were not only delicious but also had a beautiful, layered texture.
Chettinad Puddu
There were Chef Arjun’s own special dishes. We enjoyed a nice chicken puddu – a fragrant and tasty chicken stew—and its vegetarian counterpart, veg Puddu. Both dishes had a typical Chettinad spice blend that was perfectly balanced with the abundance of meat and vegetables.
Main Course:
Chettinad Malli Mutton:
I also enjoyed a selection of other dishes that tantalised my taste buds. The Mutton curry, although the picture cannot be shared here, was a hearty and comforting dish, with the slow-cooked meat falling off the bone in a rich and delicious-spicy gravy.
Chicken Varual
Karaikudi Prawn Biryani:
Karaikudi Prawn Biryani was authentic, full of flavour and the prawns were marinated to be cooked perfectly in the delicious and fragrant dish.
Chettinad Chicken Curry
The flavours were on point and the fiery spice combination was authentic too. I could taste the masala paste of garlic, chilli, ginger, and many other spices.
Mangodi Papad Ki Sabji
The mangodi papad ki sabzi stood out from the vegetarian experience. This spicy and delicious dish combined the crunchiness of lentil rolls (papad) with the flavor of vegetable curry made from ripe mangoes (mangodi).
Sundakkai Athal Kolambu Beery
Sundakkai puli kuzhambu is a delicious South Indian style kuzhambu made from fresh sundakkai. Sundakkai (Turkey berry) is crushed before cooking to reduce bitterness. This is a coconut puli kuzhambu that goes well with rice and Dosa. You can also make vathal kuzhambu from these berries.
Kathirikai Murunkai
Other delicious vegetarian dishes included tomato rice, kaali poriyal (fried cabbage), sundakkai athal kolambu beery (delicious and spicy tamarind-based gravy with Indian pork plum), kathirikai murunkai masala (brinjal and drumstick curry) and Tirunelveli Sodhi kolambu (tamarind). -based sauce with a sweet and sour flavour profile).
Sweet Dishes
The culinary journey ended with wonderful, tasteful and authentic sweet dishes. There were Samayal, Chettinad Ukkarayi, Chettinad Pazha payasam and Kavuni Arisi.
All in all, the authenticity of the cuisine was kept intact in the presented dishes and it was a delightful time spent well at TAJ MG Road, Chettinad Buffet. The meal was a delightful exploration of South Indian cuisine. From fiery curries to tangy tamarind sauces, each dish offered a unique explosion of flavours and textures. Whether you are a regular spice enthusiast or a curious novice, TAJ promises a delicious and unforgettable culinary adventure.
