A healthy evening snack from the Chettinad region. A must try!
An aubergine curry from the house of Kallars in the Chettinad region.
An heirloom chettinad recipe using sun dried mango or maa vathal. YUM is an understatement.
I had a great time shooting in Chettinad, eating the most delectable food, researching and documenting recipes long lost and forgotten and talking about my love for food in front of the camera. I hope you guys enjoyed watching and reading about chettinad recipes, art and culture. For those who missed it, here are the… Continue reading And the Chettinad culture trail is a wrap!
The Chettiar men, as much as they loved their meats, also loved snacking! Finger food like murukkus (handmade crisps made with rice flour) seedai and ellu adai are famous in this region. Soundram aachi (a term of endearment used to address women in the Chettiar community) moved from her humble village knowing she could create a… Continue reading Chettinad Snacks & Soundram Aachi
Chettinad as you must have been following is not only famous for its food but also the art. The signature Chettinad cotton is fine piece of handwoven saree with intricate patterns. I got a chance to visit the handloom where these sarees are made and met this lady to understand how these sarees are woven.… Continue reading Myriad hues of the Chettinad cotton saree
Ms. Murugappan aunty and I share our common love for food and talk in this beautiful courtyard in the AMM house. She also teaches me how to make ‘Dosai Kuzhambu’. Before you think this is a kuzhambu that accompanies the dosai, let me tell you – the answer is NO. Crepes (dosais) made with chickpeas… Continue reading Dosai Kuzhambu – Lentil crepes in a spicy tamarind gravy!