February 18th, 2019 by Dosa Hut in Recipe
Known for the wonderful use of spices and condiments, Indian cuisine is largely dependent on geography. Most Indian delicacies are influenced by the culture of that particular place. Every state in India has a peculiar taste and style of cooking. South and North Indian cuisines are extremely popular all over the globe. Apart from the use of similar ingredients, people are now also following certain Indian cooking techniques. One of the emerging food families is Chettinad cuisine. Rooted in tradition and culture, Chettinad food is a speciality of Tamil Nadu. Originated by the Chettiar community, this particular cuisine is known for its complex flavours and use of spices. The one thing that sets apart this cuisine from the rest is the freshly ground spices. Moreover, Chettinad dishes are likely to have a predominant flavour of pepper. Chicken Chettinad is one of the most popular dishes of this particular cuisine. Visit an Indian restaurant in Morningside and binge on the lip-smacking Chicken Chettinad.
Immersed in the pool of several wonderful flavours, Chicken Chettinad is undoubtedly the best Chettinad preparation. In this dish, the chicken is marinated in a variety of spices and condiments along with yogurt. This dish is cooked in a tomato and peanuts based gravy. Best eaten with rice or Indian bread, Chicken Chettinad is a bit high on the spice level.
The Chettinad cuisine majorly consists of non-vegetarian ingredients. Primarily, chicken and mutton are used in all major recipes. Mutton chukka is a dry curry made up of goat meat. Apart from the inclusion of South Indian style spices, this dish also involves ingredients like caramelized onions, ginger, etc.
Vegetarians can treat their taste buds with Mushroom Chettinad. Quite high on the spiciness, this dish mainly consists of mushrooms. Mushroom Chettinad contains a mix of spices and gravy! This dish is best eaten with rice.
You can try Chettinad dishes at an Indian restaurant in Morningside.
by Dosa Hut on February 18th, 2019 - Reply