Spiciest Cuisine of India-The Chettinad gourmet at Renaissance Hotel,Powai.

Spiciest Cuisine of India-The Chettinad gourmet at Renaissance Hotel,Powai.

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Elsie Gabriel

The Chettiars have long been considered the masters of spice, and with very good reason. Sample their traditional fiery favourites, signature seafood recipes, salted vegetables and sun dried meats at the Renaissance hotel Powai Mumbai.

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The hotel is conducting a ‘Chettinad Food with exquisite cuisines from Chettinad featuring local favourites, according to the chief Chef Yogendra Singh who has been working at the Renaissance for the last fifteen years. He is a seasoned chef and explained how the Chettinad food when accompanied by the delicate aapams, dosas and lemon rice was not so spicy after all.

True to his word, I found the aromatic fish and prawn heavenly when accompanied by the right vegetable stews and light coconut chutneys. The lemon rice with a dash of chicken rasam was bliss.

Chettinad delicacies have transcended the boundaries of Tamil Nadu to carve a strong fan following in places where food addicts exist. Renaissance Mumbai Convention Centre Hotel brings to its patrons, the traditional and exquisite taste of South India at the Chettinad Food Festival till the 19th April 2016renansace 2

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.renansace 3

Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas. They also use a variety of sun dried meats like ‘sukha chicken’and salted vegetables, reflecting the dry environment of the region.  I simply devoured the hot fish curry in tangy tamarind sauce.

Most of the dishes are eaten with rice and rice based accompaniments such as  dosa, idlis and more steamed apams. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. I had the banana sticky rice pudding and it was smooth enough to wash down all the spices with finesse.

It is really not all that spicy, simply filled with lemon juices, tamarind mixtures and spices rather than sheer chillies! What a fabulous journey down Chettinad land!renansace 66

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