Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu’s Shivagangai district in the south of India. Chettinad cuisine is possibly the most well-known of Tamil Nadu’s cuisines. The dishes are cooked using freshly ground masalas and a range of spices. The use of sun-dried meats and salted vegetables by the people there reflects the region’s dry climate. Rice and rice-based accompaniments such as dosa, appam, idiyappam, adai, and idli are served with the majority of the dishes. Traditionally, meals served in Chettinad cuisine are on banana leaves with servings of rice, buttermilk, pickles, papads, and salads. They adhere to a strict protocol in which each dish is served in a specific location and is ordered on a banana leaf.
Tamil Nadu is a place with several distinctive features of tourism where stories never end.
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