Chettinad cuisine with Chef Jessudoss
Navratna arguably Colombo’s finest Indian restaurant serves South
Indian delicacies when specialty Chef Jessudoss joins the Taj Samudra
Hotel from Chennai to host the Chettinad Cuisine Promotion from Friday
November 26 to Sunday December 5.
Chettinad chicken |
This unique food promotion will feature mouth-watering delicacies
from the Chettinad region in Tamil Nadu.
Chettinad cuisine is one of the spiciest and the most aromatic of all
of India’s fine cuisines. Stemming from the infatuations of the richly
cultural Chettiar people this cuisine is truly distinctive with it’s
blend of hot, tangy and pungent, freshly ground masalas. The spices that
weave together include marathi mokku (dried flower pods), anasipoo (star
aniseed) and kalpasi (dried bark), tamarind, whole red chillies,
cinnamon and cloves to mention a few. Whilst Chettinad food is spicy,
you need not worry about it setting the palate on fire as the spiciness
is less from chilly and more from pepper, ginger and cumin do the job.
Aviyal |
Spices are deep passion in Chettinad and no self respecting Chettinad
chef settles for anything other than freshly blended dry or wet
combinations of spices, herbs and nuts. Navratna will bring some of the
most famous dishes to emerge from the kitchens of Chettinad - a choice
of vegetarian and non-vegetarian.
Navratna’s menu during the Chettinad Food Promotion will feature an
extensive array of signature dishes including Karuvepilai era (Prawns
marinated in a unique curry leaf paste and deep-fried), Era manga
kozhambu (Fresh prawns cooked in spicy raw mango gravy), Kozhi varutha
curry (Tender pieces of chicken cooked in a tangy curry), Paalkatti
pattani thokku (Cottage cheese and green peas cooked in a chettinad
onion tomato masala). Most of the dishes are eaten with rice and rice
based accompaniments such as dosas, appams, idiyappams, and idlis.
Come experience the extraordinary diversity of India’s cuisine at the
Navratna during the Chettinad Food Promotion from November 26 to
December 5 and be a part of this culinary adventure. |