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Chettinad Kitchen Food And Flavours From South India

Chettinad Kitchen Food And Flavours From South India

Chettinad Kitchen Food And Flavours From South India

By: Alamelu Vairavan

Publication Date:
Jan, 01 2011
Paper Back
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In Stock
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This title features authentic recipes from one of the most popular cuisines in India, in an easy, step-by-step format ideal for modern-day cooks. Chettinad is a region in Tamil Nadu, South India. Chettinad cooking has always been distinctive and has recently become popular not only in India but also in many other parts of the world. Chettinad cuisine is characterized by thick delicious sauces called kulambu and irresistible vegetarian and non-vegetarian stir-fried dishes called poriyal. Chettinad cuisine is also known for a wide variety of unique savouries and sweets called palakaram usually served at breakfast, teatime or as a light meal in the evening. "Chettinad Kitchen: Foods and Flavours from South India" presents tempting and simple recipes for a broad range of delicious Chettinad foods. The book is aimed at modern day cooks who wish to explore this famous South Indian cuisine in their own kitchen. It presents each recipe in a step-by-step format that is easy to follow. The recipes in this book will allow home cooks to create enticing vegetarian Chettinad favourites such as Vellai Paniyaram, Kuzhi Paniyaram, Adai, Idiappam, Aappam, Kosamalli, Vellai Poondu Kulambu, Kaikari Kuruma, Beans Poriyal, Broccoli Podimas and Pala Payasam. The book also includes recipes for many authentic non-vegetarian Chettinad foods including Chettinad Chicken Soup, Chicken Chops and Meen Vaurval(Fish Fry). Over 100 recipes, 24 colour photographs, a glossary of Chettinad foods as well as spices, and a shopping list of spices make this book and excellent and valuable guide to Chettinad cooking. This book will take you on an unforgettable and enjoyable culinary journey to Chettinad! "Growing up in the Chettinad region of Tamil Nadu in South India, about 60 miles away from Chennai, Alamalelu Vairavan learnt the art of traditional Chettinad hospitality from her mother. Even a casual visitor to their home would be hard pressed not to leave without sitting down to a meal, if he or she dropped in around lunch or dinner - or even breakfast. From savouring her mother's cooking to learning the art herself was a natural progression. In this book, Alamelu recreates many memorable meals enjoyed in her family home - and those she has cooked over the years, across continents, in her adopted home in Wisconsin, US. From the famous Chettinand breakfast which includes apparns and adais, to mouthwatering dishes like the Chettinad Chicken Masala, Crab Kulambu, chutneys, sambhars, soups and vegetarian delights like Brocoli Poriyal and Chow Chow Kotu, Alamelu has something to suit every palate, in simple, easy-to-cook recipes.