Subtle Chettinad

Globalization and the rapid spurt of tourism all over the world.

Have brought people together, turning world into a global village. People managing the tourism and hospitality industry are constantly on their toes to attract more and more visitors, for this they are highlighting the traditional and till now ignored cultural heritages.

To keep up with this trend, our own culinary pundits are packaging little-known food traditions from the more remote areas of the country and promoting them as specialty "cuisines". The best part about Indian cuisine is that one gets food with various regional variations. The variations that take place within one region are even more interesting considering that the marked difference of food has to be subtle within the perimeter of its regional concourse.

Consider south India for instance. It is so vivid yet single in its approach, foodwise, retaining or protecting the distinct identity each "South Indian" cuisine (from different states) possesses. Where does south of India begins is an interesting question that intrigues, and identifying the specific cuisine depends a lot on the way regional division is done, and not on the basis of state-wise distinction, even though state cuisines are held aloft if we go through intricacies.

One cuisine that is popular in that regard in terms of recipes liked by people and also finds a special mention in the south and culinary textbooks is that of Chettinad. The fashion for Chettinad cuisine is perhaps the most notable. What was once the humble pepper fry chicken, or dry ginger-chili-garlic mutton fry, served at what used to be known in the South as the military hotels, or the biryanis, the idiyappam or string hoppers, hoppers, or appams with stew, that were served in every home, has now become popular as Chettinad cuisine as it comes from a tiny fragment of the Tamil Nadu countryside called Chettinad.