The Chettinad Cuisine consists of mostly flavoured spices, than chilly spices. A variety of rice are also used. These spices and rice were chosen by Chettiars to suite their travel plans as they travelled throughout Southeast Asia for their business purposes.
Chettinadu Chicken, mutton kolambu, kola urundai, kuli paniyaram, vella paniyaram, kandarappam, kavanarisi etc. are some of the popular Chettinad dishes. The meals are usually served on plantain leaves. Beatle leaves, arecanut and ‘sunnambu’ are rolled together and chewed for better digestion.
The authentic Chettinad cooks hailed from one particular village called Nedungudi. Of late their sons-in-law and descendants have also learnt the tricks of the trade.