

A deeply flavoured tamarind kulambu from the Chettinad kitchen, this dish gets its character from a freshly dry-roasted masala paste ground with coconut.

A deeply spiced egg curry from the Chettinad kitchen, this dish brings together hard-boiled eggs and a tamarind-laced gravy built on a tempering of whole spices, urad dal and curry leaves.

A hearty, spiced broth built from tuvar dal water, boneless chicken and a tempering of bay leaf, cinnamon, fennel and cumin seeds.

A bold, tamarind-based fish curry built on a freshly ground masala of coriander, cumin, saunf, peppercorns and dry red chillies fried in gingelly oil.

A bold, dry chicken dish built on a ginger juice marinade and a base of whole spices, garlic and onion.

Bone-in meat does something to a sambar that boneless cuts just cannot.

This South Indian recipe skips the usual cream or tomato base entirely and builds flavor through tempered whole spices and a slow evaporation method that uses only salted water.

Chettinad Kozhi Rasam is a fragrant South Indian chicken soup built on toasted spices, tender chicken, and a light, peppery broth.

Looking for authentic South Indian food in Frimley? Our Nirai review covers Chettinad prawns, mutton chukka, Malabar paratha & more.

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A savoury and spicy lentil-rice pancake from the Chettinad region, packed with protein and bursting with flavors like red chilies, curry leaves, and asafoetida.

Chettinad Kozhi Kuzhambu is a popular Chettinad style sambar served with rice for lunch or dinner.

Chettinad Mutton Biryani combines succulent mutton pieces with fragrant basmati rice and spices.

Spice up your mealtime with Chettinad Muttai Kuzhambu, a flavorful South Indian egg curry.

Spice up your kitchen with Chettinad Fried Chicken, a South Indian delight blending aromatic spices and crispy perfection.