Between Pudukottai and Ramanathapuram in Tamil Nadu, there are 70-odd villages, a stronghold of Nagarathars or Nattukottai Chettiars, after whom the region is named, a merchant community that have a penchant for trade, beautiful mansions, and good food. They traded salt, precious stones and textiles. Later, their business skills took them to far flung lands such as Malaysia, Myanmar, Singapore, and Vietnam. Chettinad cuisine is a combination of Malaysian influences and Indian spices that leave the final dish with subtle flavours. “What we offer here is a slice of Chettinad experience, what we grew up with in our homes in the Karaikudi belt of Chettinad. The cuisine has South East Asian, Burmese, Malaysian and Sri Lankan influences,” says Sethu Subbiah, one of the founders adding that it was the lack of authentic Chettinad food outlets in Coimbatore that prompted him to start the Chettinad Canteen along with Meyyammai Ramanathan and Vivek Chidambaram.
As we proceed to taste the new eight-course lunch menu, Meyyammai gives an insight into flavours. The taste enhancer is bitter gourd vathal served with an orange slice, raw mango, raisins, thennan kuruthu topped with a dragon fruit slice that brings together arusuvai or six tastes including sweet, sour, bitter etc. “Our belief is that incorporating six tastes in our meals help maintain balanced nutrition,” adds Vivek. After a refreshing start with flavourful tomato rasam served in Martini glass, two plates of starters appear.
