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Times Life
Times Life
Aishwarya Kapoor

Chettinad Food Guide: The Best Dishes, Spices, and Restaurants to Eat Your Way Through Tamil Nadu

Why Chettinad Food Hits Differently

The kuzhambu arrives black. Not dark brown, not deep red, black, from a spice paste that includes kalpasi (stone flower), marathi mokku (dried flower pods), and star anise, none of which appear together in any other Indian regional cuisine. This is the first thing to understand about Chettinad food: the spice vocabulary is its own language.

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