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Chettined cuisine and architecture of chettined

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HISTORY OF CUISINE

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Chettined cuisine and architecture of chettined

  1. 1. WHAT IS CHETTINAD CUISINE?  Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine uses a variety of spices and the dishes are hot and pungent with fresh ground masalas.
  2. 2.  They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such asdosais, appams, idiyappams, adais and i dlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
  3. 3.  Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram,karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram,adikoozh, kandharappa m, seeyam, masala seeyam, kavuni arisi and athirasam.
  4. 4.  In Chettinad food, major spices used includeanasipoo (star aniseed), kalpasi (a lichen), puli(ta marind), milagai (chillies), sombu (fennelseed), pattai (cinnamon), l avangam (cloves),bay leaf, karu milagu (peppercorn), jeeragam(cu min seeds), and venthayam (fenugreek)
  5. 5.  The word "Chettinad" means a social caste specialising in the preparation of food. Consequently, the Chettinads are considered master chefs, and Chettinad cuisine is one of the spiciest and the most aromatic in India.[citation needed] The dishes are usually topped with a hard boiled egg. Meals also consist of cooked lentils, Brinjal curry, drumstick sambar, ghee for flavouring rice, and sweet meats like payasam and paal paniyaram. For example, Kara kolambu is a highly regarded South Indian sambar, whileAadi kummayam is a sweet delicacy, made from pulses. In general, beef and pork dishes are not served. Some well-known local dishes are Chicken Chettinad (Spicy Chicken Curry), Vegetable Chettinad (a vegetable curry) and dishes featuring seafood.
  6. 6. CHETTINAD  In the 19th and early 20th centuries, many residents of Chettinad emigrated to South and Southeast Asia, particularly Ceylon andBurma. By 2010, only 74 villages remained of the original 96. According to Guy Trebay in "Houses of the Holy" (New York Times, 17 November 2010), Chettinad now consists of a network of 73 villages and 2 towns forming clusters spread over a territory of 1,550 km2 in the Districts of Sivagangai and Pudukottai in the State of Tamil Nadu. It finds itself in the UNESCO nomination for sites of historic and cultural value.
  7. 7.  Life in Chettinad is relaxed. Barren streets make way for random scooters or a passing animal. In the dead heat of the day you’d swear you’d landed in a ghost town. The whole area is an odd juxtaposition of crumbling buildings next to beautifully renovated mansions and dry narrow streets running in front of lush green fields of vegetation. Chettinad is indeed a captivating place. Something out there draws you in, enticing you to discover more.
  8. 8. • C H E T T I N A D is a region of the Sivaganga district of southern Tamil Nadu state, India. • K A R A I K U D I is known as the capital of Chettinad, which includes Karaikudi and 74 (traditionally its said as 96) other villages. • Since Chettinad was strategically located on the old trade route, the Chettiars to work as traders and moneylenders in Burma, Sri Lanka, Malaysia, Singapore, Vietnam and other South-East Asian countries. • They prospered, returned home & built massive homes made of Burmese teak that gave them name 4 Culture & Architecture
  9. 9. 􀂙 SOCIAL LIFE OF NAGARATHARS 􀂙 SALIENT FEATURES OF A CHETTINAD HOUSE 􀂙 TRADITIONS IN ARTS & CRAFTS 􀂙 SPACE, FUNCTION & CLIMATE RESPONSIVENESS 􀂙 COLUMNS, PARAPETS AND CORNICES 􀂙 RAJAS’ PALACE IN KANADUKATHAN 􀂙 NAGARATHAR HOUSES IN KARAIKUDI
  10. 10. CHETTINAD CUISINE • Chettinad is known for its Culinary delicacies • Traditionally, meals for Chettiars are served on a large banana leaf with rice, vegetables, pickles, papadams, along with meat dishes. • Chettiars are very superstitious with numbers, dishes have to be served in odd numbers (i.e. seven or nine dishes per meal). • Although the Chettiars are well-known for their delicious vegetarian preparations, their recipes include fish and meats also. • Chettinad can be considered as the master chefs who prepare food that reflects the excellence of South Indian look for in the Chettinad cuisine traditionally eaten on a preparation and serving of food.
  11. 11. CUSTOMS & TRADITIONS The community is organized around 9 clan temples. Each member of the Chettiar community belongs to a clan and each clan has its own temple. • A Y A N N A R S H R I N E S Ayannar is the Tamil God “of everything ": rain maker, god of children, cattle, villages, earth, nature and villagers. He is present in rural areas. His abodes are not necessarily temples but outdoor shrines that are filled with terra-cotta offerings. • M A R I A M M A N T E M P L E S Mariamman, the Goddess of smallpox, is the deity of life, especially of women and children. She grants children and cures them. The main festivals take place during the months of March and April. There is great fervour during these f i ii i h h d f d h i i h
  12. 12. FESTIVALS • D E E P A V A L I - On Deepavali day, there is a grand festive lighting of traditional lamps by the achis (the Chettiar wives). The lamps are placed with other consecrated offerings on banana leaves. • N A V A R A T R I - Navaratri is the celebration of Goddesses Lakshmi, Saraswati, and Durga, the manifestations of Shakti (Female Energy or Power). Customarily, the Navaratri festival or ‘Nine Nights festival’ is the culmination of nine days and nignts of joyful celebrations when the women of a h hld ti l l l b t d Culture & Architecture household are particularly celebrated .
  13. 13. TYPICAL NAGARATHAR HOUSES public reception area abutting the street. • The basic floor plan of a Chettinad house consists of an outside verandah (thinnai) for • They later expanded vertically into twoconsists storeyed structures, and horizontally through guests, • with a room for conducting business on one or both ends; the addition of numerous halls and courtyards that could accommodate guests at marriages and other ceremonies. • an interior courtyard to be used in ceremonies, with a raised seating area at one or both ends; • The rear hall served as the women’s domain where the women of the community reared children, engaged in food preservation and • a series of small double rooms opening off
  14. 14. CHETTINAD HOUSES • Chettinad houses are signs of successful joint families that existed in the older days. • Buildings are divided into portions -‘Kattu’. • Each house in chettinad is made up of Mugappu, Valavu, Irandankattu, Moonankattu & thottam • Mugappu – The reception; entrance of the house • Valavu – Living area of the house • In the valavu, there are 4 platforms that are called as Pattalai, each at 4 corners of the valavu. • Pattalai – Living halls of each family
  15. 15. • Nadai – Corridor • Irandankattu – used for dining / with “Mugappu" held by pillars made of granite Irattai veedu. • Irattai veedu – rooms used by each family to storerooms for storing crockery/kitchenware • Moonamkattu – Kitchen(adukala) • – Culture & Architecture keep their belongings(2 rooms connected by a single door) Thottam Garden • Stables, cowsheds etc.,
  16. 16. Chef Sunil Kumar Research Scholar & Teaching Associate IHTM MDU Rohtak and IHM Rohtak Haryana 124001 ph.no. 9996000499 Facebook id: ihmsunilkumar THANK YOU…

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