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Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground ''masalas'', and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork. Most of the dishes are eaten with rice and rice based accompaniments such as ''dosais'', ''appams'', ''idiyappams'', ''adais'' and ''idlis''. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. 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'', ''kandharappam'', ''seeyam'', ''masala seeyam'', ''kavuni arisi'' & ''athirasam''. ==Spices used== In Chettinad food, the most important spices are ''anasipoo'' (star aniseed) and ''kalpasi'' (a lichen known as the "black stone flower" or ''Patthar Ke Phool'',〔New Delhi, India November/ December 2011 Afar page 38〕 also known as ''dagad phool''). In addition, tamarind, whole red chillies, and ''sombu'' (fennel seed) are also used along with ''pattai'' (cinnamon), ''lavangam'' (cloves), bay leaf, ''karu miLagu'' (peppercorn), ''jeeragam'' (cumin seeds), and ''venthayam'' (also called ''mendhiyam'') (fenugreek). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chettinad cuisine」の詳細全文を読む スポンサード リンク
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