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Dine like the Chettiars!
Dine like the Chettiars!
Dine like the Chettiars!
Dine like the Chettiars!
Dine like the Chettiars!
Dine like the Chettiars!

Chef Latha C

Dine like the Chettiars!

Regular price $75.00
Unit price  per 

*Not available on 17 September to 27 October, 13-15 November
*Not available on Saturdays

 

5 COURSE MEAL

Feast like the 19th Century Tamil Chettiars with this delicious menu. Chef Latha’s authentic meals are sure to transport you to the land of flavour! 

APPETISER 
Nariyal Soya Paneer Vada with mint chutney  
Tofu and soya paneer croquettes served with a healthy chutney made from freshly grated coconut and mint 

MAIN
Chettinad Kozhi Milagu Khuzambu (chicken curry with freshly prepared black pepper masala) 
One of Chettinad’s most famous dishes, the star of this flavourful gravy is the fresh black peppercorns. Using fresh and tender chicken, spices like cumin, dried chillis, and tamarind only add to its taste.

Kara Meen Varuval (kingfish pan-fried in spicy ground masala) 
A Chettinad local dish of pan-fried kingfish marinated in a spicy masala; the spices and powders for the masala are freshly ground   

Onion Tomato Raita (yogurt salad) 
A delicious and healthy side dish with finely chopped onion, green chillis, mint leaves and fresh yogurt

Ghee Rice 
A classic Indian dish made with basmati rice, homemade ghee and flavourful spices 

DESSERT  
Aval Payasam (rice flakes kheer) 
Simple rice pudding made traditionally with flattened rice flakes, milk, homemade ghee, and jaggery. No added sugars.

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* Not available on Saturdays
* Order at least 2 days in advance

 

* All Pictures shown are for illustration purposes only. Actual product may vary.

TIPS:
Order your feast from one preferred Home Chef.
Delivery fees are based on per pick up location.

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Chef Latha Chandrasekaran

Chef Latha Chandrasekaran grew up like most people: watching the bustle of her mother and grandmother in the busy kitchen of their home. As a child, she loved watching them cook tirelessly. She was always curious and would question them about the ingredients used and the flavours of different combinations. She finally put her interest in practice after moving to Singapore and found her passion for the craft, which led to her teaching cooking classes with over 135 people in Japan.  

With the help of her grandmother and mother, she learned to make the dishes of her childhood and is now skilled in the cuisines; the Chettinad and Kongunadu cuisines have since become her speciality. The Chettinad cuisine, especially, is famous in India for its health benefits, aroma and intense flavours, and is served with rice-based accompaniments. The uniqueness of Chettinad cooking lies in the freshly used ingredients from the spices to the masalas are ground either on the spot or at the mill, adding to nutritiousness. Chef Latha takes this seriously and only uses freshly ground spices and powders in her dishes, firmly believing it to be the reason for her flavourful menu. Sourcing them from India and Singapore, she follows the traditional recipes and tips passed down from her family while adding her own charm to it. With Chef Latha’s food, prepare to taste the wonderful culture of the flavourful town of Chettinad made straight from her heart and love for cooking. 

 

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