Madras(now known as Chennai)has always beenpopular for its delicious vegetarian food. Enjoy Chef Latha's healthy and scrumptious vegetarian feast with flavourful recipes from her home state!
STARTER Kara PidiKozhukattai with coriander chutney Rice flour or millet flour spicy dumplings made with mustard seeds, urad dal, chana dal and freshly grated coconut steamed to perfection. To accompany this savoury dish is a smooth delicious chutney of freshly ground coriander leaves, grated coconut, green chilli, ginger and more.
MAINS Set Dosa A South Indian soft and thick crepe-like dosa made with a batter that includes idli rice, poha, and fenugreek seeds. It is cooked on an iron cast Tawa with one crispy side and the other, soft and sponge-like.
Made withfriedlentils fritterscookedincurry masala withcardamom, cinnamon, bay leaf, onions, tomatoesandfreshly ground ginger-garlic paste, this flavourful Madras-style gravy will melt in your mouth!
Thengaichutney(coconutchutney) A popular South Indian condiment madefrom blendingfreshly grated coconut, roasted grams, ginger, green chilli intoaflavourfulpaste,and tempered with mustard seeds,curry leaves, andhing.
Vellai KaikariKuruma(coconutgravy with mild spices) A South Indian twist on vegetable korma, this rich coconut and cashew gravy uses mild spices and mixed vegetables. No tomato is used in this dish.
Millet Biryani Ahealthy takeon theclassicbiryaniusingbarnyard millets instead of basmati rice.The nutrient-rich milletshavevarioushealth benefitsand adds to the richflavoursof the freshly ground spices and herbs.
DESSERT Kasi Halwa (white melon sweet pudding) A traditional Tamil Nadu dessert made with gratedwhite melon cooked in homemade ghee with sugarsyrup, andtopped with driednuts.
** Order 2 days in advance**
*All Pictures shown are for illustration purpose only. Actual product may vary.
TIPS: Order your feast from one preferred Home Chef. Delivery fees are based on per pick up location
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.