The Great Chettinad Feast (Vegetarian) by home Chef Latha
Regular priceSale price
Unit price/ per
*Not available on 25, 26, 27 & 31st December 2020, 1st - 3rd, 8th - 19th January 2021 *Not available on Saturdays
6 COURSE MEAL
TheChettinadcuisine is famous across India for its medicinal value, lovely aroma and immenseflavour.With this healthy and rich menu, take theflavourtrain and explore theChettinadcuisine with Chef Latha!
APPETISER Beetroot Kola(crispybeetroot croquets) with yogurt dip A Chettinad special; this nutritious dish is made with grated beetroot, lentils and freshly ground spices into a croquette, accompanied by a delicious yogurt dip
MAIN Kalan Varuval (mushroom dry masala) A South Indian style mushroom stir fry with fresh onion, chilli and garam masala
Coconut Rice (rice tossed in freshly grated coconut temper in mustard, chillis, curry leaves) Basmati rice tossed in freshly grated coconut temper with mustard, chilli, and curry leaves for added flavour.
Ragi Kuzhu (millet porridge with buttermilk, chilli and onion on top) A twist on the nutritious Tamil porridge made with finger millets and buttermilk, and garnished with pieces of chilli and onion
Rava Paniyaram with peanut chutney An authentic Tamil dish, the paniyaram is a fried snack made from semolina (rava) and flour. In chef Latha’s special version, it is accompanied by a peanut chutney
DESSERT Paruppu Payasam (lentils kheer) A delicious South Indian sweet dish made from lentils, coconut milk, milk and jaggery, that is similar to a pudding. (contains milk, please specify if you wish remove)
*Order at least 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.