*Not available on 17 September to 27 October, 13-15 November *Not available on Saturdays
*Not available on Saturdays
6 COURSE MEAL
Kongunadu is a renowned region in Tamil Nadu known for its culinary traditions and health benefits of their food. However, it is rarely found in big eateries. Their recipes are dominated by freshly ground and refined spices. With Chef Latha’s feast, get ready to experience a whole new culture with the Kongunadu cuisine!
APPETISER Nadar Nandu Melagu Rasam (crab soup) A savoury soup made with onion, shallots, green chilli, fennel seeds and pepper corns ground into a rich paste, and slow cooked with crab to extract the flavour.
MAIN KonguArachuvitta Nandu Varuval(crab cooked with freshly prepared masala)
Fresh crabdry-fried in a spicy mixture offried shallots and a rich paste of freshly ground pepper, cumin, fennel seeds and dried coconut.
SeeragaSamba ThengaiPal Sadam(short fragrant rice with coconut & spices) A local variety of fragrant short rice mixed with freshly grounded ginger garlic paste, aromatic spices, and cooked in freshcoconut milk.
Jackfruit seed kuzhambu with brinjal The Kuzhambu is a tamarind-based delicacy made with a combination of fresh jackfruit seeds and brinjals. Amla Thayer pachadi A yogurt-based raita that boosts immunity, and contains medicinal ingredients like ginger, chilli, hing, coconut, and amlamixed with thick yogurt.
DESSERT Pal Kozhukattai
Rice dumplingsslow cooked in thin coconut milk, sugar, and aromatic spices such as cardamom and cloves. The dish is finished with a thick coconut milk for added richness.
*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.