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Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad in Tamil Nadu, India.It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and sesame oil.
Vindaloo or Vindalho is a Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. [ 1 ] [ 2 ] [ 3 ] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish.
Chicken Chettinad, popular dish from the region. Chettinadu cuisine (Setti Nadu in tamil) is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, [1] from the Chettinad region in Sivaganga district of Tamil Nadu state in India. [2] Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire.
Among notable sub-types of regional cuisine include; Udupi cuisine, Chettinad cuisine, Hyderabadi cuisine, Thalassery cuisine, Mangalorean Catholic cuisine. South Indian cuisine shares numerous similarities with the cuisines of Sri Lanka and the Maldives due to a similar geographic location and culture.
Chettinad [1] (also known as Chettinadu) is a name that collectively refers to a locality that comprises 56 villages in the Sivaganga district and 20 villages in Pudukottai district, which was historically ruled by the Ramnad kingdom of Pandya Nadu.
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Vindaloo is different than in Goa (a result of the area’s Portuguese past). Prawn malay curry also shows influence from South East Asia. [ 6 ] Pondicherrian Fish Assad Curry, a coconut-milk-laden curry, flavoured with anise and curry leaves and finished with a squeeze of lime is a "quintessential" local dish.