Neomaxer helps you discover extraordinary journeys — explore trails, experiences, activities, hotels, and flights, all curated to inspire your next trip.
Neomaxer helps you discover extraordinary journeys — explore trails, experiences, activities, hotels, and flights, all curated to inspire your next trip.
Neomaxer helps you discover extraordinary journeys — explore trails, experiences, activities, hotels, and flights, all curated to inspire your next trip.
Chettinad cuisine is widely regarded as one of India’s finest regional culinary traditions, celebrated for its bold spice combinations, layered aromas, and distinctive use of ingredients such as anise, star anise, black pepper, and Kalpasi (stone flower lichen). Food is a central part of Chettinad tourism and one of the most memorable cultural experiences in the region. Signature dishes include the famous Chicken Chettinad, a rich pepper based curry known for its intense spice profile, Kola Urundai (deep fried spiced meatballs), Kavuni Arisi (a traditional sticky black rice dessert), and Meen Kuzhambu, a tangy fish curry cooked with tamarind and spices. The cuisine reflects the historic trading networks of the Chettiar community, incorporating influences and ingredients gathered through maritime commerce across South and Southeast Asia. Many heritage hotels and family run homestays in Karaikudi and surrounding villages offer cooking classes where visitors learn traditional spice preparation and slow cooking methods. Meals are often served in the classic Chettinad style on banana leaves, with multiple accompaniments arranged around rice courses, making dining one of the essential things to do in Chettinad and a key part of any Chettinad travel guide experience.
What makes this place special
A traditional Chettinad thali served on banana leaves is one of the defining culinary experiences of Chettinad and a major highlight of Chettinad tourism. The meal typically includes 15 to 20 different items arranged in a carefully balanced sequence of flavours, textures, and spice levels. A classic spread may feature multiple curries, rasam, vegetable preparations, fried accompaniments, dried fish dishes, chutneys, pickles, papads, and traditional desserts such as Kavuni Arisi sticky black rice pudding. Rice remains the centre of the meal, with accompaniments served course by course in the traditional Tamil dining style. Served on fresh banana leaves in heritage homes and local eateries around Karaikudi, the Chettinad thali reflects the region’s rich merchant heritage and elaborate hospitality traditions, making it one of the essential things to do in Chettinad and a memorable part of any Chettinad trip.
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Chettinad cuisine is especially known for its distinctive use of Kalpasi, also called stone flower — a rare aromatic lichen that gives Chettinad dishes their characteristic earthy, smoky depth. It is one of the defining ingredients that sets Chettinad cuisine apart from other regional Indian food traditions and a unique highlight of Chettinad tourism. Kalpasi is typically used in spice blends for dishes such as Chicken Chettinad, mutton curries, and slow cooked gravies, where it adds a subtle woody aroma that cannot easily be replicated by other spices. Though sourced from Himalayan regions, it became deeply integrated into Chettinad cooking through the historic trade networks of the Chettiar merchant community. Visitors exploring things to do in Chettinad should try a traditional preparation where Kalpasi is prominently featured, ideally at a heritage hotel or family run kitchen in Karaikudi, where the spice balance and slow cooking methods are preserved in their authentic form.