Meenakshi Meyyappan, affectionately known as achi (elder sister), is a culinary expert with a strong dedication to her Chettiar heritage. As the guardian of her family’s treasured recipes passed down through generations, she is on a mission to promote and popularize Chettinad cuisine. At 89 years old, she is the founder of The Bangala, a heritage boutique hotel in Karaikudi, Tamil Nadu.
Recently, Meyyappan collaborated with Hosa, Goa, for a three-day lunch and dinner pop-up event to showcase the unique flavors of Chettinad cuisine. Known for its complex and distinctive taste, Chettinad cuisine is deeply rooted in Tamil Nadu but also carries influences from foreign shores.
During the time when Chettiars traveled to South and Southeast Asia, they brought along their cooks who incorporated various ingredients and spices from those regions into their cuisine. One significant import is black rice, which is now served at The Bangala in the form of a dessert, payasam (kheer), and halwa. Additionally, spices like star anise, cinnamon, pepper, and cloves from foreign lands have been integrated into the traditional repertoire of Chettinad spices.
Interestingly, Chicken Chettinad, a popular dish across India, is not actually a traditional Chettinad dish. Originally, chicken dishes were made with red chillies and coriander masala. However, with the introduction of pepper in Chettinad cuisine, it was added to create the famous Chettinad Pepper Chicken. Over time, small restaurants began calling it Chicken Chettinad due to its peppery flavors, leading to the misconception that it is a traditional Chettinad dish.