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Students of BHM - 3rd Semester have begun training in the Regional Cuisines of India. As part of their practical classes, they prepared a delicious menu from the "Chettinad Cuisine" and other parts of Tamil Nadu.
Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun-dried meats and salted vegetables, reflecting the dry environment of the region.