“spicy and aromatic Indian cusine”
One of the rare non-vegetarian cuisines of south India, Chettinad hails from the deep southern region of Tamil Nadu. The cuisine is one of the spiciest and most aromatic in India and is also famous for its use of a variety of spices used in preparing dishes, especially non-vegetarian dishes. Chettinad cusine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered an essential part of the meal. The most important spices used are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark).
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- Fri, Sat: 12:00 pm - 11:00 pm
- Sun, Mon, Wed, Thu: 12:00 pm - 10:00 pm
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