Chettinad Food

Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. While popular non-vegetarian dishes include chettinad chicken.

Indian Food

Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium.

Chinese Food

Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time. Color, smell and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance and nutrition of the food. Cooking should be appraised from ingredients used, cuttings, cooking time and seasoning.

Tandoori Food

Tandoori chicken can be eaten as a starter or appetizer, or as a main course, often served with naan flatbread. It is also used as the base of numerous cream-based curries such as butter chicken.