South Indian culinary delights! Chettinad Style. The cuisine is uncommonly subtle and aromatic, a heritage of Chettiar participation in the centuries-old spice trade, the global import and export of pungent seeds, fruits and barks from places like Cochin and Penang, the Banda Islands, Arab ports in the Straits of Hormuz. The cuisine is based on staples of south Indian cooking like coconut, rice and legumes but get an internationalized flavor with the addition of Tellicherry pepper, Ceylon cardamom, Indonesian nutmeg, Madagascar cloves and blue ginger, or galangal, from Laos and Vietnam. Traditional Chettinad offerings have been highlighted in this menu for you to enjoy.