Excerpt from Ari’s Top 5 enews
Iconic flavors from a little-known region of India

If you’re into ennui, if you’re fascinated by historical fiction, and if you love to cook and eat amazing food, then this curry could well be for you! Like most of our spices, it comes to us courtesy of the spice-trekking de Vienne family up in Montreal. As always, they’ve delivered us something special and especially excellent.
The city of Chettinad in the Indian state of Tamil Nadu has one of the subcontinent’s most prestigious cuisines. The region also has one of the most interesting histories. While Chettinad is inland, the Chettiar people trace their origins back to the east coast of India. Savvy traders, the Chettiars worked the waterways all over the Indian Ocean and Southeast Asia. Story has it that centuries ago, the entire tribe picked up and moved inland after a terrific typhoon tore apart their original homeland. They brought their cooking traditions with them and also their trading wealth. In Chettinad, they used their financial resources to build beautiful mansions, many of which still stand but are now abandoned. The ghosts of economic greatness past probably still walk the halls of those once grand homes and dine at their majestic tables, but the money they paid for construction has long since passed on. The mansions remain majestic, but many are empty, sad shrines to an earlier era of economic wealth.
While the riches of the Chettinad past have mostly eroded, the culinary and cultural richness that came with them continue on apace. This curry blend is lovely for both its aromas and flavors. It’s made with a mix of chilis, dried coriander, cumin seed, fennel seed, black pepper, cassia, turmeric, red ginger, cardamom, clove, mace, and star anise. It’s complex, and also compelling; just a touch of heat but mostly it’s about depth of flavor. The most famous dish to make with it would be a Chettinad Chicken Curry—grind a good bit of the curry mix and some sea salt, and then marinate pieces of fresh chicken with the spices and some chopped fresh garlic. Sauté a good amount of thinly sliced onion and/or shallots until lightly browned. Add the chicken pieces and brown them. Add some diced tomato and cook a bit to soften. Add the spice mix and then add some broth. Simmer until the sauce reduces and the chicken is cooked through and tender. Add some coconut milk and a bit of fresh chopped cilantro. Serve with rice and enjoy!
Of course, you can also use Chettinad Curry with most anything else you like—fish, pork, prawns. It’s not very hot, but its very full flavor is pretty much delicious with any other ingredients! Substitute peeled, hard-boiled eggs for the chicken above and you’ll have an excellent egg curry. Great on potatoes or cauliflower (or both together) too! For a taste of a region of India that’s little known in North America other than by the Indian community, pick up this terrific blend!
> SHOP CHETTINAD CURRY!