In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (a lichen known as the “black stone flower”, also known as dagad phool). In addition, tamarind, whole red chillies and saunf (fennel seed) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.
Our dishes are prepared by skilled chefs, using the freshest of spice and herb mixtures.
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