THE BANGALA, RESERVATIONS, CHENNAI : +91-44-24934851/ 48644440. THE BANGALA, KARAIKUDI : +91-4565 - 220 221/ 250221.

EMAIL : thebangala@gmail.com

Food: any occasion is reason for a Chettiar feast.

One is lucky to eat like a Chettiar, they say in South India. Chettiar food is a feast for the gourmet. With a generous dose of pepper and not chilli, making it spicy but not hot. The spicing is subtle and its secret is the "instinctive hand" of the "Achi", dumping a handful of this and a pinch of that in the masala leading the tastebuds on a journey of intrigue and delight.
Chettiar cuisine is an innate sensitivity to the tastebuds, an inherited sense of economy and thrift and a deep concern that food should be tasty and healthy that's enabled generations of "Achis" to evolve the Chettinad cuisine of today.

At the Bangala, the cooks use grinding stones to pulverize regional spices, deploying them in masalas for dishes like a sinus-clearing black-pepper chicken, sour-scented tamarind crab curry, king prawns flavored with spring onions, and, in a nod to the nursery palates of British memory, Raj-era dishes like mint-and-potato croquettes. Meals there are taken communally at a teak dining hall and eaten from banana-leaf with one's hands.

Chettinad Cuisine Masterclasses

Learn Chettinad cuisine from the renowned chefs at the Bangala – demonstrations, workshops, background information, shopping and more!

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