Latest news with #Chettinad
CNA
6 days ago
- Entertainment
- CNA
Two-Michelin-starred Thevar moves to Mohamed Sultan shophouse with modern South Indian-inspired touches
With Thevar's move to a new home at Mohamed Sultan Road, chef Manogren Thevar, better known as Mano, finally has a space that really feels like his own. When he first opened Thevar at Keong Saik Road in 2018, the modern Indian restaurant took over the space previously occupied by Meta, helmed by close friend and business partner Sun Kim. Minimal changes were made and 90 per cent of the kitchen equipment had been handed down. 'I always felt like it was Meta. I didn't feel like it was my own restaurant,' Mano said. This, on the other hand, 'is a restaurant that I really built for myself'. Occupying two floors of a heritage shophouse, the new Thevar's interiors are modern while incorporating subtle South Indian touches in a nod to the Penang-born 35-year-old's ancestral heritage. Design elements include homages to traditional Chettinad architecture as well as temples and meeting places built by the kings of southern India's ancient Chola empire. Meanwhile, the exterior retains the shophouse's original Peranakan elements and bold Chinese characters. 'I grew up in a multi-racial community with Chinese, Peranakan, Malay and Indian culture, and I moved to Singapore when I was 20 years old,' Mano said. 'Penang and Singapore are quite similar, including the architectural ideas. I want to keep that tradition. But, once you come inside, it goes back to my heritage and where my grandparents are from', namely, Karaikudi in Tamil Nadu. With more than double the space, the new Thevar, which was nearly two years in the making, can seat at least 28 people in the main dining room, and also features a three-person chef's table in the kitchen area. The private dining room upstairs can accommodate 10 and has its own kitchen and restroom that even comes equipped with a shower. Mano plans to use this space as an R&D kitchen as well as to offer special, one-time menus with no rules or boundaries. As for the main cooking space, he had the opportunity to design his dream kitchen from scratch. 'Here, everything is new. Now, we have a proper walk-in chiller. We never had a walk-in chiller. We just had a four-door freezer,' he shared. There's also a custom Acuarinox grill from Barcelona, which he's the first in Singapore to have after spotting it in a restaurant while on holiday in Spain last year. While the reopening menu features a couple of new dishes, Thevar's DNA won't change, and nor will the prices, Mano said. The tasting menu remains at S$298++ per person. However, now, the restaurant will have just one seating a night instead of two, which allows for dining at a more leisurely pace. 'I just want to cook tasty food for sharing,' said Mano, who has earned accolades such as ranking at No 70 on this year's Asia's 50 Best list for his elevated plates incorporating European techniques with Indian flavours. 'There's no show. There's no story in my food. There's no grandmother's recipe or mum's recipe. I just cook whatever I like,' he insisted. Growing up in Malaysia and living in Singapore, 'there's a lot of good food. Those flavours are always in my mind. Travelling, I learn something new. You just wake up and come up with new ideas, new dishes. I think that's what it's all about. But still keeping the flavours, taste and temperature the way they are supposed to be: Hot is hot, cold is cold. At the end of the day, people remember the taste and the whole idea of a dish.' With time, as the restaurant settles in, the menus will 'adapt and grow with the place', he said. 'I still remember that when I started Thevar, to be honest, I didn't have a direction. We grew every day. We learned from our mistakes and never repeated them. I think the same thing is going to happen here.' With the move, he's now just a few doors down from Meta, something he and Sun have been hoping for ever since Meta moved to 9 Mohamed Sultan Road two years ago. And, at the same time, there is space to develop in different directions. 'I always wanted to have a restaurant that I built for myself. It also shows my team that we didn't have to have a brand new, luxury kitchen to achieve all this. Even with everything secondhand, you still can do it, as long as your food is cooked from your heart.'
NDTV
10-06-2025
- NDTV
Chettinad Cuisine: Bold Flavours, Rich History, And The Spice Rack That Built A Legacy
South India is a region that constantly balances extremes. Think lush coconut groves and dry inland plains, sacred temple towns alongside sprawling IT parks, mellow stews and curries that pack unapologetic heat. The diversity shows up just as vividly on a plate. South Indian food is not only about idlis and dosas, though no one's denying how great they are. There is a whole other side, spicier, deeper and unapologetically bold. Enter: Chettinad cuisine. While the world has comfortably welcomed soft idlis dunked in sambhar and dosas with chutney, a completely different South Indian food tradition has quietly held its own. Hidden in plain sight, Chettinad cuisine comes from Tamil Nadu's Sivaganga district, where every dish is both a statement and a story. It is the legacy of the Nattukottai Chettiars, a business-minded community whose taste in spices, ingredients, and technique remains unmatched. Also Read: Kalpasi: An Edible Lichen That's A Quintessential Ingredient In Chettinad Cuisine The Origins Of Chettinad Cuisine: Trade, Taste And Tamil Identity To understand Chettinad cuisine, you need to start with the Chettiars. This was not just a wealthy community - it travelled, traded and brought back flavours from across Asia. Between the 18th and early 20th centuries, the Nattukottai Chettiars built a trading network that spanned Sri Lanka, Myanmar, Malaysia and Indonesia. What they brought back was not just profit, but taste. Food writer Ashwin Rajagopalan observes that this was a community that helped shape some of Tamil Nadu's most recognisable business houses. Their most influential period stretched from the 1880s to the 1940s, when they were at the peak of both economic power and cultural confidence. Their homes still stand - mansions built with Burmese teak, Italian marble and Belgian glass. They were lavish but not showy. Just like their food. The Chettiars were also early adopters of flavour. They brought back spices, sauces and cooking techniques from every stop along their trade route. Instead of simply importing these ideas, they adapted them, fusing them with traditional Tamil flavours to create something fresh and lasting. Chettinad cuisine became a reflection of who they were: global in reach, local in soul. Photo Credit: iStock What Sets Chettinad Food Apart? If you have ever had 'Chettinad-style' food in a restaurant in Chennai or Bengaluru and found it painfully spicy, you are not alone. But you are also not getting the real thing. As Ashwin Rajagopalan rightly says, "that's a misrepresentation." Chettinad food is not about setting your tastebuds on fire. It is about giving them a workout with balance, not just heat. The cuisine is complex, layered and built around thoughtful spice blends. The heat is there, but it is one part of a bigger flavour equation. The brilliance of Chettinad food lies in how it blends earthy, tangy and umami notes using everyday ingredients in clever ways. Also Read: 3 Delicious Chettinad Recipes With Star Anise The official Tamil Nadu Tourism site lays out the core building blocks of Chettinad cuisine. Here is what makes it so distinct: Black Pepper: The unchallenged hero of Chettinad kitchens. It often takes the place of red chilli and gives dishes a grounded, lingering warmth. Star Anise, Fennel, Cinnamon, Cloves, Bay Leaf: These are not just spices-they are the background score that sets the tone for most dishes. Used liberally, they create a base that is aromatic and full-bodied. Freshly Stone-Ground Masalas: There is no pre-made masala here. Spices are ground fresh for every dish, often by hand. It is time-consuming, yes, but the payoff is unmatched intensity. Tamarind and Tomatoes: These ingredients do the important job of cutting through the richness of the spices. The tang adds lightness and contrast. Shallots And Garlic: Used in generous amounts, these ingredients offer sweetness, pungency, and that deep base flavour that defines Chettinad gravies. This is not the kind of food that comes together in a hurry. It takes patience, layering, and a sense of rhythm. Also Read: Indian Cooking Tips: How To Make Chettinad Masala At Home Traditional Techniques: How Chettinad Kitchens Still Do It Old School? Cooking in a Chettiar kitchen is not about instant gratification. It is a slow, deliberate process that values precision, preservation, and sustainability. These are some of the traditional techniques that give Chettinad food its unmistakable identity. 1. Slow Cooking On Wood Fires: Known locally as aduppu, these wood-fired stoves help maintain an even temperature and slow-cook the ingredients. This allows the spices to seep in thoroughly and build depth in every dish. 2. Stone Grinding With Ammi Kallu: Forget electric blenders. Chettinad kitchens still use traditional stone grinders. This method preserves the natural oils in the spices and gives the masala a coarse, earthy finish that is impossible to replicate with machines. 3. Cooking In Clay Pots: Man chatti pots are favoured not just for nostalgia, but for how they handle heat. The porous clay distributes warmth evenly and allows slow evaporation, concentrating the flavours without burning anything. 4. Sun-Drying For Preservation: This is an essential part of the prep process. Ingredients like tomatoes, chillies, brinjal, and even meat are sun-dried to preserve them for later use-and to bring out a richer, more intense flavour. Also Read: Calling All Biryani Lovers! Try This Yummy Chettinad Chicken Biryani For A Weekend Treat Photo Credit: Pexels Signature Chettinad Dishes: What You Should Absolutely Try The Tamil Nadu Tourism website lists several iconic dishes that best represent Chettinad cuisine's spirit. Each one is bold, distinctive, and deeply rooted in tradition. 1. Chettinad Chicken Curry: This is a dish that needs no introduction. With chicken simmered in a spicy coconut-based gravy, it is a showcase of pepper, garlic, and precision. Click here for the recipe of Chettinad chicken curry. 2. Kuzhi Paniyaram: These crispy-on-the-outside, soft-inside dumplings are made with fermented rice and urad dal batter. Best served with spicy chutney, they are a perfect example of balance in flavour and texture. 3. Urlai Roast: Baby potatoes are tossed in a spice-heavy masala and slow-roasted until they are crisp and golden. Every bite is equal parts crunch and spice. 4. Vendakkai Mandi: Okra gets a tangy makeover with rice water, tamarind, and shallots. It is a dish that feels both humble and carefully put together. 5. Seedai: A crunchy snack made from rice flour, often seasoned with sesame seeds and cumin. Popular during festive seasons, but honestly great any day of the week. 6. Paal Kozhukattai: These sweet rice flour dumplings in coconut milk are the palate cleanser you did not know you needed. Delicate, mild, and the perfect end to a spice-heavy meal. 7. Athirasam: Chewy, deep-fried sweets made with jaggery and rice flour, flavoured with cardamom. These are often made during Deepavali and other Tamil festivals. Also Read: Potato Chettinad Recipe: Give Your Potatoes A South-Indian Twist With This Recipe Photo Credit: Pexels Chettinad Cuisine Is More Than Just Food Chettinad cuisine is not a trend or a novelty, it is a reflection of a community that mastered trade and taste in equal measure. It is where heritage meets innovation and where every dish feels like it belongs to both the past and the present. So the next time someone says South Indian food is all about dosas, remind them that Chettinad is sitting in the corner, rolling its eyes - and slow-roasting some potatoes while at it. Advertisement For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Chettinad Cuisine Tamil Food Chettinad Chicken Show full article Comments
Indian Express
24-05-2025
- Entertainment
- Indian Express
Step inside actor Malavika Mohanan's ‘Kerala inspired Mumbai home', with Athangudi tiles, dark wood interiors and artefacts from her life
Actor Malavika Mohanan invited fans to tour her home in Mumbai in an episode of Gate Crashes by Mashable India, a series where celebrities give their fans a look into their homes and their personal lives. Malavika has transformed the house into a 'memory box' of Kerala, with traditional tiles, furniture and a lot of plants. She began the tour by describing her place as a 'Kerala Oasis in the midst of Mumbai,' and said that she wanted to create something that was inspired by her roots. She talked about loving houses built in the 'Nalikettu' style, and always dreamt of having such a house herself. 'I have seen Nalikettu houses in a lot of Mani Ratnam films, and it used to be a part of a lot of old traditional homes in Kerala and Tamil Nadu, and it looks beautiful. I can't make it in an apartment, but otherwise I would have,' she said. ALSO READ: Take a look inside Hrithik Roshan's family home Malavika refused to take credit for her beautiful home, though, and said, 'My mother decked the whole place by herself. She has a lovely eye for interiors, as you can see.' She then began describing the 'hero' elements of her home, starting with her floor, which was inspired by traditional Athangudi tiles, which hail from a village in Tamil Nadu by the same name, and is quite famous for its Chettinad furniture. She calls the tiles the 'statement piece' of the house. She pointed out the dark wood furniture and artefacts and paintings from South India, including a beautiful Tanjore painting. Malavika explained how she loves vintage Tanjore paintings and how one can look for them in places like Madurai, where people are discarding them for the price of peanuts. She showed off her plants and the Mandir that was also inspired by South Indian culture and said, 'The Mandir was the first thing built in the home; they designated the corner for it, and the rest of the house was constructed after its completion.' Malavika then showed her fans her balcony, which was filled with plants and acts as a 'place of solace and peace for her'. She shared that her mother is very fond of out-of-the-box items, and she buys something from wherever she travels, and how their mutual love for animal artefacts has made their house into sort of a jungle. Malavika admitted that her entire family is a 'sucker for traditional things'.
New Indian Express
19-05-2025
- Business
- New Indian Express
Sungudi saree stall tops OSOP sales in Madurai
MADURAI: In a boost for handloom weavers and weaver groups in the region, the Sungudi saree stall at Madurai railway junction recorded the highest earnings among all the 'One Station One Product' (OSOP) shops set up in Madurai division. Of the 45 OSOP stalls operating across 34 stations in the division, the Sungudi stall stood out by earning a total of Rs 1,47,97,631 since its establishment in April 2022. With the earnings, the stall has supported 74 handloom weavers and weaver groups. Aimed at promoting indigenous products, craft and local entrepreneurship, the 'One Station One Product' initiative has so far generated profits to the tune of Rs 4.67 crore for the outlet keepers in the Madurai division. The OSOP scheme covers a wide range of products, including handicrafts, traditional garments, local farm products and processed or semi-processed foods. Emboldened by its success, the railway division recently permitted tender coconut sales also. Generating a revenue of Rs 60,17,927, the macaroon stall at Thoothukudi station became the second highest earning stall in Madurai division. Other successful stalls include the stall selling Pathamadai Korai mat products at Tirunelveli junction (Rs 44,28,431), palm products at Tiruchendur (Rs 31,63,806), Chinnalapatti handloom items at Dindigul (Rs 26,14,597), peanut chikkis at Kovilpatti (Rs 24,73,259), and milk peda at Srivilliputtur (Rs 14,11,250). Through the stalls, the division also offers other local products like palm items, macaroon, Chevu, Chettinad snacks, Manapparai murukku, panchamritham, Muscoth halwa, vettiver items, and millet-based products. "Since its launch, the OSOP scheme has helped more than 350 local artisans and small businesses," said railway sources.
