Meenakshi Meyyappan is proving the essence of Chettinad cuisine lies in its simplicity

Meenakshi Meyyappan, the founder of luxury property The Bangala, is preserving the authenticity of Chettinad cuisine through her commitment to simplicity. She grew up in a large family that frequently entertained guests and witnessed delicious feasts prepared in their home. Meyyappan learned about the flavors and aromas of Chettinad cuisine from her mother, who was highly knowledgeable about food.

Despite not initially showing an interest in cooking, Meyyappan eventually became the person responsible for bringing Chettinad traditions to the forefront. Her mother's recipes, passed down through generations, formed the foundation of Meyyappan's culinary approach. A typical Chettinad kootu, for example, is light and made with dal, with no coconut or tempering.

Getti kozhambu, another regional specialty, consists of brinjal and tamarind curries. Meyyappan emphasizes that Chettinad food is not spicy, but rather subtler in taste due to the use of coriander seeds over chili peppers. Her cookbook, The Bangala Table, which she co-authored, showcases vegetarian and non-vegetarian recipes from Chettinad.

Meyyappan's dedication to preserving the region's cuisine is evident in her establishment of The Chettinad Heritage & Cultural Festival, which allows visitors to experience the area's traditions, customs, and food.