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International Journal of Research. ISSN NO:2236-6124 CULTURAL AND FOOD HABITS OF CHETTINAD WITH SPECIAL REFERENCE TO CULINARY TRADITION – A CASE STUDY Author R,Ramesh, Research Scholar, Department of Tourism and Hospitality Management, Madurai Kamaraj University, Madurai. E-mail: [email protected] Abstract From earliest times, man like every other species on the planet has interacted with nature according to one overriding imperative: survival. For a very long time, this imperative was based not only on the need to protect himself from what, at times, were highly adverse environmental conditions, but above all, on his ability to win the challenge of eating or being eaten. Continuously exposed to the threat of becoming food themselves, our ancestors developed an increasingly sophisticated approach to nature, long before the advent of agriculture approximately 15,000 years ago. The major phases in this process are well known. In the Paleolithic Age, man had already discovered and begun to use fire. During the same period, he began to invent numerous tools first in stone and later in metal for hunting, fishing, defense and building shelter. Whether gathering fruit from a tree or killing his prey, man’s relationship with the environment around him has always been based on transforming it. As mentioned, the discovery of fire marked a major step in man’s ability to manipulate nature. Used alternately for heat, light, protection from wild beasts, send messages and dry clothing, fire made possible progressive cultural developments that were enormously important, especially in terms of diet. For Levi Strauss, cooking food using fire is “the invention which made human beings human”. Before learning about cooking, food (and especially meat) was eaten raw, spoiled or rotten. The use of fire brought about a decisive change. Cooking symbolically marks a transition from nature to culture, and also from nature to society, given that while raw is natural in origin, cooked implies a step that is both cultural and social. This proposed study is an attempt of study the cultural and food habits of Chettinad with special reference to culinary tradition. Key Words: Cultural And Food Habits, Chettinad Cuisine, Culinary Tradition. 1. Introduction Rice is the king of grains in this area. No meal is possible without its making an appearance in one form or the other. Grain and split peas form the core of the diet. The Chettiyar community, of Chettinad, 250 miles south of Chennai, have the most interesting chicken dishes, though fish and meat also form a part of their eating habits. The Chettinad cuisine reflects the lifestyles of the Nattukotai Chettiars who come from one of the driest regions of South India, and belong to the most peripatetic of trading communities, merchant bankers who roamed through the countries of South East Asia, living frugally, but making enormous fortunes. Their cuisine, on the one hand, is the main branch of South Indian cuisine that specializes in the preparation of non-vegetarian food, chicken, meat and fish, all of which have a part to play in a meal and are served sometimes in a separate thali, hot and darkly pungent with freshly ground masalas and topped with a boiled egg that is somehow considered essential for a proper meal. At the same time, there are any number of sun-dried and salted vegetables that are stored by the Chettiar housewives who make use of every seed, fruit or legume that grows in the countryside. The Chettinad cuisine is salient spices like red chillies, pepper, onions and coriander are seasoned to Volume VIII, Issue I, January/2019 Page No:1393 International Journal of Research. ISSN NO:2236-6124 subtle excellence, so that the vegetable or meat is not overpowered but looks a well-blended flavour inviting one succulent serving followed by a few others. 2. Objectives of the study To study the general accountability of cuisine of India as well as Tamil Nadu. To understand the cuisine of Chettinad. To know the food culture of Chettinad and features of Chettinad cuisine. 3. Cuisine of India Indian cuisine consists of a wide variety of regional cuisines native to India. Due to the range of diversity in soil type, climate and occupations, these cuisines vary from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices. The development of these cuisines has been shaped by Hindu and Jain beliefs, particularly in vegetarianism which is a common dietary trend in Indian society. There was also Islamic influence from the years of Mughal and Delhi Sultanate rule, and Persian interactions on North Indian and Deccan cuisine. Indian cuisine has been and is still evolving, as a result of the nation’s cultural interactions with other societies. Historical incidents such as foreign invasions, trade relations and colonialism have also played an important role in introducing certain food types and eating habits to the country. For instance, potato, a staple of North Indian diet was brought to India by the Portuguese. Indian cuisine has also shaped the history of international relations whit the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe’s Age of Discovery. It has also influenced other cuisines across the world, especially those from South east Asia and the British Isles. Staple foods of Indian cuisine include Jowar, rice, wheat, and a variety of lentils, especially masoor, toor, urad and moong. Lentils may be used whole or split. Split lentils or dal, are used extensively. Some pulses, such as channa, Rajma or kidney beans, lobiya are very common, especially in the northern regions. Many Indian dishes of different regions are cooked in different oil mediums. Peanut oil is used in Andhra and Maharastra regions. Mustard oil is more commonly used in north and northeastern part of india. Coconut oil is used widely along the western coast, especially in Kerala. While gingerly oil is common in the south as it imparts a fragrant nutty aroma to food. In recent decades, sunflower and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium. Desi ghee, is used frequently, though less than in the past. 4. Cuisine of Tamil Nadu Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non- vegetarian and vegetarian dishes. Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as mustard, curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. The traditional way of eating a meal involves being seated on the floor, having the food served on a plantain leaf, and using the right hand to eat. After the meal the plantain leaf is discarded but becomes food for free-ranging cattle and goats. A meal consists of rice with other typical Tamil dishes on a plantain leaf. A typical Tamilian would eat on a plantain leaf as it is believed to give a different flavour and taste to food. Also growing in popularity are stainless steel trays, plates with a selection of Volume VIII, Issue I, January/2019 Page No:1394 International Journal of Research. ISSN NO:2236-6124 different dishes in small bowls. Tamil food is characterized by tiffin, which is a light food taken for breakfast or dinner, and meals which are usually taken during lunch. The word "curry" is derived from the Tamil kari, meaning something similar to "sauce". The southern regions such as Tirunelveli, Madurai, Paramakudi, Karaikudi, and Chettinad,Kongu Nadu are noted for their spicy non-vegetarian dishes. Dosa, idli, pongal and Biryani are some of the popular dishes that are eaten with chutney and sambar. Fish and other seafoods are also very popular, because the state is located on the coast. Chicken and goat meat are the predominantly consumed meats in Tamil Nadu. Many Tamilians are vegetarian, however, and the typical meal is heavily dependent on rice, vegetables and lentil preparations such as rasam and sambar. There are further variations of Tamil vegetarian dishes. They have influenced Kerala as well in their Kootu, Arachi vitta sambhar and molagootals. As mentioned above, the Chettinad variety of food uses lots of strong spices, such as pepper, garlic, fennel seeds and onions. Tamil food tends to be spicy compared to other parts of India so there is a tradition of finishing the meal with dahi (yogurt) is considered a soothing end to the meal. Notably, Tamil Brahmin cuisine, the food of the Iyers and Iyengar community, is characterized by slightly different meal times and meal structures compared to other communities within the state. Historically vegetarian, the cuisine is renowned for its milder flavor and avoidance of onion and garlic. After a light morning meal of filter coffee and different varieties of porridges, the main meal of the day, lunch/brunch is usually at 11 am and typically follows a two-three course meal structure. Steamed rice is the main dish, and is always accompanied by a seasonally steamed/sauteed vegetable, and two or three types of tamarind stews, the most popular being sambhar and rasam. The meal typically ends with thair sadham (rice with yogurt), usually served with pickled mangoes or lemons. Tiffin is the second meal of the day and features several breakfast favorites such as idli, rava idli, upma, dosa varieties, vada and is usually accompanied by chai. Dinner is the simplest meal of the day, typically involving leftovers from either lunch or tiffin.

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