If you want a curry with real depth of spice rather than just cream or chilli, our Chettinad Chicken or Chettinad Lamb is the one to try. On our menu it is described as a South Indian-style curry with freshly ground spices and roasted aromatics, and it brings a taste of South India to central London. Our restaurant is at 19A Charing Cross Road, a minute from Leicester Square tube.
Here is a little background on the style, what makes it different from the curries most people know, and how to fit it into your order.
Where Chettinad cooking comes from
Chettinad is a region in Tamil Nadu, in the south of India. Its cooking is usually associated with the Chettiar community, and it is often described as one of the more robustly spiced of the South Indian cuisines. It is widely known for spices that are dry-roasted and freshly ground, rather than bought ready-ground, which is said to give the finished dish a toasty, aromatic character.
Recipes vary from kitchen to kitchen, as they do everywhere in India, but black pepper, dried red chillies, fennel and curry leaves are often mentioned as typical of the style. If you are interested in how cooking differs across India, our guide to regional Indian cuisine is a good place to start.
What to expect from our Chettinad
Our Chettinad is made with freshly ground spices and roasted aromatics, and you can choose chicken or lamb. The roasting is what sets it apart. Where a Korma or a Butter Chicken is smooth and creamy, a Chettinad tastes more of the spices themselves: warm, savoury and layered.
- Chettinad Chicken is the lighter of the two, and lets the spice blend come through clearly.
- Chettinad Lamb is richer and heartier, and the lamb stands up well to the depth of the roasted spices.
It is a good choice if you have worked your way through the familiar dishes and want something with more character. It also makes a good contrast on a shared table alongside the mild, creamy dishes. If you are unsure about the heat, ask us when you order and we will tell you how it compares with the dishes you already know.
What to order with it
A curry with this much spice benefits from simple, gentle partners.
- Rice: Pilau Rice is the natural match. Lemon Rice or Coconut Rice also work well with South Indian-style flavours.
- Bread: a Plain Naan, a Paratha or a Tandoori Roti for scooping up the sauce.
- Something cooling: Raita softens the spice between mouthfuls.
- A contrasting dish: for a table of two or more, pair it with something creamy, such as Paneer Butter Masala or Dall Makhani, or with a Fish Goa, which is made with mustard seed, coconut and lime juice.
- A drink: a cold Kingfisher or Cobra, a Lacee, or a glass of Shiraz.
For more ideas on putting a balanced meal together, see our guide on how to order Indian food, or browse the full menu.
Chettinad for groups
Chettinad Chicken or Lamb is also one of the mains on our group set menu. On the group menu, every guest gets the Maharaja Mixed Starter, one main, pilau rice and plain naan, and there are three levels:
- Option A, Classic: familiar mains such as Chicken Tikka Masala, Butter Chicken and Paneer Butter Masala.
- Option B, Maharaja: Original Masala, Mango Chicken, Chettinad Chicken or Lamb, Railway Lamb Curry, Staff Lamb Curry, Sizzling King Prawn or Chingri Malai Curry.
- Option C, Royal: the Maharaja Special Shank, or any Option B main instead.
So if your group chooses Option B or Option C, Chettinad is on the table. All guests in a party dine from the same option, and vegetarian choices are available. It suits a group that likes a bit more adventure than the classics, while the mango chicken and original masala keep things gentle for anyone who prefers milder food.
Please tell us about allergies when you book. Our kitchen handles nuts, dairy, eggs, gluten, fish, shellfish, soya and sesame.
Planning a group meal with some South Indian spice? Book a table for our group set menu, choose Option B or C, and tell us your numbers and any allergies when you book.
