SARATHA VILAS
Gastronomy
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The Chettiar women used to grow up in households where good food played an active role. They have been watching their mother running large household and entertaining guests and visitors developing a great sense of hospitality. The cooks who used to work for the Chettiar family were coming from communities of cooks who have developed particular recipes and sense of flavors. This makes today the Chettiar cuisine very unique.

Cooking classes at Saratha Vilas
traditional south indian lunch

Non veg dishes are part of the Chettiar meals. The variety of dishes, flavors and recipes is the key of a good Chettiar meals served traditionally on banana leaves. People use to sit cross-legged on the floor on palm leaf mats.
Breakfast is a sophisticated meal. There is a variety of panecakes such as dosai, appam, oothappam or rice items, vadai & Kuzhi paneeyaram combined with a veg curries or a chutneys. It is completed with sweets items such as Paal paneeyaram or Kavun arisi.
Lunch is generally the main meal of the day. On banana leaf the different veg or non veg dishes are served in a certain order combining hot with lesser hot. Among many other Milagu Kuzhambu (pepper curry) is served with Chow chow kootutari or Karuvepilai Kuzhambu (curry leaf curry). Non veg food is completing the round with a variety of flavors such as Meen kuzhambu (fish curry), Nandu kuzhambu(crab curry) or Kozhi milagai masala (Pepper chicken).
Dinner is light. A soup such as Milagu rasam (pepper soup) or Nandu rasam (crab soup) is served followed by a dosai.
Depending of family uses, additional food or snacks can be served during the course of the day. Every families have developed there secret recipes which add to the variety of the Chettiar cuisine.

Chettinad Gastronomy at Saratha Vilas


At Saratha Vilas our two chefs are from the Negundugi community of cooks. This community use to work for Chettiars for generations. Mr. Kupuswamy and Mr Murugesan used to work for one of these families and carried out this unique tradition of cuisine. For new dietetic requirements we have asked our chefs to reduce the use of oil and salt. The recipes are rich in flavors even if we are not using that much of chili. For those who prefer the hot food, kindly inform the staff, we will arrange hotter food.

Breakfast at Saratha Vilas
We propose a continental breakfast, with tea/coffee, bread and butter and homemade jams, homemade yoghurt, wild honey, Appam with coconut milk (a traditional pancake from south India) fresh fruits and eggs on order at the cost of 360 inr per night and per person inclusive of GST.
Chettinad breakfast is available on order @ 120 inr inclusive of GST. (To be ordered the day before, breakfast available from 9AM)
One of these 3 options
1st MENU
•    Idly (cakes made by steaming a batter consisting of fermented black lentils and rice)
•    Pongal (Cooked rice and dal with seasoning)
•    Vadai (savory fried snacks from India)
•  Sambar (lentil-based vegetable stew or chowder based on a broth made with tamarind)
•    Chutney (sauce  that can vary from a tomato, coconut or coriander relish)
•    Appam (type of pancake made with fermented rice batter and coconut milk)
2nd MENU
•    Dosai (pancakes made of  a batter consisting of fermented black lentils and rice)
•    Kavuni Arisi (Cooked black rice sweet)
•    Vellai Paneeyaram (savory snacks from India)
•    Sambar (lentil-based vegetable stew or chowder based on a broth made with tamarind)
•    Chutney (sauce  that can vary from a tomato, coconut or coriander relish)
•    Appam (type of pancake made with fermented rice batter and coconut milk)
3rd MENU
•    Puri (also spelled poori, unleavened deep-fried Indian bread)
•    Patatoes masala (traditional spicy potato filling)
•    Kuzhi Paneeyaram (savory snacks from India)
•    Sambar (lentil-based vegetable stew or chowder based on a broth made with tamarind)
•    Chutney (sauce  that can vary from a tomato, coconut or coriander relish)
•    Appam (type of pancake made with fermented rice batter and coconut milk)
Served with tea, coffee, fresh fruits, bread, butter and homemade jam.

Lunch at Saratha Vilas
Traditional vegetarian or non-vegetarian lunch is served on banana leaf. It is comprised of a combination of veg and/or non veg dishes accompagnied with rices and pickles. A non-veg menu can be comprised of Vazha palam, mangai oorakai, chow chow kootu, beetroot masala,carrot & beans poriyal, appalam, vendaikkai vathal, megagai vathal, vengaya baji, thengai chuney, saadham, vathal kuzhambu, lemon saadham, kolhimasala, sambar, rasam.

Dinner at Saratha Vilas
Dinner is a fix menu type, we will be happy to know your food preferences in advance.
As a basis it is comprised of a soup (hot or cold according to the season, main non veg dish (such as Kozhi kuzhambu (Chicken curry) or Meen kuzhambu (fish curry) served with vegetable such as Milagu Kuzhambu (pepper curry), Karuvepilai Kuzhambu (curry leaf curry) or Chow chow kootutari, rices. It is ending with a French style sweet.

Please note: as per Tamil Nadu rules, the hotels under 21 rooms are not allowed to serve alcohol

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