Eighteen spices: inside a Chettinad masala
Kalpasi, marathi mokku and the morning grind at Chettinad Courtyard.
“Chettinad food is often misunderstood as simply fiery. In truth, its power comes not from raw chilli, but from stone-ground black pepper, toasted stone flower, and dried kapok buds.”
The merchant seafaring community of Chettinad brought back spices from Burma, Ceylon, Java, and Malacca. Their home kitchens wove these global treasures into an intricate spice matrix that is unlike anything else on the subcontinent.
At Chettinad Courtyard in Indiranagar, chef Senthil Nathan begins every shift with the grinding stone. The secret isn't powdered store spices; it is whole kalpasi (black stone flower), marathi mokku (kapok buds), star anise, fennel seeds, and freshly crushed Tellicherry black peppercorns.
When the masala hits smoking gingelly (sesame) oil, the kitchen fills with an intense, woody aroma. The pepper provides a slow, warming heat at the back of the throat rather than a stinging burn on the tongue.
Through FullPlate's SpiceSlider, eaters can dial the heat from 1 (Mild) to 5 (Fire). But even at level 5, our Chettinad kitchen doesn't dump extra red chilli powder—they add freshly roasted black pepper and wild coriander seeds, preserving the authentic balance of the dish.
Chettinad Pepper Chicken & Parotta
Chettinad Courtyard