What a tease to the senses, true Chettinadu food is, no? Their heavily spiced curries and roasts not only look super duper inviting (they nail the browning on their meats), but are fragrant enough to put a whole village in a trance! But look closely here in Bengaluru and you'll find that it's a dying cuisine. Not too many restaurants that advertise "Chettinad Fry" make it like it is, but Pot Taste might just spark a renaissance.
We spotted this cloud kitchen based out of Jallahalli on Instagram and it was their carnivorous menu and mainly the duck section that drew us in. On speaking to the Founder, Vidhjay we also learnt that all ingredients are sourced raw and then prepared in-house. Like they buy the whole natti (country) spices to make their own traditional blends, ginger-garlic pastes, they even go as far as to extract their own cooking oils and get their ducks from Andhra Pradesh, right where they're reared. Oh, and the Chef is a true blue Chettiar hailing from Madurai with secret family recipes that even the founder isn't privy to!
The menu plays around with three Chettinadu spice bases: Chilli (red chilli powder and dried red chilli), Pepper (pepper powder and whole) and Roast (ghee and green chilli). So you can basically get their Exotic Pots (dry fry) in variants of fish, prawn, squid, chicken and duck in any one of these bases. They also have Chettinadu Curries, and Curry Meals. The Chettinad Dum Biryani cooked in clay pots and Idli and Curry combos for breakfast and dinner are popular too.
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