UNESCO has formally inscribed Chettinad cuisine from Tamil Nadu on its Representative List of Intangible Cultural Heritage, recognising the 200-year-old culinary tradition of the Nattukotai Chettiar community.
Chettinad cuisine, known for its complex spice blends of up to 76 varieties including kalpasi (stone flower), marathi mokku (dried flower pods), and star anise, is considered one of the most elaborate regional cuisines in the world.
The recognition followed a decade-long campaign by Chettinad culture preservation groups and the Tamil Nadu state government.
Chef Santha Krishnamurthy, who runs the famous Bangala Hotel in Karaikudi, was present at the UNESCO ceremony. "This gives Chettinad cuisine the global recognition it has deserved for generations," she said.