Legendary Tastes

Chettinad cuisine is famous in India, but still relatively unknown outside it. Its special top-notes come from the imaginative use of South East Asian spices, such as star anise, in combination with Indian ingredients.




At Visalam, you can do more than just enjoy the delectable flavours of Chettiar cooking. You can dive right into its secrets with a 2-3 day session in our interactive kitchen. And if cooking isn't exactly your thing, why, just sit back and enjoy Visalam's rich culinary variety. Enhanced by the fact that we serve each meal in a different setting.



The Dining Hall

One of two lunchtime options, the other being of course, our interactive kitchen.

The Poolside Cafe

As afternoon dissolves into evening, the sound of flutes fills the air.

Thali Trysts

A Chettinad thali has a rich and varied palette of flavours. A number of recipes make use of game birds like quail. The fishing villages on the Bay of Bengal also provide a rich assortment of seafood, apart from fresh meats and local produce. Fried Murrell, delicately spiced lamb, robust curries with top-notes of fresh pepper and raw mango. At Visalam, the culinary fires of Chettinad are given full expression.


Chettinad cuisine is one of the spiciest and the most aromatic in India. A variety of spices are used to prepare the dishes.  The most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (a lichen known as the "black stone flower", also known as dagad phool). In addition, tamarind, whole red chillies and saunf (fennel seed) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.