The Bangala Table

The Bangala Table: Flavors and Recipes from Chettinad is an extensive documentation of one of South India’s most distinctive culinary traditions. Drawing on recipes associated with The Bangala in Karaikudi, the book brings together 150 vegetarian and non-vegetarian preparations ranging from classic Chettinad dishes to the region’s nostalgic Anglo-Indian “butler” cuisine. Sumeet Nair and Meenakshi Meyyappan worked with Jill Donenfeld to record and adapt the recipes for contemporary home kitchens, while Rohit Chawla’s photography gives the publication its powerful visual character. His images move beyond straightforward recipe illustration, using deep tonalities, traditional vessels, tactile surfaces and controlled light to evoke the atmosphere and material culture of Chettinad. Across 296 pages, the volume combines recipes, culinary heritage and photography into both a working cookbook and a visual archive of a distinctive regional food culture.