Search results
Results from the WOW.Com Content Network
Idli or idly (/ ˈ ɪ d l iː /; plural: idlis) or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice.
The food chains primarily serve South Indian food including idli, saambar rice, curd rice, pongal, lemon rice, curry leaf rice and also chappathi. The dishes are offered at low prices: ₹ 1 for an idli, ₹ 5 for a plate of sambar rice, ₹ 5 for a plate of "Karuvapellai Satham" (Curry leaves rice) and ₹ 3 for a plate of curd rice. [9] [10]
ID Fresh foods is a food products company based in Bangalore, India. The company manufactures a range of fresh foods including Idly/Dosa Batter, Parotas, chapatis, curd, and paneer. ID Fresh Food, a private limited company, was founded in 2005 by P.C Mustafa and his four cousins - Shamsudeen TK, Abdul Nazer, Jafar TK and Noushad TD.
Saravanaa Bhavan, previously Hotel Saravana Bhavan, is an Indian restaurant chain based in Chennai, Tamil Nadu, India. [1] The chain serves South Indian cuisine and operates 33 locations in India (24 in Chennai ) and 92+ across 28 countries in North America , Southeast Asia , the Middle East , Europe , and Oceania .
Kamalathal, an octogenarian and a resident of Vadivelampalayam on the Coimbatore city outskirts, is known for her selfless service-cum-low margin business model. [2] She sells around 600 Idlis every day for INR 1 a piece with sambar and chutney side dishes, all of which she prepares alone.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Idli sambhar is a common food in South India. It is a delicacy made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. [7]
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.