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The town of Manapparai in Tamil Nadu is particularly known for its murukku. These days, Manappari Murukku can be bought online. [33] Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami. [34] Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. [35]
This murukku is sold not only in all parts of Tamil Nadu but also exported to other states of India and overseas. Around 150 to 250 families and cottage industries and at least 10 companies make the snack. [7] In 2010, the Tamil Nadu government applied for a geographical indication tag for Manapparai Murukku. [8]
Sri Krishna Sweets (Tamil: ஸ்ரீ கிருஷ்ணா ஸ்வீட்ஸ்) is a popular Indian sweet manufacturer and eatery based in Coimbatore, Tamil Nadu. It is most noted for its Mysorepak. Currently their products are sold via retail outlets in more than 75 locations across India and in the UAE.
An A2B Restaurant at Maraimalai Nagar, on the outskirts of Chennai. A2B was founded by late Thiru K.S. Thirupathi Raja, who was the founder of Guru Sweets in Rajapalayam, Srinivasa Sweets in Bangalore (Sriramapuram) and Sri Ananda Bhavan in Washermenpet, Chennai.
Muṟukku (Tamil: முறுக்கு, romanized: muṟukku, lit. 'twisting') is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Andhra Pradesh, Odisha, Tamil Nadu, Karnataka, and Kerala. It is called murkulu or janthukulu in Andhra Pradesh and mudki/murki in Odisha.
Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
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.