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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.
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A spicy and sour soup usually made with tamarind, tomatoes, pepper and other south Indian spices. Usually eaten with rice. Vegetarian: Part of lunch Sajjige: a sweet dish: Vegetarian: Dessert Sakkara pongal: a sweet rice dish: Vegetarian: Festival Sweet dish Sambar: Lentil soup cooked with vegetables and a blend of south Indian spices (masala).
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
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.
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. It combines a range of flavours, ingredients and cooking techniques from its neighbouring states of Kerala, Andhra Pradesh and Tamil Nadu to the south and Maharashtra to the north, along with its own rich tapestry of gastronomic history. [1]
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles [5] and also enjoys popularity in Singapore. [245] [246] There are numerous North and South Indian restaurants in Singapore, mostly in Little India.
Sourcing of items/ingredients for a sadya is an elaborate and careful process to ensure quality. The lighting of the fire to prepare the sadya is done after a prayer to Agni, and the first serving is offered on a banana leaf in front of a lighted nilavilakku as an offering to Ganapati. In a sadya, the meals are served on a banana leaf. [5]