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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.
The Ripon Building, Chennai, an example of the Indo-Saracenic architectural style found in the city.. Chennai architecture is a confluence of many architectural styles. From ancient Tamil temples built by the Pallavas, to the Indo-Saracenic style (pioneered in Madras) of the colonial era, to 20th-century steel and chrome of skyscrapers.
Since 2022, the CICT functions from its own building at Perumbakkam, a southern neighbourhood of Chennai. Built at a cost of ₹ 246.5 million on a 16.86-acre land, the four-storied building has a total built-up area of 70,000 square feet. [7]
Beef Bulgogi Japchae is one of the top-selling dishes from the menu at Chef Eve's Kitchen. A Spring Taster event will be held at Classic City Kitchen in Athens, Ga. on Friday, Mar. 15, 2024.
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, [1] Chennai, [2] India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is usually served with an onion and lemon garnish.
Mallika Badrinath is an Indian food writer, chef, cookbook author and host of cooking shows. [1]She is the author of 29 cookery books in English and 30 books in Tamil, together containing more than 4,000 recipes.
An Amma Unavagam outlet in Adyar, Chennai. Amma Unavagam (Tamil: அம்மா உணவகம்) is a food subsidisation programme run by the Ministry of Food and Civil Supplies, Government of Tamil Nadu in India. [3] Under the scheme, municipal corporations of the state-run canteens serving subsidised food at low prices. [4]
The channel is being run by family members, consisting of brothers V. Subramanian (the cameraman), V. Ayyanar, V. Murugesan, their cousin T. Muthumanickam, their brother-in-law G. Tamilselvan and are led by their grandfather and former chef M. Periyathambi. [4]