Search results
Results from the WOW.Com Content Network
Tamil cuisine is a culinary style of Tamil people originating from 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 ...
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhukatta, masala paniyaram, aadikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, maavurundai, and athirasam.
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.
Tamil culture refers to the culture of the Tamil people. The Tamils speak the Tamil language , one of the oldest languages in India with more than two thousand years of written history . Archaeological evidence from the Tamilakam region indicates a continuous history of human occupation for more than 3,800 years.
For premium support please call: 800-290-4726 more ways to reach us
Rasam in and Tamil, Tili sāru in Kannada (Kannada script: ತಿಳಿ ಸಾರು), or chāru (చారు) in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households rasam commonly refers to a soupy dish prepared with a sweet-sour stock made from either kokum or tamarind , along with tomato and lentil ...
1. "I watch cooking change the cook, just as it transforms the food." — Laura Esquivel. 2. "Cooking is like love. It should be entered into with abandon or not at all."
For premium support please call: 800-290-4726 more ways to reach us