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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 ...
Chettinadu cuisine (Setti Nadu in tamil) is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, [1] from the Chettinad region in Sivaganga district of Tamil Nadu state in India. [2] Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire.
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.
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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]
A parotta, porotta or barotta, is a layered flat bread of parts of Southern India, notably in Tamil Nadu and Kerala made from maida flour. This is a similar to the North Indian Lacha paratha. Parottas are usually available as street food [9] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served at ...
Palani Panchamirtham is a type of panchamrita, an Indian sweet, and Prasadam of the Dhandayuthapani Swamy Temple in Palani in the Indian state of Tamil Nadu. [1] It was declared as a Geographical indication in 2019-20 and was the first temple prasadam to be accorded the status.
Vegetarian meals in Tamil Nadu are traditionally served on a plantain leaf. Murukku. Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes.