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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 ...
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 ...
Chicken Chettinad, popular dish from the region. 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.
Kaara kozhambu (Tamil Nadu) a dish used with rice made of chilli powder and tamarind: Vegetarian Kanji: a rice porridge: Vegetarian Keerai koottu (Tamil Nadu) Green leaves kootu: Vegetarian Keerai masiyal: Ground green leaves used as a side dish for rice or mixed with rice. Vegetarian Keerai poriyal: Green leaves mixed with daal and coconut ...
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Indian cuisine also features a variety of flatbreads popular in different regions. Patel recommends trying rotli, paratha, and bhakri. And once you've found a great restaurant, don't play it safe ...
Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad in Tamil Nadu, India.It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and sesame oil.