If travelling to India, don't miss the mouth watering cuisine of Tamil Nadu. Every hotel, restaurant in India serve the popular Tamil cuisine comprising of famous Masala Dosa, Idli Sambar, Wara and much more. So,just look for restaurant that serves hot Tamil Nadu food.

Tamil Nadu Attractions
India - Tamil Nadu - Cuisine of Tamil Nadu

Cuisine of Tamil Nadu

The state of Tamil Nadu has a distinct place in culinary map of the country. Many famous Tamil cuisines are enjoyed by one and all and are now a part of the national cuisine.

¤ Tamil Nadu Food Recipes - The Ingredients

CuisineTamil Nadu food menu has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafoetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. In Tamil Nadu Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the Tamil Nadu food.
In Tamil Nadu, a typical meal consists of rice (mostly steamed), lentils, grains and vegetables. Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. Chettinad Pepper Chicken is one of the most famous Tamil Nadu dishes. The Tamil style of Mughali food can be tasted in the Biriyanis and Paya. Paya is a type of spiced trotters broth and is eaten with either Parathas or Appam.

¤ Delectable Tamil Cuisines

In Tamil Nadu cuisine, breakfast or tiffin includes idly(steamed rice cakes), dosai (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada(deep fried doughnuts made from a batter of lentils), pongal (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), uppuma(cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils). Most of the dishes in Tamil Nadu are eaten with coconut chutney, sambar (seasoned lentil broth) and mulaga podi (a powdered mix of several dried lentils eaten with oil).

The Tamil Lunch or meals consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd(yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Papads or Appalam.

¤ Refreshing Tamil Drinks

Tamil Nadu, especially Chennai, is famous for its filter coffee. Most Tamils have a subtle disliking for instant coffee, therefore filter coffee is more popular. The preparation of filter coffee is almost like a daily chore, the coffee beans have to be first roasted and then ground. The coffee powder is then put into a filter set and hot boiled water is added to prepare the boiling and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The drink thus prepared is then poured from one container to another in rapid succession to make the perfect frothy cup of filter coffee. An exotic drink that refreshes you and the taste that lingers.

¤ Treat Your Taste Buds With Food of Tamil Nadu

The cuisine of Tamil Nadu is counted among the popular cuisines in India. It is enjoyed by the people of the country and equally relished by the foreigners coming to India. Dishes like Idli, Dosa, Sambhar and Rasam are the most exotic dishes among the south Indian cuisine. The south Indian platter or Thali is also very popular, comprising various vegetables, along with dominant coconut flavor. Another highlight of south Indian cuisine is, Pongal, a sweet dish prepared during the the harvest festival 'Pongal'. Every visitor coming to India, makes sure that he does not miss tasting this mouth watering cuisine. So, just look for restaurant that serves south Indian cuisine and taste some of the recipes and drinks from Tamil Nadu, after which you wont be able to resist tasting other delicious dishes of this state also.

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