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