Tamil Nadu Cuisine

Among the cuisines of the various Indian states the cuisine of Tamil Nadu is much famed for its unique ingredients, flavor and aroma. Perhaps, in no other Indian state spices are used as effectively and generously as in Tamil Nadu.

Tamarind, Asafetida, Rosewater, Cloves, Cardamom, Cumin, Cinnamon, Garlic, Ginger, Chilies, Pepper…these are just some of the many types of spices used in the Tamil cuisine to give it a distinct taste and flavor. Coconut, being widely available in the state, is also used liberally to prepare most of the dishes which are most often fried in coconut oil.

Rice is the staple diet of people. It's eaten with sambar, rasam, vegetables, papads or appalam. While sambar is a hot and spicy broth made with a variety of vegetables and lentils, rasam is a light broth made with tamarind juice and pepper, and papad is crisp, fried pancake made with powdered lentils.

Dosai, idli and vada-all made with powdered rice and lentils--besides pongal (sweet dish made using rice and lentils) and uppuma (cooked semolina) are the main delicacies eaten in breakfast which is often followed by a steaming cup of filter coffee. A hot cup of filter coffee made in the typical local style is refreshing enough to start the day on a bright, refreshing note.

Among the many non-vegetarian delicacies, dishes made with chicken, mutton, eggs and fish are much relished. The Chettinand Pepper Chicken is a delicious non-vegetarian specialty of Tamil Nadu and is a much sought after delicacy.

Earlier, people of the state preferred eating traditionally--on banana leaves. Now mostly village people eat on banana leaves. But some people even in the cities and towns even today prefer to eat their food traditionally, on banana leaves. Is it because eating food on banana leaves increases the taste of the food? But then it's environment-friendly also. Isn't it?