Tamil cuisine are the foods of the Iyer people, the Tamil people of the Brahmin caste. Tamil Nadu is the southernmost state of India, bordered by Kerala, Andhra Pradesh and Ponducherry
As we sipped the jaggery based orange drink, which tasted quite like a subtle, Westernized version of our Paanaka, Chef Marty and Chef Sabari gave us a round of introduction to the Chettinad cuisine, walking us through their journey in exploring this cuisine by travelling down South to rural villages of Tamil Nadu, visiting homes there to understand the culinary traits of the Chettinad region and tap its roots
The clay pots retains the nutritive value of food and also the food cooked in clay pots are so much more tastier than when cooked in any other cook ware
Danushkodi, India Road Trips, Kodaikanal, Meenakshi Amman Temple, Photography, South India, South Indian Food, Tamil Nadu, Thirumalai Nayakar Mahal, travel india, Vandiyur Mariamman Teppkulam
English, Chinese, Malay and Tamil. In Singapore you will find warm weather, clean streets, futuristic skyscrapers, modern necessities and a variety of cuisines and food delights at your fingertips
Food is an integral part of any festival celebration in India and the Puthandu Special dish is the 'Mango/Mangai Pachadi' served along from the elaborate feast of Rice, Paruppu Vadai or Medhu Vadai, Payasam, Sambar, Paal Kootu, Mor Kuzhambu and Veepam Poo Rasam
Similarly turmeric powder is generously used in Khichdi, whereas in Pongal, we do not use turmeric powder and that is the reason the Pongal is also called 'Ven ' Pongal ( 'Ven' in Tamil means 'white')
