This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils Image File history File linksMetadata No higher resolution available. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs. ...

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi – Bhojpuri – Benarasi – Bihari Tandoori chicken is a popular dish in Punjabi cuisine. ... Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ... sOME MEMORIES FROM BHOJPUR:-- ARA MANE SHAHABAD KE DISH LOG BHULA DELE BADE? khurma, litti, makuni,boot(grams plant) ke sa sag, ghughni, noni ke sag. ... // Introduction Predominantly, the food of Bihar is vegetarian. ...

South India Kerala – Tamil – Andhra – Karnataka – Konkani – Mangalorean Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... The cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines. ... It has been suggested that History of the Konkan be merged into this article or section. ... Mangalorean The term refers to people inhabiting the city of Mangalore in the state of Karnataka, India. ...

East India Bengali – Oriya By Scott Kriebel (vega4@gwu. ... Oriya cuisine relates to the cuisine of the eastern Indian state of Orissa. ...

North-East India Sikkimese – Assamese – Tripuri – Naga Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. ... The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. ... Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients. ...

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ... Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. ...

Ingredients and types of food

Main dishes - Sweets and desserts Drinks - Snacks Spices - Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... Lassi Sharbat Indian filter coffee Jal jeera Masala chai Indian beer Falooda Chhachh Chhaang Toddy Fenny Nimbu pani Aam panna Kala Khatta Thandaai Kokum Sarbat Mastani, pune Soma Campa cola Limca Thums Up Maaza Frooti Sprite Fanta Coca-cola Pepsi Category: ... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian Spices In Indian cuisine, curry refers not to a spice, but to any dish eaten with rice, or more commonly, any dish with a gravy base. ... Following is a list of condiments used in Indian cuisine. ...

Tamil cuisine is one of the oldest vegetarian culinary heritages in the world.^[1] Traditionally, vegetarian dishes predominate the menu, including a variety of sweets and savorie's. It was developed over many centuries by Tamil's who live in Tamil Nadu in Southern India, India and Tamils of Sri Lanka. Its characterized by use of Rice, legume and Lentils, its distinct aroma and flavor, achieved by blending a combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word Curry is actually derived from a Tamil word 'kari' (dish). Look up Sweet in Wiktionary, the free dictionary. ... Savoury () denotes a broad band of flavour which is characteristically salty or spicy. ... Languages Tamil Religions Hinduism, Christianity, Islam, Buddhism, Jainism Related ethnic groups Dravidian people Brahui people Kannadigas Malayalis Tamils Telugus Tuluvas Gonds The Tamil people are an ethnic group from the Indian subcontinent with a recorded history going back more than two millennia. ... South India is a linguistic-cultural region of India that comprises the four states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the two Union Territories of Lakshadweep and Puducherry, whose inhabitants are collectively referred to as South Indians. ... This article needs additional references or sources for verification. ... Varieties of soybean seeds, a popular legume Pea pods A legume is a plant in the family Fabaceae (or Leguminosae), or a fruit of these plants. ... Lens culinaris. ... For other uses, see Spice (disambiguation). ... ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ... Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ... Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Chili powder (also called chili mix) is a spice mix consisting of various ratios of dried ground chile peppers, cumin, garlic, and oregano. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Binomial name Syzygium aromaticum (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... Genera Amomum Elettaria The name cardamom is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. ... Binomial name L. Cumin (Cuminum cyminum) (sometimes misspelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... It has been suggested that Legal drugs#Nutmeg be merged into this article or section. ... Binomial name L. For other uses, see Coconut (disambiguation). ... Rosewater or rose syrup (Persian: Golâb Turkish: Gül suyu) is the hydrosol portion of the distillate of rose petals. ... Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi. ...

Rice and legumes play an important role in Tamil cuisine, and to quote Yamuna Devi, author of Lord Krishna's Cuisine, (Penguin Group): "in no other cuisine are rice and legumes used with such creativity" as in Tamil cuisine. Lentils too, is consumed extensively, either accompanying rice preparations, or in the form of independent food preparations. Vegetables and dairy products are essential accompaniments. This article needs additional references or sources for verification. ... Varieties of soybean seeds, a popular legume Pea pods A legume is a plant in the family Fabaceae (or Leguminosae), or a fruit of these plants. ... Penguin Group is the second largest trade book publisher in the world. ... Lens culinaris. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... A dairy farm near Oxford, New York in the United States. ...

On special occasions, traditional Tamil receipes are prepared in almost the same way as it was centuries ago, preparations that call for elaborate and leisurely cooking and served in traditional style and ambience. Tamils have a unique style of eating a meal, sitting on the floor, the food is served on a Banana leaf, using clean washed fingers of the right hand the food is scooped and dumped into the mouth. After the meal is over they again wash their hands/ fingers, and the banana leaf now becomes food for cows. This was a very environment friendly way of life.

Because of Modernization, Cosmopolitan culture and the break-up of the joint family system, compromises and adaptations are being made, and a movement towards a simpler cuisine can be sensed. Urbanization has introduced Western-style seating arrangements using Tables and Chairs, Plates and Cutlery are becoming the norm, and food is now served Buffet style.

All the same, Tamil Cuisine despite the changes in practices and their cultural implications, still retain their basic character in the use of ingredients and flavours, and its aroma and flavor is still the same.

Regional

Over a period of time, each geographical area where Tamil's lived has developed its own distinct variant of the common dishes and also a few dishes native to itself.

The Chettinad region comprising of Karaikudi and adjoining areas is known for both traditional vegetarian dishes like appam, uthappam, paal paniyaram and non-vegetarian dishes, made primarily using chicken. Chettinad cuisine is now popular even in non-Tamil speaking areas as well. Chettinad is a region of southern Tamil Nadu state, India. ... Karaikudi is a city and a municipality in Sivaganga District in the Indian state of Tamil Nadu. ... Some dishware Dishware is a general term for objects—dishes—from which people eat or serve food, such as plates and bowls. ... Appam is a dish made from rice powder. ... Uthappam and dosa are popular south india dishes. ... This article or section does not adequately cite its references or sources. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ...

Madurai and the other southern districts of Tamil Nadu are known for non-vegetarian food made of goat meat, chicken and fish. Parota made with maida or all-purpose flour, perhaps similar to the north Indian wheat flour-based Paratha, is also commonly eaten from food outlets in Tamil Nadu, more popularly in districts like Virudhunagar, Madurai and the adjoining areas. Parota is not commonly prepared at home as it is a laborious and time-consuming process. , Madurai   (Tamil: , IPA: ) is a city and a municipal corporation with a population of more than 1. ... The state of Tamil Nadu, in southeastern India is divided into 30 districts. ... Kerala Porotta Kerala Porotta (or Porotta, (Malayalam:പൊറോട്ട)) is a south Indian flatbread made with fine wheat flour. ... It has been suggested that this article or section be merged with Battle of Maida. ... Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ... , Virudhunagar is a city and a municipality in Virudhunagar district in the Indian state of Tamil Nadu. ...

The western Kongu region has specialities like Santhakai/Sandhavai (a noodle like item of rice), oputtu (a sweet tasting pizza like food dry outside but which has a sweet stuffing), and kola urundai (meat balls). Ceylon Tamil cuisine, similar to Tamil Nadu cuisine, also has many unique vegetarian and non-vegetarian dishes, as well as courses similar to Kerala cuisine. It features dishes such as puttu(steamed rice cake) and Idiyappam or Sevai, in other parts of the world its called (string hoppers), which is particularly very popular. Idiyappam is prepared using fermented dough in a similar fashion to the preparation of idlis and then pressed through a noodle press. Then the noodles are flavored using dry powders made from different spices like black pepper, red chillies, lemon juice, shaved coconut, sesame seeds and other ingredients - all depending on the region. Kongu may refer to: Kongu (Le-Matoran), A Matoran of Le-Koro/Mertu who is a Flyer of the Rahi Guuko birds. ... Santhakai is a local name for Sevai, a type of rice noodles. ... In Kerala, Puttu is a culinary cooked with steam. ... It has been suggested that this article or section be merged with Appam. ... Sevai is a type of rice noodles popular in Southern India, particularly Tamil Nadu. ... In Sri Lankan cuisine a hopper is a food, used most frequently for breakfast. ... It has been suggested that this article or section be merged with Appam. ...

Typical Tamil Feast - Virundhu Sappadu

Tamil culture is know for its hospitality. ‘Virundhu’ in Tamil means ‘Feast’, when guests (Friends, Relatives) are invited during happy ceremonial occasions to share food, love and laughter. ‘Sappadu’ means a full course meal, which can be either Lunch or Dinner.

During Virundhu Sappadu, guest's sit on a coir mat which is rolled out on the floor and a full course meal is served in the traditional way, on a ‘Banana Leaf’ which is spread in front of the guests, with the tip ointed left.

Virundhu - ‘Sappadu’ served on a Banana leaf. See Image for extended descriptions.

The host will ensure that the menu includes as many variety of dishes as possible and guests are served as many helpings as requested. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the banana leaf. Guests are expected to begin and end eating the meal together and do not leave in middle of a meal. One look at the leaf after the food is served and guests will know the community, the status, the exact wealth of the family, and from which part of Tamil Nadu they originate. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Food is generally classified into six tastes - sweet, sour, salt, bitter, pungent & astringent and Tamil cuisine recommends that you include all of these six tastes in each main meal you eat. Each taste has a balancing ability and including some of each provides complete nutrition, minimizes cravings and balances the appetite and digestion.

Sweet (Milk, butter, sweet cream, wheat, ghee (clarified butter), rice, honey)

Sour (Limes and lemons, citrus fruits, yogurt, mango, tamarind)

Salty (Salt or pickles)

Bitter (Bitter gourd, greens of many kinds, turmeric, fenugreek)

Pungent (Chili peppers, ginger, black pepper, clove, mustard)

Astringent (Beans, lentils (dhals), turmeric, vegetables like cauliflower and cabbage, cilantro)

The top half of the banana leaf is reserved for accessories, the lower half for the rice. In some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers Appalams and vadai. It has been suggested that this article or section be merged into Payasam. ... Pappad is an Indian and Sri Lankan food item. ... Vada (or Wada or Vade) is a popular Indian snack. ...

The top right hand corner is reserved for the heavy artillery, the Curry, hot, sweet, or sour and the dry items. If it is a vegetarian meal, the vegetables are carefully chosen, between the country ones-gourds, drumsticks, brinjals-and the 'English' ones, which could be carrot, cabbage, and cauliflower. (If it is a non-vegetarian meal, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on.) But again, the variations are presented carefully, one dry one next to a gravied one. Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi. ...

There may be side attractions such as Poli, Poori, Chappati, few of the famed rice preparations such as Ghee Pongal or Puliodarai particularly if the family comes from Thanjavur, known as the rice bowl of Tamil Nadu. Puran Poli is a traditional Maharashtrian sweet which is just like Poli or Chapati but with sweet preparation of Chana Daal stuffed inside. ... A puri or poori is an South Asian unleavened bread made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately 12 cm diameter and deep frying it in ghee or vegetable oil. ... Chapati or chapatti is a type of roti or Indian bread eaten in South Asia and East Africa. ...

After having worked through the preliminaries, the long haul starts with the rice, which is generously doused with Ghee along with Dal, Sambar the highly spiced dal-based dish follows and this is succeeded by More-Kulambu(curd and spices with coconut), Puli-Kulambu( spciy sour curry with vegetables and tamarind) and Rasam. Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghṛta घृत sprinkled ) is a type of clarified butter important in Indian cuisine. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Rasam is also an Iranian male name. ...

With every course the leaf is carefully replenished, the guest's protests being totally ignored. After a final round of rice with curds or buttermilk or both, it concludes with a small banana a few betel leaves and nuts.

Commonly consumed items

Rice, the major staple food of most of the Tamil people. Lunch or Dinner is usually a Meal of steamed rice, served with accompanying items, which typically include sambar, dry curry, rasam, kootu and thayir (curd) or moru (buttermilk). This article or section does not cite any references or sources. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi. ... Rasam is also an Iranian male name. ... Kootu is a Tamil dish, common in Tamil Nadu and South India. ... Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... Percentages are relative to US RDI values for adults. ...

Tiffin or Light meals, which is often served for breakfast or as an evening snack, usually include one or more dishes like Idli's,Pongal, Dosai, Chapati, Sevai, Vada which is of 2 kinds - (methuvadai and paruppuvadai) Vadai . Coffee is the most popular beverage. Another popular beverage is strongly brewed tea found in the thousands of small tea stalls across the state of Tamil Nadu and adjoining areas. Tiffin is an Indian and British term for a light meal eaten during the day. ... This article or section does not cite any references or sources. ... The idli, also romanized idly or iddly and pronounced e-dli (rhyming with Italy), is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold. ... This article is about the Pongal festival. ... It has been suggested that Dosai be merged into this article or section. ... An Indian girl baking chapatis. ... Sevai is a type of rice noodles popular in Southern India, particularly Tamil Nadu. ... Vada (or Wada or Vade) is a popular Indian snack. ... A cup of coffee Workers sorting and pulping coffee beans in Guatemala Mature coffee fruit still on the plant Coffee is a widely consumed beverage prepared from the roasted seeds — commonly referred to as beans — of the coffee plant. ... The word drink is primarily a verb, meaning to ingest liquids, see Drinking. ... Tea leaves in a Chinese gaiwan. ... Tea stalls are small-time vendors who primarily sell tea, coffee and milk along small road-side shops in India. ... Tamil Nadu (தமிழ் நாடு, Land of the Tamils) is a state at the southern tip of India. ...

The South Indian Breakfast and meals served on a banana leaf.

• Dosai, crepes made from a fermented batter of rice and urad dal (gram), and is accompanied by Sambar; also see Masala dosai
• Idli, steamed rice-cakes, prepared from a fermented batter of rice and urad dal (gram), and side-dishes are usually different kinds of chutney or sambhar
• Upma/Uppittu, prepared from wheat (rava), onion, green chillies, and certain spices
• Sambar, a thick stew of lentils with vegetables and seasoned with exotic spices
• Rasam, lentil soup with pepper, coriander and cumin seeds
• Thayir sadam, steamed rice with curd
• Sevai or Idiyappam, Rice noodles made out of steamed rice cakes.
• South Indian Coffee, also known as Madras Filter Coffee, is a sweet milky coffee popular in Tamil Nadu. It is quite similar to the Cappuccino and Latte varieties of coffee in the United States of America.
• Oon soruu is a typical Tamilian Dish which is very Ancient.Its like Biriyani,which is believed that was introduced by moughals but not so it was already practised in tamilnadu according to 2nd century literature called "PadhithuPatru".

Other snack items include murukku, seedai, bajji, mixture, sevu, and pakoda which are typically savory items. Image File history File links Size of this preview: 672 × 600 pixelsFull resolution (840 × 750 pixel, file size: 119 KB, MIME type: image/jpeg) I, the creator of this work, hereby release it into the public domain. ... Image File history File links Size of this preview: 672 × 600 pixelsFull resolution (840 × 750 pixel, file size: 119 KB, MIME type: image/jpeg) I, the creator of this work, hereby release it into the public domain. ... This article, image, template or category belongs in one or more categories. ... It has been suggested that Dosai be merged into this article or section. ... This article needs additional references or sources for verification. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... The Food and Agricultural Organisation of the United Nations (FAO) defines pulses as annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. ... Sambar may refer to: Sambar, a kind of deer Sambar, a lentil-based dish common in South India and Sri Lanka Sambhar Salt Lake in Rajasthan, India. ... It has been suggested that this article or section be merged into Dosa. ... The idli, also romanized idly or iddly and pronounced e-dli (rhyming with Italy), is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold. ... This article needs additional references or sources for verification. ... The Food and Agricultural Organisation of the United Nations (FAO) defines pulses as annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. ... A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Upma (Tamil), also known as Uppindi in Telugu and Uppittu in Kannada, is a wholesome Indian dish made of Wheat Rava. ... Please move this recipe to the Wikibooks Cookbook (or the List_of_recipes, but those are being migrated to the cookbook now). ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Rasam is also an Iranian male name. ... Curd rice (also called yogurt rice, yoghurt rice) is a dish of South India. ... Sevai is a type of rice noodles popular in Southern India, particularly Tamil Nadu. ... It has been suggested that this article or section be merged with Appam. ... South Indian Coffee, also known as Madras Filter Coffee is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Karnataka and Tamil Nadu. ... This article or section does not cite any references or sources. ... This does not cite any references or sources. ...

Specialities

Koozh - Porridge. They also have Koozh which is poor man's breakfast and lunch but its considered rich man's health drink There are very few or no other articles that link to this one. ...

Influence abroad

Historically, Tamil cuisine has travelled to Burma, Malaysia, Singapore and Thailand via traders (Nagarathar) from Tamil Nadu. Along with Chinese, it has influenced these international cuisines to what they are today. South African Indian cooking is also influenced by Tamil cuisine which was brought by indentured labourers in the late 19th century. The Nagarathars are a Chettiar Community that originated in Kaveripoompattinam under the Chola kingdom of India. ...

Tamil culinary terminology absorbed in English

• The word curry is an anglicisation of the Tamil word kari. ^[2]
• The Tamil phrase milagu thanni, meaning pepper soup, literally pepper water, has been adapted in English as mulligatawny. ^[3]
• The word Mango is derived from the Tamil word Maanga or Maangaai.^[4][5]
• The word Rice is derived from the Tamil word Arisi.^[6]
• The word 'poppadom' is also Tamil in origin.

Mulligatawny Mulligatawny is an Anglo-Indian dish very much like a soup. ...

See also

• Cuisine of India

The Cuisine of India is very diverse and is a result of Indias diverse population. ...

Further reading

• Ammal, Meenakshi, S., The Best of Samaithu Paar: The Classic Guide to Tamil Cuisine: Penguin Books India

Reference

• DeWitt, Dave and Nancy Gerlach. 1990. The Whole Chile Pepper Book. Boston : Little Brown and Co.

External links

• Tamil Cuisine - the Food Tradition of an Ancient People
• Authentic Tamil Recipes
• Index of Blogged Authentic Tamil Recipes