Tamilnadu Cuisine
Tamil Nadu, true home of Indian vegetarianism, is the land of the delicious
Pongal, Idli, Dosa, Sambar and Rasam.
Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service
to humanity as is common in many regions of India.
The region has a rich cuisine involving both vegetarian and non vegetarian dishes.
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| Chennai is famous for its filter coffee |
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| Idli-Vada |
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| Dosai |
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| Appalam(papad) |
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| Appam is a culinary specialty in Tamilnadu |
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| Chettinad Chicken-Chettinad is a very special and popular style of cooking in Tamilnadu. |
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| Kola urundai (meat balls)- The western Kongunadu region has speciality |
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| Paal paniyaram is also very famous authentic sweet dish |
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| Pongal is the most important festival of South Indians |
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| Puliyodarai , is a popular Tamil dish and widely specialised among Tamil Iyengars |
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| Delicious Chennai Sambar!!! |
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| Thayir sadam-Curd rice |
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| Sevai or Idiyappam, rice noodles made out of steamed rice cakes. |
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| Koozh is a porridge made from millet. It is commonly sold by street vendors in Tamil Nadu. |
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| Puttu or Pittu is a breakfast dish that is popular in the Indian states of Kerala and Tamil Nadu |
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| Athirasam is a sweet made in South India especially during festivals |
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| Kuli paniyaram is basically a chettinadu dish.it was originated from madurai, the temple city of tamilnadu |
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