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Tamil Nadu in many regions of India. Traditionally, vegetarian dishes predominate the menu, including a variety of sweets a ver many centuries by Tamils who li its distinct aroma and flavour achieved by the blending of spices including curry xtensively, either accompanying rice preparations, or in the form of independent dishes. Vegetables and dairy produc is olves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth.

After the meal, the fingers are washed, and the banana leaf becomes food for cows. This method of food consumption has added sustainability benefits, as all products used are natural and will decompose back into the environment.
mopolitan culture and the break-up of the joint family system, compromises and adaptations are being made. A movement towards a simpler cuisine can be sensed. Urbanization has introduced Western-style seating arrangements at traditional events with tables, chairs, plates and cutlery becoming the norm, and food being served buffet-style.

Despite changes in practices and their cultural implications, Tamil cuisine retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged.

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