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Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
Vegetarian meals in Tamil Nadu are traditionally served on a plantain leaf. Murukku. Tamil Nadu is noted for 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 traditional non-vegetarian and vegetarian dishes.
[250] [251] Aadi Perukku is a Tamil cultural festival celebrated on the 18th day of the Tamil month of Adi which pays tribute to water's life-sustaining properties. The worship of Amman and Ayyanar deities are organized during the month in temples across Tamil Nadu with much fanfare. [132]
Cultural history of Tamil Nadu (17 P) J. Jallikattu (6 P) N. Novels set in Kanyakumari (2 P) Novels set in Tamil Nadu (2 C, 21 P) O. Culture of Ooty (1 C, 8 P) R.
Television shows set in Tamil Nadu (2 C, 282 P) Tamil theatre (5 C, 12 P) Pages in category "Tamil culture" ... Chicago Tamil Sangam; Culture of Coimbatore; D. Dosha; J.
The cuisine of Ohio is part of the broader regional cuisine of the Midwestern United States and reflects the influence of German, Italian, Eastern European, and other communities. Some foods are associated with specific cities of Ohio ; for example, sauerkraut balls in Akron , Polish Boy sandwiches in Cleveland , Johnny Marzetti casserole in ...
Chettinadu cuisine (Setti Nadu in tamil) is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, [1] from the Chettinad region in Sivaganga district of Tamil Nadu state in India. [2] Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire.