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Ooty varkey is a crispy vegetarian snack that is native to the Nilgiri district in Tamil Nadu, India. The varkey is named after Ooty, the popular hill station in the region. [1] It is made from wheat flour mixed with mava along with ghee, vegetable oil and spices. Mava is made of banana, rava, and sugar. [2]
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 ...
Patak's is a UK brand of Indian-style curry pastes, sauces and spices. It was founded in 1957 by wife-and-husband team Gujarati-British entrepreneurs Shanta Pathak and Lakshmishankar Pathak, who came to Britain, penniless, with their family as refugees from Kenya , and acquired by Associated British Foods in May 2007 for £200 million.
Kerala, Tamil Nadu, and Karnataka are largest producers in India. Used as Tempering Spice. (Hindi: Laung लौंग) Coriander seed Also used in powdered form. Used as a tempering spice. (Hindi: Sabut Dhaniya साबुत धनिया) Cubeb or tailed pepper: Tastes of clove with added bitterness with a persistent mild numbing sensation
A parotta, porotta or barotta, is a layered flat bread of parts of Southern India, notably in Tamil Nadu and Kerala made from maida flour. This is a similar to the North Indian Lacha paratha. Parottas are usually available as street food [9] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served at ...
Palani Panchamirtham is a type of panchamrita, an Indian sweet, and Prasadam of the Dhandayuthapani Swamy Temple in Palani in the Indian state of Tamil Nadu. [1] It was declared as a Geographical indication in 2019-20 and was the first temple prasadam to be accorded the status.
In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali. Ragi mudde is the main food in Kolar, Mandya, Hassan, Mysore, Tumkur, Bengaluru Rural, Ramanagar districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known as dhindo is also eaten in Northeast India, Nepal and Bhutan.
Chandrakala is a dessert from Tamil Nadu, similar to gujia. [1] The outer covering is made of flour. The stuffing is traditionally made using dry fruits like raisins , coconut , almonds , and cashews , along with khoa , semolina (rava/sooji), cardamom (elaichi), sugar, and pistachio . [ 2 ]