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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 ...
South Indian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
Tamil culture refers to the culture of the Tamil people. The Tamils speak the Tamil language , one of the oldest languages in India with more than two thousand years of written history . Archaeological evidence from the Tamilakam region indicates a continuous history of human occupation for more than 3,800 years.
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South Indian culture refers to the cultural region typically covering the South Indian states of Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, and Telangana.The idea of South India is closely linked to the Dravidian ethnic and linguistic identity and therefore it can also refer to groups in central India such as the Gondi and the Kui.
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.
The tourism wing is responsible for the promotion of tourism and development of tourist related infrastructure in the state. In 1971, Tamil Nadu Tourism Development Corporation was established as a nodal agency responsible for the same. [5] The tag line "Enchanting Tamil Nadu" has been adopted in the tourism promotions by the department.
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.