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Virupakshi Hill Banana is a type of banana grown in the Virupakshi region in the Palani Hills of Western Ghats in the Indian state of Tamil Nadu. [1] It was declared as a Geographical indication in 2008–09.
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.
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
The banana is cultivated at altitudes of 2,500–3,000 ft (760–910 m) along the Western Ghats. It is often grown as a rain-fed crop on loamy soil with a pH range of 5.5 to 6.5. The plantain trees are grown during July–August during the South-west monsoon season and may be grown along with other plants in coffee or timber plantations.
The Ceylon Parotta is said to have originated in the Tamil-populated Jaffna region of Sri Lanka, migrant workers from there who were employed at the Tuticorin port in India are said to have introduced it to coastal Tamil Nadu. Variants popularized in Tamil Nadu are the smaller, circular Coin Parottas, and Kothu Parottas made of chopped up ...
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 ...
Kottu, [18] is made up of paratha or wheat flour (Godamba roti), which is cut into small pieces or ribbons. [18] Then on a heated iron sheet or griddle, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added. These are chopped and mixed ...
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.