Tamil Nadu Cuisine

Kuzhambu is a traditional Tamil gravy varying by region, often tangier and spicier than sambar, made with tamarind and can include vegetables, fish, or meat.

Originating from Tamil Nadu's arid Chettinad region, the cuisine features distinctive ingredients like star aniseed and black rice, reflecting the Nattukottai Chettiars' cultural and trade influences.

Tamil Nadu boasts of a brilliant variety of delicacies that simmer in its local kitchens. Chettinad preparations tops the cuisine of Tamil Nadu. Here are our 13 best Chettinad recipes, simple and delicious.

Amitabh Bachchan had asked the same question in the popular TV show Kaun Banega Crorepati, Season 1 that I'm about to ask you now - where does the dish Chicken 65 come from?

If you want to try the delectable Tamil Nadu cuisine, here is a list of some popular Tamil Nadu street food recipes! These recipes are also simple to prepare at home.

Kalpasi is essentially dried lichen that grows in the lower levels of Kodaikanal. It is used in several dishes in the Chettinad cuisine.

From melt-in-your-mouth mutton kola urundai to the delicate vellai paniyaram, discover five signature dishes that define this South Indian gem.

There's no better place to explore Tamil Nadu's vast culinary repertoire than Chennai. It's impossible to draw up an exhaustive list of dishes but our list is a good starting point:

Palkova or paal kova is Tamil for milk khoa, a sweet that doesn't have its origins in the state. That's what makes its GI tag particularly interesting.

From wholesome Tamil classics to soulful South Indian flavours, Rajinikanth's food choices reflect the simplicity and grounded persona that fans love.