History of Tamil cuisine(Regional Cuisine & Meals - Restaurant)

Regional Cuisine [edit]

Over a period of time, each geographical area where Tamils have lived has developed its own distinct variant of the common dishes in addition to dishes native to itself. The four divisions of ancientTamilakam are the primary means of dividing Tamil cuisine.

The Chettinad region comprising Karaikudi and adjoining areas is known for both traditional vegetarian dishes like idiyappam, uthappam, paal paniyaram and non-vegetarian dishes made primarily using chicken. Chettinad cuisine has gained popularity in non-Tamil speaking areas as well.^{[citation needed]}

Madurai, Tirunelveli and the other southern districts of Tamil Nadu are known for non-vegetarian food made of mutton, chicken and fish. Parota made with maida or all-purpose flour, and loosely similar to the north Indian wheat flour-based Paratha, is served at food outlets in Tamil Nadu, especially in districts like Madurai, Virudhunagar, Tuticorin, Tirunelveli and the adjoining areas. Parota is not commonly made at home as it is laborious and time consuming. Madurai has its own unique foods such as jigarthanda, muttaiparotta (minced parotta and scrambled egg), paruthipal (made of cottonseeds),Karidosai (dosai with mutton stuffing) & ennaidosai (dosai with lots of oil) which are rarely found in other parts of Tamil Nadu.

Nanjilnadu (Kanyakumari district) region is famous for its fish curry since the region is surrounded by the three great water bodies of Asia: (Indian ocean, Arabian Sea and Bay of Bengal). Fish forms an integral part of life. Owing to its unique cultural affinity and the availability of coconut, coconut oil forms a base for almost all the preparations of the region.

The western Kongunadu region has specialities like Santhakai/Sandhavai (a noodle like item of rice), Oputtu (a sweet tasting pizza-like dish that is dry outside with a sweet stuffing), and kola urundai (meatballs), Thengai Paal (sweet hot milk made of jaggery, coconut and cotton seeds), Ulundu Kali(Sweet made out of Jaggery, Gingely Oil and Black Gram), Ragi puttumavu, Arisi Puttumavu, Vazhaipoo Poriyal, Kambu Paniyaram, Ragi Pakoda, Thengai Barbi, Kadalai Urundai, Ellu Urundai, Pori Urundai. The natural crops of this region forms the main ingredients in this Kongunadu cuisine

Ceylon Tamil cuisine bears similarities to Tamil Nadu cuisine but also has many unique vegetarian and non-vegetarian dishes. It features dishes such as (steamed rice cake) and idiyappam orsevai, (known in other parts of the world as string hoppers).

Eating-out in its capital city Chennai, is a great experience and provides a glimpse of the unique lifestyle of the city. Chennai is known for its cuisine, brought to the city by people who have migrated from different parts of Tamil Nadu. Chennai has a large collection of restaurants, some of them are unique 'Speciality Restaurants,' which serve 'South Indian Cuisine' with an ambience to match, while most others cater South Indian tiffin and meals, at very reasonable prices.

Meals - Restaurant

A meal (called Saapadu) in a restaurant consists of rice with other typical Tamilian dishes on a banana leaf. A typical Tamilian would eat in banana leaf as it gives different flavour and taste to the food. But it can also be served on a stainless steel tray - plate with a selection of different dishes in small bowls. Rice is essential to the popular definition of meals. While North Indian thali (meals) consists mainly Indian breads like chapati, roti, paratha, phulka or naan along with rice, Tamil meals (Saapadu) comes mostly with rice.

Paayasam is usually served at the end as a dessert to finish the meal.

Finally a banana, beeda, and a glass of juice or lassi will be offered. One can eat the authentic Tamil dishes in a typical restaurant in Tamil Nadu. A restaurant in other south Indian states likeAndhra, Kerala and Karnataka and also those in north India have their own versions of meals native to each state.

Though most restaurants use the south indian cuisine or the name "madras" in the name, there is a marked difference between the cuisines, preparations and ingredients in different regions. An udipi restaurant, andhra restaurant, a kerala or a chettinad restaurant have different preparations and speciality. For example, sambhar from an Udipi restaurant cannot be equated to that from a Madrasi restaurant, though both call themselves south indian.