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 ancient Tamilakam 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 s...
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