Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
A dosa is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground white gram and rice. Dosas are served hot, often with chutney and sambar. Dosas are popular in South Asia as well as around the world.
Karaikudi is the largest city in Sivaganga district in the Indian state of Tamil Nadu. Karaikudi Municipal Corporation is the 21st largest urban agglomeration of Tamil Nadu based on 2011 census data. It is part of the area commonly referred to as "Chettinad" and has been declared a City Municipal Corporation by the Government of Tamil Nadu, on account of the palatial houses built with limestone called Kaarai veedu. For this reason, the place is sometimes called Kaarai Nagar locally. The extended urban limit spreads about 115 km2 (44 sq mi) which undergoes major developments as part of Government Schemes.
Chettinad is a region located mainly in the Sivaganga district, which was historically ruled by the Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District in Tamil Nadu, India. Karaikudi is the major town of this area and considered the urban center for Chettinad villages.
Biryani is a mixed rice dish, mainly popular in South Asia. It is made with rice, some type of meat and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables or paneer for the meat. Sometimes eggs and/or potatoes are also added.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. 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 banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Puttu, also called pittu, is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
Subbiah Muthiah was an Indian writer, journalist, cartographer, amateur historian and heritage activist known for his writings on the political and cultural history of Chennai city. He was the founder of the fortnightly newspaper Madras Musings and the principal organizer of the annual Madras Day celebrations. Muthiah was also the founder-President of the Madras Book Club.
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.
Diwan Bahadur Sir Satappa Ramanatha Muttaiya Annamalai Chettiar, Raja of ChettinadKCSI was an Indian industrialist, banker, educationist and philanthropist from Tamil Nadu. He is the founder of Annamalai University in Chidambaram and one of the founders of Indian Bank, along with his brother S. Rm. M. Ramaswami Chettiar.
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. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
Sevai, also called shavige, saemia and santhakai, is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.
Jacob Sahaya Kumar Aruni, popularly known as "Chef Jacob", was an Indian celebrity chef born in Uthamapalayam, Tamil Nadu. He was known for his authentic South Indian cuisines. Aruni was a visiting chef at several hotels, and a consultant chef. He was also a food historian, spice collector and promoter of South Indian cooking.
Raja Sir Muttaiya Annamalai Muthiah Chettiar was an Indian banker, politician, philanthropist, socialite and cultural activist who served as Mayor of Madras city (1933) and Minister of Excise and Education (1936–37) in the provincial government of Madras Presidency. He was holder of the hereditary title Kumar-rajah (1929–48) and later, Raja of Chettinad (1948–84).
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
Street food, as in other areas of India, are popular in Chennai, despite the common belief in India that street food is unhealthy. The idly sambhar is a popular dish, which is served as breakfast or dinner. Apart from regular South Indian street food, the city's streets are also filled with several North Indian street food outlets, most of them established by North Indian migrants themselves. Gujarati and Burmese are also available. Street food in Chennai is so popular that a game had developed based on the TV show The Amazing Race where contestants have to follow clues to street-food spots in the city.
