We know that the food of Tamil Nadu is mild spiced, mostly vegetarian, light but absolutely sensational. This is with the speciality of Chettinad food, which is best of the pile. It’s also known to be extensively spicy but the kind that stems from pepper and not chilli. It also wholly boasts of heavy local spices like star anise, kalpasi stone flower and dried flower pods, freshly ground spices including cumin, fenugreek, fennel, clove, bay leaf, turmeric and tamarind. You can taste the South Indian Food at popular The South Indian Restaurant – Madurai.
Moreover the meats, seafood, vegetables, grains and fermented rice are used regularly. The passionate smell of crisp vadas, the sound of spluttering mustard seeds, the taste of piping-hot sambar made with fresh tamarind, and the touch of feather-light, soft idlis – there’s no doubt that South Indian food is top treat to the senses. Dosa and chutney is just a brief trailer to a colourful, rich and pragmatically fascinating culinary journey that is South India.
More importantly the pickles and pappadams are always served on the side and yogurt makes a frequent appearance as well. Also the coconut is one of the most important ingredients and is used in various forms: dry, desiccated or as is. Some of the best cooking is also done in coconut oil. The South of India is absolutely known as ‘the land of spices’ and for all the right reasons. Cinnamon, cardamom, cumin, nutmeg, chilli, mustard, curry leaves – the list goes on.
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