The State of Three Seas
Tamil cuisine is rich in flavours, textures & diverse ingredients, reflecting both the region's deep-rooted traditions and the impact of historical exchanges. Indigenous practices, such as the use of rice, lentils & locally grown spices, form the backbone of Tamil food. However, trade with variTamil cuisine is rich in flavours, textures & diverse ingredients, reflecting both the region's deep-rooted traditions and the impact of historical exchanges. Indigenous practices, such as the use of rice, lentils & locally grown spices, form the backbone of Tamil food. However, trade with various civilizations, colonial influences & cultural interactions over centuries have contributed to the cuisine's evolution.
The staple food in Tamil cuisine is rice, often served with a variety of dishes such as Sambar - a spiced lentil soup, Rasam - a tangy tamarind soup & curd rice. Lentils are central to many dishes and are combined with spices to create rich,
flavourful curries & stews.
Tamil food is known for its bold & intricate use of spices. Common spices include mustard seeds, curry leaves, black pepper, turmeric, cumin & coriander. The skilful combination of these spices results in dishes with complex layers of flavour. Both fresh and dried chilies add heat to Tamil dishes, while tamarind imparts a signature sourness.
Coconut is widely used in Tamil cuisine, both as a base for curries & chutneys and also in snacks and sweets. The region’s proximity to coastal areas makes fresh coconut an essential ingredient in many dishes.
Items like Idli - fermented rice cakes and dosa - thin, crispy crepes made from fermented rice and urad dal are key elements of Tamil breakfast. These foods reflect the region's affinity for fermentation, which enhances both taste and digestibility.
This menu reflects the diverse flavours and textures of the rich, fruitful land of Tamil Nadu, the unique state of three seas.
ous civilizations, colonial influences & cultural interactions over centuries have contributed to the cuisine's evolution.
The staple food in Tamil cuisine is rice, often served with a variety of dishes such as Sambar - a spiced lentil soup, Rasam - a tangy tamarind soup & curd rice. Lentils are central to many dishes and are combined with spices to create rich,
flavourful curries & stews.
Tamil food is known for its bold & intricate use of spices. Common spices include mustard seeds, curry leaves, black pepper, turmeric, cumin & coriander. The skilful combination of these spices results in dishes with complex layers of flavour. Both fresh and dried chilies add heat to Tamil dishes, while tamarind imparts a signature sourness.
Coconut is widely used in Tamil cuisine, both as a base for curries & chutneys and also in snacks and sweets. The region’s proximity to coastal areas makes fresh coconut an essential ingredient in many dishes.
Items like Idli - fermented rice cakes and dosa - thin, crispy crepes made from fermented rice and urad dal are key elements of Tamil breakfast. These foods reflect the region's affinity for fermentation, which enhances both taste and digestibility.
This menu reflects the diverse flavours and textures of the rich, fruitful land of Tamil Nadu, the unique state of three seas.
