Tamil Nadu chefs talk about authentic Tamilian Food

Tamil Nadu is considered one of the best places in India to offer tourists a wealth of culinary treasures. But what makes Tamil Nadu so appealing is the usual touch of culture that comes with all the delicious food.

K Kathivaran from La Four Seasons Resorts, Yercaud says “Apart from dosa, vadas, idlis, sambars, rasam and rice, Tamil Nadu local flavours like murukku, paruppu payasam and snacks like a seeyam, thattuvadai, porulvilanga urndai, seedai, then kulal, kadala mittai, are famous, but the problem is these items are available in shops as a readymade food product, actually these products are not prepared in a home in daily basis they used to prepare all these things only in the festival times like Pongal or Diwali or any special occasions like prepared on full moon day when they do Pooja for their and ancestors.

These local flavours are healthy when they are prepared at the home. These snacks won’t increase body weight, apart from snacks, these items are taken as an accompaniment for meals too. There are many more local flavours like rail murukku, kuzhi paniyaram, Pori urundai, sundal, Rava urundai, kozhukattai, Achu murukku, kamarkattu, yellu urundai, Kara kollukatai and very much healthy and delicious, the only sad news is, most of these items are sold only in countable few shops, and not prepared in the home.

Most Tamil Nadu weddings are vegetarian, they may serve the non-veg only in special lunch after the wedding for known people, there are a few community peoples who serve non-veg in marriages, they serve all the exotic food items to impress and make the relatives and guest happy. Only at those special wedding parties apart from marriage, do they serve this typical Chettinad, nandu fry, Kadai roast, biryani, kola urundai, but at the same time Muslim and Christian and some Hindu community people in their weddings itself they prepare these special items with biryani, there are special caterers available in Tamil Nadu to prepare these items. Again, these non-veg items are very much popular during the festival days like Ramzan, Christmas, and karinaal.

For example, in Erode Kari Virunthu, a big plantain leave will be filled with raththa poriyal, fish fry, mutton sukka, egg fry, prawn fry, thala Kari, mutton biryani, rice, Kari kulambu, nandu varuval, etc. On regular days peoples taste these items in hotels and restaurants only. Puliyotharai was usually become temple Pratham, apart from that during Chitra pornami and valaikappu function, it’s become very famous for a variety of rice. Puliyotharai, lemon rice and curd rice are still popular variety rice sold in vending shops on roadsides.

Non-South Indian foodies also like these items, the only thing they expect is less or medium spicy, especially these peoples are crazy when they hear the word Chettinad food, Madras meen kulambu, Chettinad chicken, kola urundai, Hyderabadi biryani and haleem, Malabar fish curry, vindaloo, Chettinad mutton chops, Andra chicken liver fry, Andra style cheap vepudu food, royyala Kura recipes, gonguru chicken, Kottayam fish fry.

Since these items are very delicious, non-South foodies too will like it very much with more ghee and less or medium spicy food. South non-veg foods have more variety and flavour, each region has its unique flavour and their cooking style was different”.

The region offers a wide variety of vegetarian and non-vegetarian dishes, each with its unique spicy flavour. These include Payasam, Biryani, Chicken Chettinad, Rasam, Mutton Curry Coconut Chutney, Parrotta, Curd Circle, Upma, Lemon Rice and more.

Baskar Ramdass, Executive Chef at IGNNA Mediterranean Theme Restaurant, Chennai says “Murruku is the most popular snack dish in Trichy district it’s called Manaparai. Murukku is made with rice flour and coconut milk and for evening snack items it can store for longer periods. Paruppu payasam, it’s a dessert which is an all-time favourite for any occasion.

Non-vegetarian items are something most of the community won’t prefer. Yes, some people will love to have items such as puliyodarai, Pollachi nandu fry, mutton kola urundai, chicken Chettinad and prawns kuzhambu.

Pulliyodharai will serve as a prasad in temples. It will have its signature ingredients for that. I will expect my food to be served traditionally. And suit for all the people to enjoy and their palatable taste”.

The entire southern region, including Tamil Nadu, is also known for its wide variety of spices that are exported to various countries. Chilli, tamarind, cardamom, coriander, pepper, curry leaves, cloves and mint are important spices produced in Tamil Nadu state.

Saravanan R, Executive Chef, Novotel Ibis, Chennai OMR says “Dry snacks are popular during evening Tea breaks like Murukku, Pakora, Vada, etc. along with tea. Puliyodarai is popular with temples as prasad for many festivals.

Non-veg consumption is mostly on weekends especially in Tamil Nadu as they are home or looking for hotels in their leisure time. The current generation is adopting more Global trends in food for their Birthdays and weddings planned at hotel venues, with elaborate Non-veg options.

We receive great feedback on the current market, people love to explore Local food as they visit every region”.

These spices are the special secret behind the incredible aroma and delicious taste of the state’s national cuisine. However, solid ingredients used in almost all delicacies include coconut oil and curry leaves. Vegetables include drumsticks, eggplant and so on.

Satya Seelan, Executive Chef, Novotel Chennai Sipcot says “Tamil food has savoury and sweet dishes, as a snack, if you see the food in snacks like paruppu Vadi, bhaji, kuzhipanayaram were In any forgotten food also added on if we see the street many foods which had made into man-made things, olden days murukku use to made in hand we no equipment’s involved, and its keep fresh and healthy to everyone, even the oil which used also freshly grounded ex: peanut oil and sure fresh and homemade always keep you tempting.

If we talk about non-vegetarians normally not used in any wedding, yes, it is famous for festivals like Kari Virundhu, after the marriage, a festival for any good happened in the village are a city also used to be non-vegetarian, Puliyodari is used in only Hindu temples.

We have different nationalities, parts of the state, and different cities, and it should match each taste bud. If you tasted different city water sure defiantly the taste will change in each city, here also same way foodborne will never fail with authenticity”.

Along with the main course, Tamil Nadu snacks and side dishes offer an astringent taste. Murukku, Banana Chips, Bonda, Appalam and Green Gram Sprouts (Moong) are snacks and side foods to add to your must-try food list in Tamil Nadu.

Chef Maruthavanan, Executive chef, Mantra koodam, CGH earth experience hotels say ” Tamil cuisine is classified as Cholanadu cuisine, kongu Nadu cuisine, Naddu Nadu cuisine, thondai Nadu cuisine, Pandiya Nadu cuisine. In Tamil Nadu, this is a very old structure of segmentation of area. Based on this region, called mandalam people’s food also was segmented. Each area is rich in its own culture and its own style of living.
Common breakfasts identified in This zone nowadays are idly, dosa, vada, and sambar, but if you see traditionally in each zone it differs Chola Nadu region breakfast dishes like Pongal, Rava Pongal, unique flavoured sambar, masala vadai, evening snacks like different varieties of sevai coconut sevai, puli sevai with brinjal gostu, Adai and Tanjore Aviyal.
If you see the same other cuisines like pandiya Nadu region are famous with vellai paniyaram, kuzhi paniyaram, idiyappam ( string hoppers) with vegetable kurma, thakali chutneys.

Thondainadu special BF are Kanchipuram idly with gun powder is very famous traditional bf at this regions
Kongu region was famous for idiyappam with sothi, neer dosa, with tomato onion chutney. Uthappam with tomato thakali kolambu.
Naddu Nadu cuisine also has its special breakfast idiyappam with kadala curry, Mutta dosa ( egg dosa) with curry chutney. These are the special and traditional breakfasts of Tamilnadu. When it comes to snacks and payasam.
Varieties of snacks- Sprouts sundal, murukku, varieties of savouries like that, Seedai, karasevai etc.
Parappu payasams are our traditional sweets which are served on all the occasions like weddings, family festivals, and temple poojas. Normally payasams are served as desserts.
Dishes like Puliyodharai ( tamarind rice ) are our temple servings and also traditional festival dishes prepared and called kalantha sadam.

Pollachi nandu fry is a famous dish from kongu Nadu cuisine very traditional recipe of this region and is served on rare occasions in the early days but currently, all the restaurants and hotels of this zone celebrate this dish as a traditional dish of this zone.

Chettinad cuisine is part of pandiya Naddu cuisines, mutton kola urandai and chicken Chettinad are the signature dishes of Chettiyar served at all weddings and family festivals. Currently, these signature dishes are highlighted in this region by all the restaurants and hotels. These dishes are prepared in all the hotels and restaurants of their own styles, when it comes to the new varieties and different flavours everyone enjoys them and we have great feedback on these dishes. Most of our elite and valuable clients love these flavours and combinations. They show more interest and take the recipes from our chefs to try back at their homes”.

Not to mention, the state also offers a wide variety of teas, coffees, bananas and coconuts, making Tamil Nadu one of the best dining breaks in India as well as another fare.