Tamil Nadu Cuisnie
Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity. Traditionally, vegetarian dishes predominate the menu, including a variety of sweets and savories. It was developed over many centuries by Tamils who live in the region of present day Tamil Nadu in Southern India, India and Tamils of Sri Lanka. It is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word “curry” is actually derived from the Tamil word ‘kari’ which meant “sauce”.
Rice and legumes play an important role in Tamil cuisine. To quote Yamuna Devi, author of Lord Krishna’s Cuisine, (Penguin Group): “in no other cuisine are rice and legumes used with such creativity” as in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetables and dairy products are essential accompaniments.
On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago—preparations that call for elaborate and leisurely cooking, and served in traditional style and ambience. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. This is a very environment friendly way of life.
Because of modernization, cosmopolitan culture and the break – up of the joint family system, compromises and adaptations are being made. A movement towards a simpler cuisine can be sensed. Urbanization has introduced Western – style seating arrangements at traditional events with tables, chairs, plates and cutlery becoming the norm, and food being served buffet – style.
Despite changes in practices and their cultural implications, Tamil cuisine retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged.
Rice and legumes play an important role in Tamil cuisine. To quote Yamuna Devi, author of Lord Krishna’s Cuisine, (Penguin Group): “in no other cuisine are rice and legumes used with such creativity” as in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetables and dairy products are essential accompaniments.
On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago—preparations that call for elaborate and leisurely cooking, and served in traditional style and ambience. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. This is a very environment friendly way of life.
Because of modernization, cosmopolitan culture and the break – up of the joint family system, compromises and adaptations are being made. A movement towards a simpler cuisine can be sensed. Urbanization has introduced Western – style seating arrangements at traditional events with tables, chairs, plates and cutlery becoming the norm, and food being served buffet – style.
Despite changes in practices and their cultural implications, Tamil cuisine retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged.
