Tamil Nadu cuisine is more than just idli-sambar. Don’t
believe us? Here’s how to find out for yourself
Madurai
The paruthi paal (a
cotton seed milk drink) is a warm drink mixed with jaggery and is a perfect
accompaniment for any meal. Thekambu koozh (pearl millet gruel) and keppai
koozh (ragi) are also suggested for those who prefer a balance of health
and taste.Of course, popular jigarthandacannot be forgotten, especially
when one thinks of Madurai. Mixed with badamand topped with ice cream, is
cherished by many here.
The ayira fish, recognised as the State fish of
Tamil Nadu, is particularly famous in Madurai. Fresh viral meen fry,
bone marrow omelette and kola urandai also come highly recommended.
Where: Sri Thirumalai Madai Paruthi Paal, Munichali
Thanjavur
who prefer to take a more familiar route, idiyappam and paya is
delicious and light — “a match made in heaven” according to the chef.
Where Kamatchi Mess, New Bus Stand
Nasar Idiyappam, Trichy Main Road
Burma Kousa Kadai, BurmaColony
Dindigul
The kambu koozh can also be found here for those
who opt for a simpler, wholesome meal.
Where Dindigul Thalappakatti Biryani,
St Joseph’s Cathedral
Dindigul Venu Biryani
Karaikudi
The thalis offer a range of dishes with bold
flavours: their seela fish fry and country chicken gravy are a few
favourites. Thekuzhi paniyarams were another highlight, as the warm,
delicious spheres can be devoured in sooner than a minute. Cashew macaroons,
with crunchy bits on the inside, also come highly recommended.
Where Priya Mess, Kallukatti, Desotta Bakery, Periyar Statue
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