The complex and sensitive palates from the Tamilians are very well chronicled within the Sangam classics. They feel those meals should ideally focus on all of the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a multitude of scrumptious food for both the vegetarians along with the non-vegetarians, though the majority of it consists of grains, lentils, grain and vegetables. Spices are put into provide a distinctive taste. Grain continues to be the regular food staple from the Tamilians, an inculcated habit, because of the large-scale cultivation from the crop within the condition.
Chettinad cuisine, a speciality in Tamil Nadu, is known for its hot non-vegetarian food. An element of the Mudaliar community is non-vegetarians and it is cuisine is delightfully spicy without having to be hot. Wet masalas are usually used, the primary ingredients being fresh coconut paste and ground ginger root-garlic clove.
