The state of Tamil Nadu occupy a distinct place in culinary map of the country. A large number of dishes from this state are savoured by one and all and have become a part of the national cuisine.

Tamil Nadu offers a wide range of delicious food in both vegetarian and non-vegetarian category. The food is made spicy with the use of host of spices and condiments. Coconut, tamarind and asafoetida goes as a ritual in almost all vegetarian recipes. Use of garam masala is avoided in Tamilian cuisine. Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice go with the tiffins (lunch) and enhance the taste of the meal.

A typical meal in Tamil Nadu consists of rice (mostly steamed), lentils, grains and vegetables. Cuisine of Chettinad is particularly famous all over the country. It is hot and spicy and offers scrumptious variety in mutton, chicken and fish dishes

Tamil Food is from the South indian state of Tamil Nadu, where the cultural preferences contribute lot to the cuisine thus reserving a fair allocation of both vegetarian and non-vegetarian dishes. Like other South indian states, Tamil Food too has significant usage of rice, which is either eaten boiled or made into to tasty accompaniments that may be served for breakfast. Apart from rice, legumes find good use in Tamil Cuisine, so are lentils, vegetables and dairy products.

Popular Tamil Recipes / Dishes: Some of the popular Tamil Food includes variety sadams (rice), rasam, sambar and other vegetable curries or accompaniments. A typical Tamil meal is the result of an elaborate cooking, which when served on banana leaf is a complete treat if itself. Served with plain boiled rice and with a variety of vegetarian and non-vegetarian entries, appalam, a typical Tamil meal also serves curd or yogurt and a dessert, more often payasam or sweet porridge, to finish off the meal. For breakfast one may usually find idly made in different varieties, dosai, Uppuma or Kitchadi, pongal made of rice and nuts, vadai and the like.

Tamil Regional Food: Different parts of Tamil Nadu have their own distinct variants of the traditional dishes, mainly to make use of the locally available ingredients and to appeal to the palate of local inhabitants. Some of the regional Tamil Food variations that deserve special mention include Chettinad cuisine, often popular for its non-vegetarian dishes, Southern Tamil Nadu Cuisine, especially from the districts of Madurai and Virudhnagar, and Ceylon Tamil cuisine that serves both vegetarian and non-vegetarian entries.

Widely Used Ingredients in Tamil Food: Food served in Tamil cuisine is known for its rich aroma and flavor, something achieved by the use of certain ingredients specific to the region. Spices like ginger, garlic, turmeric, cinnamon, pepper, cardamom, cloves, cumin, nutmeg etc are very important in Tamil cooking. Certain other flavor generating ingredients used in Tamil Food include curry leaves, tamarind, herbs like coriander and pudina, rosewater, coconut in its various forms and so on.