The culinary map of Tamil cuisine encompasses 3 regions - Chettinad, Kongunadu and Nanjilnadu. While Chettinad cuisine has all the ingredients to give you a fiery tongue-bashing, the culinary mood in hilly Kongunadu is mellow with milder spices and lots of dried coconut and turmeric.
If your taste buds tend to glance coastward, Nanjilnadu cuisine is a prize catch - seafood delicacies sprinkled with culinary tips borrowed from a friendly mallu neighbour.
Discover the many flavours of a feast called Tamil Nadu.