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Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as it is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes. It is characterized by the use of rice, legumes and lentils. Its distinct aroma and flavour is achieved by the blending of flavourings and spices including curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, green cardamom, cumin, nutmeg, coconut and rosewater. Rice and legumes play an significant role 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, and tamarind rather than amchoor is the favoured souring agent. Rice is the chief staple as with the rest of South India. 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. A typical Tamilian would eat Idly/Dosai/uthappam etc. for breakfast and rice accompanied by lentil preparations Sambar, Rasam and curd for lunch. Because of modernization, urbanization, 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 food retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged. ==Regional Cuisine== Over a period of time, each geographical area where Tamils have lived has developed its own distinct variant of the common dishes in addition to dishes native to itself. The four divisions of ancient Tamilakam are the primary means of dividing Tamil cuisine. The Chettinad region comprising Karaikudi and adjoining areas is known for both traditional vegetarian dishes like idiyappam, uthappam, paal paniyaram and non-vegetarian dishes made primarily using Chicken and mutton. Chettinad cuisine has gained popularity in non-Tamil speaking areas as well. Madurai, Tirunelveli and the other southern districts of Tamil Nadu are known for non-vegetarian food made of mutton, chicken, fish. Parota made with maida or all-purpose flour, and loosely similar to the north Indian wheat flour-based Paratha, is served at food outlets in Tamil Nadu, especially in places like Madurai, Nagercoil, Tirunelveli, Tuticorin, Virudhunagar and the adjoining areas. Parota is not commonly made at home as it is laborious and time consuming. Madurai has its own unique foods such as ''jigarthanda'', ''muttaiparotta'' (minced parotta and scrambled egg), ''paruthipal'' (made of cottonseeds),''Karidosai'' (dosai with mutton stuffing) & ''ennaidosai'' (dosai with lots of oil) which are rarely found in other parts of Tamil Nadu. Nanjilnadu (Kanyakumari district) region is famous for its fish curry since the region is surrounded by the three great water bodies of Asia: (Indian ocean, Arabian Sea and Bay of Bengal). Fish forms an integral part of life. Owing to its unique cultural affinity and the availability of coconut, coconut oil forms a base for almost all the preparations of the region. The western Kongunadu region has specialities like Santhakai/Sandhavai (a noodle like item of rice), Oputtu (a sweet tasting pizza-like dish that is dry outside with a sweet stuffing), and kola urundai (meatballs), Thengai Paal (sweet hot milk made of jaggery, coconut and cotton seeds), Ulundu Kali(Sweet made out of Jaggery, Gingely Oil and Black Gram), Kachayam (sweet made out of jaggery and rice), Arisimparupu sadam, Ragi puttumavu, Arisi Puttumavu, Vazhaipoo Poriyal, Kambu Paniyaram, Ragi Pakoda, Thengai Barbi, Kadalai Urundai, Ellu Urundai, Pori Urundai. The natural crops of this region forms the main ingredients in this Kongunadu cuisine Ceylon Tamil cuisine bears similarities to Tamil Nadu cuisine but also has many unique vegetarian and non-vegetarian dishes. It features dishes such as (steamed rice cake) and idiyappam or sevai, (known in other parts of the world as string hoppers). Eating-out in its capital city Chennai, is a great experience and provides a glimpse of the unique lifestyle of the city. Chennai is known for its cuisine, brought to the city by people who have migrated from different parts of Tamil Nadu. Chennai has a large collection of restaurants, some of them are unique 'Speciality Restaurants,' which serve 'South Indian Cuisine' with an ambience to match, while most others cater South Indian tiffin and meals, at very reasonable prices. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tamil cuisine」の詳細全文を読む スポンサード リンク
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