Tamil cuisine

Culinary traditions of the Tamil people This article is part of the series onIndian cuisine Regional cuisines North India Awadhi Braj Haryana Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Andhra Chettinad Hyderabadi Karnataka Kerala Lakshadweep Mangalorean Catholic Saraswat Tamil Telangana Udupi East India Angika Bengali Bhojpuri Bihari Jharkhandi Maithil Odia West India Goan Gujarati Malvani & Konkani Marathi Parsi Sindhi Northeast India Arunachali Assamese Meghalayan Manipuri Mizo Naga Nepali Sikkimese Tripuri Other Anglo-Indian Fast food Indo-Chinese Jain (Satvika) Ingredients, types of food Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments Preparation, cooking Handi Karahi Tava Tandoor Uruli Other See also History Etiquette Indian chefs Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani cuisine Sri Lankan cuisine Tibetan cuisine Curry in the United Kingdom India portal Food portalvte Part of a series onTamils History History of Tamil Nadu History of Sri Lanka Sources of ancient Tamil history Sangam period Keezhadi exca