Tamilnadu Cuisine Tour

5days/4nights
Destinations covered
Pondicherry-Pakkam-Kurinjipadi-Thazhanguda

The cuisine of Tamil Nadu is counted among the popular cuisines in India. It is enjoyed by the people of the country and equally relished by the foreigners coming to India. Tamil Nadu cuisine comprises both vegetarian and non-vegetarian dishes. The Brahmins and some communities like Pillai, Pandaram,Veera saivas won’t take non-vegetarian food. Non-vegetarian food is widely taken by Paraiyahs and other communities. Mostly Hindus won’t take beaf and Muslims avoids pork. Because the cow and pig were considered as deities in Hinduism and Islam respectively.The Hindus believe cows are something divine and they celebrate the Pongal festival in honoring this animal. Dishes like Idli, Dosai, Sambhar and Rasam are the most exotic dishes among the south Indian cuisine. The south Indian platter or Sappadu (Rice meals) is also very popular, comprising various vegetables, along with dominant coconut flavor. Another highlight of south Indian cuisine is, Pongal, a sweet dish prepared during the the harvest festival 'Pongal'. Every visitor coming to India, makes sure that he does not miss tasting this tongue watering cuisine.In Tamil Nadu cuisine, breakfast or tiffin includes idly(steamed rice cakes), dosai (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada(deep fried doughnuts made from a batter of lentils), pongal (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), uppuma(cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils). Most of the dishes in Tamil Nadu are eaten with coconut chutney, sambar (seasoned lentil broth) and milagai podi (a powdered mix of several dried lentils eaten with oil). Tomato chutney, mint leaf Chutney are some favorite dishes.

The Tamil Lunch or meals consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd(yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Papads or Appalam, Betel leaves with calcium, banana, and sweet. Betel leaves serves good for digestion.

Tamil Nadu has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafoetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. In Tamil Nadu Coconut oil is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the meal.

In Tamil Nadu, a typical meal consists of rice (mostly steamed), lentils, grains and vegetables. Chettinad cuisine of Tamil Nadu is particularly famous all over the country. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. Chettinad Pepper Chicken is one of the most famous dishes in Tamil Nadu. The Tamil style of Mughali food can be tasted in the Biriyanis and Paya. Paya is a type of spiced trotters broth and is eaten with either Parathas or Appam.




Tamil Nadu, especially Chennai, is famous for its filter coffee. Most Tamils have a subtle disliking for instant coffee; therefore filter coffee is more popular. The preparation of filter coffee is almost like a daily chore, the coffee beans have to be first roasted and then ground. The coffee powder is then put into a filter set and hot boiled water is added to prepare the boiling and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The drink thus prepared is then poured from one container to another in rapid succession to make the perfect frothy cup of filter coffee. An exotic drink that refreshes you and the taste that lingers.
Day 1 – Arrival at Chennai Airport
Upon arrival at Chennai our representative will receive and transfer you to hotel at Pondicherry. After refresh yourself at hotel visiting the beach. Stay overnight at hotel.

Day 2 – Pondicherry
Pondicherry, the Pondicherry cuisine is also a reflection of a perfect blend of different cultures and customs. The French and the Indo style have given birth to an innovative taste that is simply marvelous. The influence of the neighboring areas like Tamilnadu, Andhra Pradesh and Kerala is also visible. The concoction of the various kinds of cuisines is something to be savored and relished. Visiting different type of cuisines in Pondicherry. Morning demonstration of Tiffin making. Stay overnight at hotel.

Day 3 – Pakkam
Pakkam is a small village located 25kms south-west to Pondicherry. Pakkam is famous for its cultural heritage and rural cuisine. Demonstration of making Tamil Nadu lunch. Enjoying the village atmosphere. Stay overnight at village house.

Day 4 – Kurinjipadi
Kurinjipadi comprises several villages famous for vegetarian dishes like banana flower Vada, banana Bajji, pepper Bonda etc.
Demonstration of making these kinds of evening time snacks and overnight stay at Kurinjipadi.

Day 5 – Thazhanguda
It is a nice day to get a new experience of cooking fish in a fisherman village. Demonstration of cooking sea foods. It continues swimming in the bay. Return to Pondicherry or Chennai