Curries are probably our biggest gift to global cuisine. However, the range of curries available in India are too difficult to enumerate as each state has several variations and varieties, consistencies, veg, non veg, dal based and the various accompaniments that go well with different kinds of curries.
Chettinad chicken is a standard fare across menus in restaurants across the country. The chettinad region comprising of Karaikudi, Sivagangai and adjoining areas are known for their unique dishes. What sets the chettinad cuisine apart is the non vegetarian dishes ranging from mutton, chicken, fish and crab
Sambar is probably the most popular dish of Tamil Nadu. Sambar is a versatile dish that can be prepared and consumed for all meals from breakfast to dinner. The traditional Tamil Nadu breakfast is never complete without idli sambar, dosa sambar, vada sambar or pongal sambar.
Kulambu milagai thool or Kulambu podi or Kara Kulambu podi are all the same mixed curry powder that is cooked very frequently in all homes across Tamil Nadu. The variations of this curry powder are as many as the different names that people use to refer to the tangy curry.
Tamil Nadu has a large coastline and the bountiful seafood makes it a paradise for seafood lovers. Fish curry preparations vary from state to state. The seafood from the marathi region to konkan and malabar style seafood, Bengali style to Tuticorin in Tamil Nadu all have their own unique styles and ingredient