TABLE OF CONTENTS
Best Tamil Foods
Chicken 65 is a classic poultry dish with origins in Chennai, India. It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices. There are a few theories about the origin of chicken 65. The most popular theory says that it was created in Tamil Nadu by A. M. Buhari in 1965.
Another one says that the original dish was made with 65 hot chili peppers, as a testament of manliness. There are also some unlikely theories, such as the one claiming that the chicken was cut into 65 pieces, or that the chicken was 65 days old when the dish was prepared.
MOST ICONIC Chicken 65
Madras is a traditional curry that's characterized by its spiciness and complex flavors. Although there are many variations, it's typically made with a combination of chicken or lamb, onions, garlic, ginger, tomato paste, lemon juice, cinnamon, oil, coconut milk, and a spice mix consisting of madras curry powder, chili powder, dried fenugreek, and salt.
The curry shouldn't be too thick, and if it does, it's enough to add a bit of curry base, not water. Once prepared, this spicy curry is usually garnished with chopped cilantro before it's served. The dish can also be prepared with lamb or beef instead of chicken, but it's then called ghoust madras.
OTHER VARIATIONS OF Curry
MAIN INGREDIENTS
Paper dosa is a traditional pancake originating from Tamil Nadu. These wafer-thin crispy pancakes are usually made with a combination of basmati rice, urad dal (black grams), fenugreek seeds, ghee, and salt. The rice is processed into a thick paste and soaked in water.
The urad dal is also soaked in water, and both are left to soak overnight. The next day, urad dal is drained, mixed with fenugreek, and processed into a paste. The two pastes are mixed together, left to stand overnight, and seasoned with salt. The batter is then fried in a skillet over medium heat until dry, and some ghee is spread in the center and on the sides.
OTHER VARIATIONS OF Dosa
Sambar is a popular curry dish prepared with a tamarind-based broth, lentils, and vegetables. It originates from Tamil Nadu, but it is also very popular in Sri Lanka and throughout South India. The dish is traditionally served with steamed rice or various Indian flatbreads.
Sambar was created as a mistake by the Maratha ruler Shivaji's son named Sambhaji. As the head chef was away, Sambhaji wanted to prepare dal for himself, and he added a bit of tamarind into the pot during the cooking process. The royal chefs scolded him, since tamarind is not used in dal.
MOST ICONIC Sambar
This sweet, buttery dish is made with freshly harvested new rice, jaggery and ghee (clarified butter), with the addition of dried coconut, sesame seeds, raisins, milk, and cashew nuts. Sakkarai pongal is traditionally prepared as an offering to the Sun God during Makar Sankranti, a three-day harvest festival in mid-January, celebrated in the states of Tamil Nadu, Karnataka, and Andhra Pradesh.
The rice is typically cooked outdoors over a fire, with the cooking pots turned to the East, where the sun rises, and it is also customary to allow the dish to pongal, meaning to boil over during cooking, which symbolizes an abundance of food.
OTHER VARIATIONS OF Pongal
MOST ICONIC Sakkarai pongal
MAIN INGREDIENTS
Visually similar to a pizza, uttapam is a South Indian dish consisting of a batter (based on rice and lentils) that is fried and topped with chopped vegetables such as onions, tomatoes, carrots, and chiles. There is also a version of the dish called mini uttapam, usually served in four pieces per portion, with variable toppings and a number of side dishes.
Traditionally, uttapam is accompanied by sambhar on the side - a rich lentil curry with the addition of onions, coconut, and eggplant.
MOST ICONIC Uttapam
MAIN INGREDIENTS
Masala vada or chana dal vada is a traditional fritter originating from Tamil Nadu. Although there are variations, this tea-time snack is usually made with a combination of chana dal, onions, ginger, curry leaves, fennel seeds, dried red hot peppers, vegetable oil, and salt.
The chana dal, fennel seeds, and dried hot peppers are soaked in water for two hours, drained, and the mixture is processed into a coarse paste. The paste is mixed with onions, ginger, curry leaves, and some of the reserved chana dal. The mixture is seasoned with salt and formed into round patties.
MAIN INGREDIENTS
Murukku is a popular Indian snack with a crunchy texture, usually made with rice flour and urad dal bean flour, combined together into a spiral-shaped paste that is deep-fried in oil. Most of these savory snacks are additionally flavored with cumin, onion powder, or chili.
Originating from Tamil Nadu, its name means twisted, referring to its unusual shape. Today, it is widely available throughout India, but it is most popular in Karnataka, Andhra Pradesh, Gujarat, and of course, Tamil Nadu. Murukku is often prepared for Indian festivities such as Diwali, Krishna Jayanti, and Vinayaka Chaturthi.
MOST ICONIC Murukku
Anchovy 65 or Nethili 65 is a traditional dish originating from Tamil Nadu. The dish consists of anchovies that are fried until crunchy. The anchovies are usually marinated in a mix of yogurt, lemon juice, chili powder, garam masala, black pepper, turmeric, and rice flour before they're fried in hot oil.
The dish is served as an appetizer or an evening snack on weekends. It's always served hot, ideally with lemon wedges on the side.
MAIN INGREDIENTS
Putu mayam is a popular street food dish with origins either in the Indian state of Tamil Nadu or Kerala. Although it is south Indian in origin, it is also extremely popular in Malaysia, Sri Lanka, Singapore, and Indonesia. The dish consists of rice or idiyappam flour noodles which are topped with desiccated coconut and sweetened with sugar blocks.
The noodles are made by passing the dough through a sieve (usually a traditional rattan basket with holes), and then they are steamed in the same basket, imparting a wood-like aroma to the noodles. Traditionally, putu mayam is served on a banana leaf, for easier consumption.
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Best Tamil Food Producers
Soklet is a chocolate producer based in Tamil Nadu, India, notable for being the country's first tree-to-bar chocolate maker. They manage the entire chocolate-making process from growing cacao on their own plantation to processing it into finished bars.
Soklet utilizes organic farming techniques and emphasizes sustainable practices in their production process. They offer a variety of chocolate flavors that incorporate Indian-origin ingredients, reflecting local tastes and traditions.
AWARDS
Academy of Chocolate - Silver
2020
Academy of Chocolate - Bronze
2020, 2019
BEST Soklet Chocolates
Chitra'm Craft Chocolates is a chocolate producer located in Tamil Nadu, India. The company specializes in crafting artisanal chocolates using locally sourced ingredients. Chitra'm emphasizes ethical sourcing and sustainable practices in their production process.
Their product range includes a variety of handcrafted chocolate bars and confections.
AWARDS
International Chocolate Awards - Silver
2023
International Chocolate Awards - Bronze
2018
BEST Chitra'm Craft Chocolates Chocolates
TABLE OF CONTENTS
Best Tamil Food Products
Desi Rabdi made by Soklet is a traditional Indian dessert that is characterized by its rich and creamy texture. It is made by slowly boiling milk until it thickens, and then sweetening it with sugar and flavoring it with cardamom. This dessert is often garnished with nuts like almonds and pistachios.
The process of making Rabdi can be labor-intensive, involving constant stirring to prevent the milk from burning, but the end result is a deeply satisfying and indulgent treat.
AWARDS
Academy of Chocolate - Silver
2020
AWARDS
International Chocolate Awards - Silver
2023
Soklet's 100% Dark Chocolate is renowned for its intense and rich cacao flavor profile. It is crafted from fine, single-origin Indian cacao beans, ensuring a unique and authentic taste experience. This chocolate contains no added sugars, allowing the natural bitterness and complexities of the cacao to shine through.
Soklet is known for its commitment to ethical sourcing and sustainable practices, ensuring that their products are both high-quality and socially responsible.
AWARDS
Academy of Chocolate - Bronze
2020
Soklet's 70% Dark Chocolate is a premium artisanal product known for its rich and intense flavor profile, created using high-quality cocoa beans. The chocolate is made from single-origin cacao sourced from Indian farms, ensuring a unique and authentic taste.
This dark chocolate is noted for its balanced bitterness and smooth texture, making it a favorite among chocolate connoisseurs.
AWARDS
Academy of Chocolate - Bronze
2020
AWARDS
Academy of Chocolate - Bronze
2020
AWARDS
Academy of Chocolate - Bronze
2020
AWARDS
International Chocolate Awards - Bronze
2018
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