Famous Cuisine in Tanjore India | Tanjore Cuisines South India

Tanjore

The traditional Thanjavur food comprises of several lip smacking vegetarian and non-vegetarian cuisines. The indigenous dishes of the local inhabitants of Thanjavur include exotic South Indian recipes that are easy to cook and delicious to relish.

Upholding the rich art and culture of Thanjavur, the ancient city of the state of Tamil Nadu celebrates the food festival with great enthusiasm and fervor during the monsoons of every year. The Leela Palace Kempinski organizes an annual grand fest of pure South Indian delicacies.

The food festival offers the local inhabitants as well as the tourists with a wonderful opportunity to experience the traditional cuisines of Thanjavur. The guests are served with an exotic drink of Vasantha Neer which is made from the water of

coconut. The drink has an essence of mint which quenches one's thirst and enhances appetite.

The vegetarian dishes of the region comprises of Thavala Adai, which is a kind of vada. The Thavala Adai with rasam imparts a heavenly taste and is an important cuisine of Thanjavur. Boiled rice, dosa, idly, uttapam and vada are some of the other mouth watering vegetarian dishes of the local citizens of the ancient city of Thanjavur.

Among the non-vegetarian dishes, the sea foods of crab and lobsters are very common. The non-vegetarian cuisine of Thanjavur comprises of several sumptuous delicacies of fishes that are prepared in coconut milk.

The sweet dishes of Thanjavur comprises of Surul Poli, Pal Payasam and Kozhakottai. The wide variety of traditional cuisines of Thanjavur reflects the rich socio-cultural lifestyle of the native population of the place.

And like in any other community, food was central to the process of crafting identity. Poriyal with a little twist, is bhaji; vatha kuzhambu is modified a bit to make goddu pitla; poricha koottu becomes a sappak pitla; and there are many new dishes that emerged from the experimentation that went on in thanjavur-marathi kitchens across south India (present-day Tamilnadu, Kerala, Andhra Pradesh, and Tamilnadu. My immediate family - across 3-4 generations - is from Coimbatore, Pudukkottai, and Madras). What's more, given that migration from the Maratha kingdom to different regions of south India dates back to the 1600s, who knows which Tamil dishes are a result of Marathi influence. As one story goes, sambhar was the result of a tanjore ruler (Sambhoji) substituting tamarind for kokum (a tart fruit native to the western coast of India)!

Anyhow, I've been meaning to start a series on Ahaar as a way to document this interesting food culture and, of course, indulge my cravings for what, to me, are the aromas and tastes of home. To kick things off, here is the recipe for sappak pitla (sappak: not spicy). As a kid, I always wondered why a dish that was quite spicy was called "sappak"...I still don't know why, and neither does my aji (grandmother).

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