Excursions to Tanjore | Excursions Around Tanjore

Tanjore

Trichy is only about 54 Km from Tanjore. Like Tanjore, it was also main cultural center in ancient times. It is known world over for its rock-hewn temples that punctuate the city landscape. Sri Jambukeshwara Temple and Rock Fort Temple are popular centres of Hindu Pilgrimage.

Another getaway in vicinity of Tanjore is Viramalai Sanctuary. It is about 30 km away from Trichy, located around a temple devoted to Murugan. This wildlife sanctuary is known for its population of wild peacocks.

The traditional Tanjore City Travel Guide 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 Tanjore India Tourist Information. 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.

Tanjore India Tourist Information - 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)!

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