Thanjavur Food



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.



Last Updated on 06 December 2011




     


     

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