Found in kiosk to delicatessen to restaurants and dhawas, the south is
replete with taste varieties. From a simple cup of tea to chapati, they
have their own way of serving and savoring. These delicacies are not
only found in a single town of Tamil Nadu, but is distributed over a
large range in a slightly modified forms from Villupuram, the largest
district by area, to Chennai, the most populated one.
The pictures above shows the Puri Tarkari, which is also a popular dish
of the whole Indian Subcontinent, and to the right is Tea. Look at the fizzy
top of the hot cup. It is first put in a bowl and served to ensure that
the drinker won't get hurt the hands by heat, and to pour the hot tea to the
bowl and take sips in turn.
The coconut juice is popular fluid in the South especially during the
summers. The street vendors are here and there in the corners and chowk
with a huge sickle in hand to cut it into a shape so as to form a small
hole at one side of the fruit to insert pipe and gulp down the juice.
The customers may have two choices: one with the juice and one with the
pith. Price range is from twenty rupees to forty according to the place.
This is something we get alongside popular streets, gradually increasing
in the evening. The hot hot Tawa and an ebony cookman all perspiring in
the dual heat of the outside and the oven, is cooking parotha and
uththapam. The bizarre may it look to an outsider, whatever might be
their standards or whoever they are, it does not matter to Tamils not to
eat by bare hands.
The spicy, sour and hot sauce is served along with the main dish carefully put in banana leaves.
This is Onion Uthapam.
The sizes of the jack fruit are alarmingly big, but these are only the fruit's seed showcased in the 9PM street.
This is homemade cuisine called Appam. Our dear friend and mentor Ganesh
Babu took us to his place and offered this great food and chilled
lemonade with astonishing hospitality of his couple.
This is staple breakfast served on a daily basis at Inspiration, a
trainees' hostel of AEH. The bread butter, egg, papaya, banana and
cornflakes unchanged they would offer a slightly changed cuisine option.
This is raw corn, boiled and spiced.
Banana save coconut is cosmopolitan in the area, vended popularly in many places.
Fruit salad with icecream in a buffet dinner of Hotel Metropole.
hot soup
The plates and bowls all cleaned up in a Punjabi restaurant after
returning from a Meenaakshi Sundaram Temple visit. The visit is
physically excruciating in the sense that in order to have a look of the
temple one has to run and run unceasingly for about two hours even from
the paid section, and emotionally rewarding to have seen the
miraculously designed edifice built before 3 thousand years ago. Dr.
Rajesh Saini also joined this guided tour of our team of 5.
This is Gobhi 65, many a times the diners are misguided to perceive it as roasted chicken until they are tooth-bitten
Boiled peanuts served with coffee as a brunch.
The doughnut like comestibles are Bada.
Whatever is deep fried in the paste of flour is 65. This is, as always is with the South, Gobhi 65.
The children and women waiting to have food served in a charity program organized by a noblemen: The Santhamarai Family.
The street are packed with these sorts of huckers, customers are in queue to get their turns.
The wonderful portrait that depicts a familiar aura of french street. Shot from a paper spread in an a la carte order.
To get a taste change we struggled to find a place that offers North Indian blends in dining.
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