Description Tamilian cookery has its own distinctive traditions, but to most people outside this community, only the stereotypes are distinguishable the ubiquitious dosai, idlis, sambars and chutneys without which southern Cuisine would be incomplete.
Sabita Radhakrishna was inspired to write Aharam as she was distressed to note that recipes were langu.
Few are aware of the rich repertoire of Traditional non Brahmin Tamil cookery, both the vegetarian and the non vegetarian dishes.
Description Tamilian cookery has its own distinctive traditions, but to most people outside this community, only the stereotypes are distinguishable the ubiquitious dosai, idlis, sambars and chutneys without which southern Cuisine would be incomplete
