Tamil
Nadu was ruled by three major dynasties-the Cholas in the east, the Pandyas
in the central area and Cheras in the west. This was during the Sangam
Age-the classical period of Tamil literature-that continued for some 300
years after the birth of Christ. The Pallava dynasty was influential
particularly in the 7th and 8th centuries, the testimonies to which are the
monuments at Mamallapuram.
In the 13th century, with threats of Muslim invasions from the north, the
southern Hindu dynasties combined and the empire of Vijaynagar (also spelt
as Vijayanagar), which covered all of South India, became firmly
established. However, by the 17th century, due to the disintegration of the
Vijaynagar Empire, various small rulers like the Nayaks ruled southern
India.
By the middle of the 18th century, there were frequent conflicts between
the British, French, Danes, and Dutch due to their interest in these areas.
The British were finally victorious, while small pocketed areas including
Pondicherry and Karaikal remained under French control. Under the British
rule, most of south India was integrated into the region called the Madras
Presidency. In 1956, the Madras Presidency was disbanded and Tamil Nadu was
established.
Tamilnadu - A Temple State :
Tamil
Nadu, the cradle of south Indian temple architecture, is a living museum of
styles that originated in the 7th century and matured in the huge temple
complexes studded with towering gateways-"Gopurams"-that soar
above the markets of almost every town. Mahabalipuram, Kanchipuram,
Chidambaram, Kumbakonam, Rameswaram, Palani, Srirangam, Tirutani and
Kanyakumari are some of the famous pilgrim centres in Tamil Nadu. The famous
Meenakshi temple of Madurai is a must see.
Tamilnadu A Vegetarian's paradise!
Tamil Nadu, true home of Indian vegetarianism, is the land of the delicious
Pongal, Idli, Dosa, Sambar and Rasam. Tamilian's staple diet is steamed rice
and most of their food consists of grains, lentils and vegetables. 'Sadhams'
(rice dishes) with different flavours are their specialty. Spices are added
for most dishes to give a distinctive taste. Coconut, tamarind, asafeotida
are a must for most vegetarian dishes. Desserts such as burfis and payasams
are also popular.
Acknowledged cookery :
"Tamilian cookery has always had its own distinctive tradition, but to
most non-Tamilians, only the stereotypes are distinguishable…the
ubiquitous dosai, idlis, sambars and chutneys, without which southern
cuisine would be incomplete. Few are aware of the rich repertoire of
traditional Tamilian cookery, the non-vegetarian dishes, not heavily spiced,
nor oily, but delightful in their variety and range, and their vegetarian
counterparts".
"Besieged
by requests from young brides and not-so-young ones, to give them the nearly
languished recipes from the Tamilian communities, Sabita Radhakrishna was
inspired to write this book, and for a beginning, recorded her mother's
traditional recipes, trying each one out in her kitchen and then
standardising and refitting it to suit the contemporary woman with her
modern gadgets. She presents in Aharam an invaluable record of authentic
Tamilian food."
Simple yet unique :
There is no one distinguished style of Tamilian cooking. And for those
wanting to taste something different, there are some orthodox communities
who prepare delicious food without using onion, garlic and some spices. The
menu also magnifies according to the different festivals of the region. To
get a sample of the tasty cuisine one can participate in the celebrations of
Pongal also popularly known as Makar Sankranti, when the food prepared is
delicious.
»
»
