The Arcot Circuit

Madras Briyani

The Madras/Chennai style chicken biryani is also called as the vadicha biryani. The rice is parboiled till half done, mixed with the chicken gravy and finished on dum. The faint orangish red colour biryani is made with basmati rice.

Kanchipuram Idly

They aren't merely ordinary idlis. It is believed that their history dates back to as far as the Pallavas somewhere between the 6th and 9th century A.D. The idlis are served as prasadam at Varadharaj Perumal Temple in Tamil Nadu's Kanchipuram district.

Vellore Briyani

The legendary Ambur biriyani hails from the small town of Ambur in Vellore district. It stands apart as its flavour is enhanced with coriander, mint and curd. The secret recipe of Ambur biriyanis is said to have been developed by Hussain Baig who was a cook in the kitchen of the Nawab of Arcot.

The Cholamandalam Circuit

Kumbakonam Filter Coffee

Kumbakonam Degree Coffee is a type of coffee from Kumbakonam, in the Thanjavur District of the state of Tamil Nadu, India. Its speciality is the use of cows' milk without any adulterants.

Thanjavur Meals

A full course 'Thanjavur Elai Virundu' served on a huge plantain leaf is a legendary delicacy, passed down the ages. It has two components - A set of side dishes and the main course. The side dishes are normally a Poriyal (normally a dry blend of vegetables), a Kootu (a slightly gravyish kind of vegetables), a Appalam, a Pickle (Vadu Mangai is a delicacy here) a Podi (a powder of mixed spices) a Pachadi (normally a raitha). The main course is a helping of rice mixed with dhal and a spot of ghee, which is followed by some rice with Sambar, followed by rice with either a Pulikuzhambu or a Morkuzhambu (gravy variants), followed yet again by rice with Rasam, the montony of the rice is broken by a dash of Payasam and rounded off again with a helping of rice and curd. A banana for dessert normally completes this sumptuous meal. Vetrillai and Paku, the Southern version of the Pan is the icing on the cake.

Manaparai Murukku

The snack's name Murukku derives from the Tamil word for "twisted", which refers to its shape. The brain behind the industry was Krishna Iyer. Before Independence, he started this as a cottage industry, Later it was takeover by Immigrant peoples from Usilambatti, Madurai(Dt). From 1951 Meesaikkarar alias Kasimaya Thevar [one of the migrant] and also his relatives had applying special techniques and add more taste like neither sweet nor spicy, and makes the murukku famous as 'Manapparai Murukku'. Once when Mahatma Gandhi came to the Manapparai Railway junction, After eating Manapparai Murukku, he happily told his friends about its taste. It was the ideal South Indian travel snack.

The Madurai Circuit

Dindigul Briyani

The rice used in it is very different - jeera samba rice instead of Basmati, giving it an entirely new flavour. The biryani also uses cube-sized muttonchicken pieces instead of big chunks.

Madurai Bun Parotta & Jigarthanda

The bun parotta has the shape of a bun and is also fluffier than the usual Malabar parotta. Although the ingredients are almost the same in both kinds of parotta, the bun parotta is said to be made without eggs, making it a good option for vegetarians.

Jigarthanda is a cold beverage from the South Indian city of Madurai in Tamil Nadu, India. The basic ingredients include milk, almond gum, sarsaparilla root syrup, sugar and ice cream.

Tirunelveli Halwa

Tirunelveli halwa has acquired a delicious and unique taste in its diversity in the production and use of the Thamirabarani River water. This Ghee Halwa is made of pure ghee.

Srivilliputtur Palkova

Srivilliputhur Palkova is a famous sweet dish from the town of Srivilliputhur in Tamil Nadu. Srivilliputhur Palkova is made from fresh, creamy milk that is slowly cooked over a low flame for several hours, until Srivilliputhur Palkova thickens and turns into a solid form.

Karaikudi Chettinad Snacks

Making snacks in chettinad is an art. Snacks or integral part of culture and special occasions in chettinad. The concept of idai pallakaram is famous in here.

The Tuti Circuit

Tuticorin Macaroon

Thoothukudi macaroons are basically European macaroons Indianised in Thoothukudi. Macaroon originated in France and Italy but has made its way to different parts of the world. Many of these regions have modified the recipe by adding or modifying the ingredients.

Rameshwaram Dry Fish

The coast of Rameshwaram town offers a wide array of Dry fish varieties and the one that cannot be missed is Karuvadu. Dry fish has been a staple food for the local communities due to enormous availability throughout the year.

Nagarcoil Fish Curry

This is a traditional preparation of Fish curry in Kanniyakumari district of Tamilnadu. It is also known as Fish Aanam in some places. The base gravy is made with gratd coconut.

The Kovai Circuit

Coimbatore Coconut Bun

Coconut buns of Coimbatore are envied for their superior quality and taste due to the exotic ingredients used in preparing them. Coimbatore's proximity to the Coconut city, Pollachi has made the usage of tender coconuts from the latter in making these delightful buns

Erode Pallipalayam Chicken

Pallipalayam chicken is a very popular dish across the taste known for its simple peculiar yet wonderful favor that fills your nostrils and sticks to the tongue.

Ooty Varkey & Chocolates

Varkey is more of a confectionary that is endemic to this region and it plays a vital role as a staple snack in the diet of local communities.

The Nilgiris is blanketed with myriad Chocolate factories as they make them with freshly sourced cocoa and coffee powder. The indigenous weather conditions have made the growing of these plants more conducive.Apart from their organic origins, these chocolates are available in various flavours and cocoa content.