Tamil cuisine, According to Wikipedia encyclopedia, Tamil cuisine developed by Tamil people is characterized by its aroma and flavors, which is achieved by blending combinations of spices.  Some which includes curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut.  Rice being the main constituent of Tamil cuisine, it come in a variet of rices preparations.  “Food items of rice are available for all the meals of the day. Lentils, too, are consumed extensively, either accompanying rice preparations, or in the form of independent food preparations of lentils. Vegetables and dairy products too are essential accompaniments. Traditionally, vegetarian foods predominate the menu, including a variety of sweets and savories. Tamil cuisine is one of the oldest vegetarian culinary heritages in the world.  There are a range of non-vegetarian dishes, including sweet water fish and seafood, cooked with traditional Tamil spices and seasoning. The word ‘curry’ is actually a Tamil word, derived from ‘kari’ (meaning sauce).”
Rice and legumes constitute the staple food of the Tamil people, and to quote Yamuna Devi, author of Lord Krishna’s Cuisine, “in no other cuisine are rice and legumes used with such creativity” as in Tamil cuisine. Tamil vegetarian dishes are well balanced nutritionally and are a rich in carbohydrates and fiber while being low in fat.
Even today Tamil food is prepared in almost the same way as it was prepared centuries ago, and on special occasions served on banana leaves in a traditional style and ambience.