CHETTINAD CHICKEN
Wash the chicken and cut in to pieces. Roast lightly powdered pepper, cumin seeds and sombu and keep it aside. Heat the oil with lavangam in the frying pan or kadai, and then add onion and tomato.
TAMILNADU CUSINE
Tamil Nadu provides the visitor with a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most food in Tamil Nadu consists of grains, lentils,
TANDOORI CHICKEN
The Tandoor is clay oven and dished cooked in it are called tandoori dishes. It has fierce, but an even distribution of heat that enables...
NAWABI KHEEMA PULAV
Rice Varieties
Rice needs no special technique to be cooked, but a few simple rules will produce perfect results every time.Do not lift the lid while the rice is cooking. Do not stir the rice at any stage during cooking or immediately
TANDOORI FISH
A firm-fleshed white fish is ideal for this dish; it is not necessary to use an expensive fish. The fish should be handled carefully as most white fish tend to flake during cooking.











