Tamil Cuisine is dominated by rice, lentils, tamarind, coconut and curry leaves – suitable for the climate in the region. Tiffin in Tamil Nadu usually refers to breakfast dishes.
Do join us for a sumptuous brunch and enjoy a fun morning with stories of Tamil food and culture. Presented by Aragma Food Studio in collaboration with Meenakshi Natarajan and Saraswati Iyer, discover the seemingly usual fare in a different light with Meenakshi’s stories around their food culture and the tiffin that they believe can’t get more authentic!
- Adai (Mixed lentil Pancakes)
- Avial (Mixed vegetable gravy with fresh coconut)
- Podi (Famous homemade accompaniment made with dry roasted mixed lentils and kadipatta)
- Wada (Urad dal fritters, a speciality of South India)
- Idli (Rice and Urad dal batter, steamed)
- Sambar (Mini onion and drumsticks cooked in dal with a homemade masala)
- Coconut Chutney (Paste of fresh coconut, green chillies tempered with red chillies and kadipatta)
- Tomato Onion Chutney (Paste of fresh tomatoes with Onion, tempered with red chillies and kadipatta)
- Ven Pongal (Savoury mix of lentil and rice, mildly spiced with whole spices)
- Thenga Vellam Payasam (Sweet concoction of fresh coconut, rice and jaggery)
- Filter Coffee/Tea
About Meenakshi & Saraswati
Meenakshi is a businesswoman with deep interest in traditional recipes from her hometown near Chennai. This brunch is curated by her along with her sister Saraswati, who is a very passionate cook. During her time off, Saraswati enjoys learning and experimenting with new recipes from different social media channels.