The Flavours of Tamil Nadu and Jaffna: An Introduction to Tamil Cuisine

Tamil cuisine encompasses two distinct but related culinary traditions: the cuisine of Tamil Nadu in South India, and the Sri Lankan Tamil cuisine of the Northern and Eastern provinces of Sri Lanka, centred on Jaffna. While they share fundamental ingredients — rice, lentils, coconut, tamarind, curry leaves, mustard seeds — the two traditions diverge in the use of spices, cooking techniques, and signature dishes.

Tamil Nadu cuisine is characterised by the heavy use of tamarind in sambar and rasam, the incredible variety of rice preparations (from the simple kanji to elaborate biryanis), and the vegetarian tradition of temple meals (sadhya) featuring dozens of dishes on a banana leaf. Jaffna Tamil cuisine is known for its more intense spice use, the distinctive flavour of Maldive fish in curries and sambols, and dishes like Jaffna crab curry and string hoppers with coconut milk gravy that have no parallel in mainland South Indian cooking.