TNAPEx seeks GI tag for Kanchipuram Idli, a temple offering with unique texture and traditional preparation process.

The iconic Koil Idli, a time-honoured delicacy served as an offering at the historic Sri Varadharaja Perumal Temple in K ...

No festive meal in Karnataka or Tamil Nadu is complete without Kesari, a saffron-hued semolina sweet dish. With just a few ingredients-rava, sugar, ghee, cardamom, and a touch of orange food ...

The famous coarse-textured, flavour-rich idli served at the Sri Varadharaja Perumal Temple in Kancheepuram is on its way to ...

How a Tamil Nadu-born chef armed with sambhar and rice conquered New York’s fine-dining world At the 2025 James Beard Awards, the chef behind NYC’s Michelin-starred restaurant won ...

Chef Vijay Kumar’s 2025 James Beard win marks a quiet revolution, spotlighting south Indian cuisine globally.

Many temples in India prepare food that follows old traditions and local customs. These foods are cooked without onion or garlic, and they often include rice, dal, jaggery, and ghee. Some dishes are ...

Chef Vijay Kumar’s 2025 James Beard win marks a quiet revolution, spotlighting south Indian cuisine globally.

Pongal is a warm hug in a bowl! This dish made from rice and cooked together with ghee, black pepper, cumin seeds, ginger, ...

Keeladi excavation site in Tamil Nadu reveals ancient urban civilization, sparking political and cultural debates in India.

At a time when cricket and football dominate public grounds, groups of youngsters from Tamil Nadu's 20 districts are reviving ‘atya patya' (game of dodge), a traditional rural game.