In the lanes of pune, a quiet cultural revolution is simmering – in the form of piping hot sambar, crispy dosas, soft pongal, and filter coffee. Tamil Food, With Its Regional Diversity and Deep-Ooted Cultural Significance, has a loyal fanbase in the city. From Temple-style Meals to Spicy Street Food, Restaurants Across Pune are offering a taste of tamil nadu to the people.
“We don’t just serve food, we serve memories of home,” say Aravindh Subramanian, 47, Manager of akshayapatram restaurant in Pimpri. “Most of our customers are working professionals or families from tamil nadu who miss the taste of traditional meals. It has Rice, Sambar, Rasam, Poriyal, Kootu, Appalam, Pickle, and Payasam – all served on banana leaves, just like it is done back home, “He sayss.
On maintaining the authenticity of Tamil Food, Subramanian says, “We source our ingredients like Sundakkai, Manathakkali, and even our nalla enaii (Gingelly Oil) in Tamil Nadu Toe. Samebar is using the still Not readmade powers. “
The most popular item on their menu is the special mini tiffin. “It’s a combo of idli, medu vada, pongal, masala dosa, kesari and filter coffee. Subramanian says. “During pongal, we serve sakkarai pongal, ven pongal, thalagam kuzhambu, and aviyal-all prepared using temple-style recipes. Business, it is a way to bring tamil culture alive in pune. “
“Tamil Food is also Spiritual Food – Made With Intention, Devotion, And Love,” Suresh Kannan, 35, The Store Manager of Ayyyappa Center in Pimple Nilakh. Kannan adds, “The ayyppa center started as a small presadam counter during ayyppan puja gatherings, and now it has grown into a must-visit for tamil folks in pune. Idli, Puli Aval, and Nei Appam – All Made Using Traditional Techniques, With No Compromise. “
Their kanchipuram idli is a favor for many. He says, “It is steamed in lotus leaves and has pepper, jeera, ginger, and curry leaves – just like it is made at temples in tamil nadu.”
The highlight is their ayyppan prasadam combo, which includes lemon rice, tamarind rice, curd rice, sakkarai pongal, sundal and appalam – all for rs 90. People, not profit, “He adds. During the Grand Ayyappa Swamy Makara Jyothi Celebration, “We serve Ellu Sadam, Chakkarai Pongal, and Kadalai Paruppu Sundal to over 2,000 devotees who all over overs helun. Meals continuously for six to seven hours. “
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Deepa Rajalakshmi, head of aparna hotel in Baner, 76, say, “We bring that ooru (village) Feel – Whaer it is in our madurai kari dosa, chettinad chichen curry, or nethili fry. Aparna Hotel, we specialize tamil food that you like. Gravies. “
On the dish that is most in demand at their store, she says it is “Our madurai bun parotta with mutton salna – a soft, layered parotta soaked in spicy gravy. PM. “
Other Crowd Favourites Include Meen Kuzhambu and Thalappakatti Biryani, Besides Grand Festival Menus. “During Deepavali and the Tamil New Year, we go all out with a 20+ item saapadu, including them sadam, inji puli, kari kola urundai, and boondi laddu. Just like our grandmits used to, ”says Rajalakshmi. “Our sales peak during the tamil new year and pongal. We do 2,500+ parcels a day dursing those festivals.
Mr and Mrs Iyer’s Kitchen, a Humble Home-style Eatery in Ghorpadi, Focuses on Sadhya-style meals served on Banana leaves. “It is essential to understand the Originality of the Authentic Tamil Experience. The most famous dish is part of the sadhya – Sambhar, Rasam, Avial. Meals are simplying special during Sadhya Sadhya Sadhya. Iyer.
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They also serve fast-moving items on regular days. “The Tamil variant of ghee podi dosa is very famil. Payasam are other popular items, “He sayss, adding,” It is essential to understand the originality of the authentic Tamil Experience Through Thrgh Whichere Sense of Culture and the Indian Subconcontinent. “
Alister Augustine is an intern with the Indian express. With inputs from Tanay Iyer