The name Tanjore Palace is derived from the authentic city of Tamil nadu “Thanjavur” or Tanjore. Thanjavur is one of ancient city of south india well known for tanjore painting artwork, world famous Thanjai Periyakovil and its unique temple architecture.
History of South Indian Cuisine
South indian food includes the cuisines of the four states of south India Tamil Nadu, Andhra Pradesh, Karnataka and KeralaSouth Indian Meals: Rice Is the staple food in all these states and the traditional south indian meals is served on a green plaintain leaf.The green plaintain leaf is meant to help in digestion of the food. The meals consists of rice, curry selections, vegetables and sweet for providing the right balance of taste, flavours and nutrition. Spices are the vital part of the south indian cooking, most of the spices contain a nutritional value with in them. TURMERIC: Tumeric is used in many curries for colour and is meant for the medicial value it holds. Tumeric when consumed acts as a anti-inflamatory,anti-oxident,anti-cancerous agent and holds a rich history in ayurveda. In external use, tumeric powder is used for treatment against many skin diseases Dried Red chillies, Green Chillies, Peppercons are used for providing the hot and spicy flavour in south indian foods which is meant to provide mental Strength Other dry spices include corriander seeds, bay leaves,Cardamoms,cloves,anise,Cinnamon barks,fennel and fenugreek seeds. These spices are either toasted or ground into fine paste in different combinations according to the requirements Souring Agents: The basic souring agents used in indian cooking are tamarind, lemon juice, Yogurt and Vinegar.