While Madurai might be the 'go to' city for the Kothu Parotta, there's Tuticorin in Southern Tamil Nadu that has acquired quite a reputation for its version of the Kothu Parotta. I arrived at one of ...

Parotta, chicken and egg – these are the three things that sustain and excite a traveller while crossing the Tamil Nadu-Kerala border, apart from the view. Border Parotta is a small eatery located on ...

From quintessential dishes like uttapam, idli, parotta and dosa to elaborately prepared Chettinad cuisine, Tamil Nadu's culinary offerings can easily compete with the best in the world. Moreover, the ...

Just across the border, in Tamil Nadu, it is called ‘barota’. Malabar parotta, also known as the Kerala parotta, is made of maida or refined flour. Traditionally, milk, eggs and a pinch of ...

The bun parotta was invented in one of the city's many food stalls. Chef Ramkumar Varatharaj is from this part of Tamil Nadu and tells me that the bun parotta was first introduced at Sivaranjani ...

A major tourist hub in Tamil Nadu and "The Manchester of South India" Coimbatore has a large domestic textile industry. The ...

Found sizzling on roadside stalls across Tamil Nadu and Kerala, Parotta is more than just bread; it's a staple. Often paired with spicy chicken or mutton curry, Parotta has long been a street food ...

tamarind, and black peppercorns. Spread over six states—namely, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, and the union territory of Puducherry—the recipes are as varied as any ...