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A fairly distinctive strategy is used in the south for dosai, adai, and uththappam, where by the center finger is pressed down to carry the bread plus the forefinger and thumb used to grip and separate a small part. Traditional serving variations fluctuate regionally all over India.meat butter hen lamb chicken cheese rice naan seafood fish chicken
As mentioned above, the Chettinad variety of food takes advantage of lots of robust spices, for instance pepper, garlic, fennel seeds and onions. Tamil meals tends to be spicy compared to other elements of India so You will find there's custom of finishing the food with dahi (yogurt) is taken into account a relaxing end for the food.[a hundred seve