Thanjai Meals Kyodo

A dish of "Idli," bite-sized steamed cakes made from fermented rice and lentil batter, topped with "Sambar," a tangy lentil curry. The fluffy texture of the idli absorbs the soup, offering a gentle flavor. Recommended to eat while warm.

A dish made by stir-frying bite-sized steamed idli with "podi," a powder of lentils and spices. Characterized by its fragrance and mild spiciness. Can be enjoyed as a snack.

A South Indian crepe made by thinly spreading fermented rice and lentil batter on a griddle. Crispy on the outside and slightly chewy on the inside. Tear it by hand and dip it in the accompanying sambar or chutney.

A dosa stuffed with stir-fried spiced potatoes. The combination of the crispy dosa and the fluffy, spiced potatoes is excellent. A classic South Indian dish.

Dosa baked with plenty of cheese. The richness and saltiness of the cheese pair well with the dosa's tanginess. Easy to eat for those who dislike spicy food or for children.

Dosa baked fragrantly with plenty of clarified butter (ghee). The luxurious taste comes from the sweet aroma unique to ghee and the crispy texture. Tear it by hand and enjoy with curry.

A net-like thin dosa made with semolina flour (rava). Since it's made without fermentation, it has a crispier and lighter texture than regular dosa. The sweetness of the onions is a nice accent.

A dish made by spreading egg over dosa batter and baking it. The egg's mellowness adds to its satisfying texture. Popular for breakfast or light meals.

A slightly thick dosa topped with spicy minced lamb (keema). It has a satisfying texture similar to okonomiyaki, with the meat's flavor seeping into the batter. Can be enjoyed as a main dish.

A traditional South Indian soup with the tanginess of tamarind and the spiciness of black pepper. It's thin and appetizing. Can be drunk on its own or poured over rice.

A rich soup made by simmering bone-in lamb for a long time. Characterized by the rich umami from the marrow and the aroma of spices. A warming bowl said to be good for vitality.

Rasam soup that utilizes the tanginess of tomatoes and the refreshing aroma of coriander (dhania). It's light and easy to drink, with a spicy yet cooling sensation.

A warm salad made by stir-frying boiled chickpeas with spices, coconut, and mustard seeds. Enjoy the fluffy texture of the beans and the aroma of the spices. Perfect as a healthy snack or appetizer.

A cold salad made with plump shrimp, fresh vegetables, and superfood chia seeds. Dressed with a refreshing dressing, it offers a delightful contrast in textures.

A South Indian snack made by deep-frying urad dal batter in a donut shape. Crispy on the outside and fluffy on the inside. Not sweet, served with chutney or sambar.

Crispy fried cauliflower coated in spices. "65" refers to a style of deep-fried marinated meat. The sweetness of the vegetables and the kick of the spices are addictive.

Okra stir-fried with sesame and spice powder. Characterized by the okra's sliminess and the sesame's fragrance. Goes well with rice or as a snack.

A tempura-style snack made by coating Indian paneer (solid cheese) with chickpea flour batter and frying it. Enjoy the rich cheese flavor and the crispy coating.

A soft, semi-cooked omelet seasoned with spices. Its melt-in-your-mouth texture makes it popular as a side dish for curry.

A simple sunny-side-up egg. Delicious when the yolk is broken and mixed with parotta (flaky bread) or curry.

A popular South Indian fried chicken dish. Marinated with spices like red chili, ginger, and garlic before frying. It's spicy and pairs well with drinks.

Chicken simmered with plenty of black pepper and spices. The moisture is reduced, highlighting the sharp spiciness and aroma of the pepper.

Chicken marinated in spices and roasted. Crispy on the outside, juicy on the inside. The flavor of the spices enhances the meat's umami.

South Indian-style meatballs made by mixing minced lamb and beans and frying them. They are spiced and offer a crispy texture and rich meat flavor.

A dish made by stir-frying lamb in a rich spice paste until the moisture evaporates, concentrating the flavor. The taste of spices and meat spreads with each bite.

A dish made by stir-frying pre-fried lamb with more spices. Characterized by its fragrance and spiciness, with a firm texture.

Fish fillets coated with spice paste and pan-seared. Crispy on the outside and flaky on the inside. Pairs well with rice.

Small fish (like smelt) seasoned with spices and deep-fried whole. Crispy texture, edible from head to tail. Perfect as a snack.

A dish similar to Indian fish cakes or croquettes, made by mixing ground shrimp with spices and frying. The sweetness of the shrimp and the aroma of the spices are well-balanced.

Shrimp stir-fried with plenty of black pepper and spices. The sharp spiciness enhances the shrimp's sweetness. Rich flavor.

A simple lentil curry enriched with clarified butter (ghee). Mildly spicy, offering the gentle flavor of lentils and the richness of butter.

A curry made by simmering various vegetables in a coconut milk-based gravy. Characterized by its creamy and mild flavor. Spices are mild and easy to eat.

A taste of home-style South Indian cooking, made by simmering beans and vegetables with tamarind tanginess and a special spice powder. Typically eaten over rice or with tiffin (light meals).

A rich and creamy curry made by simmering chicken in a paste of coconut milk and cashews. Mildly spicy with a deep flavor.

Chicken curry made with fragrantly roasted coconut. A semi-dry type with less moisture, offering a rich aroma and spice flavor.

A traditional chicken curry from the Chettinad region, known as a treasure trove of spices. Uses a variety of spices including black pepper, fennel, and star anise, resulting in a fragrant and punchy flavor.

A mild curry made by simmering lamb in a coconut milk-based sauce. The lamb's umami melts into the creamy sauce.

A home-style lamb curry from South India. Characterized by a slightly tangy, thin gravy made with coconut and spices. Goes well with rice.

A lamb curry unique to the Chettinad region, made with abundant spices. A spicy dish that allows you to enjoy the complex aroma of spices and the robust flavor of lamb.

Fish simmered in a soup with the tanginess of tamarind and the spiciness of chili. A refreshing yet profound flavor. Recommended to eat over rice.

A curry made by simmering shrimp in a rich tomato and onion-based sauce. The shrimp's sweetness, the tomato's tanginess, and the spices are integrated.

A gentle stewed dish of beans and chicken with coconut and spices. It has less liquid, and the sweetness of the ingredients and the flavor of the spices are gently harmonized.

A South Indian stew-like curry made by simmering beans and shrimp in a coconut base. It's mildly spicy, allowing you to enjoy the shrimp's sweetness and the coconut's flavor.

A curry made with plenty of spinach and chicken. Characterized by its green color, it's packed with spinach nutrients and chicken flavor.

A curry made by simmering lamb with a spinach paste. The spinach mellows the lamb's gaminess, making it a nutritious dish.

A meat version of the South Indian set meal "Meals." Served on a single plate with rice, bread, several types of curry (including meat curry), side dishes, and soup. The style is to mix and eat various flavors in small portions.

A South Indian set meal composed solely of vegetable dishes. It includes lentil curry, vegetable curry, soup, and yogurt. Although healthy, it is satisfying due to the spicy flavors.

Fluffy Indian long-grain rice that pairs well with curry and absorbs sauces well.

A classic South Indian rice dish stir-fried with lemon juice, turmeric, nuts, and spices. Its refreshing tanginess and vibrant yellow color stimulate the appetite.

A traditional dish where spices and tamarind paste are mixed with rice. It has a unique rich tanginess and is a traditional flavor also enjoyed as a preserved food.

A street food dish made by finely chopping flaky parotta bread and stir-frying it with eggs, vegetables, spices, and meat juices on a griddle. Spicy and filling.

A bread that is slightly thicker than regular parotta, with a fluffy texture like a bun. Crispy on the outside and layered on the inside.

A South Indian bread made with refined wheat flour, brushed with oil and baked in layers. Its popular crispy and chewy texture, similar to a croissant, pairs well with meat gravies.

A simple bread baked on a griddle without oil, using whole wheat flour. Fragrant and home-style. Goes well with any curry.

Whole wheat bread deep-fried. It puffs up nicely and has a crispy, flaky texture. Often eaten with potato dishes.

An Indian-Chinese dish where fried cauliflower coated in batter is tossed in a garlic, ginger, and soy sauce-based sauce. It has a sweet, sour, and savory flavor.

Spicy stir-fried cauliflower, bell peppers, and onions in chili sauce. The sharp spiciness stimulates the appetite.

A popular Indian-Chinese dish where fried chicken is stir-fried in a sweet and savory soy sauce-based sauce. Its rich flavor is perfect as a side dish for rice or as a snack.

A spicy dish made by stir-frying chicken and vegetables in a chili-based sauce. A standard item in Indian-Chinese restaurants.

Spicy chili chicken with honey added, offering a balance of sweet and spicy flavors. It has a glossy appearance and is popular with both children and adults.

A dish made by stir-frying shredded lamb and bell peppers over high heat with Chinese-style seasoning. The lamb's umami, the bell pepper's slight bitterness, and the sauce's fragrance are well-matched.

A traditional Indian ice cream made by simmering milk. Since it's frozen without incorporating air, it has a dense, rich, and melt-in-your-mouth texture.

A traditional bite-sized Indian sweet. Made with lentil flour, ghee, sugar, and coconut, it has a very sweet and rich flavor that pairs well with coffee or chai.