Food deemed as sacred, is yet another aspect which distinguished Tamil culture. Tamil cuisine blends flavours, textures and aroma to create distinctive dishes which are for staple diet and medicinal use. Rice is the essence of most dishes along with a collection of spices. Typically, meals are consumed on banana left, while seated on the floor. Although modernism has impacted on cultural mores, Tamil foods maintain its characteristics.
Usually, common dishes include: idly, vadai, pongal, dosai, aapam, paniyaram. The basic ingredients remains the same, hence the cooking techniques and temperature are nuanced to provide a diversity of flavours. Nevertheless, more elaborated dishes are prepared during festivals such as: thaipogal, Ganesh Chaturti, Navarathi, Deepavalli thereby holding religions significance and celebrating joy.