what to eat in tamil nadu

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Fish

What to Eat in Tamil Nadu

Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity.
Fish

Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten, unlike other regions, the head is particularly preferred. Other spare bits of the fish are usually used to flavour curries and dals.More than forty types of mostly freshwater fish are common, including carp varieties like rui (rohu), koi (climbing perch), the wriggling catfish family tangra, magur, shingi pabda (the pinkbellied Indian butter fish), katla, ilish (ilish), as well as shu?ki (small dried sea fish). Chingri (prawn) is a particular favourite and comes in many varieties kucho (tiny shrimp), bagda (tiger prawns) or galda (Scampi).


Jhol
Pora
Shukto
Bhate
Dal
Meat
Chmchm
Korma
Ombol or Aumbol
mishti doi
Cutlet
Chhenchki
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