Breakfast - Morning Favourites

Parota (a.k.a Barotta) – originated from madurai and a popular dish taken during the breakfast, dinner and also as a snack in the evening. Served with Salana or gravy prepared using mutton or chicken. Parotta mixing is prepared and made into semi solid state a couple of hours before it is actually roasted with oil in the flat hot plate. It is usually not prepared at home due to the difficulty in making it perfect.

Lunch

Full Meals

Normally the full meals are served on a banana leaf, as by the tradition of tamilnadu. The banana leaf is to be wiped with water. The server serves you with the following dishes, boiled rice with four different gravy to mix with rice, sambhar, rasam, karakulambhu( at tangy spicy gravy) and curd , poriyal( a fried vegetable dish), kootu( a gravy vegetable dish, preferably with green vegetables), Appalam( similialr to papadam but fried in oil instead of roasting), pickle (usually spicy and sour lemon or mango freshly made pickles) , Vadai (a delicious snack fried in deep oil which is crispy on the outer and soft  and tender inside), payasam(a sweetish saucy dish).

Mini Meals

 A light meal during office hours. It contains small vessels which contains sambhar rice, variety rice (lemon or coconut rice), curd rice served with appalam and pickle. Also a vada and a sweet is served with this meal.