what is the main food of tamil nadu
Tamil cuisine Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as it is common in many regions of India. The region has a rich cuisine involving both traditional vegetarian and non-vegetarian dishes. Rice, legumes and lentils are used extensively and flavor is achieved by the blending of various spices. Vegetables and dairy products are essential accompaniments and tamarind is used as the favored souring agent.
Sikkim Sikkim accounts for the largest share of cardamom production in India, and is the world's second largest producer of the spice after Guatemala. Sikkim achieved its ambition to convert its agriculture to fully organic over the interval 2003 to 2016, the first state in India to achieve this distinction.[11] [12][13][14] It is also among India's most environmentally conscious states, having banned plastic water bottles and styrofoam products.[15][16]