In Tamil Nadu the State Government has opened up Restaurants selling good tasty food at affordable Prices. The low-cost canteens in Chennai, serving breakfast and lunch at rock-bottom rates, are an instant hit. And the welldressed office-going crowd does not seem to mind sharing space with the slum-dweller for that tasty rice-sambar sold at Rs.5 and curd-rice sold at Rs.3. Read more at: http://indiatoday.intoday.in/story/jayalalithaa-canteen-instant-hit-in-tamil-nadu/1/260021.html Other hotels charge anything between Rs 18 per plate of two Idlis and Curd Rice around Rs 20. You do not get a Masala Dosa for anything less than Rs 70! Why? People think it is beneath their dignity to question this extortion. Imagine people with a salary fo Rs 400 to 5000 per month ,are staying alone and have to take food in restaurants. is this not fleecing? Why consumer groups are silent on this issue? I saw a Talk show in Vijay TV Neeya Naana where the Hoteliers met with the customers for a discussion. And they offer you what they think you like, never an authentic Tamil Nadu Cuisine except Idli Vada Ponga and Poori (which has become South Indian now( and a few other items) Whys no specific Tamil specialties? I can name quite a few. Think about it,
Tag: Dining
1.Food is to be taken in a Plantain Leaf, with its tapering part(shorter end) intact. 2.One should face either the East or the North. Facing East will bring all that is Good including Longevity; North Wealth. 3.The Plantain leaf is to be placed with its tapering end at the left side of the Diner. 4.The leaf should be sprinkled with water, which should be placed at the left hand side of the Diner, and cleaned with the right hand by the Diner. 5.No conversation is allowed during the Meal. 6.Water should not be drunk during the Meal, except when one has hiccups; it can be drunk after Meal. 7.Payasa or Sweet Porridge is to be served first on the right hand bottom corner of the Leaf. 8.Items to be served from the top right hand corner (directions from the view of the Diner), in the following order. Pachadi/Salad Curry, Kootu, Avial, Pickles,and table salt at the top left hand corner of the Plantain Leaf. 9.Cooked Dal at the left hand side of the leaf by the side of Payasa. 10.Cooked Rice. 12.Ghee. 13.After Parishajana Sambar. 14.Papad. 15,Second helping of dishes. 16.After Sambar Rice is over, Rice and Rasam is to be served. 17.Then Payasam. 18.Special sweets. if any and Mixed Rice like Puliyodarai, Coconut Rice. 19.Rice followed by Curds or Butter Milk. 20, The food is to be served neither more nor less. 21.If one needs more, it should be indicated by gestures touching the place it has been served. 22.If one has enough, it has to be indicated by lifting the left palm at the face height. 23.The Diner must complete the Parishajana after food is fully consumed.
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