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Lunch · Thanjavur Village
Kambu Koozh
A cooling, fermented pearl-millet porridge served with onions, chillies and buttermilk.
From traditional village kitchens to modern city flavours.
Fifteen ways to explore India’s food culture — from home kitchens to city cafes.
Clay pots, wood-fired stoves and banana-leaf platters — recipes passed down through generations.
Clean, premium urban dining — pizzas, cafes, fusion plates and everything in between.
Village, town, city, district or state — find dishes rooted in your part of the world.