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Vadacurry in Chennai
Chennai, a city famous for its idli shops and military messes, besides kotthu (kotthu parota) and thengai-manga-pattani sundal which is an essential part of an outing to Marina Beach.
But there's one dish that features in a typical Chennai saying 'Gamalakdi giri giri Saidapettai vada curry' and also become the title of a recent movie.
That's vadacurry. No long culinary history backs this popular breakfast dish.
It could well be that an eatery wondering what to do with the left over masal vadai thought this one up.
Crumbled bits of masal vadai are dropped into a tasty gravy that's got a big hit of garam masala.
You eat it with idli or set dosai and feel utterly content.
Idli in Kanchipuram
In the silk-weaving town that gives this item its name, it's known as koil idli.
That's because Kanchipuram idli originates from the Sri Varadaraja Perumal Koil, or temple, there.
Spiked with whole pepper, cumin, curry leaves, dried ginger and asafoetida, the traditional way is to steam the idlis in mandharai leaves.
Besides the temple kitchen, vegetarian eateries in Kanchipuram make their own versions of this idli, each claiming it to be the real thing.
Makkan Peda in Arcot
There's no chance that you'll pass through Arcot in Vellore District and not hear about its famous sweet, the makkan peda.
The story goes that it was the likes of the Nawab of Arcot who first dined on these syrup-soaked sweets.
They were later taken up by the sweet-makers of the town.
One of the most popular makers of this sweet is the Arcot Chettiyar Sweet Stall that's well over 150 years old.
The makkan peda looks like a gulab jamun but tastes nothing like it.
A rich dough casing of maida and khoya holds a mixture dried fruits and nuts inside.
These little balls are deep-fried and then soaked in syrup to become the treat that is makkan peda.
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