A blend of Tamil and French colonial cooking, with baguettes and cakes alongside coconut fish curries.
History
Puducherry was a French colony until 1954. Its Creole cuisine mixed French techniques with South Indian spice and coconut.
Ingredients
- Fish
- Coconut
- Tamarind
- Butter
- Wheat flour
- Curry leaf
How it's made
- Cook seafood in coconut and tamarind gravy
- Bake French-style bread
- Serve pastries and crepes with coffee
- Add a Tamil rasam or sambar on the side
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
how to enjoy it
Serve & enjoy
Often served in seaside cafés along the Promenade.
Ratings & notes
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