India'’s southern states of Tamil Nadu and Kerala have their own distinct identity, and have been isolated from the influence of the north for centuries. Tamil Nadu is the heartland of India'’s Tamil speakers, and the three powerful dynasties that ruled over the south - the Cholas, Pallavas and the Pandyans - formed their own unique Dravidian Hindu culture exemplified by the abundance of temples, or gopuras, which can be found in almost every southern Indian town. This sense of Tamil identity has created a strong nationalist movement in Tamil Nadu, and pro-Dravidian parties have been in power more or less since the 1950s.
Approximately 90% of the population of Tamil Nadu are Hindus, but there is a long established Christian minority, particularly in the far south, where missions have been active for over 500 years. There are also small minorities of Muslims, Jains and Parsis. The landscape stretches from sun-baked plains in the east rising to the highlands of the Nilgiri Hills in the west, and there are numerous hill stations such as Coonoor and Ooty where you can escape the heat of the plains.
The food of Tamil Nadu is predominantly vegetarian, and tends to be spicier than in the rest of India. Coconut, chillies, tamarind and bananas are often used, and the most common meal is a mound of rice surrounded by various vegetable curries, chutney, lentil dal, poppadums and rasam - hot pepper water. Breakfast usually consists of dosai (thin pancakes) and idli (steamed rice cakes). Coffee is more common than tea, and is freshly ground, mixed with hot milk and sugar and served frothed up - a whole ritual is attached to this, with flamboyant gestures accompanying the pouring between tall glasses.