Breakfast or tiffin includes idly(steamed rice cakes), dosai (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada(deep fried doughnuts made from a batter of lentils), pongal (a mish mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), uppuma(cooked semolina seasoned in oil with mustard, pepper, cummin seed and dry lentils.)

There are several variations of the dishes mentioned above which are eaten with coconut chutney, sambar (seasoned lentil broth) and mulaga podi (a powdered mix of several dried lentils eaten with oil).

Lunch or meals consists of cooked rice served with an array of vegetable dishes, sambar, chutneys, rasam (a hot broth made with tamarind juice and pepper) and curd(yogurt). For a non-vegetarian lunch, curries or dishes cooked with mutton, chicken or fish is included. The meals is incomplete without crisp papads or appalam.

Chettinad cuisine is a speciality in Tamil Nadu and will be a delight for those who like hot and spicy non-vegetarian food. This type of food has several variations of fish, mutton, and chicken dishes of which the Chettinad Pepper Chicken is a speciality. The Tamil style of Mughali food can be savoured in the biriyanis and paya. The later is a kind of spiced trotters broth and is eaten with either parathas or appam. Tamil Nadu, especially Chennai, is famous for its filter coffee as most Tamils have a subtle contempt for instant coffee.

The making of filter coffee is almost a ritual, for the coffee beans have to be first roasted and then ground. The powder is put into a filter set and boiling hot water is added to prepare the decoction and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The final drink is poured from one container to another in rapid succession to make the ideal frothy cup of filter coffee. The last process makes one wonder whether the brew could be bought by the yard.