Rameswaram travel guide

South Indian thali

The complete vegetarian feast—rice, multiple curries, dal, rasam, sambar, curd, papad and pickles on a banana leaf or metal plate; each South Indian state's thali is distinct; Kerala, Karnataka, Tamil Nadu and Andhra all have immediately identifiable differences

Temple prasadam

Sacred food blessed by deity—each temple's prasad is specific to its tradition; forms include panchamrit (milk, yogurt, honey, sugar, ghee), fruit, modak, ladoo, pongal or full meals; collecting and eating prasad is the devotional object of pilgrimage for millions

Filter coffee

South India's great ritual—100% arabica coffee beans slow-dripped into thick decoction, combined with hot milk in a brass tumbler and davara; poured from height to cool the temperature and create a froth; the MTR or Darshini chain version sets the standard

Fresh seafood

The Andaman Islands' oceanic bounty—Red Snapper, Barracuda, Giant Trevally and Rock Lobster from the Andaman Sea, landed daily at Port Blair's Aberdeen Bazaar fish market; restaurants at Havelock Island char-grill fish on the beach within hours of catching

Chettinad cuisine nearby

The extraordinary spice culture of the Chettiar community—black stone flower (kalpasi), dried sun berries, star anise and multiple varieties of pepper create dishes unavailable anywhere outside Chettinad; nearby restaurants in Salem and Coimbatore approximate it