Leave No Stones Unturned About Deccan Odyssey

The Deccan Odyssey's utter opulence is indeed a vision to behold. Everything in the train echoes the manners of Indian Royalty. If the exterior is stunning looking, it is nothing to the plush interiors. The 21 coaches all walled with exquisite carpets and adorned with the finest of furniture give you the gist. The attendants are so friendly that the guests are known to ask after them and keep in touch with them even after their trip. There is no space to wonder about the credibility of this train for it is common knowledge that it has been favourably classed with the best luxury trains in the world like the Blue Train of South Africa and the Eastern and Oriental of South East Asia. Funeral urns dating from around 1500 BC. J.C. have been discovered in various places of Tamil Nadu, especially Adichanallur in Tirunelveli district . This may be evidence indicating the early presence of the Tamil people in what is now Tamil Nadu .Various legends have spread after the tenth century CE on the seniority of the Tamil people. According lIraiyanar Agapporul, an annotation of the tenth century on the sangam literature, the Tamil country extended southwards beyond the natural boundaries Rosetta Stone of the Indian peninsula. All this land, they said, was subsequently inundated by a deluge. The Sangam legends reinforced the presumed antiquity of the Tamil people by saying that there had been tens of thousands of years of literary activity continuously in three sangam .Each geographical area where Tamils live has created its own variant of the dishes that are common, plus a few dishes of each region. The Chettinad region, which consists of Karaikudi and adjoining areas, is known for both its traditional vegetarian dishes such as APPAM, uthappam and paal paniyaram, and its non-vegetarian dishes, which simply rely on chicken.Rice, which is the staple food in most parts of Tamil areas, is usually prepared by steaming and served with two to six ingredients which serve to support, among them, are typically found sambar, curry dry, rasam, the kootu, and Thai (curd) or moru (whey or buttermilk).The tiffin or light meal, which generally includes one or more dishes, pongal, dosai, idli, Vadai, with sambar and chutney is often served for breakfast or a snack in the evening. Ghee, Indian clarified butter, neyyi Tamil, is used to flavor the rice when it is eaten with dhal or sambar, but not with sour milk or buttermilk. The morkulambu, a dish that can be identified with moru, is also popular with steamed rice.

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