Tamil Sangam literature (approximately 3rd century BCE to 3rd century CE) — the earliest body of literature in any Indian language — contains extensive documentation of food culture, cooking techniques, and ingredient combinations in the ancient Tamil kingdoms of South India. The culinary references in Sangam poetry establish the antiquity of certain South Indian cooking techniques and flavour traditions.
Food and technique references from Tamil Sangam literature — translated from classical Tamil.
INDIAN CLASSICAL TEXTS + SOUTHEAST ASIAN CLASSICAL MANUSCRIPTS