Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.

The Tamil people, also known as Tamilar, Tamilians, or simply Tamils, are a Dravidian ethnolinguistic group who natively speak the Tamil language and trace their ancestry mainly to India's southern state of Tamil Nadu, to the union territory of Puducherry, and to Sri Lanka. The Tamil language is one of the world's longest-surviving classical languages, with over 2000 years of Tamil literature, including the Sangam poems, which were composed between 300 BCE and 300 CE. People who speak Tamil as their mother tongue and are born in Tamil clans are considered Tamils.