Tamil cuisine is basically South Indian cuisine, where Rice and rice-derived dishes form the major portion of a diet. There are regional sub-varieties namely Chettinadu, Kongunadu, Madurai, Tirunelveli varieties etc. Traditionally, food is served on a banana leaf instead of a plate and eaten with the right hand. Rice is the staple food of Tamils and is typically eaten mixed with Sambhar (with or without Ghee), vegetarian or non-vegetarian Kulambu, Rasam, Curd and Buttermilk. This is accompanied with various vegetarian and/or non-vegetarian dishes like Kootu, Aviyal, Poriyal, Appalam, Varuval, Peratal, Kothsu, varieties of Pickles and Chicken / Mutton / Fish fry. Breakfast and snack items include Dosai, Adai, Idly, Vadai, Pongal, Appam(Aappam), Paniyaram, Puttu(Pittu), Uppumavu (Uppuma), Santhakai (Noodles), Idiyappam and Uthappam. These items are eaten along with Sambar, varieties of Chatni and Podi . Traditionally prepared Filter Coffee is unique in taste and popular all over the state. The Chettinad region is famous for its spicy non-vegetarian cuisine, while Ambur, Dindigal and Sankarankoil are known for their Biriyani. Sweet items that are native to Tamil Nadu and prepared at homes are Athirasam, Chakkarai Pongal (prepared during Pongal) and Kuli Paniyaram. Tirunelveli is known for its unique wheat Halwa and Palani is renowned for its Panchamirtham. In the recent past, North Indian, Western, Chinese and fast food culture are also witnessing a steady growth in Tamil Nadu.