Cuisine of Pondicherry
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The cuisine of the Indian union territory of Pondicherry consists of a mixture of Tamil and French influence, given the history of the area as a former French outpost in India until the late 20th Century. Common foods include baguettes and croissants with coffee for breakfast, ratatouille, coq au vin, bouillabaisse, which all show their French heritage or South Indian meals such as masala dosa, sambar or idli.[1][2]
While a French colony, the local cuisine was downplayed. "Leaving aside the food of the Indian class, which does most of the time consist of boiled rice seasoned with a scanty patch of grass or fish, we will provide only some details about the European diet. [...]"[3]
Food in Pondicherry is strongly influenced by the French. Salade niçoise, crêpes (both sweet and savoury) and crème brûlée are among popular French dishes still prepared in Pondicherry.[2] Multiple French restaurants are located in the area, including bakeries, cafés, seafood restaurants and traditional French restaurants.[4] There was also much cross-pollination between Pondicherry and South Asia and Vietnam (both were under French control) as people travelled between these two locations for business, for administration and as part of the armed forces. Tamil food was refined by French influence, using much less spice.[5][6]
