Main article: Cuisine of Tamil Nadu Tamil food is characterized by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. Tamil food is characterized by tiffins, which is a light food taken for breakfast or dinner and meals which are usually taken during lunch. The word “curry” is derived from the Tamil kari, meaning something similar to “sauce”. The southern regions of Madurai, Karaikudi, and Chettinad are famous for their spicy non-vegetarian dishes. Dosa and idli are some of the popular dishes and are eaten with chutney and sambar.