Historically, Tamil cuisine has traveled to many parts of the world. Most notably traces were found by archeologists that Tamil cuisines were supplied to the ancient Rome. It traveled to Greece, Middle East, Malaysia, Singapore and Thailand via traders (Nagarathar) from Tamil Nadu who are Karaikudi Chettiars. Along with Chinese, it has influenced these international cuisines to what they are today, especially one can see the impact of Tamil cuisine in Malaysian cusines like parotta kurma(Roti canai/Roti Telur) and curried items. South African Indian cooking is also influenced by Tamil cuisine, which was brought by Indians in the late 19th century.

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