South Indian Cuisine
South Zone of India is a culinary delight. Popularity of food from this part of the country transcends the boundaries of the states from where they originated. The waft of some of the popular south Indian dishes emanates from kitchens located in all corner of the country. Idli, dosa and sambhar are the most delectable gift of south India to the nation.Cooking pattern in the four states of the south zone, namely, Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, largely remain the same. Rice is the staple diet for all in this zone as compared to wheat in the north. Most people practice vegetarianism. Rice, lentils, grains and vegetables accompanied by chutneys, pickles and papaddams (papads) form the standard meal of the people. Those living in the vast coastal stretches of this zone, specially people in Kerala, have presented some of the most exotic sea food recipes to the gourmets of sea food.
Food of south zone is usually spicy and hot. Coconut, tamarind and asafoetida goes as a ritual in most vegetarian dishes. Dishes are tempered with a fabulous concoction of mustard seeds, red chillies, curry leaves, urad dal and oil. Coconut oil is used as the medium of cooking in most parts of this zone.
Hyderabad, capital of Andhra Pradesh, occupies the most distinguished position in zone. Royal culinary art of this place is world famous. Hyderabadi cuisine has an apparent influence of the the renowned Mughlai food culture. But the cooks in the regime of Nizams of Hyderabad bettered the Mughlai cuisine and provided an even more refined method of cooking which are a heritage of Hyderabadi cuisine. Food lovers in the country swear by the taste of Hyderbadi Biryani.
Popular South Indian Cuisine
- Hyderbadi Biryani
- Sambar
- Dosa
- Idli
- Romaali Roti
- Fish Molee
- Pineapple Pachhady
- Masala Vada
- Kesari Bhath (Dessert)
- Medu Vada
North Indian Recipes
East Indian Recipes
West Indian Recipes
Central Indian Recipes
North-East Indian Recipes
North-East Indian Recipes
