South Indian cuisine refers to the food that is derived from the states of Karnataka, Tamil Nadu, Kerala and Andhra Pradesh. There are some common items shared between all the states like idli, dosa and wada. All four states share a common affinity for having rice as a staple food. Items like sambar and rasam are prepared by the cultures of all the four states, but there are differences in their styles of preparation. But each state has its signature dishes that set it apart from the cuisine of its neighbours. Even within a state there are differences in styles of cooking from city to city and district to district. All four states are very large in size and therefore exhibit plenty of variances in culture and cuisine within its different regions.
Andhra Pradesh is well known for the city of Hyderabad which produces the famous biryani. It is part of the Telangana region which shares its border with Maharashtra and Central India and therefore has similarities with the cuisine of these states and tends to use quite a bit of Jowar and Bajra in their cooking. Andhra food is also well known for its fiery pickles and its scrumptious chutneys.
Vegetarian food enjoys widespread popularity in Karnataka and the most popular of these varieties is Udupi cuisine. It is this brand of cooking that has been made popular by numerous eateries in major cities like Mumbai and Bangalore. The simplicity of this food also makes it hugely popular with those who are health conscious and want to eat tasty food that is free of excessive oil and spice. The state is well known for its sweets like Mysore Pak and Dharwad Pedha.
Malayalee cuisine is characterised by its extensive usage of coconuts in its dishes. Kerala is well known for producing large quantities of coconut and tapioca chips and exporting them to different parts of the world. Tamil Nadu is famous for its snacks like murukku and ribbon pakoda as well as its afternoon thalis that contain an eclectic mix of rice, curries and gravy, which are available at affordable prices. When one thinks of these states people’s minds are automatically drawn to a grand feast where people sit on the floor and eat on banana leaves. This style of eating is rather unique to this part of the world and is a common feature at reputed hotels, weddings and other religious festivals.
The taste of South Indian food
Posted in South Indian Food
South Indian cuisine refers to the food that is derived from the states of Karnataka, Tamil Nadu, Kerala and Andhra Pradesh. There are some common items shared between all the states like idli, dosa and wada. All four states share a common affinity for having rice as a staple food. Items like sambar and rasam are prepared by the cultures of all the four states, but there are differences in their styles of preparation. But each state has its signature dishes that set it apart from the cuisine of its neighbours. Even within a state there are differences in styles of cooking from city to city and district to district. All four states are very large in size and therefore exhibit plenty of variances in culture and cuisine within its different regions.
Andhra Pradesh is well known for the city of Hyderabad which produces the famous biryani. It is part of the Telangana region which shares its border with Maharashtra and Central India and therefore has similarities with the cuisine of these states and tends to use quite a bit of Jowar and Bajra in their cooking. Andhra food is also well known for its fiery pickles and its scrumptious chutneys.
Vegetarian food enjoys widespread popularity in Karnataka and the most popular of these varieties is Udupi cuisine. It is this brand of cooking that has been made popular by numerous eateries in major cities like Mumbai and Bangalore. The simplicity of this food also makes it hugely popular with those who are health conscious and want to eat tasty food that is free of excessive oil and spice. The state is well known for its sweets like Mysore Pak and Dharwad Pedha.
Malayalee cuisine is characterised by its extensive usage of coconuts in its dishes. Kerala is well known for producing large quantities of coconut and tapioca chips and exporting them to different parts of the world. Tamil Nadu is famous for its snacks like murukku and ribbon pakoda as well as its afternoon thalis that contain an eclectic mix of rice, curries and gravy, which are available at affordable prices. When one thinks of these states people’s minds are automatically drawn to a grand feast where people sit on the floor and eat on banana leaves. This style of eating is rather unique to this part of the world and is a common feature at reputed hotels, weddings and other religious festivals.