South Indian Cuisine

The southern part of India is famous for its various spices and also spicy foods. Its long past has witnessed the export of spices to many countries. Even the outsiders, generally the foreign invaders like the Dutch, the French and the English, who kept coming here over generations, are reported to be fond of these spices. Some of the chief varieties of spices produced here include cardamom, pepper, cinnamon, cloves and nutmeg.

The south India is equally famous for the availability of coconut, a wide variety of fishes and root tubers. The south Indian food is mainly rice, which the south Indian people love to have with a combination of Sambhar or curry.

A generous but at the same time a balanced use of spices is done here in most of the vegetarian and non-vegetarian dishes of this region. Similarly in most of the dishes that are prepared here the final tempering remains almost same, witch includes a perfect mixture of oil, mustard seeds, curry leaves and red chilies etc.

Tamil Nadu, is one of the important states of South India. Besides its rich cultural past it reminds us that unique taste of yum cuisines such as Idlis, Dosas, Uttappam, Rassam, Sambhar and Vadaetc, which are extremely popular here and throughout the world as well.

Kerala, is another significant state of South India. In this state the staple food of localities is fish accompanied with steaming rice of usually large size grains. Here banana trees and jackfruit trees are very common in sight. The people here prepare special snacks with these fruits like banana chipsjackfruit chips, which are equally liked and appreciated by the outsiders who come here.

Andhra Pradeshis yet another mentionable state of South India. One can easily notice a clear Mughal impact on the cuisines of this state. The food mostly prepared here is believed to be quite spicy and hot in nature. To mention a few famous eatables of this state the yummy grilled kebabs, kurmasand the delicious Biriyanicould be named.