Southern Indian cuisine is typically found on the menu of most Indian restaurants.
Southern Indian cuisine is known for its tasty fried or griddle-cooked snacks. Dosa consists of a large crepe-like rice pancake that is usually filled with vegetables, chutneys, or masala curries. Utthapam is similar to dosa, but is thicker with the “filling” sprinkled on top like a pizza. Idli and vada are fried delicacies similar to savory doughnuts that are served as accompaniments to sambar and rasam.
Pappadams, a fried crispy rice cracker usually spiced with black peppercorns is found as a pre-appetizer in most upscale restaurants.
Four states: Andhra Pradesh, Tamil Nadu, Karnataka and Kerala constitute of the southern part of India. South Indian cuisine is a vegetarian’s delight.
Use of coconut oil lends the south Indian food a very special flavor. Rice is staple food here too.
In some parts of South India like Andhra Pradesh, Biriyani prepared from rice and mixed with meat is a masterpiece. The dish has a rich heritage of Mughal association.
Sea food delicacies made of crab and prawn with strong aromatic spices are heaven on earth in the Malabar coast of Kerala.
The cuisine of Malabar is distinctive due to it’s Arab, Brahmin, Zamorin and Chirakkal indluence rendering it fantastic in its uniqueness. Malabar cuisine consists of a plethora of vegetarian and non-vegetarian dishes that carry its distinctive flavor and aroma. Malabar Biriyani (mutton, chicken, lamb or prawn) tops the list of delicacies. Kallummakkaya (mussels) curry, Erachi (meat) puttu, parottas (soft, flatbread), pathiris (a type of rice pan cake) and ghee rice are some of the other specialties.
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