South Indian Menu

South Indian cuisine is a concoction of five states, namely Andhra Pradesh, Tamil Nadu, Kerala, Karnataka, and Telangana. No matter where you go in Southern India, rice is a staple either directly or in the form of dosas. Traced back to over 4,000 years, it makes way to the Dravidian era. It also draws influences from the Sangam era. From the Mughals to the Portuguese and the British, the South Indian cuisine has ample associations. You will find South Indian food culture deep-rooted in traditions, from the way food is offered on Banana leaves. Its temple-culture also reflects in the food.

South Indian food in modern times depends on local ingredients. In Karnataka, coconut trees are abundant and so you will find them in most meals, while Tamil Nadu boasts home-grown vegetables, so most dishes will have them. Chettinad is another region in Tamil Nadu which boasts its own specific cuisine. Andhra cuisine draws influences from the Nizams and Mughals, leading to extensive use of Tamarind, Jowar, and Bajra. South Indian dishes will either have pre-mixed spices or concoctions of fresh ingredients as chutneys. Sambar, Rasam, and Thoran are from Kerala. The concept of ‘Thalis’ is also predominantly South Indian.

Some of the popular dishes include Aviyal is a typical South Indian meal, from Kerala, which consists of a thick, spicy stew of vegetables. It is a nutrient-rich dish and tops the charts at weddings. Then there is Rasam, which is a delicious South Indian soup made from tamarind, tomatoes, and other spices. It is served at weddings in the end, as it aids in digestion. Manathakkali Vatha Kuzhambu is another very tangy Tamil recipe, which is served as a side dish. It is a finger-licking delicacy which most love. The top favourites worldwide remain dosas, idli, uttapam, rasam, and vadas.