Rice is their grain of choice and lentils and daalsare equally important. Sambhar, which is made with lentil, tamarind and buttermilk, is also common to all South Indian states, though each region may have its own variation which gives rich and absolutely fascinating culinary journey that is South India. With its 5 states, 2 union territories, rocky plateau, river valleys and coastal plains, the south of India is extremely different from its Northern counterpart. Needless to say, Kerala, Tamil Nadu, Karnataka, Telangana and Andhra Pradesh have their own cuisines that are rooted in their history and culture.
The cuisines of Andhra are the spiciest in all of India. Generous use of Chilli and Tamarind make the dishes tangy and hot. Foods from Andhra can leave you panting and gasping of air.
- Gongura chettny- spiciest sausage famous for Andhra cuisine.
- Pesarattu- it is crepe bread like dosa but made of green gram.
- Panasa pottu kura- a jack fruit curry.
- Gutti vengaya kura- a recipe made of egg plants found in Andhra.
- Hyderabad biriyani- it has a spicy taste that differs from other biriyani.
- Gongura mamsan- mutton curry cooked with red sorrel leaves.
- Chepala pulusu- fish cooked with spicy tangy tamarind sauce.
- Shikampuri kebab- kebab made of minced mutton and local spices.
The foods of Karnataka are as diverse as it gets through. The cuisine of Karnataka carries the cultural ethics and the love for food of the people of Karnataka that has been handed down across generations. The famous Udipi cuisine origination is from here.
- Bisi bele bath- recipe with rice and Varity of vegetables with Masala.
- Mangalore banana poori- made out of over ripped bananas.
- Uppitu- also known as upma, made of roasted semolina.
- Mysore pak- sweet thatis particlurly famous in mysore Karnataka.
- Kane rava fry- deep fried fish coated with semolina.
- Kori gassi- special chicken curry found among Karnataka.
- Coorg pandi kari- pork curry made of unconventional spice and flavour.
- Kundapura koli saaru- chicken made of tomatoes and coconut paste.
Kerala is famously known as land of spice. So there is no doubt in the spiciness in their cuisines. They are very spice and unique. The coconut flavour added in their recipe make their cuisine unique.
The food of Kerala needs no introduction. It’s simple, zesty and flavourful and offers an intelligent combination of potent spices. Unlike its neighbouring states, the food of Kerala is predominantly non-vegetarian. You’ve got chicken, mutton, pork, beef and a thrilling range of seafood.
- Puttu- famous Kerala recipe made by streamed rice flour and coconut.
- Aviyal- it is the essential dish during onam and weddings in Kerala.
- Papadum- thin crisp food made of peeled black gram flour.
- Appam- type of pancake made of battered rice and eaten with coconut milk.
- Kerala Fish moly- it’s a fish curry flavoured with cardamom and blackpepper.
- Kerala karimeen fry- fried pearl spotted fish that found in backwaters of kerala.
- Kerala beef ularthiyattu- beef fry in Kerala style
- Erachi pathiri- it is fried bread stuffed with stuffed chicken.
4.TAMIL NADU :
The food of Tamil Nadu is mild spiced, mostly vegetarian, light but absolutely sensational. This is with the exception of Chettinad food, which is top of the pile. It’s also known to be extremely spicy but the kind that stems from pepper and not chilli. It also boasts of heavy local spices. Meats, seafood, vegetables, grains and fermented rice are used regularly. Being blessed with a long coastline, a variety of seafood like fish, crabs, lobsters and fresh prawns adorn a Tamil table.
The most world famous Chettinad cuisine has its origin in Tamil Nadu.
- Ven Pongal- it is a boiled rice with cashew nut, mung beans and pepper.
- Idly- a savoury rice cake made by streaming a battered rice.
- Vatha kuzhambu- it is a spicy tangy gravy with Thai peas.
- Rava kesari- it is a sweet made of semolina sugar and pinch of saffron.
- Rasam- it is a traditionally prepared soup using tamarind juice with spices.
- Chicken Chettinad- is a classic Indian chicken recipe made with lots of spices.
- Eral kuzhambu- prawn curry made with tomato and spices.
- Chicken salna- popular Indian street food with main dish as parota.
Gujarati food is its palate-pleasing combination of sweet and sour flavours.
Gujarati cuisine is one of the oldest culinary treasures of India and is primarily vegetarian. It offers a wide variety of vegetarian dishes, each with its unique cooking style, different kinds of pickles, farsans, chutneys and foods that are always high on nutritional value. But the real essence of Gujarati food lies in the creative use of everyday vegetables and mild spices. It is an exquisite blend of flavours where sweet notes dominate most dishes like the famous Gujarati Kadhi.
- Khandvi- is made with gram flour and tempered with coconut, mustard seeds and curry leaves.
- Gujarathi samosa- it is stuffed with chunky peas sauteed with sugar and lime juice.
- Undhiyu- it is a vegetable curry with wholesome of healthy vegetables.
- Aam shrikhand- mango salad made with curd.
- Gujarathi kadhi- curry made of sweet undertones.
- Dhokla- streamed, soft and spongy sweet .
Punjabi Cuisine is one of the most distinct and popular Indian cuisines and comes from the region of Punjab situated partially in India and Pakistan. It offers a vast variety of delectable and exotic vegetarian and non-vegetarian dishes that are prepared with varied traditional culinary styles, particularly the tandoori style.
The exotic and appetizing tandoor items and various other mouth-watering and finger licking dishes having rich, spicy and buttery flavour savoured with Punjabi Basmati rice of varied forms and special Punjabi breads like Tandoori Roti and Naan have not only made the gastronomists crave for more but has also garnered the cuisine much fame outside the Punjab region taking it to places around the globe like Canada and the UK.
- Chole bhature- fried bread made from wheat flour.
- Dal makhani- curry made of whole black lentil, red kidney beans and butter.
- Paratha- it is a verity of bread, there are different types of parathas.
- Dhaba dal- it has goodness of dal with tangy dhaba masalas
- Butter chicken- mildly spiced curry sauce.
- Machhi Amritsar- fish fillets made of battered gramflour.
- Murgh malaiwala- cream based chicken gravy.
- Chicken tandoori- roasted tandoori chicken.
The cuisine that originated in Rajasthan and the surrounding region in India is known as the Rajasthani cuisine. The state of Rajasthan is famed for its rich regal culture and heritage. The arid nature of the region, the extreme climatic conditions, scarcity of water and vegetation has witnessed evolvement of unique cooking styles and food habits of the natives that is noticeably different from other Indian cuisines.
The Rajasthanis have moulded their culinary styles in such a way that many of their dishes can be shelved for several days and served without heating. The royal heritage of the region as well as the gastronomic enthusiasm among locals have led to a wide variety of delectable and exquisite Rajasthani dishes starting from main courses to snacks to sweet dishes.
- Dal baati curma- fresh bhaati drowning in a piping hot dal.
- Ker sangri- berries and beans cooked with rich masalas.
- Gatte ki khichdi- cooked with besan and chick pea flour.
- Dil kushal- a traditionally made with coarsely ground besan.
- Laal maans- mutton curry prepared in a sausage of yogurt.
- Mohan maas- meat cooked with stuffed dry fruits and cooked in milk.
- Banjari gosht- Rajasthan spices infused in juicy mutton pieces.
The beautiful state of Kashmir is not only famous for its beauty and serenity but the state also offers authentic non-vegetarian dishes too. Kashmiri food is mild in taste and rich in flavour with high use of hot spices like cardamom, fennel, ginger, cinnamon, cloves and saffron. Influenced by mughals, Kashmiri cuisine is predominantly non-vegetarian, with mutton, chicken or fish used as prime ingredients but there are a few delicacies for vegetarians too!
Tickle your taste with buds with Kashmiri cuisine and treat your senses to the unique delicacies!
- Modur pulao- kashmiri sweet pulao prepaired using dry fruits and nuts.
- Lyodur tschaman- paneer gravy prepared with cottage cheese.
- Skyu- it is a traditional pasta loved by kashmiri vegetarians.
- Haak- its lot like a spinach cooked with mustard oil and spices.
- Nadroo yakhni- curry made of lotus stem, curd and spices.
- Rogan josh- signature kashmiri curry made of mutton and yogurt.
- Yakhni- yogurt lamb curry made with mint leaves.
- Goshtaba- minced cooked with flavourful yogurt gravy.
- Kashmiri muji gaad- fish prepared with radish or nadur.
- Matschgand- cooked minced meat with flavoured spices.
West Bengal is famously known as the land of maach (fish) and bhaat (rice). Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Since countless rivers surround the state, fresh sweet water fish are a major attraction with rohu, pabda and koi being the popular ones. Interestingly, there are more than forty types of fresh water fish that are popularly served in Bengal.
- Patishapra- thin bread made of rice flour, coconut milk and sugar.
- Shukto- it has loads of vegetables and dal
- Mochar chop- cutlet made of banana flower.
- Ghugni- black gram or dried peas cooked with gravy.
- Baigun bhajja- pan fried egg plant.
- Chingiri malai curry- Bengali curry made of prawn and coconut milk.
- Shorshe bata ilish- prawn cooked with pepper and garlic gravy.
- Doi maach- freshwater fishes cooked with yogurt.
- Kochi pathar jhol- lamb meat curry made with big potato chunks.