South Indian Culinary | South Indian food

South Indian Culinary, South Indian food

South Indian Culinary - South Indian food is an diverse as its culture, its religions, geography,climatic condition and traditions.

All of these combine to influence the preparation of Indian food. Essentially spicy, the cuisine is , however, not always hot.

It is the different combination of a handful of spices that produce most delectable dishes.

In India, preparation of food is an art, perfected overtime and passed through generations by just word of mouth.

Food is also an important part of Indian festivals and traditions; No celebration is complete without a feast . Special preparations are a must during festivals. A typical traditional meal in south India is served on a freshly cut Plantain leaf.

The food that is served on a banana leaf is displayed like an identity card.

Speaking of the variety of Indian, Dishes of South Indian and north indian dishes vary in style. South Indian cuisine is rice based. Dishes of South Indian are inclined to be more hot and spicy.

The south Indian specialities include idli, dosa, sambar and rice accompanied with a variety of dishes. These items are glorious and delicious, besides being nourishing and digestible (due to fermenting process).

Coconut is a major ingredient of the Dishes of South Indian . The “roti” or “chappatis” or “parathas” accompanied with a wide assortment of “curries” , which include spicy vegetable and lentils is the typical north Indian food.

CUISINE ANDHRA PRADESH

Cuisine Andhra Pradesh has often been called”food bowl of South India” . The Cuisine Andhra Pradesh is reputedly the spiciest and hottest of all Indian Cuisine . Rice,the staple Andhra food,is served with sambar and other lentil preparations along with vegetables.

This includes both, the original Andhra cooking and the Hyderabadi cuisine with its Mughlai influence. The food is very delicious and spices are used liberally in their food.

CUISINE OF KARNATAKA - RECIPES OF KARNATAKA

Recipes of Karnataka - Karnataka’s culinary culture revolves round three staple items-rice, ‘ragi’ and ‘jowar’. The popular ‘Bisbela Bath’, ‘Uppittu’ and ‘Holighe’ are the delicious and popular food items from this region. Many factors and influences have contributed to enrich this culinary heritage.

Though there are many similarities between the food Recipes of Karnataka and its southern neighbours, the typical mysore cuisine is well known for its own distinctive textural forms and flavour, with the dishes complementing and balancing each other.

The cuisine of Karnataka as any other Indian cuisine, is influenced by both hindu and muslim tradition brought by the different rulers of this region. The culinary fare offered by Karnataka is quite varied with each region of state, having its, own unique flavors.