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Indian Cuisines and the Diversity it offers
By siliconindia
|
Wednesday, 15 February 2012, 00:00 IST
South Indian Food
South Indian cuisine is mainly rice-based which makes use of a variety of spices such as cardamom, pepper and cinnamon. Tamarind is an unavoidable element in Tamil Nadu dishes and people of Andhra make excessive use of chillies. Tamarind rice, tomato pappu, methi dal, kodi iguru (chicken stew), Chepa pulusu (fish stew) are some of the most famous food items of Andhra. Karnataka natives have a special appetite for sweets such as Mysore pak, Pheni, Chiroti, etc. ‘Sadhya’ (a lunch on plaintain leaf with diverse varieties of curries) is a special dish of Keralites and coconut is included in majority of the curries.
