South Indian Food:
India, where the cultural and linguistic the native Dravidians is still apparent,
has developed distinct culinary traditions after thousands of years of culture.
South Indian cuisine has also been influenced by the climate of the region, as
well as geography and coastal influences.
hot climate makes hot and spicy foods very popular. Rice is the foundation of
most meals, complemented by dal, pulses, or lentils, and South Indian cuisine
is well known for its superb and often extravagant rice dishes. South Indian cuisine
differs from other regions in several ways, with their dals and curries tending
to be more soupy, and a much more common use of coconut milk appears in cooking.
Meals served in the traditional style are presented on banana leaves, in a particular
pattern of presentation.
addition to coconut milk, there are many flavors that make up South Indian style
of cuisine. The coastal areas contribute the fish and prawns that are an important
part of the diet in the state of Andrah. These dishes tend to be seasoned with
a lighter hand, making use of sesame and coconut oils, black pepper, cumin, turmeric,
coriander, ground hot pepper, and a garam masala, which is a spice mixture that
varies from region to region and even from family to family. A typical South Indian
garam masala will include fenugreek, cumin, fennel, cardamom, turmeric, coriander,
cinnamon, cloves, and black pepper.
the more mildly spiced fish and prawn dishes of Andrah, many dishes make liberal
use of chili peepers of various types.
southern areas feel the influence of other cultures as well.
culinary influence is especially prominent in the Hyderabad area, and some of
India's most luxurious and well known rice dishes, such as biryani, hail from
the Tamil Nadu area comes a broad variety of vegetarian cuisine, in which the
flavors of onion, fresh ginger root, and grated coconut, as well as a variety
of the usual Indian spices, offer a strong taste experience. Among these spices
are garam masala, turmeric, black and green cardamom, cassia tree bark, cumin,
coriander, sweet bay or laurel leaves, cloves, nutmeg, black and yellow mustard
seeds, fennel, fenugreek, saffron, asafetida, curry leaves, tamarind, fresh cilantro
leaves, and fresh mint.
food of Kerla features, among the standard delectable assortment of curries and
spiced dals, a variety of dumplings, pancakes, and steamed cakes made of rice
vegetables and fruits are an important complement to the cuisine of South India.
This has to do with the hot climate, which required the use of pickling to preserve
food. Most South Indian afternoon and evening meals include one or more varieties
of pickle. Among international favorites is the mango pickle, spicy hot but with
a hint of sweetness.
Indian cuisine offers a wide variety of taste experience of Indian subcontinent,
from its coastal regions to tropical areas. The ingredients and spices, and how
they are used, reflect the wide variety of cultural influences that India has
assimilated over the centuries.
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and/or functions of food and/or nutritional products. These statements
have not been evaluated by the Food and Drug Administration and
these materials and products are not intended to diagnose, treat,
cure or prevent any disease.