South India is the land of dosas, sambhar, rice as well as the coconut eating population; to be precise, it is the major belief of the majority of the people living in other parts of India. However, as is the case with all the other stereotypes, this is to some extent correct. People of Southern India do have liking for rice but there is a lot more to the food than rice and coconut. Food prepared in 4 major states of the South India, specifically Karnataka, Kerala, Andhra Pradesh and Tamil Nadu establishes the cuisine of Southern India. People of this part of India have an intense dislike to the food of all these states being considered under the South Indian Cuisine which lessens the uniqueness of every state.
Dried red chillies, green chillies, tamarind, garlic as well as ginger are utilized in large quantities in the South Indian food recipes .The basic constituents for a number of South Indian dishes stays similar, what differs usually is the spiciness of the food in diverse regions and intake of the diverse dishes regionally.
Cuisine of Tamil Nadu
The cuisine of the state makes use of tamarind, whole red chillies and fennel seed, cinnamon, cloves, bay leaf, peppercorn, cumin seeds as well as fenugreek in generous amounts. Coconut Oil is utilized for the cooking of major dishes. Chettinad Cuisine titled after an area in the state is extremely well-known part of the cuisine of Tamil Nadu. The dishes are prepared using fresh ground masalas. Parota prepared from maida, just like the North Indian Parantha is consumed with all the major dishes. Sweets could be anything from sugary milky rice, Payasam to Kesari and Sweet Pongal.
In today's world, variety is what we seek to offer – not only in terms of music, dance, however also food. Food is changing fast, keeping tastes of various people in mind. One traditional south Indian dish that has a lot of variation is dosa.
South India is the land of dosas, sambhar, rice as well as the coconut eating population; to be precise, it is the major belief of the majority of the people living in other parts of India. However, as is the case with all the other stereotypes, this is to some extent correct.
Nowadays just a plain dosa is not the only item that you look for in a south Indian restaurant. Foodies are these days attracted to different and honestly, new varieties of dosas offered in the market.
According to several south Indian restaurant owners, varieties are only based on the likings of the customers and it is a wise choice to switch from basic masala dosa to the other verities if you want a twist.
Dried red chillies, green chillies, tamarind, garlic as well as ginger are utilized in large quantities in the South Indian food recipes .The basic constituents for a number of South Indian dishes stays similar, what differs usually is the spiciness of the food in diverse regions and intake of the diverse dishes regionally.
Cuisine of Tamil Nadu
The cuisine of the state makes use of tamarind, whole red chillies and fennel seed, cinnamon, cloves, bay leaf, peppercorn, cumin seeds as well as fenugreek in generous amounts. Coconut Oil is utilized for the cooking of major dishes. Chettinad Cuisine titled after an area in the state is extremely well-known part of the cuisine of Tamil Nadu. The dishes are prepared using fresh ground masalas. Parota prepared from maida, just like the North Indian Parantha is consumed with all the major dishes. Sweets could be anything from sugary milky rice, Payasam to Kesari and Sweet Pongal.
In today's world, variety is what we seek to offer – not only in terms of music, dance, however also food. Food is changing fast, keeping tastes of various people in mind. One traditional south Indian dish that has a lot of variation is dosa.
South India is the land of dosas, sambhar, rice as well as the coconut eating population; to be precise, it is the major belief of the majority of the people living in other parts of India. However, as is the case with all the other stereotypes, this is to some extent correct.
Nowadays just a plain dosa is not the only item that you look for in a south Indian restaurant. Foodies are these days attracted to different and honestly, new varieties of dosas offered in the market.
According to several south Indian restaurant owners, varieties are only based on the likings of the customers and it is a wise choice to switch from basic masala dosa to the other verities if you want a twist.
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