CONTENTS

Chapter 1 - SOUTH INDIA – AN OVERVIEW---------------------------------------------2

Chapter 2 - ANDHRA PRADESH--------------------------------------------------------------4

Chapter 3 – KARNATAKA ---------------------------------------------------------------------7

Chapter 4 – KERALA ----------------------------------------------------------------------------9

Chapter 5 – TAMIL NADU --------------------------------------------------------------------11

REFERENCES -----------------------------------------------------------------------------------13

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Chapter 1 - SOUTH INDIA – AN OVERVIEW

Often regarded as exotic and spicy in nature Indian food is ranked the best in
terms of variety and zest even in many foreign cultures.

Although many people refer to the country’s cuisine as Indian food, there are
remarkable differences from one region to the other. On a broad perspective
we can distinguish the two major types as North Indian Food and South
Indian Food. This categorisation is in no way conclusive, because if we
further look into the culinary variety we can see states like Goa where the
cooking style is specific and grand in its own right.

For the purposes of this report we shall look at South Indian food. The four
states that comprise the Southern part of the nation are Andhra Pradesh,
Karnataka, Tamil Nadu and Kerala. Each of these states has their own
unique and distinct culinary styles. Through the course of this report we
shall see that within these states there are further variations in how food is
cooked and the ingredients used. The unique feature of Indian food in India
is that most of the produce used for day to day cooking is fresh and this has
an impact on the quality and taste of the food. Despite the rapid economic
change the nation is still predominantly agricultural. This fact helps in
genuine food preparation as what is available locally or within distances
where the raw ingredients are not perishable, are often used in food
reparation. For example Kerala is known as the land of coconuts and the
cuisine reflects this aspect of the state. Almost every food in Kerala has
coconuts added in some form to enhance flavour or thickness depending on
what is being made.

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Religion also has had an impact on the food styles witnessed in the southern
states. Tamil Nadu has in the past had a huge vegetarian population and
therefore has concentrated on the vegetarian thalis and completely
vegetarian based sweets and condiments. The vegetarian preference was in
part due to factors such as the Hindu belief that the cow was a sacred animal
and therefore could not be killed. Also the Brahmin community ( a caste
within the Hindu society) had strong influence over the people and therefore
the state’s cuisine was geared towards the vegetarian side. The same is the
case for Karnataka. Kerala on the other hand has a large population of
Christians and therefore have some excellent non vegetarian dishes. If we
look at Andhra Pradesh the Nawabs (meaning kings) were Muslims and
therefore required exquisite meat dishes. The next four chapters of this
report will each focus on the individual states and their cuisines.

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Chapter 2 - ANDHRA PRADESH

Andhra Pradesh is the home of rich traditional dances and festivals. The
population within the state are mainly rural and it has a high number of
tribes. The capital of the state is Hyderabad. This city is unique in that in
history it was home to the wealth, power and grandeur of the Nawabs who
were Mughals invaders.

The invasion of the Mughals meant a liberal increase in the spice used on
cooking as well a variety of meat dishes. For example Biriyani is a famous
Indian dish all over the world. In Andhra Pradesh there is an even more
exotic variation called the Hyderabadi Dum Biriyani. This variation has
more spices and extra ghee and is baked for longer in the oven in order to
release the essence of the spices and meat into the rice.

In Andhra Pradesh there are vegetarian and non vegetarian dishes that are
prepared in distinct styles.

Rice is the staple food in Andhra Pradesh and the state is the second largest
producer of rice in India. The Andhra vegetarian cuisine has normally a
combination of the following:
• Rice
• Vegetable curries such as potato, spinach, bananas, and ladies fingers
etc.
• Sambhar, which is very spicy vegetarian sauce, is also served with the
rice and curry. The use of Sambhar is prevalent in all the south Indian
states. It is basically a soup type sauce derived from cooking lentils,
tamarinds and various other spices and vegetables.

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• Another variation of the Sambhar is the Rasam which again can be
found in all the Southern States.
• Pickles are widely used and the traditional name for it is Pachadi.
There are numerous types of pachadi such as vegetables, garlic, dried
chillies and spicy mango etc.
• Yoghurt is another aspect of almost every meal.
• The rice also has certain unique preparations such as tamarind rice or
curd rice. Again these variations are also seen in states such as
Karnataka and Tamil Nadu.
• Of the vegetarian dishes of south India the ones are perhaps the most
famous is the breakfast menu. This traditionally consists of the world
famous ‘Dosas’ and ‘Idli’. Both are rice based, the Dosa is a thin crisp
pancake type crepe. The dosa is called ‘Minapattu’ in Andhra
Pradesh. The Andhra version is often more crispier and spicier than
the other south Indian variations. The dosa can be made in different
style such as the Rava Dosa, Masala Dosa etc. The idli is a rice cake
which is steam cooked and is normally made without the addition of
spices. Both the dosa and the idli are perfect combinations to the
Sambhar.
• Another famous Andhra delicacy is the ‘Pesarattu’. This dish is
basically a batter of green peas. Like the dosa it is also a crepe but has
additional ingredients such as onions, green chillies, ginger and
coriander. These spices are finely chopped and added to the batter
mix. The finished dish is a very aromatic and tasty crepe.
• Also famous in the Andhra breakfast menu is the ‘Vada’. Locally it is
called the ‘Gaare’. It is basically a dough based ring which is then
deep fried in oil. The dough mixture also ahs ginger and onions in it to
make it spicier.

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The Andhra non vegetarian menu usually comprises of dishes such as the:
• Biriyani or the Hyderabadi Dum Biriyani
• Mutton dishes (this can be curry or dry fried). These are called
‘Vetamamsam’ in local dialect.
• A wide variety of chicken dishes such as “Dum ka Murgh’ and
‘Kodikoora’. Both are variations of the basic chicken curry but with
liberal use of spices and chillies and tamarinds to enhance flavour to
the dishes.
• Pork is used in Andhra Pradesh but not widely because of a large
Muslim population.
• Andhra food is quite famous for its line up of sea food specialties such
as ‘Chepakoora’ (spicy fish) and ‘Rooyakoora’ (spicy prawn)

Many states have regional methods of serving and enjoying food in India. In
the south of India particularly a common habit seen after a heavy meal is
chewing Tamboolam. This has a different name in Kerala and is called
‘Murukkan’. Although different regions within states have different
variations it is basically a mixture of betel leaves arecanut pieces and/ or
tobacco leaves.

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Chapter 3 – KARNATAKA

Karnataka is a state famous for its vast ancient monuments and relics. The
capital of the state is Bangalore and is the fastest growing city in India. It is
the hub of the Information Technology revolution in India. Despite this
economic progress and westernisation in certain aspects of everyday life, the
food preparation methods have remained authentic over the decades. The
culture, people and food form Karnataka is referred to as ‘kannada’ as is the
native language.

As with all the other Indian sub cultures hospitality is a key aspect of
everyday life. The people commit themselves to the cooking and serving of
authentic Kannada food to guests. It is the state famed for the ancient ruined
city of Hampi. The heritage and culture has also been carried forward down
the ages. This is reflected even in the food preparation which is evidently
very much the same throughout the centuries.

Like Andhra Pradesh and Tamil Nadu, Karnataka has an elaborate

vegetarian menu. Although there exits also non vegetarian menu, the
vegetarian menu takes dominance. For example although world famous
dishes like masala dosa are prepared all over south India and also north
India, it is originally an Udupi dis. Udupi is the style of cooking that is
native to Karnataka. The Kannada cuisine is very vast. The state itself is
very big and therefore has different cooking styles. In general it can be said
that the main two styles would be North Kannada and south Kannada food.
Although they are slight variations they are not different dishes altogether.
Below enumerate are a few of the items found in the vast Kannada cuisine.

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Kannada cuisine
The following dishes are the most common items in a vegetarian north
Kannada meal:
• Rotti or bread which is called bhakri in local dialect.
• A dry form of chutney powder which is called Shenga or Ellu.
• Green beans which are called moong dal or split lentils in a curry
form. This is called Bele Palya.
• Rice is again the staple diet in the state.
• Methi leaves which serves to add flavour and body to dishes are
widely used in Kannada food. They are similar to bay leaves.
• Yoghurt based salads called Raitha. Here again variations can be
found such as raitha with cucumber or just tomatoes or both.
• Rice dishes take various forms. For example in the south Kannada
cuisine we find dishes like ‘Bisi Bele Bath’ which is rice cooked with
lentils, vegetables and spices. Another rice delicacy is the ‘Chitranna’
which is rice cooked with spices like mustard seeds which are sautéed
in hot oil first so the seeds pop and release the flavour into the hot oil
which is then mixed with the rice.
• We also find rice dishes common to other states in the Kannada
cuisine. For example the famous ‘Puliyogare’ which is rice cooked
with spicy tamarind paste is also widely found around Tamil Nadu.

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Chapter 4 – KERALA

Kerala the land of the coconuts is known as God’s Own Country worldwide.
This is one of the smallest states in India and in ancient times had extensive
trade relations with Africa and the Arab countries. The state is famous for its
spicy food worldwide and this fame extends to both the vegetarian and non
vegetarian cuisine.

In Kerala the cooking style is called ‘Kerala Pachakashyli’ which literally

translates to Kerala cooking styles. The culinary style in the state is distinct
across the various sub regions in the state. For example we have Travancore
and Malabar styles of cooking which are the northern and southern styles
respectively. However we also have whole menu systems which are similar
all over the state. A very good example is the Kerala Sadya. The word sadya
means feast. The sadya is nowadays served on special occasion such as
Hindu weddings and Hindu festivals like Onam. It is not just the food that is
special, it is also the way it is served. It is served on banana leaves and the
numerous items have to be served in a ‘course’ style manner. Another
common item found is the ‘Kappa’ which is the tapioca. This can be found
across the world with different names such as ‘Cassava’.

The spicy nature of Kerala food can be attributed to a wide variety of spices.
To name a few; ginger, garlic, cinnamon, cardamom, cloves, turmeric,
chillies (green and red), cumin, coriander etc. also used in abundance in
most dishes is the coconut. This can be in various styles such as grated
coconut or coconut milk or small pieces which are then sautéed.

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Here are a few of the items in the Kerala menu:
• Sambhar which is seen across south India.
• Pulissery which is yoghurt based and has popped mustard seeds and
turmeric to add spiciness.
• Thoran which is basically a dry concoction. Numerous vegetables can
be used to make thorans. For example a typical meal would have a
carrot thoran or bitter gourd thoran or beetroot thoran. Grated coconut
is a necessary item in thoran preparation.
• Aviyal which is slightly saucy vegetable dish containing a variety of
vegetables at the same time. This dish also has coconut in the form of
coconut milk.
• The breakfast menu again is similar to other south Indian states. We
have the Idlis and dosa as can be found in other states. Also there is
‘Puttu’ which is steamed rice powder and ‘Uppuma’ which is made by
using wheat type powder.
• Another world famous Kerala item is the Kerala Paratha which is
basically a flatbread and is excellent served with curry dishes both
vegetarian and non vegetarian dishes.
• Chutneys and pickles are also superb in the Kerala range and can be
both vegetarian and non vegetarian.
• The meat dishes are the Biriyani, the chicken curry or mutton curry.
The dry chicken fry or beef fry are also excellent dishes with an
abundance of spices. Kerala fish curry is also very spicy with red
chilli powder used in abundance. ‘Karimeen Polichathu’ is a famous
fish dish from the districts in the middle of Kerala. Karimeen looks
similar to pomfret and is found in lakes. It is covered with banana

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 leaves and then poached over high temperatures with spices and
onions added for flavour.
Chapter 5 – TAMIL NADU

Tamil Nadu is the largest of the four states in south India. The majority of
the populations are Hindus and the state also has a large population of
Brahmins. The menu is predominantly vegetarian. This state cuisine is also
enriched with spices. Rice again is a staple diet of the state and the
vegetarian dished and meat dishes are very aromatic and spicy.

Much like Kerala the spices used are ginger, garlic, cinnamon, cardamom,
cloves, turmeric, chillies (green and red), cumin, coriander etc. in fact the
word curry was adapted from the Tamil word ‘Kari’. The joint family
system in the state gave birth to the Tamil ‘Sappadu’ which is basically food
served in a feast type atmosphere because of the large number of people in
the joint family.

The dishes found in Tamil Nadu are very similar to the ones found in
Karnataka with variations in amount of spices used and the quantity of the
vegetables used or oil used for the actual cooking. Here a few of the typical
Tamilian dishes found in the menu:

• Sambhar, which is very spicy vegetarian sauce, is also served with the
rice and curry. The use of Sambhar is prevalent in all the south Indian
states. It is basically a soup type sauce derived from cooking lentils,
tamarinds and various other spices and vegetables.
• Another variation of the Sambhar is the ‘Rasam’ which again can be
found in all the Southern States especially in Tamil Nadu.

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• Pickles are widely used and the traditional name for it is ‘Pachadi’.
There are numerous types of ‘pachadi’ such as vegetables, garlic,
dried chillies and spicy mango etc.
• Yoghurt is another aspect of almost every meal.
• The rice also has certain unique preparations such as tamarind rice or
curd rice. Again these variations are also seen in states such as
Karnataka.
• Of the vegetarian dishes of Tamil Nadu perhaps the most famous is
the breakfast menu. This traditionally consists of the world famous
‘Dosas’ and ‘Idli’. Both are rice based, the Dosa is a thin crisp
pancake type crepe. The dosa can be made in different style such as
the Rava Dosa, Masala Dosa etc. The idli is a rice cake which is steam
cooked and is normally made without the addition of spices. Both the
dosa and the idli are perfect combinations to the Sambhar.

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 REFERENCES

1. www.recipes.alot.com
2. www.keralatravelcentre.com
3. www.wikipedia.com

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