Special Recipe Tours|South Indian food

South Indian food

Introduction to south indian Food

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.
 

CUISINE OF ANDHRA PRADESH

Andhra Pradesh has often been called”food bowl of South India” . The Cuisine of 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

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 of karnatka 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.

CUISINE OF TAMILNADU - SPECIAL RECIPE TOURS

Tamilnadu is the land of the delicious pongal, hot idli and sambar,spicy puliogare, and the popular dosa. Tamilians are essentially rice eating people and they have preparations made of rice for all the meals of the day. Lentils too are consumed extensively, as accompaniment to the rice preparation. While tamarind is used for adding that distinctive tang, peppercorns and chillies, both green and red, are used to make the food hot. To neutralize the effect of the chilies, and soothe the stomach, curd is used in a variety of dishes. Other spices like mustard, cumin,garlic etc. are used for tempering and seasoning.

Cuisine of Kerala

The unusual cuisine of kerala bring to the fore, The culinary expertise of the people of kerala. Producing some of the tastiest foods on earth, the people of kerala are gourmets with a difference. The cuisine is very hot and spicy and offers several gastronomic opportunities. Keralites are mostly rice eating people. The foods in this land are rich with coconut, though one can’t imagine kerala food without chilies, curry leaves, mustard seeds, tamarind and asafetida. Keralities put to good use, whatever the land offers and result is a marvelous cuisine that is simple yet palat tickling.