South Indian cuisine generally encompasses the five southern states of Karnataka Andhra Pradesh-Telangana Tamil Nadu Kerala and Goa. Both the geography and culture of the south influence the cuisine of the region. As with most countries there are large regional variations and the cuisine of each state can vary greatly even within a specific state.
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6 Popular Indian Recipes – The Art of Indian Cooking:
There are usually vegetarian and non-vegetarian dishes for all five states. In addition all regions have typical main courses snacks light meals desserts and drinks that are known in their respective regions.
South India has a hot and humid climate and all the states are coastal. Rainfall is high and there is also a large supply of fresh fruits vegetables and rice. Andhra Pradesh produces spicy Andhra cuisine which is largely vegetarian but has a large supply of seafood in the coastal areas. Tamil Nadu has Chettinad cuisine perhaps the spiciest of all Indian cuisines. This style is also largely vegetarian.
From Kerala comes Malabari cooking with its repertoire of tasty fish dishes. Hyderabad is the home of the Nizams (rulers of Hyderabad) and regal Nizami food is rich and flavorful with flavors ranging from spicy to sour to sweet. Hyderabadi food is loaded with nuts dried fruits and expensive spices like saffron.
