South Zone of India is a culinary
delight. Popularity of food from this part of the country transcends the
boundaries of the states from where they originated. The waft of some of the
popular south Indian dishes emanates from kitchens located in all corner of
the country.
Idli,
dosa
and
sambhar are the most delectable gift of south
India to the nation.
Cooking
pattern in the four states of the south zone, namely,
Andhra Pradesh,
Karnataka,
Kerala and
Tamil Nadu,
largely remain the same. Rice is the staple diet for all in this zone as
compared to wheat in the north. Most people practice vegetarianism. Rice,
lentils, grains and vegetables accompanied by chutneys, pickles and
papaddams (papads) form the standard meal of the people. Those living in the
vast coastal stretches of this zone, specially people in Kerala, have
presented some of the most exotic sea food recipes to the gourmets of sea
food.
Food of south zone is usually spicy and hot. Coconut, tamarind and
asafoetida goes as a ritual in most vegetarian dishes. Dishes are tempered
with a fabulous concoction of mustard seeds, red chillies, curry leaves,
urad dal and oil. Coconut oil is used as the medium of cooking in most parts
of this zone.
Hyderabad, capital of Andhra Pradesh, occupies the most distinguished
position in zone. Royal culinary art of this place is world famous.
Hyderabadi cuisine has an apparent influence of the the renowned Mughlai
food culture. But the cooks in the regime of Nizams of Hyderabad bettered
the Mughlai cuisine and provided an even more refined method of cooking
which are a heritage of Hyderabadi cuisine. Food lovers in the country swear
by the taste of
Hyderbadi Biryani.
