History of food in India South Indian
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Answer:
Indian cuisine dates back over 5000 years. Each region has its own traditions, religions and culture that influence its food. Hindus tend to be vegetarian and Muslims tend to have meat dishes, although pork is forbidden. Indian food has been influenced by Mongolian, Persian and Chinese cuisine, among others.
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South Indian cuisine still retains many elements of the ancient Dravidian culture that flourished 4,500 years ago: steamed dumplings with coconut, jaggery (raw sugar) and cardamom in a rice wrapper; food served in banana leaves, or the ubiquitous spice blend kari podi, or curry powder, are all indigenous to this region ...
Bisi bele bhath, Halu payasa (kheer), dosai, patrode, halbai, uppittu (upma) are some popular vegetarian dishes. Coorg is famous for its spicy pork curries, and the coast of Karnataka boasts of mildly spiced seafood.
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