South Indian Food Essay
Answers
Answer:
South indian foods like idli,dosa,sambhar
Explanation:
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
Native vegetables and fruits
Coconut is native to Southern India and spread to Europe, Arabia and Persia over the centuries. Coconut of Indian origin was brought to the Americas by Portuguese merchants.The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain,jackfruit, snake gourd, garlic, and ginger.[1]
Similarities and differences among cuisines Edit
Rice is the staple food in the whole of South India
The similarities[citation needed] among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much[citation needed] in common and differ primarily[citation needed] in the spiciness of the food.From Kerala comes Malabari cooking, with its repertoire of tasty seafood dishes. Hyderabad is the home of the Nizams (rulers of Hyderabad) and regal Nizami food rich and flavorful with tastes ranging from spicy to sour to sweet. Hyderabadi food is full of nuts, dried fruits and exotic, expensive spices like saffron.
Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice[citation needed]. People also consume ragi, or finger millet, in large quantities in southern Karnataka. North Karnataka, on the other hand, consumes more bajra (pearl millet) and sorghum[citation needed], while the Telangana state uses more jowar and pearl millet.[citation needed]