), tamarind, and black peppercorns.
When it comes to South Indian food, variety is no issue whatsoever.
Meen pollichathuis one of the most popular dishes from the Syrian Christian community in Kerala.
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(In the absence ofkarimeen,you might also use pomfret or mackerel.)
Savour the delights of this tangy delicacy that will transport you straight to Kerala.
Like most South Indian curry, it pairs perfectly withappam(a fermented rice pancake) or rice.
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(Matta,or red rice, is ideal here.)
Perfect as an afternoon mealfollowed by a siesta, of course.
(Coorg is known for its lush green hills and coffee plantations, which also explains the tourists.)
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Enjoy these with coriander or coconut chutney and some chai for maximum satisfaction.
Gonguramutton curry is a simple dish from Andhra Pradesh that goes well with piping hot rice.
Like most Indian dishes, however, the recipe differs depending on the region.
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While most kebabs are cooked in the tandoor,shikampurikebabs are fried.
A popular appetizer, these go perfectly with mint chutney.
While the world is familiar with Hyderabadi biryani, dont forget to try the elusive Ambur biryani too.
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(Other than the Hyderabadi biryani, most South Indian biryanis tend to use short-grain rice.)
Puliyogare,or tamarind rice, is a popular dish from Karnataka that serves as a staple for locals.
On a regular day, however, one can find it in local restaurants across Tamil Nadu.
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Whether north or south, India has its fair share of crepesbut thepesarattuis likely one of the healthiest.
These can be savored withupma, a thick semolina porridge, andallam pachadi, a ginger chutney.
Feel free to pile on some coconut chutney tootherell be no judgment here.
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(We also love a peanut chutney.)
Whatsooji halwa(semolina pudding) is to North India,rava kesariis to the South.
The wordkesariis derived from the wordkesar,which means saffron; hence the color and aroma of the dish.
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However, feel free to play around with the choice of protein, as the dish has multiple variations.
(Its also typically served with onion raita.)
you’re able to serve it up as an appetizer or pair it along with a main meal.
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Chettinad cuisine is well known for its use of dry-roasted spices, and this dish is no exception.
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Photo: Getty Images
Photo: Getty Images
Photo: Getty Images
Photo: Getty Images
Photo: Getty Images
Photo: Getty Images
Hyderabadi bagara baingan for biryani , eggplant curry baingan
chicken kothu parotta with curry served in dish isolated on wooden table top view of indian spicy food
Veg Pakora in gray bowl on concrete table top. Pakoda is indian cuisine appetizer deep fried dish. Asian food and meal
Ney Pathiri / Neypathal - Kerala Malabar Ramadan food / deep fried Rice Roti with chicken curry
Spicy and delicious crab roast on a wooden table. Stir Fried Crab with Curry Powder garnished with onion, curry leaves and black pepper. Seafood Style.
