South Indian Cuisine

South Indian cuisine is an elegant blend of flavors, seasoning, colors, fragrances, tastes, and visual appeal. Recipes of the region typically begin with rice as a base ingredient, combining it with spices, coconut, curry, lentils, and a variety of vegetables to create popular dishes such as dosas, idlis, vadas, and uttapams.

Tastes of Ruchi

Dosa is a crepe made from rice and black lentils and typically eaten for breakfast or dinner.

Curry is a pungent dish of meat, fish, or vegetables flavored with various spices. Curry is often eaten with rice or naan.

Hyderabadi Style dishes feature meat or vegetables marinated in spices and yogurt, which are layered and steamed together with fragrant, extra-long grain basmati rice.

Idli is a savory South Indian cake that is popular throughout India. The small circular cakes are made from a batter of de-husked and fermented black lentils and rice.

Tandoor is a cylindrical clay oven used in cooking meats and poultry marinated in spices and yogurt, and for baking naan.

Thali is a selection of provincial dishes served in small bowls on a round tray. Typical dishes include rice, dhal, vegetables, roti, papad, yogurt, small amounts of chutney or pickle, and a dessert.

Vada is an appetizer made from black lentils or chickpeas and served in the shape of small doughnut or cutlet.

Uttapam is a thick pancake, or Indian pizza, made from a batter containing a tomato, ginger, and onion-chilli mix. Other common ingredients include coconut and mixed vegetables.