Regions of South India

Andhra Pradesh Andhra cuisine, with its hot and spicy character, and Hyderabadi cuisine, famous for its highly distinguishable rich and aromatic nature are regional favorites.

Karnataka – The ingredients, flavors and tastes of Karnataka cuisines are distinctive and versatile. It’s believed that the popular dish, Masala Dosa, originated in the regional town of Udupi

Kerala – Rice is the essential ingredient in Kerala cuisine. A typical breakfast may consist of soft idlis, prepared from a paste of fermented rice and black pulses, or dosa, an oval preparation made using the same ingredients. Sambar, pulses prepared with vegetables, is a standard daily lunch fare.

Tamil Nadu – The cuisine of Tamil Nadu is among the most popular in India, which takes its flavors from a host of spices and condiments, including coconut, tamarind, and asafetida. Chettinadu Chicken is one of the most famous dishes to emerge from Tamil Nadu. And no meal there is complete without a papad.