essay on south indian food

Essay on South Indian Food

Students are often asked to write an essay on South Indian Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on South Indian Food

Introduction.

South Indian food is a delightful blend of flavors, colors, and textures. It’s not just about idlis and dosas, but a vast culinary treasure trove.

Diversity in Dishes

The cuisine includes a variety of dishes like sambar, rasam, and palya. Each region has its unique dishes like Hyderabadi biryani or Chettinad chicken.

Healthy and Nutritious

South Indian food is nutritious as it includes grains, lentils, and vegetables. The use of coconut and spices makes it tasty and healthy.

In conclusion, South Indian food is a gastronomic delight that offers diversity, health benefits, and an explosion of flavors.

250 Words Essay on South Indian Food

Distinctive features.

South Indian cuisine is characterized by its sophisticated use of spices and condiments, including mustard seeds, curry leaves, tamarind, and coconut. The cuisine is primarily vegetarian, though coastal regions also offer a plethora of seafood dishes. Rice, a staple grain, forms the foundation of most meals, often served with sambar, a tangy lentil soup, and a variety of chutneys.

Nutritional Aspects

The cuisine is not just delicious, but also highly nutritious. Most dishes are fermented, steamed, or stewed, preserving the nutritional content of the ingredients. The use of lentils and legumes provides a rich source of protein, while the inclusion of various vegetables ensures a balanced diet.

Signature Dishes

Idli, dosa, and vada are some of the most popular South Indian dishes, enjoyed not just in India but across the globe. These dishes are typically served with sambar and coconut chutney. Another iconic dish is the Hyderabadi biryani, a fragrant rice dish cooked with succulent pieces of meat and aromatic spices.

South Indian food is a testament to the region’s rich cultural heritage and biodiversity. The cuisine’s distinctive flavors, health benefits, and diverse range of dishes make it a favorite among food lovers worldwide. The essence of South Indian cuisine lies in its simplicity and the perfect balance of flavors that leave a lasting impression on the palate.

500 Words Essay on South Indian Food

Introduction to south indian cuisine.

South Indian cuisine, characterized by its sophisticated and diverse food culture, is a gastronomic delight that reflects the rich cultural heritage of the region. It is an amalgamation of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. This cuisine is much-loved for its brilliant use of a multitude of spices and condiments, wide assortment of dishes, and the traditional method of serving meals on a banana leaf.

Key Ingredients and Dietary Preferences

Regional variations.

While there is a common thread of ingredients and flavors, regional variations are significant in South Indian cuisine. The fiery Andhra food, the mild yet flavorful Karnataka cuisine, the seafood-dominated Kerala cuisine, and the spice-laden Chettinad cuisine each offer unique culinary experiences. These regional cuisines are shaped by geographical, cultural, and historical influences, showcasing the diversity within South Indian food culture.

South Indian cuisine boasts a plethora of dishes that are now popular worldwide. Idli, dosa, vada, and uttapam, served with sambar and a variety of chutneys, are the most recognizable. The biryanis of Hyderabad, the seafood curries of Kerala, the Chettinad chicken, and the sweet Mysore Pak are other notable dishes that have carved a niche for themselves in the global culinary scene.

Health Aspects

Influence and global recognition.

The influence of South Indian cuisine has transcended borders, with dishes like dosa and biryani gaining popularity worldwide. This cuisine’s global recognition is a testament to its unique flavors, health benefits, and the skillful use of spices. It has been embraced by food lovers globally, further elevating its status and making it a symbol of India’s rich culinary heritage.

In conclusion, South Indian cuisine is a vibrant and flavorful culinary tradition that reflects the region’s cultural diversity and rich heritage. Its emphasis on local ingredients and balanced nutrition, coupled with its unique taste and global popularity, makes it one of the most cherished cuisines worldwide. Whether it’s the humble idli, the fiery Andhra curry, or the sweet Mysore Pak, South Indian food offers a gastronomic journey that is both delightful and memorable.

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South Indian Food

South Indian food has earned much fame across the globe, particularly for scrumptious dishes like Dosa, Vada, Idli, Uttapam and Sambar. South Indian meals comprise cuisines of five South Indian states namely Tamil Nadu, Karnataka, Kerala, Andhra Pradesh and Telangana, along with several local cuisines within these states. The region offers a wide variety of vegetarian and non-vegetarian dishes with each state holding its own uniqueness and food habits. Some authentic and popular South Indian dishes that are sure to delight taste buds include Chakra Pongal, Sambar and Vadai from Tamil Nadu; Rava Idli from Karnataka; Kadala Curry and Appam from Kerala; and Kebabs and Biryanis from Andhra Pradesh.

Image Source : Pixabay

Distinct Features

South India is known for its varied range of spices, many of which are being exported to different nations for centuries. The most important spices produced in South India are cinnamon, cardamom, nutmeg, cloves and pepper. The region is famous for a wide range of spicy foods with each state differing others predominantly from the spiciness of food, its different varieties and method of cooking. The staple food of locals of the region including some Brahmin communities is rice which is best savoured with Sambhar or curry.

Tampering of different South Indian dishes remains almost the same with primary ingredients being mustard seeds, red chillies, curry leaves and oil among others. Availability of different root tubers, coconut and huge variety of fish has witnessed use of such items in various regional dishes. Ingredients like chana dal, urad dal, plantain, tamarind, ginger, garlic, coconut and snake gourd along with fresh green chillies and dried red chillies are used extensively in preparing South Indian cuisines. Ragi (Eleusine coracana) also forms a staple diet in southern Karnataka while in northern Karnataka and Telangana, jowar (Sorghum) and bajra (Pearl millet) are consumed widely.

Let us have a glance at the various delicacies of different South Indian states to get the essence of each region.

Cuisines from Tamil Nadu

The staple food of Tamil Nadu is rice which forms part of a typical Tamil meal and savoured with different mildly or richly spiced vegetarian and non-vegetarian dishes. Although most of the Tamilians barring the Brahmins and certain non-Brahmin communities are non-vegetarians, they usually consume vegetarian meals with meat intake being quite infrequent compared to other non-vegetarians across the globe.

The various Tamil dishes can be categorised in different groups starting from the regular meals, the light meals, snacks, desserts and different accompaniments.

Different Gravies and Curries

Traditionally, several dishes are served during the main meal that is typically savoured with rice as staple. These include:

Sambar or sambhar , a very popular South Indian stew that is prepared with lentils, vegetables and tamarind.
Rasam , a tamarind-based soupy dish prepared with tomato, cumin, pepper, chilli pepper and can also comprise of any combination of vegetables with lentils.
Kuzhambu , a gravy dish made of toor dal, urad dal, tamarind and other spices that can include different vegetables.
Thayir that is curd which when taken with rice is called ‘Thayir Sadam’ where Sadam means rice.

Each of these dishes has a number of varieties for instance under the category of rasam there are Kattu Saaru, Poondu Rasam, Koli Saaru, Inji Rasam and Kadalai Rasam among others while varieties of kuzhambu includes Mor Kuzhambu, Puli Kuzhambu and Molagu Kozhambu among others.

Side Dishes

These are basically accompaniments of the main meal which includes dishes like kootu, a semi-solid like preparation made of vegetables and lentils; poriyal, a fried or sautéed vegetable dish that usually forms a side dish of a three-course rice meal comprising of sambar, rasam and thayir; pappadam roundish and crispy appetizer made of dal or sago or potato either deep fried or roasted; and oorkai or pickles.

Sweet Dishes & Other Accompaniments

The sweet dishes served as the last course of a meal includes items like thirukannamidu, Kesari and kheer. After the meal bananas are offered to the guests followed with paan comprising of nicely folded betel leaves consisting of lime and betel nuts that is considered to have digestive value.

Image Source: Wikimedia.org

Light Meals

Light meals or tiffin items are taken during breakfast and early dinner and generally does not form part of the heavy mid-day meal. The most popular of them include:

Dosa: a home-made pan cake prepared out of fermented rice and lentil batter and served hot with sambar and chutney. There are varied kinds of Dosas available either stuffed or plain that has garnered much fame as a South Indian delicacy.
Idli: a South Indian steamed cake made out of fermented rice and black lentils (de-husked) that is savored with condiments like sambar and chutney.
Upma: a thick porridge prepared with roasted suji (semolina) or coarse rice flour which may include different vegetables and seasonings.
Parotta: a layered flatbread prepared with Maida flour, eggs, ghee/oil and served with vegetarian or non-vegetarian curry.
Poori: unleavened deep-fried bread served with curry among others.

Snacks items like vada, bhaji, and bonda are quite popular in this region and are relished with different varieties of chutneys and thayir Pachadi.

A mini Tamil veg meal may comprise of variety of rice preparations like tamarind rice, sambar rice and curd rice along with flat pan fried bread called chappathi complimented with a gravy dish, a Sweet Pongal and chips. A non-vegetarian meal includes biriyani, which can be of varied forms and non-vegetarian gravy items. A traditional South Indian meal is served on a banana leaf. Tamil cuisine conventionally proposes of including all the six tastes that any food can be categorised into, namely sweet, sour, salt, pungent, bitter and astringent into the main meal so as to get complete nutrition and balanced digestion. Traditionally there are two variants of Tamil food restaurants, the Brahmin restaurants that serve pure vegetarian food and the Military restaurant that serve vegetarian as well as non-vegetarian food, both of which welcome people from all caste, religion and communities. Tea and coffee are usually served as staple drinks in these restaurants.

Chettinad Food

Among the different regions of Tamil Nadu, cuisines of Chettinad, a region that falls in the Sivaganga district situated in southern part of the state, has earned huge fame for its spicy and aromatic dishes, particularly the non-vegetarian ones. The meaning of Chettinad itself is a social caste that is skilled in preparing food and the Chettinads are regarded as great chefs. The unique hot and pungent flavour of the dishes seasoned with grounded spices, the boiled egg toppings on the meals, the salted vegetables and sun-dried meat are some of the distinct features of this cuisine.

Some of the popular vegetarian dishes of the area include dosa, sambar, rasam, thayir sadam, paniyaram, kozhakattai and adikoozh. Different non-vegetarian dishes are made of chicken, mutton, crab, fish, prawn and lobster, some of the selected ones are fish fry, Chettinad pepper chicken and karuvattu kuzhambu.

Karnataka Cuisine

The state of Karnataka offers a wide range of appetizing platters and boasts of some lip-smacking dishes such as Masala Dosa, Idli and Vada that originated in the temple streets of the city of Udupi. The dishes of the region are less spicy as compared to other South Indian states and contains liberal amount of palm sugar and jaggery with the exception of Northern Karnataka cuisine which is real hot.

The cuisines of the state vary according to different regions. Roti made of pearl millet and sorghum and rice are staple of North Karnataka cuisine which is usually taken with spiced and stewed lentils, spiced vegetable salads and eggplant dishes. Spicy condiments like pickles and chutneys are the common accompaniments of this cuisine which is famed for its spicy and hot nature. Seafood, coconut and coconut oil forms an integral part of coastal Karnataka cuisine. The gassi or gravy items prepared with chicken, meats and fish are taken with rice, the staple grain of the region. Preparations like Saaru, a dish like Rasam and Huli, a dish of vegetables and lentils made with different spices and coconut and then tempered with asafoetida, curry leaves and mustard are taken with rice. Side dishes like playa, accompaniments like gojju, tambli and happala forms part of the meal. Pork, meats and chicken are used to prepare a variety of Coorg cuisine that witnesses an extensive use of Kokum while rice remains the staple. Steamed rice and the nutritious Ragi Muddle made of ragi (finger millet) flour and water are the staples of old Mysore cuisine, also referred as South Karnataka cuisine. The usual South Karnataka dishes include saaru, uppinakai, huli, and gojju among others.

Dairy products are used in various forms. While yogurt forms an integral part of every meal that is taken with rice as the final course, spicy buttered milk is commonly served in hot summers. Ghee and butter are used to prepare various delicacies, especially during festivals and occasions.

A famous Karnataka dish is the Bisi Bele Bath which means hot lentil rice. As the name suggests this authentic dish that is served as the second course in traditional meals is made of rice, vegetables, toor dal, tamarind pulp and spices like curry leaves, asafoetida and nutmeg. It is often served with items like potato chips, papadum, salad, chutney and boondi.

The Karnataka cuisines are unfinished without the sweet course. The natives of the place are known for their knack for sweets. Some of the popular desserts of the state are coconut mithai, Mysore pak, Belagavi Kunda, dharwad pedha and rave unde. Interestingly most of these are non-dairy based desserts sweetened with jaggery and not refined sugar.

Udupi Hotels

Udupi hotels mostly serve Karnataka cuisine and have somewhat become synonymous with South Indian food. They have popularised this cuisine across India with their small set-ups. Generally vegetarian breakfast dishes like Dosa, Idli, Uttapam and Vada among others are served at affordable prices in these set-ups that are generally run by natives of Kanara region of Karnataka.

Kerala Cuisine

Kerala cuisine is varied, but best categorised according to the different local communities. The more famous ones are the Malabari Muslim dishes and the Syrian Christian dishes. Availability of coconut which is also the prime export item of the state has made it a fundamental component of Kerala cooking whether used as an ingredient or in oil form extracted from the nut. Availability of seafood in the coastal belt of the state makes it almost a daily consume. The common breakfast items include dosai, idli, porotta with mutton or chicken curry, vegetable stew, duck roast and chicken or mutton stew among various other dishes.

Different vegetarian dishes include aviyal, sambar, rasam, kichadi, pachady and olan to mention a few. There is a wide variety of non-vegetarian dishes with some of the popular ones being Malabari Fish Curry, Pork Mappas, Malabar Biriyani, Meen Thoran – a fish preparation with coconut, Duck Curry, Pork Vindallu, Shrimp Coconut Curry, Fish Fry and Fish Curry. The various snacks items are banana fry, cutlets, cakes, halwas and payasam among others.

Andhra Cuisine

Many of the exquisite and delectable cuisines of Andhra Pradesh indicate a profound influence of culinary styles of the Mughals on the cuisines of this place. The mouth-watering Andhra delicacies like Biryani, Kebabs and Kurmas among others that are usually heavy, spicy and hot in nature are sure to satiate the gastronomic enthusiasts. The traditional cuisines of Andhra are considered the spiciest among all other Indian cuisines and witness liberal use of tamarind and chilli powder that give the dishes a distinct tangy and hot flavour. Diverse ranges of cuisines are available in Andhra that differ mostly based on different regions. While the food of Rayalaseema district is quite similar to that of Tamil Nadu and eastern Karnataka due to its close proximity with these regions, the staple diet of the Telangana region, which has evolved into a new state, is rotis made of jowar and bajra. The Andhra costal region offers varied cuisines with unique flavour, courtesy the more fertile lands of the belt and also due to availability of variety of seafood.

The popular Andhra dishes include breakfast or tiffin items like:

Upma, pulihora, attu and pesarattu
Curries or kooralu like cabbage pesara pappu and gutti vankaya
Pappu or dal/lentils like Moong Dal or Toor Dal prepared with vegetables
Pulusu, varied form of sour curry-like stews made with tamarind paste
Chaaru, a Rasam like preparation, however more diluted
Different types of pickles like tomato pachadi, gongura pachadi and maaghaya.
Some of the popular desserts are laddu, thokkudu laddu, boondi laddu, kaaja and pootarekulu.

Food of Andhra is never complete without mentioning the various delicacies that comes with a Mughal touch from the city of Hyderabad. Patronised by the Nizams, the Hyderabadi cuisines evolved as one of the most spiciest and delectable cuisines of India that has garnered worldwide fame. Some of the toothsome and finger-licking dishes include:

Hyderabadi Biryani is made of Basmati rice, meat and selective rich spices.
Other varieties of biryanis include Kachay Gosht ki Biryani and Dum ki Biryani.
Achaari Subzi: a gravy preparation of vegetables having flavour of pickles
Dum ka Murgh: a chicken preparation made in Hyderabadi Style
Mirchi ka Salan: a chili and peanut curry that often accompanies the biryani
Baghara Baingan: a brinjal curry that often forms a side dish with the Hyderabadi Biryani.

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Ingredient Information
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The Cuisine of South India

South Indian cuisine usually encompasses the five Southern states of Karnataka, Andhra Pradesh, Tamilnadu, Telangana, and Kerala. Both the geography and cultural influence of the South has an influence on the region's cuisine. As with most countries, there are large regional differences and each state's cuisine can vary greatly even within a specific state. 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.

South India has a hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables, and rice. Andhra Pradesh produces fiery Andhra cuisine which is largely vegetarian yet has a huge range of seafood in its coastal areas. Tamilnadu has Chettinad cuisine, perhaps the fieriest of all Indian food. This style too is largely vegetarian.

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 expensive spices like saffron.

Style of Food

By and large, South Indian cuisine is perhaps the hottest of all Indian food. Meals are centered around rice or rice-based dishes. Rice is combined with Sambaar (a soup-like lentil dish tempered with whole spices and chilies) and rasam (a hot-sour soup-like lentil dish), dry and curried vegetables, meat dishes, and a host of coconut-based chutneys and poppadums (deep-fried crispy lentil pancakes). South Indians are great lovers of coffee, which is usually a special type made with chicory.

Staple Foods

No South Indian meal is complete without rice in some form or other. It's either boiled rice or Idlis (steamed cakes made from rice batter), dosas, or uttapams (pancakes made from a batter of rice and lentil flour). Daals (lentils) are also a part of most meals.

Common Cooking Oils

Because it is easily available, coconut oil is most commonly used for cooking and frying. Vegetable oils like sunflower and canola are also used and ghee is poured over rice during daily meals or onto special occasion dishes.

Important Spices and Ingredients

Typically, Southern Indian food will feature curry leaves, mustard, asafetida, pepper and peppercorns, tamarind, chilies, and fenugreek seeds. Huli pudi (also known as sambar powder) is also used to spice and flavor dishes.

Popular Dishes

Some well known and loved foods include South Indian chicken curry , Kulambu (South Indian fish curry) , Idlis , Dosas , Vadas, Sambaar, Uttapams, Rasam, and Payasam.

Indian Cooking Basics
Exploring Indian Food

South Indian Food - Different Cuisines and Scrumptious Dishes Explained

South indian cuisines, telugu food.

Karnataka Food

North Karnataka Cuisine is mostly prepared with rice and millet. They also use a lot of spices and take a variety of chutneys and pickles with their food.
Coastal Karnataka Cuisine is most seafood based. Chicken, Fish and Meat is essentially prepared in coconut oil and coconut curry and are served with rice which is the staple food.
Coorgi Cuisine is again very distinct. Pork is their favourite and most commonly used meat. They also use a lot of kokum in their food preparations.
South Karnataka Cuisine is also known as the Old Mysore Cuisine where the stable food is rice and millets. The curries are thick and sweet and sour and are served with steamed rice. Mysore Pak is a popular specialty of the place.

Kerala Food

Tamil Nadu Food

Top 12 South Indian Dishes

2. Idli Sambar

3. Medu Vada

5. Fish Molee

6. Kerala Prawn Curry

7. Bisi Bele Bhaat

9. Hyderabadi Biryani

10. Curd Rice

12. Appam and Ishtu

13. Puttu and Kadala Curry

This post was published by Aqsa Aleem

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Jul 20, 2023

Savory Symphony: Exploring the Traditional Food of South India

Introduction: South India is renowned for its rich cultural heritage and vibrant culinary traditions. The region's cuisine is a delightful blend of aromatic spices, diverse flavors, and unique cooking techniques. From crispy dosas to flavorful sambars, South Indian food offers a captivating culinary experience. In this essay, we delve into the traditional food of South India, celebrating its distinct flavors and cultural significance.

Rice and Grains: Rice is a staple in South Indian cuisine, forming the basis of many traditional dishes. Idli, a soft and fluffy steamed rice cake, and dosa, a thin and crispy fermented crepe, are iconic South Indian delicacies. These dishes are often served with an array of chutneys and sambar, a flavorful lentil-based vegetable stew. Additionally, rice is used to prepare comforting dishes like lemon rice, tamarind rice, and curd rice, each with its own unique blend of spices and ingredients.

Coconut Delights: Coconut is a prominent ingredient in South Indian cooking, adding a rich and nutty flavor to dishes. Coconut chutney, made with grated coconut, green chilies, and spices, is a popular accompaniment to many South Indian snacks and breakfast items. Coconut milk is used to prepare creamy curries, and coconut oil is the preferred cooking medium in many South Indian kitchens.

Rasam and Sambar: Rasam and sambar are the heart and soul of South Indian meals. Rasam, a tangy and spicy soup, is typically served at the beginning of a meal and is believed to aid digestion. It is made with tamarind juice, tomatoes, and a blend of spices, offering a burst of flavors. On the other hand, sambar is a wholesome and aromatic lentil stew, prepared with a variety of vegetables and a special sambar spice blend. It is often served with rice or idli, forming a comforting and nutritious meal.

Diverse Vegetable Preparations: South Indian cuisine boasts an abundance of vegetable-based dishes, showcasing the region's love for fresh produce. Avial, a mixed vegetable curry in a coconut-based sauce, is a delightful medley of flavors and textures. Poriyal, a dry sauté of vegetables with grated coconut, offers a simple yet satisfying side dish. The use of various vegetables and spices ensures a diverse and nutritious array of options in South Indian cooking.

Chettinad Cuisine: Chettinad, a region in Tamil Nadu, is renowned for its distinctive cuisine with bold flavors and spicy undertones. Chettinad dishes often include a special masala blend that combines an array of spices like cinnamon, cloves, fennel seeds, and star anise. One of the famous vegetarian delicacies from this region is Chettinad vegetable korma that showcases intense flavors.

Sweets and Desserts: South India boasts an array of delectable sweets and desserts that cater to every palate. Payasam, a milk-based dessert made with vermicelli, rice, or lentils, is a popular offering during festivals and special occasions. Mysore pak, a rich and buttery sweet made from chickpea flour and ghee, is a treasured delicacy from Karnataka. Pongal, a sweet rice and lentil dish flavored with jaggery and spices, is a must-try during the harvest festival.

Filter Coffee: South Indian filter coffee is an integral part of the region's culinary identity. Made from freshly ground coffee beans and chicory, the coffee is brewed using a traditional metal filter and served in a steel tumbler and dabara set. The addition of hot milk and sugar creates a flavorful and aromatic cup of coffee that is cherished by locals and visitors alike.

Conclusion: The traditional food of South India is a fascinating tapestry of flavors, reflecting the region's rich cultural heritage and culinary ingenuity. Rice-based dishes, coconut-infused delights, tangy rasam, and flavorful sambar form the backbone of South Indian meals. Chettinad cuisine offers bold and spicy options, while an array of vegetable preparations showcases the love for fresh produce. The region's sweets and desserts provide a delightful end to a satisfying meal, and the iconic South Indian filter coffee leaves a lasting impression on visitors. From the humble dosa to the elaborate festive feasts, South Indian cuisine is a savory symphony that continues to captivate food enthusiasts worldwide.

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Exploring indian culture through food.

Food and Identity

Food (Sanskrit— bhojana,“that which is to be enjoyed,” Hindi— khana, Tamil— shapad) presents a way to understand everyday Indian culture as well as the complexities of identity and interaction with other parts of the world that are both veiled and visible. In India today,with a growing economy due to liberalization and more consumption than ever in middle class life, food as something to be enjoyed and as part of Indian culture is a popular topic. From a 1960s food economy verging on famine, India is now a society where food appears plentiful, and the aesthetic possibilities are staggering. Cooking shows that demonstrate culinary skills on television, often with celebrity chefs or unknown local housewives who may have won a competition, dominate daytime ratings. Local indigenous specialties and ways of cooking are the subjects of domestic and international tourism brochures. Metropolitan restaurants featuring international cuisines are filled with customers. Packaged Indian and foreign foods sell briskly in supermarkets, and indigenous street food and hole-in-the wall cafés have never been as popular. Yet lifestyle magazines tout healthy food, nutritious diets, locally sourced ingredients, and sustainable and green alternatives. India’s understanding of its own cultures and its complex historical and contemporary relations with foreign cultures are deeply evident in public conceptualizations of food as well as in culinary and gastronomic choices and lifestyles.

As Harvard anthropologist Theodore Bestor reminds us, the culinary imagination is a way a culture conceptualizes and imagines food. Generally, there is no “Indian” food but rather an enormous number of local, regional, caste-based ingredients and methods of preparation. These varieties of foods and their preparation have only been classified as “regional” and “local” cuisines since Indian independence in 1947 yet have enjoyed domestic and foreign patronage throughout most of India’s history. Because of this diversity and its celebration, most Indians appreciate a wide array of flavors and textures and are traditionally discerning consumers who eat seasonally, locally, and, to a large extent, sustainably. However, despite some resistance in recent years, the entry of multinational food corporations and their mimicking by Indian food giants, the industrialization of agriculture, the ubiquity of standardized food crops, and the standardization of food and tastes in urban areas have stimulated a flattening of the food terrain.

Food in India is an identity marker of caste, class, family, kinship, tribe affiliation, lineage, religiosity, ethnicity, and increasingly, of secular group identification.

In the recurring identity crises that globalization seems to encourage, one would expect that food would play a significant part in dialogues about nationalism and Indian identities. But food in India has been virtually absent from the academic discourse because of the diversity and spread of the gastronomic landscape. Things are different on the Internet. In response to the forces of globalization and Indian food blogs both teaching cookery and commenting on food, are mushrooming in cyberspace.

India has several thousand castes and tribes, sixteen official languages and several hundred dialects, six major world religions, and many ethnic and linguistic groups. Food in India is an identity marker of caste, class, family, kin- ship, tribe affiliation, lineage, religiosity, ethnicity, and increasingly, of secular group identification. How one eats, what one eats, with whom, when, and why, is key to understanding the Indian social landscape as well as the relationships, emotions, statuses, and transactions of people within it.

The aesthetic ways of knowing food—of being a gourmand and deriving pleasure from it—as well as ascetic responses to it—are lauded in ancient scriptural texts such as the Kamasutra and the Dharmaśāstras . But historically in India, food consumption has also paradoxically been governed by under- standings that lean toward asceticism and self-control as well. Traditional Ayurvedic (Hindu) and Unani (Muslim) medical systems have a tripartite categorization of the body on its reaction to foods. In Ayurveda, the body is classified as kapha (cold and phlegmy), vaata (mobile and flatulent), or pitta (hot and liverish), and food consumption is thus linked not only to overall feelings of well being and balance but to personality disorders and traits as well. Eating prescribed foods ( sattvic foods that cool the senses versus rajasic foods that inflame the passions) and doing yoga and breathing exercises to balance the body, spirit, and mind are seen as very basic self-care and self-fashioning.

This appreciation and negation of gastronomic pleasure is made more complex by caste- and religion-based purity as well as pollution taboos. With some exceptions, since the early twelfth century, upper-caste Hindus, Jains, and some regional groups are largely vegetarian and espouse ahimsa (nonviolence). Often upper castes will not eat onions, garlic, or processed food, believing them to violate principles of purity. Some lower-caste Hindus are meat eaters, but beef is forbidden as the cow is deemed sacred, and this purity barrier encompasses the entire caste and religious system.

As the eminent pioneering anthropologist Claude Levi-Strauss noted, there is a sharp distinction between cooked and uncooked foods, with cooked or processed food capable of being contaminated with pollution easier than uncooked food. For upper-caste Hindus, raw rice is deemed pure even if served by a lower-caste person, but cooked rice can carry pollution when coming in contact with anything polluting, including low-caste servers. Religion also plays a part in dietetic rules; Muslims in India may eat beef, mutton, and poultry but not pork or shellfish; Christians may eat all meats and poultry; and Parsis eat more poultry and lamb than other meats. However, as many scholars have noted, because of the dominance of Hinduism in India and the striving of many lower-caste people for social mobility through imitation of higher-caste propensities, vegetarianism has evolved as the default diet in the subcontinent. Most meals would be considered complete without meat protein.

History and the Culinary Imagination

India sought to define itself gastronomically in the face of colonization beginning in the twelfth century. First, Central Asian invaders formed several dynasties known as the Sultanates from the twelfth to the sixteenth centuries. Then, the great Mughal dynasty ruled from the sixteenth to the nineteenth centuries. The British came to trade as the East India Company, stayed as the Crown from the eighteenth century until 1847, and then had their heyday as the British Raj from 1857 to 1947. The Mughals brought new foods to the subcontinent from Central Asia, including dried fruits, pilafs, leavened wheat breads, stuffed meat, poultry, and fruits. The Mughals also brought new cooking processes such as baking bread and cooking meat on skewers in the tandoor (a clay oven), braising meats and poultry, tenderizing meats and game using yogurt protein, and making native cheese. They borrowed indigenous ingredients such as spices (cardamom, pepper, and clove) and vegetables (eggplant from India and carrots from Afghanistan) to cook their foods, creating a unique Mughlai haute courtly cuisine.

From princely kitchens, the cuisine has made its way over the centuries to restaurants in major cities. In Delhi, the capital of Mughal India, as food writer Chitrita Banerji informs us, the Moti Mahal Restaurant claims to have invented tandoori chicken. In neighborhood Punjabi and Mughlai restaurants in metropolitan centers, the menu usually consists of dishes of meat and poultry that are heavily marinated with spices, then grilled and braised in thick tomato or cream-based sauces and served with indigenous leavened breads such as naan and rice dishes with vegetables and meats such as pilafs and biryani . These foods, in popular, mass-customized versions, are the staples of the dhabhas (highway eateries) all over India.

The British and other Western powers—including most importantly Portugal—came to India in search of spices to preserve meats, but the age of empire dictated culinary exchanges. India received potatoes, tomatoes, and chilies from the New World, and all became an integral part of the cuisine. The British traded spices and provided the technology and plant material and even transported labor to produce sugar in the West Indies.1 Indian food historian Madhur Jaffrey states that as the British Raj set roots in the subcontinent, the English-trained Indian cooks (Hindi— khansama ) to make a fusion food of breads, mulligatawny soup (from the Tamil mulahathani —pepper water) mince pies and roasts, puddings, and trifles. These dishes were later adapted to the metropolitan Indian table for the officers of the Indian army and British-Indian club menus. “Military hotels”— restaurants where meat and poultry were served primarily to troop members and often run by Parsis or Muslims—became popular as the new concept of public dining gained popularity in urban India between 1860 and 1900. The oldest known cafe from this era is Leopold’s Cafe in south Bombay (now Mumbai), where military hotel culture first took root. Other “hotels” or eateries primarily served, as they still do, vegetarian domestic cuisine in a public setting. In Bangalore, neighborhood fast food eateries called Darshinis serve a quick menu of popular favorites such as idli (steamed rice dumplings), dosa (rice and lentil crepes), and puri (fried bread), while neighborhood restaurants called sagars —meaning “ocean” but denoting a type of restaurant that has many varieties drawn from a commercial restaurant chain called Sukh Sagar, or “ocean of pleasure”—serve a wide array of dishes from both north and south India, as well as Indian, Chinese, and “continental food.”

“Continental food” in contemporary India includes a combination of English breakfast dishes such as omelette and toast; bread, butter, jam; meat and potato “cutlets;” an eclectic combination of Western dishes such as pizza, pasta, and tomato soup with croutons; bastardized French cuisine of vegetable baked au gratin with cheese and cream sauces, liberally spiced to make them friendly to the Indian palate; caramel custard, trifle, fruit and jelly; and cream cakes for dessert. Western cuisine is no longer just British colonial cuisine with these additions but a mosaic of specific national cuisines where Italian, and more recently, Mexican foods dominate, as these cuisines easily absorb the spices needed to stimulate Indian palates. Indian-Chinese food, another ethnic variant, owes its popularity to a significant Chinese population in Calcutta, who Indianized Chinese food and, through a number of family-run restaurants, distributed it throughout India, so it is now considered “local.” Street vendors serve vernacular versions of spicy hakka noodles, spicy corn, and “gobi Manchurian,” a unique Indian-Chinese dish of fried spiced cauliflower.

Despite this diversity, there are regional differences. Some observers con- tend that the Punjab—the Western region of the Indo-Gangetic plain of north India—is the breadbasket of the country. The region grows vast quantities of wheat that is milled and made into leavened oven-baked breads such as naan; unleavened griddle-baked breads such a chapattis , phulkas , and rumali rotis ; and stuffed griddle-fried breads such as kulcha and paratha . These breads are often eaten with vegetable or meat dishes. In the south, by contrast, rice is the staple grain. It is dehusked, steamed, and often eaten with spice-based vegetables and sometimes meat-based gravy dishes. The one cooking process that seems to be common to the subcontinent is that of “tempering,” or flash-frying, spices to add flavor to cooked food.

Contemporary India celebrates cuisine from local areas and culinary processes. The history of India, combined with its size, population, and lack of adequate transportation, left it with a heritage of finely developed local delicacies and a connoisseur population trained in appreciation of difference, seasonality, methods of preparation, taste, regionality, climate, diversity, and history though largely in an unselfconscious manner until very recently. Though many regional delicacies are appreciated nationally, such as the methi masala (fenugreek chutney) of Gujarat or the fine, gauze-like, sweet suther pheni (a confection that resembles a bird’s nest) of Rajasthan, regional delicacies such as the Bengal River carp marinated in spicy ground mustard and cooked in strong- smelling mustard oil often seem exotic and sometimes strange to outsiders. Train travel in India is a culinary tasting journey with stations stocking local delicacies, making it incumbent on the traveler to “stock up” on legendary specialties. Domestic food tourism creates and sustains a vibrant culinary imagination and a gastronomic landscape, both within and outside India.

The Indian Meal

The Indian meal is a complex and little-understood phenomenon. “Typical” meals often include a main starch such as rice, sorghum, or wheat; vegetable or meat curries that are dry roasted or shallow wok fried; cured and dried vegetable dishes in sauces; and thick lentil soups, with different ingredients. Condiments might include masalas (a dry or wet powder of fine ground spices and herbs) plain yogurt, or a vegetable raita (yogurt dip, also called pachchadi in south India), salted pickles, fresh herbal and cooked chutneys, dried and fried wafers and salted papadums (fried lentil crisps), and occasionally dessert (called “sweetmeats”). Indian meals can have huge variations across the subcontinent, and any of these components in different orders and with different ingredients might constitute an Indian meal.

Rice is a powerful symbol of both hunger and want as well as fulfillment and fertility. Until the late nineteenth century, however, only the wealthy ate rice, and most Indians consumed millet and sorghum.

When a multi-dish meal is served on a large platter in north India, the serving utensil is usually made of silver for purity. A banana leaf might be the main platter for a south Indian festival. In either case, there are various small bowls for each dish. This kind of meal is called a thali and is named for the platter on which it is served. The meal is eaten first with a sweet, followed by all the dishes served simultaneously and mixed together with the rice, based on the eater’s discretion. The meal ends with yogurt, which is thought to cool the body, and then followed by sweets and/or fruit. Festival meals usually end with a digestive in the form of a paan (betel leaf and nut folded together), which again has regional variations of style and taste.

Rice is a powerful symbol of both hunger and want as well as fulfillment and fertility. Until the late nineteenth century, however, only the wealthy ate rice, and most Indians consumed millet and sorghum. Nevertheless, the powerful symbolism of rice as a sign of fertility for many castes makes it part of marriage rites. Welcoming a new bride to the family home includes having her kick over a measure of rice to indicate that she brings prosperity to the household. A traditional test of a worthy daughter-in-law is her ability to “wash” the rice properly and to gauge the right amount of water it draws while cooking. Rice is still a symbol of wealth, and those families who have access to “wetland” where rice paddies grow are still thought to be wealthy and well endowed. Long grain scented basmati rice is India’s most popular variety and is valued in foreign markets as well. Efforts of the Indian government to protect Indian basmati rice failed, and now two types of American basmati exist, a situation many Indians consider shameful.

Gastronomic Calendars, Rituals, and Seasonality

In India as elsewhere, food culture is shaped by climate, land, and access to natural resources. The food system emphasizes eating agricultural and natural produce “in season,” such as mangoes and local greens during the summer, pumpkins during the rainy monsoon months, and root vegetables during the winter months. This emphasis is based upon a belief that in-season foods are more potent, tastier, and of greater nutritional value, although the yearround availability of many foods due to technology are beginning to change eating habits.

Cooks who are native to India are aware of culinary cycles and of multiple-dish recipes using fruits and vegetables of the season, some deemed “favorites” within caste groups and families. For example, prior to the ripened mango harvest of May and June, tiny unripe mangoes are harvested and pick- led in brine. The ripe mango and the pickled mango are the same species but are clearly different culinary tropes with different characteristics that are some- times attributed with fortifying, healing, auspicious, and celebratory values, based on taste, color, and combination. Connoisseurs are aware of desirable foods in local areas and sometimes travel great distances to acquire the first or best product of the season. Seasonality and regionality are also part of wed- ding celebrations, funerary rites, and domestic feasts. The winter peasant menu of the Punjab sarson ka saag , a stew of spicy mustard greens believed to “heat” the body, and makki ki roti ( griddled corn flatbreads), are imported to haute tables in Delhi restaurants as “rustic” fare.

Religious festivals also align with culinary cycles, festivals, or sacred periods of the year that are often associated with offerings to the gods and feasting on certain foods. The south Indian Harvest festival of Pongal in February is accompanied by a feast of harvested rice cooked with lentils in three different dishes, shakkarai pongal (Tamil-sweet), ven pongal (Tamil-savory), and akkara vadashal (Tamil-milk), accompanied by a stew of nine different winter vegetables and beans, offered first to tutelary deities and then consumed as consecrated food. Temples, especially those dedicated to the Hindu God Vishnu, have a long history of developed culinary traditions and food- offering aesthetics. The Krishna Temple in the south Indian temple town of Udupi is known throughout India for the distribution of free seasonal meals to thousands of devotees. Other temples are known for offerings of certain sweets or savories of that region or enormous and detailed menus of offerings from the land.

The Globalization of Indian Food

Although it has never had a standardized diet, India has traditionally “imagined” its cuisine with respect to the incorporation and domestication of “foreign” influences. In the past two decades, with India becoming an economic powerhouse, a variety of multinational fast food companies have entered the previously protected Indian culinary landscape. They include Pizza Hut, Mc- Donald’s, KFC, Pepsico, and, most recently, Taco Bell. These companies have had to “Indianize” and self-domesticate to conquer the notoriously difficult-to-please Indian palate.2 Today, urban fast food chains in India have become common and are transforming the middle class diet.

At the same time, local food purveyors have taken complex regional recipes and modified them for ease of industrial production, leading to a pack- aged food boom in India.3 The Indian food market of $182 billion is believed to be growing at a rapid clip of 13 percent.4 Indian precooked packaged foods empires such as MTR, SWAD, Haldirams, and Pataks have gone global, avail- able wherever Indians now live, leading a quiet yet unrecognized revolution in eating habits. Formerly, the focus was upon rural, natural, fresh, and prepared on-site food. Now, there is a shift in emphasis to industrialized, processed food. These developments are partially reengineering local and caste-based special- ties for mass production, distribution, and consumption, changing past notions of what is traditional or valued.

Some scholars have suggested that Indian food is filtered through Great Britain to the world, though diasporic Indian groups have also contributed. North American eateries serve curries and rice, tandoori chicken , naan , and chicken tikka masala (said to be invented in Glasgow), while the Japanese make karai and rice, demonstrating the attractiveness of “exotic” India’s cultural power and reach.

The cultures of contemporary Indian cuisine, including the politics, food processes, production, and consumption, are simultaneously changing and exhilarating. Further innovation and increased attention to Indian cuisine will almost certainly occur and promises to be an exciting area of innovation and critical research in the future.

BIBLIOGRAPHY

Achaya, K.T. Indian Food: A Historical Companion. Oxford: Oxford University Press. 1994.

Appadurai, Arjun. “Gastro-Politics in Hindu South Asia.” American Ethnologist8 no. 3, Symbolism and Cognition(1981): 494–551.

——————. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Comparative Studies in Society and History30 no. 1 (1988): 3–24.

Bagla, Pallava and Subhadra Menon. “The Story of Rice.” The India Magazine9 (February 1989): 60–70.

Banerji, Chitrita. Eating Indian: An Odyssey into the Food and Culture of the Land of Spices. London: Bloomsbury, 2007.

Bestor, Theodore. “Cuisine and Identity in Contemporary Japan.” Routledge Handbook of Japanese Culture and Society. London: Routledge Press, 2011.

Bhuyan, Aroonim. “India’s Food Industry on the Path of High Growth.” 2010. See http://www.corecentre.co.in/Database/Docs/DocFiles/food.pdf.

Collingham, Lizzie. Curry: A Tale of Cooks and Conquerors. New York: Oxford University Press, 2006.

Goody, Jack. Cooking, Cuisine and Class: A Study in Comparative Sociology . Cambridge: Cambridge University Press, 1982.

Jaffrey, Madhur. A Taste of India. London: Pavilion, 1989.

Khare, Ravindra S., ed. The Eternal Food: Gastronomic Ideas and Experiences of Hindus and Buddhists. Binghamton: SUNY Press, 1982. See also Mount Goverdhan in same volume.

Mintz, Sidney. W. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin Books, 1986.

Olivelle, Patrick. From Feast to Fast: Food and the Indian Ascetic in Collected Essays of Patrick Olivelle . Firenze: Firenze University Press, 1999.

Ray, Krishnenu and Tulasi Srinivas, eds. Curried Cultures: Globalization, Food, South Asia . Berkeley: University of California Press, 2012.

Sen, Amartya. Poverty and Famines: An Essay on Entitlements and Deprivation. Oxford: Clarendon Press, 1982.

Sen, Colleen Taylor. Food Culture in India. London: Greenwood Press, 2004.

Srinivas, M.N. The Cohesive Role of Sankritization and Other Essays. New York: Oxford University Press, 1989, 1962.

Srinivas, Tulasi. “Everyday Exotic: Transnational Spaces and Contemporary Foodways in Bangalore.” Food, Culture and Society 10 no. 1 (2007).

Srinivas, Tulasi. “As Mother Made It: The Cosmopolitan Indian Family, ‘Authentic’ Food and the Construction of Cultural Utopia.” International Journal of Sociology of the Family 32 no. 2 (2006): 199–221.

Toomey, Paul. “Mountain of Food, Mountain of Love: Ritual Inversion in the Annakūta Feast at Mount Govardhan.” Ravindra S. Khare, ed. The Eternal Food: Gastronomic Ideas and Experiences of Hindus and Buddhists. Albany: SUNY Press, 1992.

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Beyond Dosa and Vada: 22 Must-Eat Regional Dishes From South India

Owing partly to the migration of around two million Tamils during the second half of the 20th century to the West, the cuisine of South India has become one of the most popular around the world. Still, the food of the Tamil community, which is typically vegetarian and serves as most people’s introduction to South Indian cuisine, doesn’t necessarily represent the region as a whole.

Unlike the North Indian states that rely heavily on dairy and livestock, South Indian cuisine is marked by the heavy use of curry leaves, coconut milk (yes, vegan!), tamarind, and black peppercorns. Spread over six states—namely, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, and the union territory of Puducherry—the recipes are as varied as any other region, even if dried red and green chilies, coconut, and the refreshing tang of tamarind also make regular appearances.

There’s a change in the palate the further south you head: the curries get soupier and the food a little lighter, while the coastal regions are more prone to using coconut milk and are—unsurprisingly—big on seafood. Meanwhile, states like Karnataka, Tamil Nadu, and Andhra Pradesh are known for their spices, complex flavors, and abundance of vegetables. When it comes to South Indian food, variety is no issue whatsoever.

Below, find some of the best dishes from South India (although there’s plenty more to sample besides) to help you broaden your culinary horizons.

Meen pollichathu is one of the most popular dishes from the Syrian Christian community in Kerala. A must-eat in any local toddy shop (or makeshift drinking establishment), the dish is typically made with karimeen, or pearl spot fish, which is found in abundance in the waters of Kerala. (In the absence of karimeen, you can also use pomfret or mackerel.) An onion and tomato masala is slathered generously on the fish before it’s sealed in a banana leaf and cooked to perfection. Traditionally, the dish is paired with rice—but we also suggest grabbing a couple of beers to wash down all that fiery goodness, or you could go local and sample some toddy, an alcohol made from date palm.

The word poriyal is Tamil for fried or sauteed, but as expected, this dish goes by various names in different regions: palya in Kannada (Karnataka), vepudu in Telugu (Andhra Pradesh and Telangana), and mezhukupuratti in Malayalam (Kerala). To make it, you shallow fry diced or chopped vegetables and greens along with spices like mustard seeds, urad dal (black gram), onions, and vegetables, before further spices—often turmeric, dried red chilies, and coriander—are then added to the dish. In Tamil Nadu, shredded coconut is used as a dressing; elsewhere, poriyal serves as a popular side dish alongside the typical trio of rice with sambar, rasam, and yogurt.

Savour the delights of this tangy delicacy that will transport you straight to Kerala. Translating to a prawn mango curry, the addition of raw mangoes gives it a sour aftertaste, while the coconut milk adds body to the dish; some recipes also call for grated coconut as an alternative. Like most South Indian curry, it pairs perfectly with appam (a fermented rice pancake) or rice. ( Matta, or red rice, is ideal here.) Perfect as an afternoon meal—followed by a siesta, of course.

A popular delicacy from Mangalore—Kundapur, to be more specific—ghee roast can be prepared with either mutton or chicken, and includes a spicy masala (a mix of byadagi chilies, cumin, peppercorns, clove, fenugreek, coriander, tamarind paste, and garlic). The region is known for its use of whole spices that are toasted and then ground to powder, imparting multiple layers of flavor and a heady aroma. (In all honesty, cook anything in ghee, or clarified butter, and it will turn to gold—what butter is to France, ghee is to India.) Pair this with neer dosa (a crepe made from rice batter) or appam (a fermented rice batter and coconut milk pancake) for a hearty experience; ditch the cutlery and be ready to use your hands.

Another Mangalorean specialty, kori gassi comes in a fiery red hue (the chilies impart the color—although that may seem daunting, the dish is mild), and is a chicken curry popular among the Bunt community of this coastal region in Karnataka. The thick curry is laced with notes of caramelized onions, coconut, and a spice paste of garlic, ginger, grated coconut, coriander, red chili, cumin, fenugreek, black peppercorns, and turmeric. The addition of tamarind lends it a much-needed depth, while the dish is traditionally enjoyed with kori roti (a flatbread made with rice flour) or neer dosa.

A popular delicacy in Coorg—a popular vacation spot for South Indians— pandi curry is a pork specialty that is hard to miss if you’re in the area. (Coorg is known for its lush green hills and coffee plantations, which also explains the tourists.) The dish has a distinct flavor of kachampuli extract that acts as a souring agent; although the extract is indigenous to the region, one can use tamarind extract to achieve a similar flavor profile. The meat is first cooked in its fat, before spices are added; it goes best with akki roti and a beer.

South Indians have no shame in loving a fried treat at tea time—from fried eggplants and onions to potato chops and everything in between, give us a cup of chai to go along with it and we’re happy. Aloo bonda is the South Indian version of mashed potato chops, made with a filling of onions, curry leaves, spices, and a mixture of gram and rice flour before they’re tossed into a deep pan. Enjoy these with coriander or coconut chutney and some chai for maximum satisfaction.

Gongura mutton curry is a simple dish from Andhra Pradesh that goes well with piping hot rice. In this dish, the mutton is cooked with gongura leaves—although the recipe is quite simple, what makes this dish unique is the earthy, herbaceous taste that lowers the spice levels. Like most Indian dishes, however, the recipe differs depending on the region.

While most kebabs are cooked in the tandoor, shikampuri kebabs are fried. These delights from Hyderabad are a local favorite and feature a combination of chicken and dal (lentils) with a flavored yogurt filling in the center. While some might confuse shikampuri kebab with shammi kebabs due to its similarity in the recipe, the primary difference is the addition of malai (a sort of clotted cream) that makes it moist and delectable. A popular appetizer, these go perfectly with mint chutney.

While the world is familiar with Hyderabadi biryani, don’t forget to try the elusive Ambur biryani too. (It dates all the way back to the 18th century, when it was first cooked by the Nawabs of Arcot in the Vellore district of Tamil Nadu.) Unlike most biryanis across India, this variant uses short grain rice called jeera samba and is cooked over a wood fire with red chili paste and whole spices like cloves, cinnamon, and cardamom. It also uses fresh herbs like mint and coriander and is served with accompaniments like ennai kathirikai , a spicy and sour eggplant curry, and raita, a yogurt side dish. (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. Made with tamarind extract and dry spices, the recipe is quite simple, although as always it has many variants—namely puliyodarai, pulinchoru, pulihora, and kokum rice—and is popular across the states of Telangana, Andhra Pradesh, Kerala, and Tamil Nadu. There are two ways to prepare this dish: one where the rice is cooked and added to the tamarind sauce, the other where the raw rice is mixed in with the tamarind sauce and cooked off. This can be served with a number of accompaniments, but the typical ones are pappadam, potato fry, and raita.

Pongal in its typical definition is a heart-warming porridge made of rice and yellow lentils that can be prepared to be both sweet and savory. Laced with cumin, asafoetida, curry leaves, ginger, black pepper, and ghee, it is usually made during the popular Pongal festival or other Hindu celebrations in South India, where it is offered to the deities. On a regular day, however, one can find it in local restaurants across Tamil Nadu.

One of the pillars of South Indian cuisine around the world, chicken chettinad is a popular dish that originated from the Narukottai Chettiar community, who hail from the Chettinad region in Tamil Nadu. The dish packs a punch: the chicken is slathered in a ginger, garlic, cumin, fennel, peppercorns, and red chili marinade that is then cooked off with onions, tomatoes, cinnamon sticks, and cloves, and pairs well with ghee rice.

Whether north or south, India has its fair share of crepes—but the pesarattu is likely one of the healthiest. A popular breakfast item in Andhra Pradesh, these crepes are made from a batter of whole green gram and spices like ginger, cumin, and chilies (yep, it’s gluten-free). The best part about pesarattu is that, unlike the idli or dosa, it doesn’t require fermentation; one can just soak the green gram for a few hours and make the batter right after. These can be savored with upma , a thick semolina porridge, and allam pachadi , a ginger chutney. Feel free to pile on some coconut chutney too—there’ll be no judgment here.

These small delights look exactly like takoyaki (honestly, they do) and are a perfect example of what to do with leftover idli batter, made with rice and black gram lentils. Typically known as kuzhi paniyaram , the dumplings can be made both sweet and savory; in most cases, however, the addition of onions, spices, herbs, and fresh coconut is preferred, before it’s then served with piping hot sambar or coconut chutney. (We also love a peanut chutney.) These are a part of what we call a tiffin, or breakfast snack, and like most South Indian dishes, they’re healthy and good for your gut.

What sooji halwa (semolina pudding) is to North India, rava kesari is to the South. A popular sweet dish, it is made with rava (semolina), sugar, ghee, saffron, and dried fruits. It is typically prepared during festivals or religious occasions, but you can find it in restaurants too. The word kesari is derived from the word kesar, which means saffron; hence the color and aroma of the dish. It is easily available in most regional areas in the south and is the best way to end a meal—this and payasam (sweet rice pudding) of course.

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If you happen to like the smoky and meaty tenderness of eggplant, then this Hyderabadi gem is sure to entice you. When one thinks of Hyderabad, it’s probably biryani or haleem that springs to mind—but we encourage you to give this vegetarian delicacy a try. Think masala-stuffed baby eggplants that are cooked off in a rich peanut, sesame, and coconut-based gravy—what’s not to love? The dish is quintessentially popular (as it should be) and is the perfect accompaniment to rice, roti, or even biryani on days you’re feeling conflicted.

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A popular street snack hailing from the state of Tamil Nadu, kothu parotta is a savory delight that one should revel in. Traditionally, the dish finds its origins in Sri Lanka, but has rightfully garnered popularity across Singapore, Malaysia, and the Maldives. The term ‘kothu’ translates to ‘shred’, which denotes the way the flatbread is cut up using two iron spatulas. It is usually mixed in with salna, or kurma, which is a flavorful gravy made with spices, vegetables, and/or meat. However, feel free to play around with the choice of protein, as the dish has multiple variations. (It’s also typically served with onion raita.)

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When you think of meatballs, you may not typically think of India—but allow us to introduce you to kola urundai. While you can choose your protein, it is the mutton (goat but you can also use lamb) keema (mince) balls that are best known. The flavorful meatballs are a Chettinad delicacy and if you haven’t already guessed, these are made by combining pre-cooked mutton keema or mince with a kola masala (a mix of ginger, garlic, green chilies, onions, curry leaves, coriander leaves, cinnamon sticks, coriander seeds, cloves, cardamom, fennel, poppy seeds, coconut, salt, red chili powder, and coriander powder) which are then fried off to perfection—think Italian meatballs, but with way more spices. You can serve it up as an appetizer or pair it along with a main meal.

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Many may have heard of a malabar parotta (typically a very flaky flatbread hailing from Kerala), but we’d like to introduce you to its gluten-free cousin, the Pathiri. Also known as ari pathil or just pathil, this crepe-like dish uses three simple ingredients: namely, rice flour, oil, and water. It is popular among the Mappilas of the Malabar region in Kerala and makes for an ideal vessel to pair with an aromatic chicken curry or even a fiery Mutta (egg) roast.

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Nandu varuval or crab fry is a fiery Chettinad (a region in the state of Tamil Nadu) specialty that uses a heavy hand of shallots or baby onions, aromatics like curry leaves, and bold spice choices like pepper, coriander, red chili, and fennel to elevate the final dish. Chettinad cuisine is well known for its use of dry-roasted spices, and this dish is no exception. Feel free to serve it up as an appetizer with a couple of beers, or just a big helping of rice.

While Instagram has us convinced that ripe bananas are essential for moist banana bread, pazham pori also makes for the perfect evening snack to pair with your chai (masala, as always)—something that Keralans have been doing for decades. A sweet treat made by batter-frying (in a mixture of AP flour, sugar, a smidgen of turmeric powder, a pinch of baking soda, and rice flour) ripe bananas till they’re crispy, this one’s a keeper.

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A Taste of Tradition: Exploring the Regional Diversity of Indian Food

Table of contents, introduction:.

Embark on a delicious adventure through the diverse landscapes of India,

where every region boasts unique flavours and culinary traditions deeply rooted in its culture.

From the rich curries of the north to the vibrant coastal fare of the south,

(Indian food) is a vibrant tapestry woven with diverse spices, age-old cooking techniques, and a deep respect for tradition.

This exploration delves into the heart of India,

where food transcends mere sustenance to become a celebration of heritage, community, and the vibrant spirit of the nation.

Unveiling the Fiery Flavors of North Indian Cuisine:

North India, a land of vibrant culture and ancient traditions, boasts a culinary landscape as diverse and enticing as its history.

Renowned for its robust flavors and liberal use of spices,

(North Indian cuisine) is a symphony of heat, richness, and subtle nuances.

This regional fare is deeply intertwined with the cultural tapestry of the north, reflecting the influences of Mughal rule, regional agriculture, and centuries-old cooking techniques.

The heart of North Indian cuisine lies in its tandoor , a clay oven that infuses dishes with a smoky aroma and unique texture.

Here, succulent meats like chicken, lamb, and fish are marinated in yogurt and spices,

then skewered and cooked to smoky perfection, creating iconic dishes like tandoori chicken and seekh kebabs .

Spices are the lifeblood of North Indian cooking,

with staples like cumin, coriander, turmeric, chilli peppers, and garam masala forming the base of countless curries.

These vibrant blends create a spectrum of flavors, from the fiery heat of vindaloo to the creamy richness of butter chicken .

Each region within North India boasts its own unique spice combinations, contributing to the incredible diversity of the cuisine.

Beyond the robust curries, North India offers a plethora of vegetarian delights.

Lentils , a staple food, are transformed into hearty dals brimming with flavour.

Fresh vegetables , like cauliflower and spinach, are stir-fried and seasoned with fragrant spices, resulting in colourful and flavorful side dishes.

Flatbreads , like roti and naan , play a crucial role in North Indian meals,

acting as both utensils and delicious accompaniments to absorb the rich curries and dals.

Exploring North Indian cuisine is more than just a culinary adventure;

it’s a journey into the heart of a vibrant culture. Each bite is a testament to the region’s rich heritage, diverse influences, and passion for creating flavorful and memorable meals.

South Indian Delights: A Journey Through Coastal Flavors:

Bathed in the warm glow of the Arabian Sea and the Bay of Bengal,

South India boasts a culinary landscape as distinct and captivating as its coastal beauty.

Unlike its northern counterpart, South Indian cuisine is known for its lighter, more subtle flavors ,

often relying on the freshness of local seafood, coconut, and an array of regional spices to create a symphony of taste.

Rice forms the cornerstone of South Indian meals, playing a starring role in dosas , crispy fermented crepe-like pancakes,

and idlis , fluffy steamed rice cakes.

These versatile staples provide a blank canvas for an array of flavorful accompaniments, from the coconut-based sambar , a lentil stew, to the tangy tomato-based rasam , a lentil soup.

The bounty of the sea plays a prominent role in (South Indian cuisine) .

Freshly caught fish and shellfish are transformed into an array of delectable dishes,

from the spicy fish curries of Kerala to the delicate steamed fish preparations of Tamil Nadu.

Coconut, a ubiquitous ingredient in the South, lends its creaminess and subtle sweetness to curries, chutneys , and even desserts .

Spices play a crucial role in South Indian cooking but with a distinct focus compared to the North.

Curry leaves, mustard seeds, and fresh ginger add depth and aroma,

while chillies provide a gentle heat that complements the other flavours rather than overpowering them.

Regional variations abound, with Kerala favouring black pepper and coconut, while Tamil Nadu leans towards tamarind and fenugreek.

Exploring South Indian cuisine is a delightful exploration of fresh,

vibrant flavors, influenced by the region’s unique geography, cultural heritage,

and love for the bounty of the sea. Each bite is a testament to the ingenuity and passion of South Indian cooks,

who have transformed simple ingredients into a culinary masterpiece.

Beyond Curries: Exploring the Diverse Breads of India:

While the world often associates Indian cuisine with fragrant curries,

a true exploration reveals a fascinating array of breads , playing a central role in every meal and showcasing the regional diversity of the country.

These delectable flatbreads go far beyond mere accompaniments, offering unique textures, flavours, and even cultural significance.

North India takes pride in its leavened bread , often cooked in the tandoor oven.

Naan , the ubiquitous soft and fluffy bread, is a popular choice, perfect for scooping up rich curries.

Roti , a simpler unleavened flatbread, is a staple food, enjoyed plain or with a smear of ghee (clarified butter).

Paratha , a layered and flaky flatbread often stuffed with savoury fillings like vegetables or paneer (Indian cottage cheese),

adds a satisfying layer of texture and flavour.

South India , known for its rice-centric cuisine, boasts a unique repertoire of fermented breads .

Dosa , a thin and crispy crepe made from fermented rice and lentil batter, is a versatile canvas for various fillings.

Idli , fluffy and steamed rice cakes, offer a lighter option, often enjoyed with sambar and coconut chutney.

Appam , a bowl-shaped pancake made with fermented rice batter and coconut milk,

adds a touch of tangy sweetness to the South Indian culinary experience.

Each region in India boasts its own unique bread specialities, reflecting local ingredients and cooking traditions.

Maharashtra offers soft and flavorful bhakri , made from millet flour, while Gujarat is known for its thepla ,

a flatbread flavoured with fenugreek and spices.

These diverse breads are not just about taste; they are deeply woven into the cultural fabric of India, reflecting regional practices and traditions.

From the fluffy comfort of naan to the delicate crispness of dosa,

exploring the world of Indian bread is a delightful journey through the diverse flavours and cultural nuances of this vibrant nation.

From Temple Offerings to Festive Feasts: Food in Indian Celebrations:

In India, food transcends mere sustenance;

it becomes an integral part of cultural and religious celebrations, serving as a symbol of joy, community, and devotion.

From temple offerings to elaborate festive feasts, food plays a central role in weaving the tapestry of Indian culture.

During daily rituals and temple offerings , specific dishes are prepared as a form of prasad , blessed vegetarian food offered to deities.

This can range from simple offerings like fruits and sweets to regional specialities like laddoos (sweet balls) and payasam (pudding).

These offerings are believed to appease the divine and bring blessings upon the devotees.

Festivals across India are vibrant expressions of culture and tradition, and food plays a starring role in these celebrations.

Diwali , the festival of lights, is marked by the preparation of mithai (sweets) like gulab jamuns (syrup-soaked dumplings),

and jalebis (deep-fried, pretzel-shaped pastries),

while Holi , the festival of colours, is celebrated with vibrant gujiyas (fried pastries) and thandai (cooling beverage).

Religious occasions like weddings and pujas (prayers) also feature specific culinary traditions.

Sweets are often exchanged as a gesture of goodwill,

and elaborate feasts are prepared to share with family and friends.

These meals are not just about satisfying hunger;

they serve as a way to strengthen community bonds and celebrate shared cultural heritage.

Exploring the connection between food and celebrations in India reveals the deep-rooted significance of culinary traditions in the country’s cultural fabric.

Each bite holds a story, carrying the essence of faith, tradition, and the enduring spirit of community.

Spices of Life: Unveiling the Secrets of Indian Spice Blends:

The soul of Indian cuisine lies not just in its fresh ingredients and diverse regional variations,

but also in the aromatic symphony created by its intricate spice blends .

These carefully curated combinations passed down through generations, hold the secrets to unlocking a world of flavour and aroma, forming the backbone of countless iconic dishes.

One of the most revered spice blends is garam masala , which literally translates to “warm spice.”

This versatile blend, typically containing cloves, cinnamon, cardamom, cumin, and coriander ,

adds warmth and depth to curries, dals, and even biryanis. Each region in India boasts its unique variation of garam masala,

reflecting local preferences and ingredients.

South India leans towards curry leaves, mustard seeds, and black pepper , creating distinct flavour profiles compared to the north.

Kerala’s sambar powder , for example, features a unique blend of spices like coriander, chillies,

and fenugreek, while Tamil Nadu’s rasam powder incorporates tamarind for a tangy twist.

Beyond the well-known blends, countless regional specialities add another layer of complexity to Indian cuisine.

Bengali panch phoron , a five-spice blend featuring nigella seeds, fennel seeds, and cumin seeds, adds a unique aroma to Bengali dishes.

Maharashtrian goda masala , a robust blend of red chillies, coriander, and coconut, adds a fiery kick to Maharashtrian curries.

Street Food Delights: A Taste of Everyday India:

The vibrant streets of India pulsate with life,

and nowhere is this energy more contagious than in the realm of street food .

These delectable bites, prepared by skilled vendors and enjoyed on the go,

offer a delicious and affordable window into the heart of everyday Indian culture and culinary traditions.

From the bustling bazaars of Delhi to the sun-drenched beaches of Goa ,

street food vendors conjure up a symphony of flavours, aromas, and textures.

Samosas , golden-fried pastries filled with spiced potatoes and peas, burst with flavour in every bite.

Aloo tikki , crispy potato patties topped with chutneys and yoghurt, offer a satisfying vegetarian treat.

Chaat , a collective term for various savoury snacks, encompasses a world of possibilities,

from the tangy and spicy pani puri (crispy balls filled with flavoured water) to the savoury dahi vada (lentil fritters immersed in yoghurt).

Beyond the savory delights , street food also caters to sweet cravings.

Jalebis , deep-fried, pretzel-shaped pastries soaked in sugar syrup, offer a burst of sweetness.

Gulab jamuns , syrupy dumplings made with milk solids and flour, melt in your mouth with every bite.

These sweet treats are a perfect way to end a delicious street food exploration.

The beauty of Indian street food lies not just in its flavours, but also in its cultural significance .

It’s a community affair , bringing people together from all walks of life to share a delicious and affordable meal.

The vendors, often honing their craft for generations, take pride in their creations, ensuring each bite is an explosion of taste and tradition.

Vegetarian Haven: Exploring the Vibrant World of Indian Vegetarian Food:

India, with its diverse landscape and rich cultural tapestry,

boasts a vibrant culinary scene, where vegetarian delights hold a central place.

Contrary to popular belief, Indian vegetarian food is not merely an absence of meat;

it’s a world of its own, brimming with flavour, creativity, and a deep connection to cultural traditions.

Lentils , a staple food in India, find countless expressions in vegetarian cuisine.

Dal , a hearty stew prepared with various lentils and spices, forms the foundation of many meals.

Each region boasts its own unique dal variations,

from the creamy dal makhani of the north to the tangy sambar of the south.

Vegetables , fresh and vibrant, are transformed into delectable dishes.

Aloo Gobi , potatoes and cauliflower cooked in a fragrant curry offers a comforting and flavorful option.

Palak Paneer , spinach cooked with Indian cottage cheese, is a popular choice, balancing creamy textures with the earthy notes of spinach.

Beyond curries , a variety of street food delights cater to vegetarian palates.

Samosas , golden-fried pastries filled with spiced potatoes and peas, are a ubiquitous snack.

Dosa , a thin and crispy crepe made from fermented rice and lentil batter,

can be enjoyed with various fillings, from sambar and chutney to potato masala.

Spices play a crucial role in elevating vegetarian dishes.

Cumin, coriander, turmeric, chili peppers, and regional spice blends like garam masala add depth and complexity to every bite.

These spices, not only enhance flavor but also hold cultural significance, reflecting traditional practices and beliefs.

Passing Down the Flavors: The Legacy of Home Cooks in India:

In the tapestry of Indian culture,

few threads are as vibrant and enduring as those woven by culinary traditions in India .

Food transcends mere sustenance in India; it’s a celebration of family,

heritage, and the meticulous art of home cooking passed down through generations.

Indian culture and food traditions are a beautiful dance of regional influences, religious beliefs, and seasonal availability.

From the rich, creamy curries of the north to the fragrant, spice-laden stews of the south, each region boasts a unique culinary identity.

These traditional food items, lovingly prepared by home cooks, are not just about taste;

they are stories whispered on the tongue, carrying the legacy of ancestors and the warmth of familiar love.

The kitchen, in many Indian households, is the heart of the home.

It’s where mothers, grandmothers, and even fathers weave their magic,

transforming simple ingredients into a symphony of flavours.

Indian eating habits and customs are deeply ingrained in these traditions.

Meals are often communal affairs,

a time for families and friends to gather, share stories, and bond over the shared experience of savoring these cherished dishes.

Food and Festivals: A Glimpse into Regional Culinary Traditions:

Indian culture and food traditions are intricately woven together,

making festivals vibrant celebrations not just of customs and beliefs,

but also of unique regional flavors.

Across the diverse landscape of India,

each festival boasts a unique culinary tapestry, offering a glimpse into the heart and soul of a particular region.

Take, for example,

Onam , the harvest festival of Kerala.

Sadhya , the elaborate vegetarian feast served on banana leaves,

features an array of regional specialties like avial (mixed vegetable stew),

and inji curry (ginger chutney), showcasing the state’s rich agricultural heritage and unique spice blends.

In contrast, Durga Puja in West Bengal features a vibrant spread of Bengali delicacies like Chodesh (sweet made with condensed milk),

and kosha mangsho (mutton curry), reflecting the region’s love for bold flavours and rich textures.

Culinary traditions in India are deeply connected to traditional food Indian culture and religious practices.

Pongal , the harvest festival of Tamil Nadu, sees the preparation of Pongal, a sweet dish made with rice and lentils,

symbolizing prosperity and abundance.

Similarly, Diwali, the festival of lights, is incomplete without traditional sweets like barfi and jalebi , signifying sweetness and victory over darkness.

These festivals are not just about the food itself,

but also about the Indian eating habits and customs associated with them. Sharing meals with loved ones,

participating in the preparation, and offering specific dishes as part of rituals are all integral aspects of the festive experience.

Food festivals , held across India throughout the year,

further amplify this vibrant connection between Indian culture and traditional food .

These events offer a platform not only to savour regional specialities but also to witness the cultural significance and stories woven into each dish.

From Farm to Table: Sustainable Food Practices in Indian Culture:

Indian culture and food traditions are a treasure trove of sustainable practices,

offering a glimpse into a way of life that nourishes both the body and the planet.

This deep respect for the environment and its resources is woven into the very fabric of culinary traditions in India .

One of the cornerstones of sustainability in Indian cuisine is the emphasis on seasonal and local ingredients .

(Dishes) are crafted around what’s readily available in the region during its peak season, minimizing the need for transportation and refrigeration.

This not only reduces the carbon footprint but also ensures the freshest, most flavorful ingredients.

Traditional food preparation in Indian households often embraces resourcefulness.

Techniques like sun-drying fruits and vegetables for preservation,

using minimal water for cooking, and composting food scraps demonstrate a deep understanding of resource scarcity and the importance of minimizing waste.

The spirit of “waste not, want not” permeates Indian eating habits and customs .

Leftovers are creatively transformed into new dishes, ensuring every bit of food is utilized.

Additionally, the prevalence of vegetarianism in many parts of India significantly reduces the environmental impact associated with meat production.

Beyond individual households,

Indian culture and food traditions foster sustainability through community practices.

Local farmers’ markets and shared community gardens are common,

bringing producers and consumers closer, promoting sustainable agricultural practices, and fostering a sense of shared responsibility for the food system.

Conclusion:

As we’ve explored, Indian culture and food traditions are a vibrant tapestry woven from diverse regional flavours,

cooking techniques, and customs. From the rich curries of the north to the fragrant stews of the south,

each region offers a unique culinary experience.

This journey through traditional food and culinary traditions in India serves as a reminder of the deep connection between food, culture, and community.

So, the next time you encounter Indian cuisine, take a moment to savour the flavours and appreciate the rich heritage they represent.

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A Guide To South Indian Food

Savory soups. Creamy pudding. Crispy crepes.

Sounds like heaven, right? Well, you’ve only scratched the surface of what South Indian cuisine can offer.

South Indian food is about as diverse as the region it originates from. With over 250 million people and dozens of languages found in this region, South India represents a diverse spectrum of cultures and cuisines.

Covering South Indian states like Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, and Kerala, this vast region provides the majority of the zesty spices that make up our favorite dishes.

Every bite of South Indian food bursts with delicious flavor. Unfortunately, many of these dishes are overlooked in the US in favor of Northern Indian dishes.

Let’s change that.

Read on to learn everything there is to know about the diverse, delicious dishes on offer in South Indian cuisine.

Sukhi's introduction to South Indian cuisine

An Introduction To South India

Despite the many formidable foods made within South India, relatively few dishes have gained substantial popularity in the states.

Most of the rich, buttery Indian dishes popular in the US, such as crispy naan, creamy butter chicken, and toasty samosas, originate from the Punjab region in northern India . While these dishes are undoubtedly delicious, they only represent a fraction of what India has to offer.

In contrast to wheat-based North Indian food, South Indian food dishes are generally lighter and revolve around a rice-based diet.

South India is home to many of the world’s most coveted ingredients like curry leaves, peppercorns, tamarind, coconut, and chilies. Many dishes feature over a dozen different spices, allowing the spices to mingle and marry to create vibrant fireworks of flavor.

These dishes often prove a bit spicier than Northern Indian dishes , but don’t let that scare you off. There are some delicious mild options featured on this list that serve as a fantastic introduction to the mouthwatering cuisine that South India has to offer.

Get ready to make these dishes at home or order them on your next visit to a South Indian restaurant!

One of the most popular dishes across the southern states, idli is made up of a delicious fermented lentil and rice batter. This mixture is steamed into circular molds that taste soft, tangy, yet pleasantly mild.

While idli is often paired with sambar (lentil and veggie thin stew) and coconut chutney, it can also be eaten on its own or even topped with a natural sweetener like coconut sugar.

This is the perfect dish to serve as an introduction to South Indian food and makes a great starting point for those with little spice tolerance.

A speedy dish that can be made in less than twenty minutes, Payasam belongs to an ever-growing family of succulent sweets from South India. Payasam is a milk-based pudding made of vermicelli noodles toasted in ghee (clarified butter).

Featuring cardamom, toasted raisins, and nutty cashews, Payasam is a very popular culinary accompaniment during celebrations and festivals. If you ever visit South India, definitely look out for handmade Payasam as you make your way through the country.

There’s no sweeter way to experience all this region has to offer.

Sambar, a spicy lentil dish peppered with hot chilies.

A spicy lentil dish peppered with hot chilies, sambar is a constant accompaniment to many of the sweet and savory dishes on this list.

Made up of crushed spices, sweet tamarind, hearty vegetables, and a creamy lentil base, sambar is best served alongside idli, dosa, vada, and steaming rice.

The dish is a staple in Burmese and Sri Lankan cuisines, made with salted fish and potatoes to form a meatier, starchier version that’s no less tasty.

Crispy, savory, and perfect for every time of day, a delicious dosa is one of the defining dishes of South Indian cuisine. This tasty treat is an incredibly thin, incredibly delicious crepe made up of fermented lentil and rice batter.

We love dosas served alongside sambar and chutney. These savory snacks come in countless mouthwatering variations like kara dosa and sada dosa.

One of the most popular forms is a Masala dosa. These are savory, crispy, fried crepes filled with a delectable spicy potato mash.

With ample opportunities to make each dosa your own, there’s no end to the number of ways you can create a delicious dosa.

High in protein, and effortlessly delicious, vada represents the peak of South Indian savory snacks and comfort food. Toasted from a thick batter of ground lentils, onion, cumin, and curry leaves, vada is at its best when eaten hot and crispy, dipped in sambar or rasam (thin soup), or served alongside coconut or tomato chutneys.

No worries if you can’t finish your vada all in one eating session! Vada still tastes absolutely scrumptious even after a few days in the fridge or freezer.

Simply pop your vada in the oven at a high temperature and get back to munching on one of the finest snacks that South India has to offer.

Mixing rice with zesty spices, crunchy vegetables, and hearty dumplings, Biryani is a delicious dish made throughout India dating all the way back to the Mughal Empire . While the origins ot Biryani are hotly debated, this dish is popular all across India and has morphed into many different variations as it’s spread across the subcontinent and made its way south.

It comes in many forms, from more vegetarian-focused recipes to spicy meat-based dishes like our delicious Chicken Biryani.

While every Biryani brings something special to the table, there’s only one South Indian Biryani that makes this list — Hyderabad Dum Biryani. Originating from the second most populous city in Southern India, this unique dish is distinguished by its method of cooking — Dum pukht.

In this style, meats and veggies are sealed together with yogurt, par-cooked rice, and spices in a clay pot for hours. Providing ample time for the flavors to integrate, the dish perfectly encapsulates the unique combination of spices and flavors that embodies South Indian cuisine.

Serve Up South Indian With Sukhi’s

Up to this point, your experience with South Indian cuisine might have been limited to the flavors featured in the spice aisle.

It’s time that changed.

With a wide spectrum of mouthwatering, zesty dishes, South Indian cuisine absolutely deserves a spot at your next dinner party. Whether you’re hungry for something spicy, savory, or even a bit sweet, there’s a South Indian dish fit for every mood.

Sure you could simply look up, “South Indian food near me!” Hang on. Put your phone down. We can offer something even better.

Try it out for yourself with our mouthwatering Chicken Biryani , fluffy Lemon Rice , tangy Chicken Coconut Curry , or spiced-to-perfection Chicken Vindaloo . All are part of a family of convenient, scrumptious Sukhi’s dishes originating from all over India!

While you’re waiting for your order to arrive, browse our blog for more delicious recipes, how-to’s, and cuisine guides to round out your Indian food education .

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Cuisine of India: A Culinary Journey Through Regions and Flavours

Cuisine of India: A Culinary Journey Through Regions and Flavours Blogs Home

22 Feb 2024

Indian food represents a multifaceted fabric woven over five millennia of cross-cultural interaction and culinary development. This complex history is a reflection of the blending of various people and cultures, which has produced a wide range of tastes and local specialities. It would be thus right to state that what we refer to today as “ Indian Cuisine ” is a blend of various culinary traditions. Each region of India: North or South, East or West, has its variations, with distinctive ingredients, ways of cooking, and cultural practices that are local and unique to each place.

History & Cultural Significance

Indian food has a fascinating history that is intricately woven into the country's cultural fabric. Its beginnings can be traced back to ancient times when extravagant feasts and culinary traditions were described in revered texts that included the Vedas and the Mahabharata. Indian food has changed dramatically over time, signifying the trade routes that linked the subcontinent with far-off places. The culinary styles of the Mughals, British, and Portuguese , as well as the early colonists who brought aromatic spices, have all had an impact on Indian cuisine. The influence of Indian food, similarly, goes much beyond its boundaries, influencing trade and global interactions. One cannot forget to mention the historic spice trade between India & Europe which was a major factor in driving “ Europe’s Age of Discovery ”. Much beyond it, the interchange of culinary art has had an impact on Southeast Asia, the British Isles and the Caribbean.

Due to vast variations in local culture, geography, seasons and availability of ingredients, Indian cuisine varies from region to region. Although it's not entirely fair to compress the regions into four headings, owing to the large number of cuisines and the most suitable way to dissect them, the division can be done under four headings- North, South, East, West.

North India

The world-famous North Indian cuisine consists of tandoor-cooked meats and vegetables that are enhanced with yoghurt and cream. Grains such as naan and chapatis, which are perfect side dishes, are produced from the region's abundant wheat. Born in the Mughal Empire's imperial kitchens, Mughlai cuisine delivers delicious non-vegetarian treats enhanced with saffron, yoghurt, and fried onions.

With flavours influenced by Central Asia, Kashmiri cuisine offers more than thirty different types of mutton dishes that are prepared in a special way called Wazwan , which involves boiling spices to give them a particular aroma. When one talks about North Indian food, Punjab dominates my imagination. It is home to famous delicacies like Sarson Da Saag, Mah ki Dal, and Chole Bhature. The idea of Dhabas is well-known to every traveller on most highways.

Much Similar to Persian, Kashmiri, and Punjabi cuisine, Awadhi food is renowned for its dum cooking method, which involves slow simmering food in a sealed pot while presenting flavorful ingredients like mutton and paneer as well as fragrant spices like saffron and cardamom.

South India

Food in South India is centred around griddle-cooked dosas, spicy sambar, and numerous seafood , with flavours of tamarind, coconut, and 'kari' leaves. Famous Hyderabadi meals like biryani and chicken korma, which are influenced by Mughlai flavours, are served throughout Andhra Pradesh.

Karnataka's diverse cuisine exhibits a diverse spectrum of food. It includes Brahmin pure vegetarian foods on one hand and non-vegetarian food on the other like the renowned pork specialties of Coorg, which is influenced by the nearby states of Maharashtra and Goa.

Globally popular Chettinad cuisine hailing from Tamil Nadu is renowned for its fiery flavours and aristocratic background. Muslim Moplah cuisine, with Arab- inspired dishes like Alisa , is found along the Malabar coast, while Kerala's diverse ethnic blend produces delicious foods like appam and stew, ulli theeyal, and famous banana chips.

Bengali food is renowned for its use of mustard oil and chilli peppers , and it has strong flavours and a wide variety of spices. The food has a delicate but unique flavour profile, centred mostly on fish, veggies, lentils, and grains. A signature dish is fresh sweet water fish, which can be made in a variety of ways, including steaming, braising, or stewing it with sauces made with mustard or coconut milk.

Oriya food is known for its subtle flavours and love of seafood , particularly prawns and crab. It also incorporates delicate spices. As a result of their distinct environment and cultural legacies, the north-eastern states of Sikkim, Manipur, Meghalaya, Mizoram, Assam, and Nagaland have varied culinary traditions that are inspired by Tibetan, Chinese, and Western cuisines.

Rajasthani food is a broad range that includes the lavish meat-based foods that the royals enjoyed as well as the equally elaborate vegetarian diet of Marwar and Jodhpur, which includes famous dishes like Dal baati and choorma laddoo. Gujarati food , which is primarily vegetarian, has a range of delicacies with a hint of sweetness, such as oondhia, patra, khaandavi, and thhepla.

Dhansakh , a trademark dish of Parsi cuisine , which is a representation of the Zoroastrian culture in India, combines caramelised onions and brown rice with a mixture of dals, vegetables, and meat. It is typically consumed on Sundays and other festive occasions.

Portuguese colonisation also left its mark on Goan cuisine, which includes spicy gravies and spices ground with coconut and vinegar, such as in dishes like Vindaloos, Xacuti, and Balchão .

The food of the Konkan region, known as Malvani/Konkani cuisine, is a fusion of vegetarian and non-vegetarian foods. Malvani dishes are known for their spicy coconut flavour, whilst Konkanastha Brahmin cuisine tends to be milder and vegetarian in nature.

Much like everything else, the Cuisines of India are unique to every region, with special ingredients and unique cooking methods. Exploring Indian food is similar to a journey with no destination, yet full of uniqueness, history and local customs. One must accept its enormous variety, a wide range of preparation methods and regional quirks.

I must say, while researching for this blog, I learnt so much about Indian cuisines myself and understood one thing clearly, that is to know Indian food without appreciating its diverse flavours is impossible. So take a bite of every unique dish next time you visit a new state in India!

References:

https://indianlocalfoods.com/about-indian-food/
https://www.cgihamburg.gov.in/pdf/Food_Diplomacy_August_14_2014.pdf

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Vegetarian ethnic foods of South India: review on the influence of traditional knowledge

Srinidhi k. parthasarathi.

1 Department of Management Studies, IA School of Management Studies, Bengaluru, India

Ananda Vardhan Hebbani

2 Department of Biochemistry, Indian Academy Degree College (Autonomous), Bengaluru, India

Padma Priya Dharmavaram Desai

3 Department of Basic Sciences, New Horizon College of Engineering, Bengaluru, India

Associated Data

All the data generated during this study are included within the manuscript. Additional supporting materials are available in the Additional file 1 : Appendix 1 and Additional file 2 : Appendix 2. All the photographs are authors own contribution.

South Indian cultures are diverse and unique amongst Indian traditions. In spite of many changes in Indian traditions over generations, South Indian states seem to have maintained a great extent of similarity with reference to vegetarian ethnic food habits and the reason behind is not convincingly known. Hindu traditional texts have extensive mention of the ethnic origins of many cultural practices prevailing in India and the present review aims to explore the different vegetarian ethnic foods of South India and also look into the influential role of food related ideologies mentioned in the traditional texts. Ethnographic study data about the prevailing vegetarian foods of the states were generated using multiple tools and presented. It is observed that there is a great extent of similarity amongst the varieties of vegetarian foods being prepared in Hindu communities of South India. Our study also highlights the strong influential role of tradition in evolution of vegetarian foods prevailing even today in South India.

Supplementary Information

The online version contains supplementary material available at 10.1186/s42779-022-00156-1.

Introduction

South India represented by five major Indian states viz., Tamil Nadu (TN), Karnataka (KA), Kerala (KL), Andhra Pradesh (AP) and Telangana (TG); is well known for its rich cultural heritage and food is one of the major contributors to its richness. Traditions and food are highly inter-influential throughout India, more so in South India. Based on the historical evidences, it is clear that the Dravidian civilization of South India is much more primitive (flourished approximately 4500 years ago) in comparison to the rest of Indian civilizations [ 1 ] and South Indian cuisines seemingly continue to retain many of the ancient Dravidian food culture elements.

According to India State of Forest Report (IFSR 2021), South Indian states (total geographical area of 6,35,748 km 2 ) comprises of a high percentage of forest cover viz., 20.31% in TN, 20.19% in KA, 54.7% in KL, 18.28% in AP and 18.93% in TG; which enriches the food heritage of South India [ 2 ]. The states are also major contributors of agricultural economy of India and nearly 48% of its population engage in agriculture. Paddy, sorghum, pearl millet, pulses, chilli and ragi are the major crops cultivated in the South India. The South Indian states are also predominant spice-producing Indian states [ 3 ] and thus cuisines here are relatively more flavoured and spicy when compared to other Indian cuisines because of the extensive usage of spices such as ginger, paprika, coriander, cinnamon, tamarind, pepper and cumin seeds [ 4 ]. With reference to the dietary practices, reports show that approximately 30% of South Indian people are vegetarians [ 5 ] and they generally belong to either of the Brahmin, Arya Vysya, Lingayat and Nambudiri communities under Hinduism.

South Indian vegetarian cuisines seem to be unaffected by other cultural influences and people continue to prefer eating foods in the old traditional ways. Rice is the predominant component of a typical South Indian vegetarian meal since it is grown in large quantities in all the states of South India and people over generations are evolved with a natural affinity for rice. Moreover, since climate of South India is generally hot and humid throughout the year, it becomes congenial for assimilation and digestion of rice based foods. Additionally, a rich repertoire of ingredients and additives used for rest of the South Indian dishes viz., vegetables (both raw form or cooked), cereals, pulses, tamarind juice, curds, jaggery etc., makes the food more of a functional neutraceutical which is a unique feature of South Indian vegetarian cuisine. Thorough observation of the similarity that exists between various vegetarian South Indian dishes across the states (both in terms of the used ingredients or preparations procedures) clearly gives a clue about a sort of binding phenomenon behind their evolution. There is an increased necessity for understanding the ethnic origins of foods through a traditional perspective as it helps in knowing the population better. This ultimately would help in developing more practical healthcare regimens through scientifically relevant dietary modifications. Literature clearly suggests that traditional knowledge systems serve as strong repositories for understanding the evolutionary lineage of any age old practice [ 6 ] and this review attempts to understand the same especially for the vegetarian ethnic food practices of South India.

Review of literature

Globally, there has been a consistent rise in ethnic food research, because of the growing demand for traditional foods and also because of the increased opinion that ethnic foods are the best sustainable alternatives to provide healthy food to the world’s population in future [ 7 ]. Indian ethnic foods are highly diverse and research clearly reveals that they are strongly influenced by culture, religion and traditional knowledge systems like Ayurveda [ 6 , 8 – 11 ]. It is also known that many of the food ingredients used in Indian diets (viz., rice, salt, sugar, jaggery, mustard, turmeric etc.) are being mentioned in many pre-historic traditional texts like Vedas, Upanishads, Bhagavad Gita and Mahabharata [ 12 ]. There has been a considerable amount of literature available predominantly highlighting the ethnic fermented foods and beverages of various parts of North, East and West India and the key observations are being summarized in Table Table1. 1 . Similarly South Indian fermented foods and beverages with specific ethnic names are elaborated in Table Table2. 2 . Additionally non-fermented ethnic food cultures of Sikkim [ 25 ] and Chhattisgarh [ 26 ] are also being exclusively studied and presented. Thorough overview of existing studies on ethnic foods in India clearly indicates a scope to additionally understand Indian ethnic food culture from a traditional perspective, so that the influential role of traditional knowledge on the food practices could be established. There is not much of a work done with this objective and the present work is an attempt to understand the same particularly for the vegetarian ethnic foods of South India.

Fermented ethnic food categories of North, East and West India

Title	Process involved	Food category (summarized from all the studies)	References
Ethnic fermented foods and beverages of India: science history and culture	Foods and beverages derived from natural fermentation	Fermented • Rice, legumes and cereal foods • Milk foods • Non-soy bean legume foods • Rice-legume mixture foods • Soy-bean foods • Bamboo shoot foods • Vegetable foods • Sundried/smoked fish products • Sundried/smoked meat products • Beverages • Tea/crabs/fruits etc	[ ]
An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition			[ ]
Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review			[ ]
Folk to functional: an explorative overview of rice-based fermented foods and beverages in India			[ ]
Naturally fermented ethnic soybean foods of India			[ ]
Traditional Indian fermented foods: a rich source of lactic acid bacteria			[ ]
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages			[ ]
Fermented foods and beverages of Mizoram			[ ]

Fermented ethnic food items prepared in South India

Title	Regional area	Process involved	Food items	References
Ethnic fermented foods and beverages of Tamil Nadu	Tamil Nadu	Foods and beverages derived from natural fermentation	• Fermented rice (pazhayasadham) • Idli • Dosa/Dosai • Uthappam • Appam • Koozh • Dahi/Thayir • Dahi rice/Thayir sadham • Moru/Butter milk • Kallu/Toddy	[ , , ]
Ethnic fermented foods and beverages of Karnataka	Karnataka	• Idli • Dosa • Adai Dosa • Sannas • Ambali • Pickle • Sandigie • Dahi • Butter milk • Ginna • Lassi • Neera • Palm Vinegar • Toddy • Cashew apple wine • Jamun wine • Kanji • Wine	[ , ]
Ethnic fermented foods and beverages of Telangana and Andhra Pradesh	Telangana and Andhra Pradesh	• Idli • Dosa • Uttapam • Vada • Ambali • Taravani/kali • Dahi • Butter milk • Toddy/Kallu	[ , ]

Title

Regional area

Process involved

Food items

References

Ethnic fermented foods and beverages of Tamil Nadu

Tamil Nadu

Foods and beverages derived from natural fermentation

• Fermented rice (pazhayasadham)

• Idli

• Dosa/Dosai

• Uthappam

• Appam

• Koozh

• Dahi/Thayir

• Dahi rice/Thayir sadham

• Moru/Butter milk

• Kallu/Toddy

[ , , ]

Ethnic fermented foods and beverages of Karnataka

Karnataka

• Idli

• Dosa

• Adai Dosa

• Sannas

• Ambali

• Pickle

• Sandigie

• Dahi

• Butter milk

• Ginna

• Lassi

• Neera

• Palm Vinegar

• Toddy

• Cashew apple wine

• Jamun wine

• Kanji

• Wine

[ , ]

Ethnic fermented foods and beverages of Telangana and Andhra Pradesh

Telangana and Andhra Pradesh

• Idli

• Dosa

• Uttapam

• Vada

• Ambali

• Taravani/kali

• Dahi

• Butter milk

• Toddy/Kallu

[ , ]

Materials and Methods

South Indian vegetarian traditional preparations (especially served during a typical meal), their names across all the South Indian states, their brief preparation procedures and health benefits are being reviewed and presented. Additionally the food related ideologies (either in the form of sayings, precepts and prescriptions) mentioned in some predominant Indian traditional texts with a particular interest on ideologies presented by South Indian philosophers and theologians is also being discussed to establish the envisaged connect between traditions and practices.

Study design, data sources and collection process

To understand food culture of the five South Indian states (Fig. 1 ), qualitative ethnographic studies were conducted as per standard fieldwork procedures using various methods viz., semi-structured interviews, direct observations and informal conversations [ 27 ]. Since the sources of generating authentic information for the present study is very limited (accounting to the fact that a mere 30% of South Indian population are vegetarians), studies were designed to cover all the prominent locations of all the five states where the ethnic groups of Brahmins, Arya Vysyas, Lingayats and Nambudiris would be concentrated and also living in the same locality from atleast 4–5 generations. Additionally, since most of the South Indian vegetarian foods are associated with one or the other religious activities, where in they are offered to god (as prasadam ), religious heads and priests at the Hindu temples were also interviewed informally during the study.

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Geographical location of South Indian states

Empirical evidences were generated by direct observations, which were conducted in-between October 2020 and November 2021. While many semi-structured interviews and informal conversations were initially done over phone during the above mentioned period (keeping in view the state wise restrictions during COVID 19), physical informal conversations and semi-structured interviews by site visits were conducted between November 2021 and February 2022.

To ensure privacy and comfort for the participants, all the semi-structured and informal conversations were conducted with their voluntary consent and at their leisure times either at homes or temples (when there wouldn’t be much crowd). The questions were basically to know the religious traditions being practiced in their families (Q1), their food preferences and preparation procedures (Q2) and foods being offered ( prasadam ) to god before consumption (Q3). In the case of interviews conducted at temples Q1 was to know the religious tradition being followed in the temple and Q2 was to know the foods being prepared as an offering to God.

Data analysis

Based on the demographic fact that 30% of South Indian population (TN—2.35%, 21.1%—KA, 3.00%—KL, 1.75%—AP and 1.30%—TG) were vegetarian, a sample size of 140 was fixed to generate a data with 95% confidence level, 5% margin of error and representing 10% of the total vegetarian population. A total of 142 (42% were male and 58% were female—mean age 58.2 years) responses were obtained through semi-structured interviews and informal conversations (Participant profiles presented in Additional file 1 : Appendix 1). Direct observational studies that were conducted at multiple instances by all the authors prior to the onsite/online conversations gave a better comprehensive picture of the actual area to be subsequently concentrated to generate authentic data for this study. The resultant empirical data is being scrutinized and analysed using standard constant comparison method, inductive analysis and triangulation approaches by thorough recheck—revision of informal questions to be asked, result analysis and interpretation [ 28 ].

Results and discussion

The empirical data for the religious traditions (Q1) of the respondents seem to be clearly falling into either of the Brahmin (Vaishnava, Smartha, Niyogi, Badaganadu, Madhwa and Havyak communities) Arya Vysya, Lingayath or Nambudiri (Nair) ethnic groups across the five different states. Results of the foods with vernacular names across the states and their overall preparation procedures (Q2) is being presented below.

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a Nei sadam (TN)/Tuppada anna (KA)/Nei chorru (KL)/Neyyannam (TG, AP): Apart from the medicinal values rice possess, ghee that is used in Nei sadam also possess many proven antioxidant and protective activities [ 31 ]. b Puliyodharai or Puliyogharai (TN, KL)/Puliyogare (KA)/Pulihora (TG, AP): Tamarind juice, the major ingredient of this dish, is proven to possess many health benefits especially aiding gastrointestinal tract for easy food processing [ 32 ]. c Pongal (name continues in all five states): Green lentils used in the dish are known sources of many phytochemicals conferring them with many medicinal properties [ 33 ]. Similarly cumin seeds and pepper corns are potent neutraceuticals which possess many medicinal values, more importantly antioxidant, antidiabetics and anti-inflammatory properties [ 34 ]. d Dadhyodanam (name continues in all five states) : Curd, the predominant ingredient of the dish is a known source of calcium and probiotics [ 35 ]. e Tirukannamadai (or) Tirukannamadu (TN), Nei Payasam (KL)/Aravani (KA, AP) : The dish possesses many health benefits since red rice is proven to have antioxidant, antidiabetic and antiproliferative activities [ 36 – 38 ]. Similarly molasses is also proven to possess antioxidant, anti obesity, anti microbial and anti cancer potentials [ 39 ]. f Appam (TN, KA, TG, AP)/Unni Appam (KL) : Apart from the medicinal values rice possesses, jaggery is proven to possess many micronutrients which have medicinal properties such as anticarcinogenicity and antitoxicity [ 40 ]. g Atirasam (TN, KL)/Kajjaya (KA)/Ariselu (AP, TG) : Apart from the medicinal values of rice and jaggery, sesame seeds topped on the dish are known to be rich in oils with high levels of unsaturated fatty acids and many other micronutrients, which confer many medicinal properties. Sesame oil is known to decrease lipid peroxidation and increase antioxidant status of the body when consumed [ 41 ]. h Sidai (or) Seedai (TN)/Cheedai (KL, KA)/Undalu (TG, AP) : Medicinal values of all the ingredients used in the dish are mentioned above. i Tirukannamudu (TN)/Pal Payasam (KL)/Paramanna (KA)/Paramannam (TG, AP) : The dry fruits used for garnishing the dish brings an additional neutraceutical property to the dish viz., cashew being rich in magnesium and calcium is known to support healthy muscles and gums, while raisins being rich in calcium and boron is known to aid in maintenance of bone, eye and dental health [ 42 ]. j Sukhiyan (or) Sugiyan (TN, KL)/Sukkinunde (KA)/Purnalu (TG, AP) : Green gram used in the dish is a protein rich resource with high dietary fibre, vitamin and mineral contents; which confer the ingredient with many medicinal values like antioxidant and hypolipidemic activities [ 43 ]. k Varuval (TN)/Varavu (KL)/Vadiyam (KA, TG, AP) : Raw banana is proven to possess higher amounts of functional ingredients such as dietary fibre and total starch, which impart better nutritive values in comparison to the ripened banana [ 44 ]. Similarly, jackfruit, being a rich resource of many vitamins, minerals and carotenoids in particular, is proved to confer protections against many chronic conditions including cancer, hypertension and coronary heart disease [ 45 ]. l Vadam and Vatral (TN, KL), Sandige (KA), vadiyam (TG, AP): Sago grains being very rich in carbohydrates, turns translucent and spongy after cooking, because of which it can become a base material like rice to prepare a snack and is preferred to be munched along with other spicy foods. m Aviyal (TN, KL)/Majjigae Huli (KA)/Majjiiga Pulusu (TG, AP) : Grated coconut predominates the taste while consuming Avial and is known to possess many health benefits like cardioprotection [ 46 ] and being high in fibre also aids weight loss and digestion health [ 47 , 48 ]. n Pulippu koottu (TN)/Puliserry (KL)/Gojju (KA, TG, AP): While tamarind concentrates health benefits are already mentioned above, high mineral content of the gourd family vegetables is understood to confer significant prebiotic ability [ 49 ].

o Poritta koottu (or) Poricha (TN, KL)/Playa (KA)/Vepudu (TG, AP) : Along with the other ingredients for which the medicinal values are mentioned above, green legumes that are predominantly seen in the dish are well proven low-GI foods and are also hypocholesterolaemic [ 50 ]. p Puli kariamudu (or) Puli Poriyal (TN, KL), Gojju (KA, TG, AP) : The dish is semisolid in its consistency and is protein, fibre rich and thus very healthy. Due to its tangy sour taste because of tamarind concentrate, the dish is generally slurped in little quantities along with other foods. Health benefits of all the ingredients used in the dish is mentioned above. q Kariamudu (or) Kuzhambu (TN)/Podduthol (KL)/Palya (KA)/Koora (TG, AP) : The dish is generally dry and is also rich in proteins and fibres. Health benefits of all the ingredients used in the dish is mentioned above. r Paruppu usili (TN), Parippu (KL), Bele playa (KA)/Koora (TG, AP) : All the lentils are generally known to be rich resources of many bioactive peptides and thus have potential health benefits such as anticarcinogenic, hypocholesterolaemic and antidiabetic effects [ 51 ]. s Kulumbu (or) Kolambu (TN)/Huli (KA)/Sambar (KL, TG, AP) : Pigeon peas which make the predominant ingredient of Kulumbu is well proven not just as a protein and carbohydrate rich nutrient, but also highly medicinal due to the rich presence of multiple polyphenols and flavonoids. The phytochemicals of pigeon peas is proven to be anti-oxidant and anti-inflammatory in nature conferring many health benefits such as hepaprotective, hypoglycemic and even cancer prevention properties [ 52 ]. Moreover the major components used for seasoning are also highly therapeutic viz., coriander possessing antioxidant, anticonvulsant, antidiabetic and antihelmentic properties [ 53 ] and asafoetida which is antidiabetic, hypolipedimic, anti-helminthic, anti-metastatic, anti-diarrhoeal and even neuroprotective [ 54 ]. t Oorugaai (TN)/Uppilittat (KL)/uppinakayi (KA)/Uragaya (TG, AP) : Lactic acid bacteria contributing for the pickling process are also known to possess probiotics features and thus confer health benefits such as protection of GI tract from infections, prevention of urogenital infections, increasing digestion capacity, hypocholesterolaemic and suppression of cancer [ 55 ]. u Paruppu Avial (or) Paruppu Avial (TN, KL)/Sundal (KA)/Guggillu (TG, AP): The dish is a rich source of calories owing to the fact that the ingredients are proven to possess high nutritional value [ 56 , 57 ]. v Satramudu (or) rasam (or) chaaru (or) saaru in all five states: Being rich in multiple ingredients the dish is proved to possess antipyretic, hypoglycaemic and antimicrobial properties. Also rasam is proven to be a best cure for anaemia and also reported to be of use in increasing lactation [ 58 ]. Spices used in rasam are also reported to possibly regulate immunity by interfering with many inflammatory factors and confer protection against COVID-19 disease [ 59 ]. Owing to its prophylactic immunobooster properties, there also had been a reported rise in number of outlets selling readymade rasam or rasam powder during peak times of COVID-19 infections worldwide. w Appalam (TN)/Pappadam (KL)/Happala (KA)/Appadam (TG, AP) : Lentils the major ingredient of the dish, are known protein rich source which is low on fat. They are proven to reduce the risks of diabetes, obesity and coronary heart disease [ 60 ]. x Vadai (TN) / Vada (KA, KL, TG, AP): Black gram, the major component of this dish is an established protein and dietary fibre rich food. Flour of black gram is enriched with multiple phenolic acids conferring anti-diabetic and antioxidant properties [ 61 ]. y Tayir vadai (TN, KL)/Masuru vada (KA), Perugu Vada (TG, AP): While the health benefits of black gram used in preparing vadai is already explained above, curds that are used additionally makes the dish a good neutraceutical rich functional food. z Laddu (name continues in all five states) : They are rich resources of carbohydrates, proteins, vitamins and unsaturated fatty acids; with many health benefits viz., cardioprotective, antidiabetic and anticancer potentials [ 62 ]. aa Thaen palankal (TN, KL)/Rasayana (KA)/Rasavali (TG, AP) : Ripened banana, the major fruit widely preferred for the salad is a rich resource of phenolics, carotenoids, flavonoids and biogenic amines which confer the fruit with multiple health benefits like antioxidant, antitumor, hypoglycaemic and hypocholesterolaemic activities. Also, being a rich source of potassium, iron, serotonin and vitamin A, banana becomes a wholesome food dessert ingredient in South Indian meals [ 63 ]. Additionally honey that is used as a topic on the dish is also a well proven to be rich resource of many flavonoids and phenolic acids which confer it with an array of health benefits [ 64 ]. ab Tirattupal (TN)/Palkatti (KL)/Kova (KA, TG, AP) : Milk is considered a complete food since it is rich in proteins, minerals like calcium and vitamins like A, B1, B2 and B12. While normal boiling of milk ensures its safety for human consumption and also offers many health benefits [ 65 ]; prolonged boiling alters the milks organoleptic features to a sweet and thick protein coagulated mass, which is a preferred form of milk for this dish. Moreover, addition of raw cardamom and pistachios makes the dish rich flavoured and healthy too, up to a limited quantity. Both cardamom and pistachios are proven to possess many health benefits. Cardamom is a major cultivated spice in South India and is known for its aroma due to the rich presence of volatile oils such as α-terpinyl acetate and 1,8-cineole. The oils also are proven to relieve conditions such as bronchitis, depression and other infections [ 66 ]. Similarly, pistachios having high levels of unsaturated fatty acids, potassium and tocopherols possess antioxidant and anti-inflammatory properties [ 67 ]

Puliyodharai: Puliyodharai is one of the frequently consumed dish both during festivals and on regular basis (Fig. 2 b). Rice is cooked and mixed with gravy enriched with a thick seasoning of lentils, chillies, groundnuts, curry leaves, asafoetida, thick tamarind juice, jaggery and dried grated coconut..
Pongal: Pongal is the most frequently prepared breakfast and is generally consumed steaming hot (Fig. 2 c). It is prepared by cooking rice with green lentils and finally seasoned with generous amounts of cumin seeds, pepper corns, cashew nuts sautéed in ghee..
Dadhyodanam: Dadhyodanam is special curd rice prepared on a regular basis and consumed at the end of a sumptuous meal (Fig. 2 d). Cooked and slightly cooled rice is mixed with thick curds until a semisolid consistency and then seasoned to prepare the dish.
Tirukannamadai : Tirukannamadai is a dessert prepared by sautéing red rice in ghee and finally mixed with molasses (Fig. 2 e). The dish is generally preferred as a side dish for a meal especially during festivals.
Appam: Appam is a sweet generally prepared during festivals or even eaten as an evening snack (Fig. 2 f). Rice flour is mixed with jaggery syrup and kneaded to make a batter. Later, the batter is poured as small cakes on a pan and fried using ghee.
Atirasam : Atirasam is a very traditional sweet generally prepared during festivals and composition wise it is a richer version of Appam mentioned above (Fig. 2 g). For Atirasam, rice flour is mixed with jaggery to prepare dough with uniform consistency, which is rolled into round shaped cakes, sprinkled with sesame seeds and deep fried in ghee.
Sidai : Sidai is prepared both as a sweet or a savory by using fried rice flour, either mixed with jaggery syrup or cumin seeds respectively (Fig. 2 h). The mixture is rolled over lightly sauteed sesame seeds into balls and deep fried in oil/ghee.
Tirukannamudu : Tirukannamudu is a dessert prepared to be served along with meals during festivals or even eaten regularly as an independent snack (Fig. 2 i). The dish is prepared by boiling rice in milk along with jaggery and ghee. The dish is finally garnished by layering it with ghee fried cashew nuts and raisins.
Sukhiyan : Sukhiyan is another traditional sweet prepared during festivals (Fig. 2 j). Overnight soaked green gram is ground into a semi smooth viscous paste and ground jaggery is mixed with it and the kneaded paste is shaped into balls, dipped in rice batter and deep fried in ghee.
Varuval : Varuval is a dried side dish eaten along with rice mixed with spicy items (Fig. 2 k). They are generally prepared and stored because of a reasonably good shelf life. Raw banana or yams or Jack fruit, are cut into fine slices, sun dried and then deep fried in oil and finally garnished with salt and dry chilli powder.
Vadam and Vatral: Vadam and Vatral are also similarly used snacks as mentioned above (Fig. 2 l). Rice flour or sago grains are cooked to a thick, paste like consistency and poured into small circles and dried under direct sunlight. Just before consumption the dried wafers are deep fried in oil.
Aviyal : Avial is a traditional south Indian dish prepared for all types of special festive occasions, generally eaten along with rice (Fig. 2 m). The dish is prepared by using boiled vegetables mixed with grated coconut and thick curd making it a specially flavoured dish.
Pulippu koottu : Pulippu kutu is a regularly prepared side dish generally preferred to be consumed along with rice (Fig. 2 n). For the dish, gourd vegetables (bitter gourd, snake gourd, bottle gourd or ridge gourd) is cooked along with soaked tamarind concentrate and finally seasoned with lentils and red chillies to make a gravy.
Poritta koottu : Poritta koottu is a relatively dry version of a side dish as mentioned above, generally consumed along with rice (Fig. 2 o). Here, green legumes or gourd vegetables are mixed with lentils and grated coconut and the mixture is fried or sauteed to make the dish.
Puli kariamudu : Puli kariamudu is also a regularly consumed side dish during a meal (Fig. 2 p). Vegetables like okra, raw brinjal or raw banana is mixed with spices, cooked with tamarind concentrate and seasoned to prepare the dish.
Kariamudu : Kariamudu is also a very frequently prepared side dish, generally consumed along with rice (Fig. 2 q). Here, plain steamed vegetables are mixed with spices, fresh coconut and seasoned.
Paruppu usili : Paaruppu usili is a very soft side dish prepared using lentils which is cooked and made into a paste and then mixed with cooked vegetable and seasoned (Fig. 2 r). The dish is preferred to be consumed along with rice during a meal. Out of different varieties of lentils, traditional South Indian food recipes generally use green gram, black gram and horse gram to prepare Paruppu usili.
Kulumbu : Kulumbu is an authenticated semi solid dish consumed with rice (Fig. 2 s). Yellow split pigeon peas is cooked like a thick sauce and mixed with boiled/fried vegetables and further boiled with a powder (fried and ground lentils, red chillies, coriander seeds and dried coconut). The content is finally seasoned along with a sprinkle of asafoetida. The dish is a compulsory ingredient of a typical South Indian vegetarian meal and is generally preferred to be consumed hot.
Oorugaai : Oorugaai are premade fermented pickles consumed as a side dish in very minute amounts, along with any rice mixed foods (Fig. 2 t). Tingling nature of the dish is due to the pickling process that happens on the ingredients over time. Freshly cut ginger, mango or slices of lime are mixed with gingelly oil, turmeric, dry red chilli powder, fenugreek powder, mustard powder and salt. The mixture is stored in airtight porcelain jars for atleast 1–2 weeks and then consumed.
Paruppu Avial : Paruppu Avial is a dish prepared with pre-soaked pulses boiled with salt and seasoned (Fig. 2 u). Two varieties of pulses can be used for the preparation i.e., green gram or chick peas. Generally the dish is preferred either as a snack or a side dish during a meal, especially during festivals.
Satramudu : Satramudu is considered a healthy appetising dish consumed along with rice or directly slurped like any typical soup (Fig. 2 v). Thin and delicate supernatant on the cooked yellow split pigeon peas, is collected and boiled with spicy powdered mix of cumin seeds, fenugreek seeds and pepper corn. The mixture is finally seasoned along with a sprinkle of asafoetida. Rasam is considered as the most popular South Indian traditional foods and is considered very ideal recipe following the principles laid by Ayurveda, the Indian system of medicine.
Appalam : Appalam is also a similarly used snack as mentioned above (Fig. 2 w). Dough of lentil flour is rolled into thin wafers and dried. Just before consumption the wafers are deep fried in oil.
Vadai : Vadai is a widely and regularly consumed breakfast/lunch dish, generally eaten along with Idali—Dish 8 (Fig. 2 x). Pre-soaked ground black gram is made into plain batter or with grated chillies and coconut and deep fried like a doughnut.
Tayir vadai: Tayir Vadai is also a widely consumed breakfast/lunch item and it is a Vadai (Fig. 2 y), post soaked in curds, garnished with curry leaves and coriander.
Laddu : Laddu is a ball shaped traditional sweet prepared during auspicious Hindu occasions (Fig. 2 z). Gram flour is mixed with water to a semi liquid consistency and poured over a porous filter to form small sized droplets into boiling oil and deep fried. Handful size of fried and dried droplets are bonded together with thick sugar syrup and rolled into small balls. Garnishing of the balls with cloves, raisins and cashew nuts, gives an additional flavour and taste. Chickpea, the primary source to prepare gram flour is a vastly grown and consumed crop in Asia.
Thaen palankal : Thaen palankal is fruit salad topped with honey or sugar (Fig. 2 aa). The dish is frequently consumed along with a meal or as a supplement during rituals, when people do fasting.
Tirattupal: Tiruttupal is concentrated milk sweet consumed occasionally (Fig. 2 ab). Cream milk is boiled for a prolonged period of time to reduce into a thick consistent gel, with a midway addition of sugar. The gel is poured into the required shape while hot and seasoned with a sprinkle of cardamom and slices of pistachios.

Responses also clearly indicate that the above mentioned foods had been in existence in the respondent families from the past four to five generations. Responses to Q3 clearly gives a hint that atleast 80% of the foods appear to be offered to god as prasadam (Data presented in Additional file 1 : Appendix 1). Moreover, responses from the semi-structured interviews conducted at temples confirm that many foods prepared at temples are mostly the same across all the five different states, with only a vernacular difference of names. Results of the present study thus clearly gives a hint about the strong association between food practices and religious traditions across all the five South Indian states, which is further established by looking into the phenomenon of food according to Indian Hindu traditional knowledge system. Since origination of any food practise though predominantly are influenced by climatic conditions and availability of culinary ingredients, role of traditional beliefs is undeniable.

Foods according to Indian Hindu traditional texts

The ancient Indian Hindu wisdom gives insightful references about different categories of food and their effects on human beings. Hindu philosophical knowledge, with its roots in the Vedas, is being perceived and branched out as six schools of philosophy viz. Sankhya, Yoga, Nyaya, Vaisheshika, Mimamsa and Vedanta . As per these six schools of philosophy, all knowable things are divided into two kinds ie. the means of knowledge ( Pramana ) and the object of knowledge ( Prameya ). The objects of knowledge are classified into substance ( Dravya ) and non-substance ( Adravya ). Dravya - the substance is further categorized as material ( Jada ) and immaterial ( Ajada ). Jada – the material component is formed by Prakruthi along with time, whereas the Purusha (individual soul) forms the immaterial component [ 68 , 69 ]. The Sankhya system propounded by Kapila delineates that the creation is made of two interdependent realities, the Prakruthi and the Purusha . Prakruthi or the material component has been created with three innate dispositions viz., Sattva (Goodness), Rajas (passion or activity) and Tamas (darkness or inertia); which have their effect on all the materials or substances including food and mind [ 70 , 71 ]. Foods can thus be classified into three categories viz. Sattvik , Rajasic and Tamasic foods and this categorization method also has a deep-rooted reference in the universally accepted song of the lord “ Bhagavad Gita ” verse 17.7 [ 72 – 74 ]. Literature suggests that Sattvik foods like vegetable, fruits, nuts and whole grains are non-irritating to the stomach and induce calmness and nobility to the person consuming by increasing energy of mind; Rajasic foods like meat, eggs, fish, spices, onions, garlic, hot peppers and pickles confer emotional, passionate, restless qualities like anger, delusion, fantasies and egotism; and Tamasic foods like leftovers, stale, overripe, spoiled foods are considered to produce negative emotions like pessimism, laziness and doubt [ 75 ]. As per Chandogya Upanishad 6.5.4 , while quality of food which is being consumed is known to influence the mind, people with the innate dispositions of Sattva , Rajas and Tamas, seems to prefer the foods which are associated with their respective innate dispositions [ 76 ].

Hindu philosophy clearly states that individual soul ( jiva ) is enclosed within five-sheaths termed the Kosas viz., food-sheath ( annamaya kosa ), vital-sheath ( pranamaya kosa ), mental-sheath ( manomaya kosa ), intellectual-sheath ( vijnanamaya kosa ) and the bliss-sheath ( anandamaya kosa ) [ 77 ]. This clearly appears to have a correlation with the modern phenomenon of gut-brain axis, wherein the food-sheath can physiologically be considered as the digestive system and the other sheaths would constitute the different neuroendocrinal components ultimately culminating at brain. The phenomenon is elaborated for the ease of understanding in Fig. 3 . According to Paramahamsa Yogananda, the famous Indian theologian and yoga guru; diet affects the consumers psychological disposition, as it has a bearing on his/her state of mind both favourably and unfavourably. It is also being said that the food one consumes has a relationship with the mind and thus eating the right kind of food is a must for maintaining a healthy body and brain [ 78 ]. Since the dispositions of mind are believed to have got by their past experiences which cause impressions called vasanas, a person with innate disposition ( vasana ) of Sattva prefers to have saatvic food, a person with Rajas innate disposition prefers rajasic food and a person with a innate disposition of Tamas would prefer Tamasic food— Bhagavad Gita 17.7 [ 77 ]. Bhagavad Gita states that foods which aid longevity, knowledge, strength, health, happiness and love are preferred by people who are with a disposition of Sattva (goodness); and such foods would be full of juicy essences, made of fresh ghee or oil; thus highly nourishing to the mind and naturally tasteful— Bhagavad Gita 17.8 . Foods that are very bitter, very sour, very salty, very hot, that cause burning sensation to the body, that dry up the body, that is burning hot; are the food items generally liked by those who are with disposition of Rajas (passion); and such foods cause mental stress, bodily suffering, pain and diseases— Bhagavad Gita 17.9 . Foods that are cooked and kept for a long time, which have lost their natural taste, which have started to smell bad, which have become old, which is left over after consumption; are the foods liked by those with the disposition of Tamas (ignorance or inertia); and such foods also cause serious illnesses to the body— Bhagavad Gita 17.10 . Further it’s also stated in Bhagavad Gita that consumption of food with the quality of goodness helps in cleansing the excess impurities of mind and thus make it become pure; whereas consumption of foods with the quality of passion arises an increased grief and consumption of foods with the quality of ignorance arises the levels of ignorance and inertia— Bhagavad Gita 14.16 [ 77 ].

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Layers around the soul and its relation with phenomenon of Gut-Brain Axis

Divyaprabandham, the ancient Tamil text of sacred verses in praise of the Lord, states that the disposition of food is also changed by the disposition of the person who is either cooking it or is in contact with it [ 79 ]. The famous experiment carried out by Masuru Emoto on water and cooked rice, scientifically showed the same phenomenon, wherein the effect of an individual’s intention on water was tested through a double-blind test where a group of 2000 people focused positive intentions on water samples located inside an electromagnetic shielded room and similar water samples were set aside for controls. Observations adjudged by hundred neutral observers, clearly indicated that the ice crystals formed from the water exposed to positive intentions got higher scores for aesthetic appeal in comparison to the control water samples [ 80 ]. The Anna Sukta , literally meaning hymn to food, contained in the Taittiriya Brahmana and also in the Rigveda samhita states that the person who shares food obtains the same from the nature and person who does not share the food is devoured by the same food he partakes. It is also mentioned in Anna Sukta that the food forsakes a person who eats without giving and will always remain with a person who shares the food. Moreover, it is believed that the food given to the celestials, demigods and other human beings is set apart for the giver in this world and beyond [ 81 ]. Dietary regimen mentioned in ancient Indic texts considers food not just as physical nourishment but also as a means to realize the true function and purpose of life. As per Chandogya Upanisad (7–26-2) eating of pure form of food is important to lead a healthy life for which moderation in eating habits has been mentioned in Yogatattva Upanisad . While moderate eating is defined as Yama (control) and refraining from killing to eat is defined as Niyama (the rule). According to the Bhagavad Gita , over-eating is mentioned as a disqualifying habit for practicing yoga, which further transforms into an old saying of “one meal a day – man is a yogi (the balanced man), two meals a day – man is a bhogi (enjoyer) and three meals a day – man is a rogi (the sick man)” [ 82 ].

Sri Vedanta Desika’s Ahara Niyama is an elaborate discussion about food, majorly about its hygiene, and also gives a list of foods (fruits, vegetables, dried food) and waters that are forbidden from consumption ex. foods that over-stimulate (such as garlic, onions, radish, drumsticks, varieties of guards, greens, and mushrooms) cause an imbalance between the mind and body are forbidden from consumption. Ahara Niyama also gives a strict dietary code also including a list of constraints in the way food is being cooked and the machinery used for cooking. The texts of Ahara Niyama also have mentioned on “transformed foods” like Appam (puffed rice balls) and Murukku (a fried lentil pretzel): which are to be consumed in a short time after cooking preferably suitable during the pilgrimage. It is known that sweets like Appam / Attirasam , made out of jaggery, ground-nut, and ghee, are considered as wholesome and sattvic indigenous and ethnic South Indian foods [ 79 ]. The Materia Medica ( Padarthaguna Chintamani) of Tamil Siddhars, compiled between the ninth and fourteenth centuries gives an extensive list of food-related terminologies, more specifically about the culinary practices like effects of cooked rice in combination with ghee, milk, curds, buttermilk, or tamarind. It also confirms garlic as a cure for skin diseases and phlegmatic conditions [ 83 ].

Influence of Hindu traditional texts on South Indian ethnic foods

Based on the aforementioned explanations of the prominent Hindu traditional texts, it is very clear that food should be a means to primarily lead a healthy and holistic life. Also, according to the ancient Indic texts, food is a sacred entity and thus termed as “ Annam Parabrahma Swaroopam ” which translates to “food is the form of the greatest creator and symbolizes divine universal consciousness” and also “ Annam Bhootanama Jyeshtam tasmat annam sarvaushadam ucyate ” which translates to “food verily is the eldest born of beings and therefore it is the healing herb for all’ [ 84 , 85 ]. Needless to say, food is thus given a very sacred position in ancient Hindu culture and its consumption had a hidden meaning, which later transformed into traditions. Since ethnic foods primarily consider the geographical availability of resources as a primary requirement and food preparations are supposed to be economically viable, invariably there would have been a traditional knowledge system behind their evolution. Traditional knowledge systems thus would have acted as guidelines and influenced the evolution of ethnic foods.

In the present work, we reviewed the classical Indic traditional text “ Ahara Niyama ” written by an ancient Indian theologian, poet and exponent of vaisnavism tradition, Sri Vedanta Desika (1268-1369), who proposed various food precepts, which in accordance to our knowledge are thought provoking and highly contemporary. Food precepts are in general, food related rules of partaking food and are generally intended to be followed while procuring, processing, preparing and consuming foods. The text primarily lists many forbidden foods and unhygienic culinary practices, with an intention to help people lead a life with spiritual discipline [ 79 ]. Sri Vedanta Desika is recorded to have been born in South India (Tamil Nadu), and also because of the fact that there is a lot of traditional similarity (especially amongst the Vegetarian Hindu community) across all the South Indian states, the present study is being designed to look at the ethnic foods of the geographical locations as shown in Fig. 1 . Since ethnic foods are unique because of their deep rooted history basically constituted of traditional knowledge systems of South India, it is recommended that understanding the cultural roots would help in understanding food practices better, which would further help in understanding the population better.

Ethnographic studies done on the South Indian vegetarian foods in the present work, clearly indicates that the foods are perfect blend of all the tastes i.e., sweet, sour, salty, bitter and savoury. Moreover since the number of ingredients used to prepare a South Indian ethnic food is very high, food preparation process invariably needs to be a well calculated practice. All the aforementioned foods are also mentioned in Sri Vedanta Desika’s Ahara Niyama and other Indic traditional texts which explain about its age old lineage. Most of the foods are consumed even today across all the five states of South India, with some slight modifications of cooking methodologies. Though there appears an evident linguistic difference with reference to the names of ethnic foods, we found that there are negligible differences with reference to its culinary practices. Presently, few of the aforementioned food items are even being commercialized and sold in food outlets under the name of traditional authentic South Indian foods [ 86 ]. Though recipes for almost all the items are being there in wide publicity from many years, due to a gradual change in the mind set of the younger generations and also changing lifestyle demands, there is an increased preference towards readymade junk foods leading to an increased incidences of health upsets especially in the youth. Thus there is necessity for educating society about cultural roots and importance of ethnic foods. Moreover with the passing generations there is also a danger of losing the right culinary knowledge and present article is also an informative document in that direction. Similar such evidences are also being explained and drawn by earlier researches on different dimensions of traditional foods [ 87 ]. Earlier studies state that South Asian countries such as Bangladesh, India, Nepal, Pakistan and Sri Lanka possess a wide variety of ethnic dishes that are nutrient dense [ 88 ]. When analyzed and compared with Indian vegetarian ethnic food cultures, Srilanka also appears to possess rice, curry, cereal, grain and vegetable (fermented) based diets in the vegetarian foods. Additionally, traditional sweets made from rice, wheat and other cereals appear to be a similar feature to that of South Indian ethnic food tradition [ 89 , 90 ]. Similarly, Pakistan is also observed to share common ethnic and traditional food practices with India and Afghanistan [ 88 ]. Fermented cereal based, dairy based, fruit/vegetable based foods are being reported as traditional ethnic foods of Pakistan [ 91 ]. Bangladeshis vegetarian ethnic foods also seem to be predominated by rice, wheat, green leafy vegetables, sweets, fruits, fermented beverages and pickles [ 92 , 93 ]. Similarly, main vegetarian meal of Nepal also seems to have rice with pulses, vegetable curry, milk, curd and pickle. Additionally, as a part of traditional practice, fermented foods from split black gram/green gram, wheat/rice floor, soybean, fruits, vegetables and milk are also being reported in Nepal [ 94 , 95 ]. Apart from South Asian countries, many other Asian countries are also reported to possess rich variety of ethnic food traditions. Cereal and milk based ethnic foods of Kyrgyzsthan [ 96 ] and over 100 varieties of ethnic rice based foods and desserts of Iran [ 97 ] seems to possess many similarities with South Asian ethnic foods especially in terms of ingredient usage and also appearance.

Religion is opined to account for 70% of human activities in South Asian Countries [ 98 ] and South Asia is reported to be having more vegetarian food choices because high percentages of Indians are pure vegetarians [ 99 ]. As opined by earlier researchers, food rules and laws (taboos) are influenced by religious beliefs/customs, which in turn are influenced by geographical location, environmental factors and availability of raw material for food preparation [ 100 ]. Having similarity of these factors would be a reason for most of the South Asian countries to have almost common ethnic food practices. However individual traditional beliefs across the countries would certainly influence minor variations of their ethnic foods. Similar to our observation in the present study, influence of an ancient text “Mahavamsa” on food practices of ethnic group of “Vedda” people of Srilanka [ 101 ] and reports of traditional Islamic texts being used as a knowledge resource to know that some vegetarian foods (dates, grapes, figs, pomegranate, cereal powder blend i.e., sattu, melons, carrots, pumpkins, lentils, powdered pulses and seeds i.e., qawoot and powdered sesame i.e., savigh and quince) are useful to treat male fertility related problems [ 102 ] strengthens our hypothesis of the influential role traditional knowledge systems play on the evolution of ethnic food cultures. However more in depth analysis would help understand similar such traditions probably associated with the ethnic food cultures of other South Asian countries.

While food is certainly a person’s choice, it is known to be influenced by many factors viz., biological (hunger, appetite and taste), economical (cost, income and availability), physical (access, cooking skill and time), social (culture, tradition and meal pattern) and psychological (mood, stress and guilt) [ 103 ]. However, ethnic origin of a population seems to be a very strong influencing factor while looking at the phenomenon of food choices and there has been a steady rise in the research on food consumption traditions worldwide. Since culture is known to be a pivotal influential factor for lives, food consumption worldwide is tightly associated with cultures and traditions. Understanding and researching on ethnic foods is thus an important field of confluence and also need of hour. In further enhancing our understanding on ethnic foods and making them into a globally acceptable phenomenon, understanding their origin and the associated cultural backgrounds is highly warranted. Further, the developed knowledge has to be integrated with the scientific ideologies to make it more viable and acceptable. Though it is a general opinion that traditional practices are orthodox, not all of them can be rejected. In reality, traditional practices have been proven to be the best alternatives since they have formidable scientific relevance [ 104 ]. Moreover, in-depth understanding of traditional knowledge systems, undoubtedly would help life science researchers, in particular, because of the increasing demand for their research outputs in dealing with many health threat conditions, more evident from the current global pandemic—COVID-19 disease.

Ethnic foods are strongly influenced by the cultural setup of a particular region and the knowledge is generally transferred from generations, which subsequently becomes a tradition over time. In very early generations, since the general knowledge and know-how over several aspects were low, dependency on some form of traditional knowledge system seems to have been an invariant option. Food practices undoubtedly are thus a part of that knowledge flow, which obviously will have a deep rooted connection in culture.

Present work shows that traditional Indic texts has many food laws being laid and also constituted relevant food formulations, which perhaps would have been a necessity to suit to the then environmental conditions and people’s socio-economic status. However, since the traditions are carried from generations to generations, their unchanged existence even to date speaks about the traditional binding people evolve with. Though the present work only looks at one particular culture i.e., Hinduism, the aspect seems to have relevance in vast array of other cultures too. Moreover, the fact that there is a traditional continuation of differential usage of the food items across all the south Indian states, exactly as meant by Sri Vedanta Desika’s Ahara Niyama, is a very thought provoking observation. The order in which items are served and consumed follow a certain pattern, with optional exclusion of some items, which is predominantly decided by the occasion for which the items are prepared, psychological status of the person eating, prevailing climatic conditions and physiological status (assimilating capacity of digestive system). Thus, ethnic foods are understood to be prepared very carefully, so that they not only suffice the bodily nutritional demand but also can act as a natural medicament. Present theoretical review of the medicinal values all the food ingredients used in the preparation of South Indian vegetarian foods possess clearly proves this.

In our perspective, this study is a novel attempt clearly highlighting the importance of inculcating a different scientific acumen in understanding the domain of food. A thorough understanding of our theological and philosophical knowledge base would make the acumen transform into a holistic approach. Holistic approach of both science and philosophy would in turn help us revive our traditional ethnic food practices which ultimately help us in a better disease diagnosis—treatment regimens. This thought process confluence is need of the hour, given the uncertain health related threats present world is facing, where right kind of food certainly has an ability to bring right changes in one’s health.

Limitation of the study and future scope

Present study is a micro-level understanding of only the vegetarian ethnic foods of South India, which is a limitation. However, the study sets a foundation on the strong influential role of religious traditions on the ethnic foods of a particular region. Similar such studies are possible even with non-vegetarian food practices across South India. The study opens up a window to further investigate and understand the Asian food cultural landscape more closely in an ethnographic perspective.

Acknowledgements

Authors acknowledge all the survey respondents and IAET trust for providing the platform to work.

Author contributions

SKP contributed in providing the vast literature of Indic traditional texts and ideated the work. AVH contributed towards the overall planning of work and preparation of manuscript. DDPP majorly contributed towards conduction of ethnographic surveys, compilation of the data and also prepared few of the presented ethnic foods herself and gave photographs. All authors read and approved the final manuscript.

The work is carried forward by the faculty-researchers seed grant given by Indian Academy Educational Trust (IAET), Bangalore. No external fund was received for this project work.

Availability of data and materials

Declarations.

Authors do not have any known competing financial interests or personal relationships that could appear to influence the work reported in this paper.

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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Introduction

Elements of Indian cuisine

Indian cuisine in the historical record, cuisines across india, indian cuisine around the world.

Indian cuisine

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Table Of Contents

Indian cuisine , the foods and methods of their preparation traditional to India . India does not have a single cuisine . Due to its wide variety of climates, soil types, cultures , and religions, as well as influences from other countries, India has a diverse range of cuisines. As a whole, Indian cuisine can be dated to the prehistoric period and can be found across the world wherever there is a significant Indian diaspora . Indian cuisine has also played a key role in global history, Indian spices being a goal of the European Age of Discovery .

India’s geographical diversity is central to understanding the diversity of its cuisines. To the north lie the Himalayas with a high-altitude alpine climate. Melting snows from the Himalayas along with seasonal rains feed the Indian river systems that run through most of northern and central India, sustaining large fertile alluvial plains. Wheat is extensively grown there. The upper Ganga valley and the Punjab region are well irrigated and allow the growth of sugarcane . There is scant vegetation in India’s northwest region, where the Thar Desert stretches across Rajasthan . Most of the southern part of India is dry and rocky and is separated from the northern portion by the Vindhya mountains and the Narmada River . This region, along with Rajasthan’s desert, supports crops that require less water, such as millets and corn (maize). Three major rivers in South India—the Godavari , Krishna , and Cauvery —also sustain fertile plains. The western coast of India, between the Arabian Sea and the Western Ghats range, receives heavy rainfall. Northeastern India is hilly and also receives heavy rainfall. Both these regions thus support the cultivation of rice , which requires a large amount of water. India is heavily influenced by the southwest monsoon , which provides more than 75 percent of the country’s annual rainfall during the period from May to September. The timing of the monsoon and the amount of rain it generates are critical for the success of India’s crops.

Pulses (edible seeds from plants of the legume family ) are also a key portion of the Indian diet. Dal, a Hindi word that refers to both raw and cooked lentils , may be the closest thing India has to a national dish. Pulses are hardy, grow in most soils, and include gram lentils, chickpeas , peas , and beans . Pulses complement grains, which are the main component of an Indian diet, though there is variation across regions based on climate and topography . Rice and wheat are the most commonly consumed grains, with barley and a variety of millets also being consumed. Evidence of wheat is seen in sites dating to 6500 bce , and wheat likely came to India from Central Asia . It is typically made into a flour called atta and is used to make Indian breads such as roti and parathas. Barley was more common in India during the second millennium bce and is mentioned in the ancient Rigveda text. Today barley is not very frequently consumed, but it plays a key role in several Hindu religious ceremonies. Rice is the staple food in western and southern India and has been found in sites dating back more than eight millennia.

Many varieties of fruits and vegetables are indigenous to India, such as a range of gourds , eggplant (brinjal), Indian gooseberry (called amla in Hindi), jackfruit , and mango . While the origin of okra (called bhindi in Hindi), coconuts , and plantains has not been traced with certainty, they have been used in cuisine in India for several thousand years. Though native to southwestern Asia and likely known since prehistoric times, onion is not mentioned in early Indian texts; it, along with garlic , has typically been taboo to orthodox Hindus and Jains. Sugar has been a key component in the Indian diet, and the process of refining sugarcane juice into crystals was discovered by Indians in the third century bce . Portuguese traders of the 16th century introduced a range of New World produce, including potatoes , tomatoes , papayas , guavas , cashews , and chillies ( chili peppers ), all of which thrived in the Indian tropical climate.

Spices and herbs are a predominant feature of Indian cooking. Ginger , turmeric , tamarind , black pepper , cardamom , and sesame seed are indigenous to India. Cumin , fenugreek , saffron , and coriander , as well as asafoetida (hing)—which is widely used as a substitute for garlic by Hindus and Jains—arrived from West Asia and the Mediterranean region. Spices have been noted for their antibiotic properties and are mentioned in many Indian treatises that describe the medical benefits of including them in cuisine. Contrary to popular belief, Indian food is not always “hot” in the sense of being eye-wateringly spicy. Spices are added to food across the country in whole, powdered, or ground form to enhance the taste of the food, and they don’t always add “heat” to the food. Spices are often roasted to bring out their flavour, and they are frequently combined to make a garam masala (literally, in Hindi and Urdu, “hot spices”). Each region of India has its own variant of garam masala. Access to Indian spices and expansion of the spice trade was a key driver behind European exploration of the world during the 15th and 16th centuries, and Vasco da Gama and Christopher Columbus both undertook voyages to find sea routes to India so as to take spices back to Europe .

The people of early Vedic civilizations in India were nomadic pastoralists who practiced elaborate rituals to placate their gods . Agni , the god of fire, was considered the mouth through which the gods ate their sacrifices, and one of his favourite foods was ghee (clarified butter), which remains popular to this day. Animal sacrifices were common, and the meat was then consumed by those participating in the ritual. While some textual evidence suggests that these sacrifices included cattle, some argue that this claim is a result of mistranslation. (The subject of eating beef is politically contentious in present-day India.) Barley was common during the period, and there is no mention of wheat. Milk and its products, such as yogurt and barley-based milk porridges , are documented.

Rapid development of agriculture in the first millennium bce brought urbanization to northern India. The word ahimsa (“nonviolence,” or “noninjury,” in Sanskrit) is first seen in the sacred texts called the Upanishads. The rise of Buddhism and Jainism , which preach compassion to all living things, encouraged vegetarianism . Jainism decrees that foods that inflame the passions, including onion and garlic, must be avoided, and foods that grow underground should also be shunned because eating them involves killing microorganisms. The Sanskrit grammarian Panini, in his work Ashtadhyayi (6th–5th century bce ), describes three categories of food: meat, lentil-based soup , and vegetables. Chanakya ’s Arthasastra , a manual on how to run a kingdom that may date in part to the 4th century bce , elaborately describes how certain foods are to be prepared, most of them with spices. Ayurveda , a traditional system of Indian medicine, describes foods as sattvic (pure or balanced), rajasic (active or increasing the energy of the body), and tamasic (heavy or reducing the energy of the body).

In the first millennium ce , the caste system became widespread in India, and many guidelines about how to eat food evolved based on a person’s caste. Lists of forbidden foods from this period include onion, garlic, mushrooms , meat not obtained by hunting, and alcohol. Sharing foods with people from other castes was considered taboo.

The Islamic conquest of India introduced fruits such as apricots , melons , and plums , as well as a rich gravy style of cooking. Kebabs cooked over coals and pilaf became popular during this period and are still classified as Mughlai cuisine in present-day India. The biryani , a celebratory meal made using meat, rice, yogurt, onion, and spices, originated in Persia but evolved in India during this era. Biryani now has multiple variants across the country, with the most popular ones credited to the Mughals and the nizams of Hyderabad . The arrival of New World vegetables by way of the Portuguese in the 16th century resulted in yet more changes to the cuisines of India. In the state of Goa , which was under Portuguese rule for 450 years, the Portuguese influence on cooking is still especially visible.

The cuisine of northern India shows a stronger influence of the Islamic conquest. Dairy products such as milk, ghee, and paneer ( cottage cheese ) are commonly used, and many vegetables are cooked in yogurt or onion-and-tomato–based gravies. A griddle is used to make flatbread such as roti, while a tandoor (a cylindrical coal-fired oven) is used to cook flatbreads such as naan and kulcha. Puri and similar breads are deep-fried in oil , usually groundnut oil. Flatbread is typically eaten with cooked lentils (dal) and vegetables. The nonvegetarian cuisine of kebabs and pilaf is very similar to what is found in Pakistan . A popular snack is the samosa , which is cooked potato stuffed in flour and then deep-fried in oil. Street foods such as kachori and chaat are very popular, as well as sweets (called mithai) such as gulab jamun, petha , and rasmalai. Food of this region is typically richly spiced. Variations exist within northern India, from the desert regions of Rajasthan, which see heavy use of gram flour in dishes, to the vales of Kashmir , where ingredients such as mutton and dry fruits are used in dishes typically served in a wazwan, or multicourse meal.

To the east, in West Bengal and Odisha , the amount of spice used in cooking decreases, and mustard oil is more common. The cuisine of northeastern India is rice-based—rice is grown on terraced fields in the region’s hilly terrain—and freshwater fish appears in many dishes, as does pork, beef, mutton, and chicken. Poppy seeds are also frequently used. This region’s cuisine is very similar to that of neighbouring Bangladesh .

In southern India rice is the staple food, and it is eaten with sambhar (sambar), a watery stew comprising lentil , tamarind, and vegetables. Many fruits and vegetables are pickled and consumed with meals, and coconut oil and gingelly (sesame) oils are used as the mediums for cooking. Seafood is common along the coast. Within southern India there are diverse cuisines—Andhra, Tamil, Chettinad, Kerala , and Mangalore, among others. Each region cooks sambhar differently and uses different varieties of rice. Tamil cuisine classifies food into six tastes—sweet, sour, salty, bitter, pungent, and astringent—and aspires to include each taste in every main meal. Tamil meals are also typically served on banana leaves.

The west coast of India has distinct cuisines as well. In Goa rice and fish are the staples. Goan Hindu cuisine is less spicy and includes many vegetables, though little onion and garlic. Portuguese cuisine in Goa includes beef and uses a vinegar-based gravy ( vindaloo) for many dishes. In coastal Maharashtra fish and rice are also common, while millets and groundnuts are used in inland areas instead of rice and coconut. Further north, Gujarat is predominantly vegetarian, and most dishes have some sweetness due to the use of sugar . Roti, dal, and vegetables are common there.

Food is typically eaten by hand across India, with minimal use of cutlery. When eating roti, a person tears off a portion of the flatbread and uses it to scoop the dal or vegetable .

India’s cuisines are available around the world, particularly where there is a significant diaspora . Indian labourers migrated to the Caribbean, Southeast Asia , and Fiji as indentured workers, taking their food with them. Rice, flatbread, and curries are very common in Trinidad and Tobago , with a variety of roti-based dishes popular as street food. Pholourie, a snack made from chickpeas, is popular in Guyana. Patties (turnovers filled with meat) in Guyana, vindaye in Mauritius, and “tinned fish” curry in Fiji all come from Indian roots.

Indian influences are also present in South Africa , most notably in bunny chow, a meat curry served in a hollowed-out loaf of Western-style bread . Tamil influences are strong in Malaysia and Singapore , where roti canai, an Indian-influenced bread, is popularly served with meat curries. Indian dishes have long been popular in the U.K.: the Norris Street Coffee House in London advertised a curry in 1773, and today chicken tikka masala is one of Britain’s most popular dishes. Indian restaurants proliferate in North America as well. Most of these restaurants serve multiple cuisines from across India.

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I've rarely felt comfortable with my culture. This summer, that changed

Both of my grandmothers visited my family this summer for the first time in twelve years.

I’ve never had the privilege of knowing where I belong.

I’ve always had each foot in a different country — I’m too Indian for America and too American for India. But unlike most of my other first-generation friends, I have one more nuance to my relationship with my culture: language.

For the first time in twelve years, both of my grandmothers from India came to visit my family in Maryland at the same time this summer. They primarily speak Tamil, a South Indian language, and though they could get by speaking in English, they have a hard time understanding American accents.

It doesn’t get any easier if I try to communicate in our language. I’m fluent, but when I speak Tamil, it’s accompanied by an accent with sharp corners that makes the words sound all wrong coming out of my mouth. Instead, I end up speaking in slow, simple and articulate English to my grandmothers, with what I would approximate is an 80% success rate on basic subjects.

When I speak Tamil, it’s accompanied by an accent with sharp corners that makes the words sound all wrong coming out of my mouth.

But what I’ve come to realize, especially after seeing my maternal grandmother again for the first time in five years, is that there is one language we can all communicate freely in: food.

When I was in preschool in suburban Baltimore, my mom would say everything to me twice, once in Tamil and once in English, so I could begin learning English translations to speak to my classmates and teachers every day. But what never had to be said twice were the names of foods. Paneer is just paneer, and as my English vocabulary began to take precedent over my Tamil vocabulary, paneer remained without me even realizing.

One morning after my grandmothers arrived, I went to the kitchen for an early lunch. My maternal grandmother was watching the cricket match in the family room — West Indies was batting, and it wasn’t looking good for India. My paternal grandmother was sitting in the kitchen, likely scrolling through endless WhatsApp messages from family in India. I began to talk to my mom about the meetings I had that morning and how they went.

“Ni yenna sollirai?” my paternal grandmother asked. What are you saying? But I didn’t have the vocabulary to translate “figuring out a lede for the article I’m writing” into Tamil.

My maternal grandmother turned away from the cricket match to ask me what I’m going to eat. "Yenna sappida porai?"

I shrugged and browsed through the freezer.

“Adhu ennadu?” she asked, gesturing from across the room to the frozen Trader Joe’s box I had picked. What is that?

“Noodles!” I replied. Immediately, a connection was formed. My grandmothers came to sit near me, and we started to recall the time they cooked spaghetti for me when I was little, visiting Bombay and refused to eat Indian food for another day.

While it’s hard to explain to my grandmothers the nitty gritty details of my job or the classes I plan to take at college in the fall, food has allowed me to find a special connection with them. Both were married by the age of 17, thrown into the world of housewives and learning to cook for their husbands. One of them even likes to say that cooking is her meditation. But deeper than that — and perhaps she doesn’t even realize it — cooking is her communication.

As my grandmothers’ visit went on, my discomfort in my own culture began to lessen. Each morning, our first conversation was about breakfast: idlis or upma? Halfway through breakfast, we were already discussing lunch plans: I’d heat up a frozen meal, and the grandmothers would eat leftovers from last night. By the afternoon, the smell of spicy sambar or crisp dosa would be wafting into my room, and we’d spend dinner talking about how the dish was made and family stories it reminded us of.

Dosa, idlis and a vada with chutney, sambar and masala.

At the dinner table, “that’s enough” or “I’m full” is almost never an accepted response for my grandmothers. My paternal grandmother’s love language is to pile more food onto my plate after I’ve had multiple helpings. Even if she doesn’t have anything to talk to me about, just watching me eat provides her the utmost joy and satisfaction. Most of my grandmothers’ conversations between each other also revolve around food: how their recipes differ in each family and which dishes they cook most often back home in India.

For the first time since my childhood, I’ve felt a sense of belonging in my hyphenated identity. Making a naan pizza for lunch bridges my disparate experiences without compromising my rich culture. Talking about the reasons we make appams for a holiday lets me find a meaningful connection with my grandmothers even when I don’t feel comfortable speaking my native language.

Making a naan pizza for lunch bridges my disparate experiences without compromising my rich culture.

In South Asian communities in particular, food is often seen as a source of connection, with meals being important times of coming together and focusing on your bodies.

This summer, I was able to see just how much this rings true with my family. Cooking food, eating food and talking about food connects me to my grandmothers in a way that English or Tamil — or even a mix of both — can’t quite seem to do. It’s given me small windows into my grandmothers’ lives and minds, and I’m incredibly grateful that it provides me moments of invaluable connection that transcend the normal boundaries of language.

On top of that, it’s shown me that there is one way in which my relationship with my native language isn’t as complicated as I thought it was. And on that note, I’ll just go check what’s for dinner.

Laya Neelakandan is a reporter for CNBC.

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7 Lord Ganesha Favorite Foods for Ganesh Chaturthi

September 6, 2024

By Swiggy Explorer

Ganesh Chaturthi, the vibrant festival celebrating Lord Ganesha’s birth, is marked by elaborate rituals, joyous gatherings, and, most importantly, the offering of various delicious foods that are believed to be his favourites. Among types of food for Ganesh Chaturthi, the iconic modak stands out, symbolising spiritual knowledge and wisdom. However, Ganesha’s culinary preferences extend beyond modak, encompassing a variety of sweets and savoury dishes like Puran Poli, Motichoor Laddoo, Karanji, and Coconut Rice. All of these Lord Ganesha favourite food holds special significance, reflecting the cultural richness and devotion associated with the festival. Offering these dishes to Ganesha is a heartfelt tradition, inviting his blessings for prosperity, happiness, and the removal of obstacles.

Discover Lord Ganesha’s Favorite Food Items

Modak is the quintessential food for Ganesh Chaturthi, often regarded as Lord Ganesha’s favourite. These steamed or fried dumplings are filled with a delightful mixture of grated coconut and jaggery, symbolising joy and devotion. Offering modak to Ganesha is believed to bring blessings of prosperity and wisdom and it is also one of lord Ganesha favourite food items.

2. Puran Poli

Puran Poli is a traditional Maharashtrian Ganesh Chaturthi food that is made with a rich filling of chana dal, jaggery, and flavoured with cardamom. This dish is in Ganesha’s list of favourites, often prepared during festive occasions to honour the deity. The sweet and soft texture of Puran Poli makes it a comforting and cherished offering.

3. Motichoor Laddoo

Motichoor Laddoo is a famous Indian sweet made from tiny, delicate boondi (fried gram flour pearls) soaked in sugar syrup and shaped into round balls. These laddoos are often seen in Ganesha’s hands in his idol forms and are a staple offering during Ganesh Chaturthi. Their vibrant colour and melt-in-the-mouth texture make them a Lord Ganesha favourite food.

Karanji, also known as gujiya in some regions, is a crescent-shaped pastry filled with sweetened coconut, jaggery, and sometimes nuts, then deep-fried to golden perfection. This crispy Ganesh Chaturthi food is similar to modak but has its own unique charm, making it a beloved offering to Ganesha during festive times. The contrast between the crunchy exterior and the sweet filling is truly delightful.

5. Coconut Rice

Coconut Rice is a savoury dish made by cooking rice with freshly grated coconut, tempered with mustard seeds, curry leaves, and mild spices. This simple yet flavorful Ganesha favourite food is often prepared as a prasadam for Lord Ganesha, reflecting the purity and wholesomeness of the offering. The subtle sweetness of the coconut paired with the fragrant rice makes it a soothing dish.

6. Rava Pongal

Rava Pongal is a savoury South Indian food for Ganesh Chaturthi, made from semolina (rava) and moong dal, cooked together with ghee, black pepper, and cumin seeds. This dish is known for its nourishing and comforting qualities, making it a fitting offering to Ganesha during festivals. The soft, warm texture and the rich flavours of ghee and spices make Rava Pongal a hearty delight.

Payasam is a traditional Indian rice pudding made with milk, rice, sugar or jaggery, and flavoured with cardamom, nuts, and sometimes saffron. This creamy, Ganesh Chaturthi food is a favourite offering to Lord Ganesha, especially during auspicious occasions. The richness and sweetness of payasam symbolise abundance and are believed to please the deity, inviting his blessings. It is also one of the popular Ganesh Chaturthi special food.

Order Lord Ganesha’s Favourites on Swiggy Now!

Ganesh Chaturthi is a time of joy, devotion, and delicious food, and what better way to celebrate than by indulging in Lord Ganesha’s favourite treats? This year, make your festivities even more special by ordering these traditional delicacies directly from Swiggy. From the iconic modak, filled with sweet coconut and jaggery, to the mouthwatering Puran Poli, Motichoor Laddoo , Payasam and Karanji, you can bring the taste of tradition right to your doorstep. These dishes aren’t just food—they are offerings that carry deep cultural and spiritual significance, symbolising prosperity, wisdom, and the removal of obstacles. Whether you’re planning a grand celebration or a simple, intimate puja, sweets restaurants near me on Swiggy makes it easy to ensure that Lord Ganesha’s favourites are part of your festivities. Just a few taps, and you can have these divine treats delivered to your home, allowing you to focus on the devotion and joy that Ganesh Chaturthi brings.

As Ganesh Chaturthi is celebrated with devotion and joy, the offerings made to Lord Ganesha serve as a heartfelt expression of love and reverence. The variety of Lord Ganesha favourite food, from the cherished modak to other traditional sweets and savouries, highlight the cultural richness of the festival. These offerings honour Ganesha and bring families together, creating lasting memories of unity and celebration. With Ganesha’s blessings of wisdom, prosperity, and the removal of obstacles, the festival inspires us spiritually nourished, looking forward to the continued blessings and joy that his favourite foods symbolize in our lives.

1. Which is Ganesha’s favourite bhog?

Ganesha favourite food is modak, a sweet dumpling made with coconut and jaggery, often offered during Ganesh Chaturthi.

2. What are some lesser-known favourites of Lord Ganesha?

Besides modak, Ganesha enjoys ladoos, tilgul (sesame sweets), and even durva grass, which is especially significant in his worship.

3. Why is offering food to Lord Ganesha important during Ganesh Chaturthi?

Offering food to Ganesha symbolizes devotion and is believed to bring his blessings, ensure prosperity, and remove obstacles.

Swiggy Explorer

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