South Indian cuisine

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South Indian cuisine includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.

Regional cuisines of South Indian include:

There are also several regional sub-types of cuisine within these states. Among notable sub-types of regional cuisine include; Udupi cuisine, Chettinad cuisine, Hyderabadi cuisine, Thalassery cuisine, Mangalorean Catholic cuisine. South Indian cuisine shares numerous similarities with the cuisines of Sri Lanka and the Maldives due to a similar geographic location and culture, and some similarities with the cuisines of Myanmar, Singapore, Malaysia, Indonesia, and South Africa due to historical migration.

Early culinary texts

Main articles: Sangam literature and Indian cookbooks

According to culinary historians

leaf platters and thalis with several bowls. Sangam period archeological sites like Tirunelveli has uncovered notable household bronzeware utensils including "ornamental vase stands, bowls, jars and cups of different patterns with ornamental bowl lids" which were likely used for thali presentation as described in Sangam texts.[3][4]

Several notable Indian cookbooks were written in southern India during medieval period, these include Lokopakara (1025 CE), Manasollasa (1130 CE), Soopa Shastra (1508 CE), Bhojana Kutuhala (1675 CE), Sivatattva Ratnakara (1699 CE), among others. These cookbooks contains both vegetarian and non-vegetarian cuisines, with exception of Soopa Shastra which is a Jain vegetarian cookbook.[5]

Maritime trade

Main article: Indian Ocean trade

Indian ocean trade played important role in spread of Indian spices to western world during classical era.

chili peppers were introduced by Portuguese and "English Vegetables" (cabbage, cauliflower, turnip etc.) as they were at one time termed, became part of local cuisine by late 1800s.[10]

Gallery

  • Vegetarian south Indian meal served on banana leaf
    Vegetarian south Indian meal served on banana leaf
  • Non-vegetarian south indian bhojanam thali
    Non-vegetarian south indian bhojanam thali
  • South Indian meal served in traditional bronzeware thali
    South Indian meal served in traditional bronzeware thali
  • South Indian thali served in restaurant
    South Indian thali served in restaurant
  • South Indian meal served on banana leaf
    South Indian meal served on banana leaf
  • South Indian thali, rice is staple in south India.
    South Indian thali, rice is staple in south India.
  • South Indian thali with side-dishes for rice
    South Indian thali with side-dishes for rice
  • South Indian meal served on banana leaf
    South Indian meal served on banana leaf
  • Idli and sambar, a typical south Indian breakfast dish.
    Idli and sambar, a typical south Indian breakfast dish.
  • South Indian meal served on dried mantharai ilai
    South Indian meal served on dried mantharai
    ilai
  • Non-vegetarian Andhra-Telengana thali in restaurant.
    Non-vegetarian Andhra-Telengana thali in restaurant.
  • Dosa, a typical south indian breakfast dish.
    Dosa, a typical south indian breakfast dish.

See also

References

  1. ISBN 978-81-7371-293-7
    .
  2. ^ " With stories describing feasts in the palaces and poems recounting a lunch in the countryside, the Sangam Literature offers abundant references to food in the Tamil country. Here's a look at some of them - A. Shrikumar, 2018. https://www.thehindu.com/life-and-style/food/sangam-literature-offers-abundant-references-to-food-in-the-tamil-country/article24046748.ece
  3. ^ The Indian Association for the Cultivation of Science. Copper in Ancient India by Panchanan Neogi 1918, pages 29 and 33 http://arxiv.iacs.res.in:8080/jspui/bitstream/10821/917/1/THE%20INDIAN%20ASSOCIATION%20FOR%20THE%20CULTIVATION%20OF%20SCIENCE%20COPPER%20IN%20ANCIENT%20INDIA_P%20NEOGI_IACS_1.pdf
  4. ^ "Tamilar unavu : Food habits of the ancient Tamils, as represented in Sangam literature" by CE Namacivayam (1981), page 39
  5. ^ Ramachandran, Ammini (2 March 2023). "Articles in treasures from the past". Peppertrail. Retrieved 2 March 2023.
  6. ISBN 978-81-264-1578-6
    . Retrieved 10 October 2012.
  7. ^ Faces of Goa: a journey through the history and cultural revolution of Goa and other communities influenced by the Portuguese By Karin Larsen (p. 392)
  8. ^ Foundations of the Portuguese empire, hi lo millo1415–1580 Bailey Wallys Diffie p.234ff [1]
  9. ^ "Deep history of coconuts decoded". Washington University in St. Louis. 24 June 2011. Retrieved 19 December 2019.
  10. ^ Mukerji, Nitya Gopal (1901). Hand-book of Indian Agriculture. Thacker, Spink & Company.
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