Chapter 1 - SOUTH INDIA – AN OVERVIEW
Often regarded as exotic and spicy in nature Indian food is ranked the best interms of variety and zest even in many foreign cultures.Although many people refer to the country’s cuisine as Indian food, there areremarkable differences from one region to the other. On a broad perspectivewe can distinguish the two major types as North Indian Food and SouthIndian Food. This categorisation is in no way conclusive, because if wefurther look into the culinary variety we can see states like Goa where thecooking style is specific and grand in its own right.For the purposes of this report we shall look at South Indian food. The four states that comprise the Southern part of the nation are Andhra Pradesh,Karnataka, Tamil Nadu and Kerala. Each of these states has their ownunique and distinct culinary styles. Through the course of this report weshall see that within these states there are further variations in how food iscooked and the ingredients used. The unique feature of Indian food in Indiais that most of the produce used for day to day cooking is fresh and this hasan impact on the quality and taste of the food. Despite the rapid economicchange the nation is still predominantly agricultural. This fact helps ingenuine food preparation as what is available locally or within distanceswhere the raw ingredients are not perishable, are often used in foodreparation. For example Kerala is known as the land of coconuts and thecuisine reflects this aspect of the state. Almost every food in Kerala hascoconuts added in some form to enhance flavour or thickness depending onwhat is being made.