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South Indian Food

South Indian Food

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Published by jaganathor
a brief discussion on the variations in south indian food styles
a brief discussion on the variations in south indian food styles

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Published by: jaganathor on Oct 10, 2009
Copyright:Attribution Non-commercial


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Chapter 1 - SOUTH INDIA – AN OVERVIEW---------------------------------------------2Chapter 2 - ANDHRA PRADESH--------------------------------------------------------------4Chapter 3 – KARNATAKA ---------------------------------------------------------------------7Chapter 4 – KERALA ----------------------------------------------------------------------------9Chapter 5 – TAMIL NADU --------------------------------------------------------------------11REFERENCES -----------------------------------------------------------------------------------13
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.
Religion also has had an impact on the food styles witnessed in the southernstates. Tamil Nadu has in the past had a huge vegetarian population andtherefore has concentrated on the vegetarian thalis and completelyvegetarian based sweets and condiments. The vegetarian preference was in part due to factors such as the Hindu belief that the cow was a sacred animaland therefore could not be killed. Also the Brahmin community ( a castewithin the Hindu society) had strong influence over the people and thereforethe state’s cuisine was geared towards the vegetarian side. The same is thecase for Karnataka. Kerala on the other hand has a large population of Christians and therefore have some excellent non vegetarian dishes. If welook at Andhra Pradesh the Nawabs (meaning kings) were Muslims andtherefore required exquisite meat dishes. The next four chapters of thisreport will each focus on the individual states and their cuisines.

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