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south Indian cuisine includes the cuisines of the five southern states of India— Andhra Pradesh, Karnataka, Kerala, Telangana, Tamil Nadu, and the union territory of Lakshadweep.

Sub-cuisines within these include Udupi, Chettinad, Hyderabadi, Thalassery, Saraswat, and Mangalorean Catholic.

https://www.thespruceeats.com/cuisine-of-south-india-1957884

South Indian cuisine shares similarities with the cuisines of Sri Lanka and the Maldives due to a similar geographic location and culture.

South Indian cuisine is distinguished by multiple elements, one being the use of intense aromatic mixtures of spices,[11] often extremely spicy hot,[12] for curry dishes. These make use of roasted spices and aromatic herbs, the dishes made hot with chili and pepper, sometimes with coconut milk.

Andhra Pradesh cuisine is hotly-spiced and often vegetarian, with seafood prominent along the coast;

Kerala too has a range of seafood dishes from its coastline.

The cuisine of Tamil Nadu is similarly mainly vegetarian, but even hotter.

In Telangana, Hyderabadi cuisine is somewhat milder but subtle and full of flavour, making use of saffron, nuts, and dried fruits as well as warmer spices in dishes for the Nizams, the former rulers.

A staple of Karnataka cuisine is jolada rotti, a flat unleavened bread made of sorghum flour. It is eaten with pulse curries, ennegayi (stuffed aubergine) and chutneys.

The cuisine of Lakshadweep is based on coconut, fish, and starches; a range of dishes employ oconut milk. Fish, especially tuna, is important in the cuisine; tuna meat is made into Rihaakuru, a thick brown fish sauce.

Rice is a staple element in South Indian cuisine, served boiled or made into uttapam pancakes, dosas, or idli steamed cakes. Other characteristic ingredients include coconut oil for cooking and lentils for dal.

Cuisine

Main articles: South Indian Cuisine, Tamil cuisine, Chettinad cuisine, Andhra cuisine, Cuisine of Kerala, Thalassery cuisine, Cuisine of Karnataka, and Udupi cuisine

The tradition of serving meals on plantain leaves endures in South India, especially at formal events.

Food habits are diverse even regionally and are largely based on the traditions. Rice is the staple diet. Coconut is an important ingredient in Kerala and coastal part of Karnataka of South India, Hyderabadi biryani is also very special in Telangana and other neighbouring states whereas the cuisine in Andhra Pradesh is characterized by the pickles, spicy aromatic curries and the generous use of chili powder. Dosa, Idli, Uttapam etc. are popular throughout the region. Coastal areas like the state of Kerala and the city of Mangalore are known for their seafood. South Indian coffee is generally quite robust, and coffee is a preferred drink throughout the Malabar region. Tamil Nadu is well known for its Idli, Dosa, Pongal, Sambhar, Vada, Puri, which are the common breakfast in Tamil families. Among the Malayalees, Appam, Puttu, Upamav, Malabar biriyani are some of the common dishes. In Karnataka, Bisibele bath, Kara bath, Kesari bath, Raggi mudda, Udin Vada, Bene Masala Dosa, Paper Dosa are some of the common dishes.

A Thalassery cuisine which makes use of Malabar spices

Coconut is native to Southern India and spread to Europe, Arabia, and Persia through the southwestern Malabar Coast of South India over the centuries. Coconut of Indian origin was brought to the Americas by Portuguese merchants. Black pepper is also native to the Malabar Coast[10][11] of India, and the Malabar pepper is extensively cultivated there. During classical era, Phoenicians, Greeks, Egyptians, Romans, and Chinese were attracted by the spices including Cinnamon and Black pepper from the ancient port of Muziris in the southwestern coast of India.[12][13]

During Middle Ages prior to the Age of Discovery which began with the end of the 15th century CE, the kingdom of Calicut (Kozhikode) on Malabar Coast was the centre of Indian pepper exports to the Red Sea and Europe at this time[14] with Egyptian and Arab traders being particularly active. The Thalassery cuisine, a style of cuisine originated in the Northern Kerala over centuries, makes use of such spices

EATING HABITS

Why Indians Eat With Their Hands: The Significance Of This ...

Indians eat with their hands due to deep-rooted cultural traditions, Ayurvedic principles, and practical reasons that enhance the sensory experience of eating.

It is believed to aid digestion, allow for better mixing of foods like rice and curry, and create a deeper, mindful connection with the meal.

Here are the key reasons why this tradition is followed:

Ayurvedic & Health Benefits: According to Ayurveda, fingers represent the five elements (fire, air, space, earth, water) and touching food with fingers stimulates these elements, promoting better digestion. The nerve endings in fingertips send signals to the brain that prepare the stomach for digestion.

Mindful Eating: Eating with hands encourages a slower, more deliberate, and sensory-driven meal. It allows people to feel the texture, temperature, and consistency of the food, making the experience more intimate and fulfilling.

Practicality: Many Indian dishes—such as rotis, chapatis, samosas, and rice with curry—are designed to be easily mixed, torn, and scooped by hand, which is often difficult to do with utensils.

Cultural Tradition: It is a long-standing tradition in India, particularly in the south and in rural areas, and is often considered a sign of respecting the food and the host.

Hygiene and Respect: While it may seem counterintuitive, traditional eating with hands is believed to be more hygienic if done properly, as it requires washing hands before and after meals. It is also seen as a way to connect directly with the "energy" of the food.

this practice is traditionally done using only the right hand, as the left hand is generally considered unclean for eating.

indian dishes

https://en.wikipedia.org/wiki/List_of_Indian_dishes

https://en.wikipedia.org/wiki/Khichdi_(dish)

https://en.wikipedia.org/wiki/List_of_Indian_pickles

https://en.wikipedia.org/wiki/Tamil_cuisine

https://en.wikipedia.org/wiki/Chettinad_cuisine

https://en.wikipedia.org/wiki/Andhra_cuisine

https://en.wikipedia.org/wiki/Cuisine_of_Kerala

https://en.wikipedia.org/wiki/Thalassery_cuisine

https://en.wikipedia.org/wiki/Cuisine_of_Karnataka

https://en.wikipedia.org/wiki/Udupi_cuisine