The Malabar Coast in South India is famous for its spices of pungent aromas that lured many foreign invaders like the Dutch, the French and the English. Cardamom, pepper, cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in the South.
The south west state of Kerala lies on the Malabar Coast of India, a beautiful tropical region made up almost entirely of inland waterways, coconut groves and spice plantations. Being a coastal region, seafood has become an inevitable part in South India’s kitchen. The fertile soil provides plenty of vegetables and they too have an equally important role in South Indian cuisine.
Indian food is often flavoured with spices such as cinnamon, turmeric, cardamom, ginger, cloves, garlic, cumin seed, coriander, black pepper and curry leaves. South India has a distinctive cuisine, totally different from the rest of India.
The availability of coconut, fish and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of South India instead of wheat, which is more popular in northern states. The very mentioning of the name of South India, brings to ones mind the tastes of Idlis, Dosas, Sambhar and Vada. However, there are more than these that can treat the taste buds.
Indian cuisine has a great Mughal impact. Their food is known for its spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.
