India: Southern India Food Recap
Tamil Nadu and Kerala, two southern Indian states, boast rich culinary traditions. Tamil Nadu’s cuisine is apocy, with tamarind, red chilies, and sesame oil defining it and dishes like idli, dosa, sambar, and fiery chicken curry, served alongside vegetarian banana leaf meals. In contrast, Kerala’s cuisine is milder and creamier, relying heavily on coconut milk, coconut oil, and black pepper to flavor the abundant seafood-rich dishes, showcasing its coastal and diverse Hindu, Muslim, and Christian influences. Here are the dishes we tried – Kari Suka (griddle cooked dry lamb), Paya curry appam (lamb trotters), Masala dosa, Mundai kola urunda, Mutton biroyani, Chicken 65, Prawn tikka masala, Prawns biriyani, Mango and mint soup, Mango chicken curry, Chettinud soup, Athangudi Kozhi Chettinad (chicken with traditional spices), Garlic naan, Crab soup, Mutton bone soup, Chicken Tikka, Mutton roast, Kerala special Karimeen Pollichathu (fish in foil), Meen manga curry (fish cooked with raw mango), Chemmen moillee (prawns in coconut sause), Parotta tandoori, Tava prawns, and much more.
