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v. t. e. South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes ...
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [ 1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
Gujarati cuisine is the cuisine of the Indian state of Gujarat . The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in ...
Paya[ 1] is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. [ 2] The main ingredients of the dish are the trotters ( hooves) of a cow, goat, buffalo, or sheep, cooked with various spices.
v. t. e. Hyderabadi cuisine (native: Hyderabadi Ghizaayat ), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along ...
Koottu. Koottu ( Tamil :கூட்டு), often transcribed "kootu", is a lentil and vegetable stew in South Indian, particularly Tamil and Kerala cuisines. [ 1] The etymology for koottu derives from the Tamil word "koottu" which means "add" or "mixture/medley" i.e. vegetable added with lentils form the dish, which is semi-solid in consistency.
Pongal (dish) Pongal (lit. 'to boil over') is a South Indian and Sri Lankan dish of rice cooked in boiling milk. [ 1][ 2] Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. [ 3] A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal ...
Street food-style Indian cuisine is the focus at Masala Mantra, which opened in Royal Palm Beach earlier this year. The family-run restaurant is the work of Krunalbhai Patel, his wife Purnima, and ...