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    Rich Cultural Heritage of India: by Suparna Dey

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    RahulKarn
    South Indian cuisine varies substantially across its states of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. Tamil Nadu is known for its Chettinad cuisine featuring peppercorn, cinnamon, and nutmeg. Kerala specializes in Malabar cuisine using a variety of spices, while its Sadhya feast is served on banana leaves. Karnataka is famous for Mysore pak, Mysore masala dosa, Udupi cuisine, and benne dosa. Andhra Pradesh cuisine heavily uses chilies and tamarind, making dishes hot and tangy. Telangana is known for Hyderabadi cuisine and dishes like biryani, bagara baing

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    Rich Cultural Heritage of India: by Suparna Dey

    Uploaded by

    RahulKarn
    73 views11 pages
    South Indian cuisine varies substantially across its states of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. Tamil Nadu is known for its Chettinad cuisine featuring peppercorn, cinnamon, and nutmeg. Kerala specializes in Malabar cuisine using a variety of spices, while its Sadhya feast is served on banana leaves. Karnataka is famous for Mysore pak, Mysore masala dosa, Udupi cuisine, and benne dosa. Andhra Pradesh cuisine heavily uses chilies and tamarind, making dishes hot and tangy. Telangana is known for Hyderabadi cuisine and dishes like biryani, bagara baing

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    cuisine by suparna

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    Indian Cuisine Bed

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    South Indian cuisine varies substantially across its states of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. Tamil Nadu is known for its Chettinad cuisine featuring peppercorn, cinnamon, and nutmeg. Kerala specializes in Malabar cuisine using a variety of spices, while its Sadhya feast is served on banana leaves. Karnataka is famous for Mysore pak, Mysore masala dosa, Udupi cuisine, and benne dosa. Andhra Pradesh cuisine heavily uses chilies and tamarind, making dishes hot and tangy. Telangana is known for Hyderabadi cuisine and dishes like biryani, bagara baing

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    73 views11 pages

    Rich Cultural Heritage of India: by Suparna Dey

    Uploaded by

    RahulKarn
    South Indian cuisine varies substantially across its states of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. Tamil Nadu is known for its Chettinad cuisine featuring peppercorn, cinnamon, and nutmeg. Kerala specializes in Malabar cuisine using a variety of spices, while its Sadhya feast is served on banana leaves. Karnataka is famous for Mysore pak, Mysore masala dosa, Udupi cuisine, and benne dosa. Andhra Pradesh cuisine heavily uses chilies and tamarind, making dishes hot and tangy. Telangana is known for Hyderabadi cuisine and dishes like biryani, bagara baing

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    RICH CULTURAL

    HERITAGE OF
    INDIA

    By SUPARNA DEY
    B.Ed.(1st SEM)
    ROLL - 33
    COURSE – 1.1.2
    Indian Cuisine
    Indian cuisine consists of a wide variety of regional
    and traditional cuisines native to the Indian
    subcontinent. Given the range of diversity in soil type,
    climate, culture, ethnic groups, and occupations, these
    cuisines vary substantially from each other and use
    locally available spices, herbs, vegetables, and fruits.
    Indian food is also heavily influenced by religion,
    cultural choices and traditions.
    Welcome to
    ________________________________
    South Indian Cuisine
    South Indian cuisine is classified depending on it's states.

    Tamil Nadu

    Kerala

    Karnataka

    Andhra Pradesh

    Telangana
    Tamil Nadu

    The most famous cuisine from Tamil Nadu is CHETTINAD CUISINE...


    The Chettiyar community has popularized this cuisine. The most common spices
    used in this cuisine are peppercorn, cinnamon, nutmeg ,green and red chillies.

    The typical traditional meal also known as “Saappaadu” is traditionally eaten on a


    Banana Leaf known as “Vaazhai Ilai”.
    Kerala

    The northern parts of Kerala specialize in Malabar Cuisine, which is noted for its
    liberal use of a wide variety of spices.

    Sadhya is a variety of dishes traditionally served on a banana leaf in Kerala.


    Sadhya means banquet in Malayalam. It is a vegetarian feast prepared by both
    men and women, especially when needed in large quantities, for weddings and
    other special events.
    Karnataka

    Mysore pak is an Indian sweet prepared from Karnataka. It is originated in Mysore.


    Mysore is also famous for Mysore Masala Dosa.

    Udupi cuisine is a cuisine of Karnataka. It comprises of dishes made primarily from


    grains, beans, vegetables, and fruits.

    Benne dosa is a type of dosa which traces its origin from the city of Davangere in
    Karnataka. The term “benne dosa” simply means butter dosa.
    Andhra Pradesh

    The cuisines of Andhra are the spiciest in all of India. Generous use of chilly and
    tamarind make the dishes hot and tangy. The majority of a diverse variety of dishes
    are vegetable or lentil based.

    Famous pickles of Andhra Pradesh are AVAKAYA, GONGURA..

    avakaya pesarattu pulihora


    Telangana

    Hyderabadi cuisine is also known as DECCANI CUISINE, is the native


    cooking style of the Hyderabadi Muslims.

    Famous dishes are Hyderabadi Biryani, Bagara Baingan, Mirchi ka Salan


    and others.
    Conclusion

    South India is not only diverse in its language, religion and culture
    but also in terms of food and ingredients used in different cuisines.
    One cannot claim to know spices,and their usage better than people
    from South.

    South Indian dishes are famous worldwide and our functions are
    almost incomplete without their famous dish “BIRYANI”. Idli, Dosa ,
    Vada and many other dishes are now a staple food throughout India.

    Covering everything about South Indian cuisine is extremely tough


    due to it's variation; both cultural and geographical.
    THANK YOU!!!

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