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Indian cuisine
The document discusses the diversity of South Indian cuisine, highlighting various regional specialties from Karnataka, Tamil Nadu, Kerala, and Andhra Pradesh. It outlines famous dishes such as masala dosa, biryani, and fish curries, emphasizing the rich flavors and cultural significance behind traditional meals. Each region has unique culinary practices and ingredients that reflect their cultural heritage.
Food◦
Indian cuisine
- 1. PRESENTATION TOPIC INDIAN CUISINE SPECIALYIN SOUTH INDIA
- 2. INTRODUCTION Indian dishes arepopular all over the world for its taste and variety. There are people who travel a long distance to have the taste of it . There is many things that you never forget about India , one of them is Tasty dishes. Nothing reveals the variety in Indian culture better than the diversity of its sensational food.
- 3. Different types of SouthIndian cuisine ❖ Karnataka cuisine ❖ Tamil Nadu cuisine ❖ Kerala cuisine ❖ Andhra Pradesh cuisine
- 4. FOOD OF KARNATAKA •The cuisine of Karnataka includes many vegetarian and non- vegetarian cuisine. • Some typical dishes, that you might heard of include Bisibele bath , Joladarotti , Ragirotti , Akki rotti , saaru , Vangi Bath , Kesari Bath , Davanagere benne dose , uppittu . Who can forget the famous masala dosa , idly , vada and rava idly . • Bese bele bath • Jollada rotti • Akki rotti • Kesari bath • Davanagere benna dose
- 5. ⬜ The famousmasala Dose traces its origin to Udupi cuisine. ⬜ Plain and Rava idly, Mysore Masala Dose and Maddur Vada are popular in South Karnataka. ⬜ Coorg district is famous for spicy varieties of Pandi (pork) curries . WHERE DO SOME OF THEM COME FROM? • Masala dosa • Pandi curry • Rava idli
- 6. ❑It is believedthat every Meal is a wholesome Meal containing essential components of a healthy meal such as proteins , carbohydrates and vitamins. ❑A typical Kannadiga Oota (Kannadiga Meal) include following dishes in the order specified and is served on a banana leaf : kosambari , Pickle , Gojju , Dessert (Paayas) , Thovve , Rice and Ghee. ➢Ragi mudde is very famous in karnataka.
- 8. REGIONAL CUISINE TheChettinad region comprising karaikudi and adjoining areas is know for both traditional vegetarian dishes like Idiyappam , Uthappam , Paal Paniyaram and non- vegetarian dishes made primarily using Chicken. Madurai, Tirunelveli and the other southern districts of Tamil Nadu. These are known for non-vegetarian food made of mutton, chicken and fish. Madurai has its own unique foods such as Karidosai , Muttaiparotta. Kanyakumari district region It is famous for fish Curry , Puttu, Appam.
- 9. ❖ Idiyappam Paal Paniyaram ❖ Uthappam ❖ Karidosai ❖ Appam ❖ Puttu ❖ Fish curry ❖ Muttaiparotta
- 10. FOOD SPECIALITIES INKERALA ○ Kerala is divided into 3 regions ➢Malabar ➢Kochi ➢Travandore
- 11. MALABAR ○ Dominated byMuslims population. ○ Favorites are Biryani , Aleesa , Podi Pathri, Stew and Fish Stew. ❖Biryani ❖Aleesa ❖Stew ❖Fish Stew
- 12. KOCHI ○ Mixture ofHindus , Christians , Muslim communities. ○ They are generally vegetarians. ○ Favorites are aviyal , kalan , and thoran
- 13. TRAVANDORE ○ Dominated byprotestant Christians and Hindus. ○ Favorites are Kappa, Meen Polichathu, Meen Moile and Kadala curry.
- 14. ANDHRA PRADESH FOODCUISINE ⦿SPCIALITIES • Biryani • Kormas • Methi Murg • Haleem
- 15. ❖ Briyani ❖Kormas ❖ Haleem ❖ Methi Murg
- 16.