This document provides information about the cuisine of four South Indian states - Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh. It discusses the staple foods, common ingredients, popular dishes, and cultural influences on cuisine for each state. Key details about festivals, dance forms, important cities, and historical rulers are also mentioned for context.

1. South Indian Cuisine

2. Tamil Nadu
Kerala
Karnataka
Andra Pradesh
Telangana

3. Tamil Nadu

4. Map of Tamil Nadu

5. Tamil Nadu is located on the Southern part of
India along the coast of Malabar and
Coromandel.
This is a land of number of Temples and
Spices.
The capital of Tamil Nadu is “Chennai”.
 The common and the most important food in
Tamil Nadu is “Rice”.
Tamil Nadu is famous for various temples
such as Madurai Meenakshi Amman Temple,
Tanjavur Brihadeeswarar Temple etc.

6.  Tamil Nadu is known as the cradle of the “Dravidian”
Culture.
 Monumental towers known as “Gopurams” intricate rock
carving and existing cuisine stand to it’s proof.
 The sea as always been import for the Tamizhians both as a
source of food as well as highway for voyages East and West.
 A large number of Silk,
Opium, etc., were exported to China in
exchange of Chinese Tea.
 Puducherry was used as port to export
goods to Europe. silk

7.  Ancient Tamil Nadu was ruled by three great kingdoms
namely,
o Chola Empire
o Pandiyan Empire
o Pallavan Empire
 Rajaraja Cholan was
one of the greatest Kings
of Tamil Nadu.
 Although Mughals also ruled many parts of South India,
their inventions were comparatively less than that in
North India.

8.  Bharatanatyam, sometimes referred to
as Bharathanatiyam or Sadir, is a major genre
of Indian classical dance that originated in Tamil
Nadu.

9. Festivals of TamilNadu are….
 Pongal
 Tamil New Year (Varusha Pirappu)
 Karthigai Deepam
 Thaipusam
 Mahamaham (once in 12 years)
 Thiruvaiyar Thyagaraja Aaradhanai

10.  Tamil Nadu is very famous for it’s spices that are being used
in their food.
 Some of the special ingredients used in Tamil Nadu are:
Vepam Poo
(Neem Flower)
Pachai Karpooram
(Cinamon Camph)
Kalpasi
(Stone Flower)

11. Nutmeg
(Jathikai)
Cinnamon
(Pattai)
Fennel
(somph)
Black Rice

12. India is known for it’s Unity in Diversity and so,
there are several castes in Tamil Nadu.
Some of the major castes in Tamil Nadu are:
o Nadar
o Paraiyar
o Iyer
o Iyengar
o Vanniyar
o Vellalar
o Chettiyar etc.

13. The most famous cuisine from tamil nadu is
CHETTINAD CUISINE.
The Chettiyar community has popularized this
cuisine.
The chettiyar community is famous for
vegetarian dishes, but it also has meats such as
chicken, mutton and fish.
The most common spices used in this cuisine
are pepper corn, cinnamon, nutmeg, green and
red chillies.

14.  Apart from Chettinad Cuisine in Tamil Nadu, Muslim
Cuisine also has a significant influence in the form of
Payas(Lamb Trotter Shorba) and Kushka which is a Lamb
Biriyani.

15.  Tamil Cuisine follows the philosophy of Ayurveda and
believes that the food caters to 6 variety of tastes,
namely Bitter, Sweet, Salty, Sour, Astringent and
Pungent.
 One of the best example is “Chidambaram Gostu”.

16.  Tamil Nadu is also famous for the Special
“Kumbakonam” Filter Coffee.
 It is also known as meter coffee as it is poured from a
small steel glass into a bowl.

17.  “Jigarthanda” is a cold beverage that originated from
the city “MADURAI” in Tamil nadu.
 The basic ingredients include milk, almond
gum, sarsaparilla root syrup, sugar and ice-cream.

18.  In Tamil Nadu Kanchipuram is famous for
“Kanchipuram Idly” ad also famous for silk.
 It was the place were education was started.
Silk SareeKanchipuram Idly

19.  Thirunelveli is also known as Nellai and historically
(during British rule) as Tinnevelly, is a city in the South
Indian state of Tamil Nadu; which is fomous for ‘‘IRUTTU
KADAI HALWA’’

20.  Chicken 65 is a spicy, Desi Chinese dish that has deep-fried
chicken originating from Chennai, South India, as an entrée,
or quick snack.
 Chicken 65 was a dish introduced in 1965 at the Buhari
Hotel restaurant in Chennai by its founder A.M.Buhari.

21. The Tamizh Brahmins Cuisine is also
very popular.
Their cuisine is purely vegetarian and
the refrain from using Onion and
Garlic in their food.
This cuisine is also less spicy and
soothing for the body system.

22. The typical traditional meal also known as
“Saappaadu” is traditionally eaten on a Banana
Leaf known as “Vaazhai Ilai”.

23. IDLY DOSA
Paayasam Pongal

24. Vadai Sambar
Rasam Murukku

25. KERALA

26. Map of Kerala

27. Kerala is located on the western ghats and
coastal line of the Arabian sea.
It is famous for its delectable cuisine.
It is also famous for colorful dance and
Ayurvedic influences over food and spa.
Kerala is home for Malayali Christians,
nambudri and the moplahs.

28.  Kerala derives its name from two words – “Kera” means
Coconut and “Alam” means store house.
 Hence the literal translation is “land of coconut”, it is
the reason why this nut is so important in their cuisine
and culture.

29.  There were princely three states in, namely
Travancore - inhibited by Hindus.
Cochin - by Christians and
Malabar - by Muslims.
 These states were ruled by
Maharaja Zamorin

30.  Kathakali is the dance drama from the south Indian state
of Kerala.
 The elaborately colorful make-up, costumes and facemasks
that the traditionally male actor-dancers wear.

31. Kerala is also known as land of spices .
Kerala has a fertile land and most fruits and vegetables
are grown here.
Some of the special ingredients used in this cuisine
are.
Chakka
(Jack Fruit)
Pazham
(Banana)

32. Cheriya Ulli
(Shallots)
Padavalanga
(Snake Gourd)
Thengai
(Coconut)
Milagu

33. The northern parts of Kerala specialize in Malabar
Cuisine, which is noted for its liberal use of a wide
variety of spices.
Ari Patri Steamed Crab with
Tomato Rasam

34.  A city of Kerala namely Palakkad is famous for varities
of kuzhambu such as…
 Molagootal
 Morukootan
 Porichakuzhambu etc….,

35.  Sadhya is a variety of dishes traditionally served on
a banana leaf in Kerala, India.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.

36. • Kozhi Curry
• Puttu
 Appam and stew
 Meen Porichathu

37. Idiyappam Erachi Varattiyathu
Malabar Parata Nenthrakai chips

38. Thalassery Dum
Biriyani
Meen Moilee
Chemmeen
Curry

39. Karnataka

40. MAP OF KARNATAKA

41. Karnataka is the largest state in South India
by area.
It is located in the North Western side of
South India.
The capital of karnataka is “Bangalore”.
It was formed on 1 November 1956, with the
passage of the States Reorganisation Act.
Originally known as the State of Mysore, it
was renamed Karnataka in 1973.

42.  The Cuisine of Karnataka includes many
vegetarian and non-vegetarian cuisines.
 Karnataka is a gracious host and offers a
spread that appeals to every palate.
Karnataka`s cuisine is characterised by
distinct textures, flavors and tastes.
 Traditional Kannadiga cuisine is typically
South Indian with a little bit of sweetness
for added measure.

43.  Karnataka was ruled by several kings,They were…,
 Rashtrakuta Dynasty
 Later Wodeyars of Mysore took over the rule,
 Kantirava NarasarajaWodeyar
 Tippu Sultan (Tiger of Mysore)

44.  Mysore pak is an Indian sweet prepared from Karnataka,
India. It originated in Mysore.
 Mysore is also famous for Mysore Masal Dosa.
Mysore Pak Mysore Masala Dosa

45.  A savoury fritter-type snack from South India. Also
known as Maddur vada, this snack derives its name
from the town of Maddur which is in the Mandya
district of Karnataka.

46.  Dharwad peda is an Indian sweet delicacy unique to
the state of Karnataka, India. It derives its name from
the city of Dharwad in Karnataka.This sweet's history
is around 175 years old.

47.  Benne dosa or benne dose is a type of dosa which traces
its origin from the city of Davangere in Karnataka. The
term "benne dosa" in English language simply corresponds
to butter dosa.
 Some of the varities of Benne Dosa are..
 Benne Khali Dosa
 Benne Masala Dosa

48.  Mangalorean cuisine is largely influenced by the South
Indian cuisine, with several cuisines being unique to the
diverse communities of the region.
Typical Dishes of Mangalore
Neer Dosa Mangalore Fish
Curry
Mangalore Bonda

49.  Udupi cuisine is a cuisine of South India, Karnataka.
 Udupi cuisine comprises dishes made primarily from
grains, beans, vegetables, and fruits.
Kosambari Bisi Bele Bath Kori Chukka

50.  A typical kannadiga ootta (kannadiga meal) includes the
following dishes in the order specified and served on
banan leaf Kosambari, pickel, palya, gojju, raitha, dessert,
thovve, chitranna, rice and ghee.
Benne Majjige
Halwa
Raitha Hesaru kalu palya
Akki Roti Huli
Appalam

51.  Common food habit of Kannadiga`s are……
Set Dosa Chitranna
Coorg Pandi Curry Ragi Roti

52. Thatte Idly Obbatu
Ragi Mudde Kodbale

53. Andhra
Pradesh

54.  Andhra Pradesh is composed of most of the
eastern half of the Deccan plateau and the
plains to the east of the Eastern Ghats.
 Andhra Pradesh is divided into three
regions. The northern part of the plateau is
the Telangana region and the southern part
is known as Rayalaseema. These two regions
are separated by the River Krishna. The
third region is Coastal Andhra.
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55. Map of Andhra Pradesh

56.  People of Andhra Pradesh basically belong to the Aryan
race.
 The history of Andhra Pradesh dates back to the time of
Ashoka the Great Mauriyan king.
 Later on The Kings of VijayaNagara Empire and
Kakathiya Dynasty ruled the parts of AndhraPradesh.

57.  Andhra Pradesh is famous for doll making. Dolls are
made from wood, mud, dry grass, and lightweight metal
alloys.
 Tirupathi is famous for redwood carvings.
 Kondapalli is famous for mud toys with rich colors.

58. Kuchipudi is one of the eight major Indian classical
dances. It originated in a village named Kuchipudi in the
South Indian state of Andhra Pradesh.

59.  Common spices and ingredients used in telugu cuisine
are……
Bay Leaf Marathi Moggu Star Anise

60. Chick Peas Gongura
Byadige chilli

61.  The cuisines of Andhra are the spiciest in all of India.
Generous use of Chili and Tamarind make the dishes tangy
and hot. The majority of a diverse variety of dishes are
vegetable- or lentil-based.
Pesarattu Pulihora

62.  Some of the common dishes of Andhra Pradesh are….
Upittu Chukka Koora
Pappu
Bendekayi
Fry

63.  Famous pickles of Andhra Pradesh are…
Avakaya Gongura

64. Adirasam Tirupathi
Ladoo

65. Guntur in Andhra Pradesh is famous for Ulava Charu
(Brown Soup) and Guntur Menashinakayi (red chilli).
Ulava Charu Guntur Chilli

66. Telangana

67.  Telangana is one of the 29 states in India.
 It was formed on 02 June 2014.
 The capital of Telangana is Hyderabad.
 It was ruled by Kakatiya Dynasty and Nizam of
Hyderabad.

69.  Hyderabadi cuisine is also known as Deccani cuisine, is
the native cooking style of the Hyderabadi Muslims.
Hyderabad
Biriyani Bagara Baingan
Mirchi Ka
Salan

70. Bajra Roti Golichina Mamsa
Ooru Kodi Charu

71.  As we have seen in this chapter, South Indian is diverse
not only in language, religion, and culture but also in
terms of food and ingredients used in different cuisines.
India is a country of religions. Each religion has festivities
and ceremonies attached to it and all of these are
incomplete without food.
Special Thank`s to
Chef Laurance (VELS UNIVERSITY)
Thank you…

72. Done By…
Balaji.S
Ranjeet Panthi
Arun.S
Ancelin Thomas
Hariharan
Adarsh Kumar
Srinath
Muneendra
Vignesh.S