THE DIFFERENCES BETWEEN NORTHERN & SOUTHERN INDIAN FOOD

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Claiming that all Indian food is the same is like trying to say that a Louisiana po’boy is comparable to the classic lobster roll of Maine.
American food generally consists of creams and butter, but you’ll still find that how dishes are prepared changes ever-so-slightly depending on where you are in the country; the same policy applies to Indian cuisine. Across India, there are many delicious dishes to choose from, varying from North to South.
Considering all cuisines across India to be the same can prevent you from understanding the intricacies of Indian cultures and can hinder you from finding your favourite dish or variation. You’ll find differences in how your meals are prepared and even what they’re made of from North to South and East to West.
If you’re a fan of Indian cuisine, you’ve probably proclaimed a few dishes as your favourite, but we assure you, there are still more to taste. Depending on the chef and kitchen, you may uncover a new style, recipe, or ingredient that gets you buzzing like never before.
INGREDIENTS
One of the most considerable distinctions between Northern and Southern Indian foods is the commonly used ingredients. Within any country’s cuisine, you’ll find that dishes are mainly created based on what is grown in the region.
SOUTH INDIAN INGREDIENTS
In South India, heavy rainfall and the Indian ocean allow beautiful fruits and vegetables to grow in abundance.
The coast offers delicious seafood, including sardines, Indian salmon, prawns, and tuna. With tons of fruits, vegetables, and seafood to choose from, you’ll notice South Indian cuisines are more often vegetarian or pescatarian-based. You can still find many meat dishes, but if you’re dining on the coast, we recommend you indulge in the rich seafood that surrounds you.
As a cooking agent, tropical coconut milk is frequently used for making curries. When it comes to spices, the South is known for hotter spice mixes made with Huli Pudi (sambar powder), tamarind, cinnamon, mustard seed, cardamom, nutmeg, clover, and dried curry leaves. Although the climate is already hot enough, South Indians use spices with more heat because it helps induce sweat and helps the body cool down.
All of the delicious seafood, fruits, vegetables, and spices of the South are typically served over rice. Rice is a significant component of the South Indian diet. Because seafood and fruit are so low in calories, rice is a good energy source in the draining South Indian heat.
The foods and flavours produced by the South Indian climate define traditional South Indian cuisine. If you’re not sure what exactly to order when travelling in the South, lean towards dishes that showcase fruits, vegetables, and various fish; you’ll surely be pleased.
NORTH INDIAN INGREDIENTS
Further up north, you’ll find more ingredients that you’re accustomed to seeing in Indian restaurants outside of India.
North Indian food more commonly uses meat and dairy as the centrepiece of their dishes rather than the seafood and vegetables of the South. The most frequently used meats are mutton and lamb, goat, and chicken. Beef isn’t as common in India as some Hindus regard cows as sacred animals.
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