Southern India Cuisine
Rice is served everywhere and always
in south India and flour-based breads are rare, if at all. Rice is
used to polish off the very spicy curries of the south, which are in a
more liquid manner than those of the north. These curries are often
pulse-based and if this sounds restricting, you'll be surprised at
what a few spices here and there can do to completely change the taste
of things.
The south Indians put chillies, mustard, coconut oil and various
other spicy seeds to very effective use to conjure up mouthwatering
dishes like dosas (rice pancakes stuffed with potatoes and
vegetables), idlis (rice dumplings served with sambar), and so on.
¤ Goan Cuisine Delicacies
An interesting aside here is the Goan cuisine, which effectively
mixes local Konkan and Portuguese (who ruled this area for two
centuries) flavors.
The Goan cuisine with its tongue-curling hot vindaloo curries and
distinctive sweet and sour dishes is very popular all over the western
ghat region.
An amusing dish is the Bombay Duck – which is neither from
Bombay nor a duck, but a small sun-dried fish cut and sold in strips.
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