Last week we featured north Indian cuisine, this week we travel down south where things really heat up both temperature wise, and in flavour. South Indian cuisine is characterised by more spice as they often used red and green chillies in their cooking. They try to balance the spice out with some tang with tamarind. Unlike north cuisine, the south are also more likely to use lentils in their cooking, mainly because they cook a lot vegetarian dishes, more so than the upper part of the country.
What to eat?
Vada: A doughnut-like fritter flavoured often cumin seeds, onions, curry leaves, chillies, and black pepper. It’s often eaten as a snack.
Dosa: An indigenous dish to the south, this thin crepe is made from rice batter and lentils, and often stuffed with vegetables, and served with chutney.
Biryani: A dish made from basmati rice, a large range of spices, and goat. But sometimes it’s also available with chicken.
Idli: Eaten mainly for breakfast, this dish contains grounded rice and lentils that have been steamed.
Where to eat?
Blue Moon Restaurant
108 Station Street
67 Wigram Street
Harris Park, Sydney
679 Darling Street
Malabar South Indian Cuisine
274 Victoria Street