Top 63 Southern Indian Foods

Hyderabadi biryani is a South Indian dish consisting of basmati rice, goat, mutton, or chicken meat, lemon, yogurt, onions, and saffron. There are two main varieties of the dish – kachchi (raw) and pakki (cooked). It is said that Hyderabadi biryani's richness of flavor is due to the unique process of cooking raw rice and raw meat together with exotic spices, unlike other places where meat and rice are cooked separately. The special cooking style, known as dum, is believed to have come from Persia during the Mughals' regime in India.Expand

A traditional southern Indian dish known as masala dosa is popular throughout the country, made from a batter of soaked rice and lentils that is baked into a thin pancake and usually stuffed with potatoes, onions, and mustard seeds. The dish is often garnished with grated coconut and chopped coriander. With its huge popularity, there are also some variations of the dish, such as mysore masala dosa, rava masala dosa, onion masala dosa, and paper masala dosa. It is usually consumed as a quick snack or as a part of any meal of the day. Masala dosa has even made the list of 10 foods to try before you die, complied by the Huffington Post, alongside famous dishes such as Beijing duck, moussaka, and BBQ ribs.Expand

Chicken 65 is a classic poultry dish with origins in Chennai, India. It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices. There are a few theories about the origin of chicken 65. The most popular theory says that it was created in Tamil Nadu by A. M. Buhari in 1965. Another one says that the original dish was made with 65 hot chili peppers, as a testament of manliness. There are also some unlikely theories, such as the one claiming that the chicken was cut into 65 pieces, or that the chicken was 65 days old when the dish was prepared. Due to the dish's popularity, there are numerous variations, and each South Indian state has its own version. In Karnataka, the dish is garnished with grated coconut, and in Andhra Pradesh, the chicken is cooked instead of fried. Chicken 65 is commonly served with hot, red chutneys.Expand

Madras is a traditional curry that's characterized by its spiciness and complex flavors. Although there are many variations, it's typically made with a combination of chicken or lamb, onions, garlic, ginger, tomato paste, lemon juice, cinnamon, oil, coconut milk, and a spice mix consisting of madras curry powder, chili powder, dried fenugreek, and salt. The curry shouldn't be too thick, and if it does, it's enough to add a bit of curry base, not water. Once prepared, this spicy curry is usually garnished with chopped cilantro before it's served. The dish can also be prepared with lamb or beef instead of chicken, but it's then called ghoust madras.Expand

Upperi is a popular Indian snack made by frying thin slices of plantain in coconut oil. The chips are flavored with salted water while they are still frying in oil. The snack is a specialty of Kerala, especially during the Onam harvest festival, when these salted chips take center stage in a banana leaf during Sadya, a vegetarian banquet. It is available throughout the year, but during Onam, all of the shops are stacked with fresh yellow chips sealed in plastic bags. It is recommended to pair upperi with a hot cup of coffee or tea for a delicious snack.Expand

Indian masala omelet is a traditional egg-based dish originating from South India. The dish is made with a combination of eggs, onions, green chili peppers, coriander, chili powder, and turmeric powder. The eggs are whisked with the other ingredients, and the mix is then cooked on both sides in a pan until the omelet becomes slightly crisp on the edges. This spicy omelet is traditionally served for breakfast and it's recommended to eat it with pav (bread). If desired, it can be rolled in hot chapati flatbread. The dish is also often prepared and sold at street stalls in the area, and some vendors add ingredients such as tomatoes, coriander leaves, and cheese to the omelet.Expand

Mysore pak was invented in 1935 at the Mysore Palace by the royal chef Madappa. As the King Krishna Raja Wodeyar was ready to have his lunch, the chef began experimenting with a sweet dish, combining gram flour, ghee butter, and sugar into a syrup. When the King finished his lunch, the sweet cooled down and was served to the King, who loved it. The chef told him it was Mysore paka, the word paka denoting a sweet concoction. Soon, Mysore pak was proclaimed the royal sweet. Today, it is still known as the king of sweets in the South, and it is commonly prepared for numerous Indian festivities and celebrations, although it can also be found throughout India on various street stands.Expand

Rumali roti is a popular Indian flatbread made with white and wheat flour, water, and oil. The dough is baked on a traditional tawa, and since it is extremely thin, it was named handkerchief (rumali) bread. Some say that the bread got its name because it was used instead of a handkerchief after a meal. Rumali roti is typically served as an accompaniment to various curries or with any sort of liquid meal that can be scooped up with the flatbread. It is important to serve the bread slightly moist so that it does not become stiff and unpalatable. Although it has origins in the Mughal cuisine, today it is mainly consumed in North India and Pakistan.Expand

Coconut chutney is a popular South Indian condiment or side dish, consisting of a coconut stew that is combined with shallots, tamarind, ginger, chiles, and curry leaves. It is a specialty of the North Malabar region, where it is prepared in two versions - solid and liquid. The liquid version is usually served with idlis and dosas, while the solid version, also known as uruttu chammanthi, is commonly served with rice, either for lunch or dinner. It is said that the best coconut chutney is made with ammikal, or mortar and pestle, when the chutney is ground by hand, resulting in a far superior flavor than the ones made with a blender or a food processor.Expand

Sambar is a popular curry dish prepared with a tamarind-based broth, lentils, and vegetables. It originates from Tamil Nadu, but it is also very popular in Sri Lanka and throughout South India. The dish is traditionally served with steamed rice or various Indian flatbreads. Sambar was created as a mistake by the Maratha ruler Shivaji's son named Sambhaji. As the head chef was away, Sambhaji wanted to prepare dal for himself, and he added a bit of tamarind into the pot during the cooking process. The royal chefs scolded him, since tamarind is not used in dal. However, Sambhaji loved the dish and named it sambar, after himself. Today, there are numerous variations on the dish such as seafood sambar, chicken sambar, and even the unusual milk sambar.Expand

Amrut Distilleries, founded in 1948 and based in Bengaluru, Karnataka, is a pioneering Indian spirits producer. Renowned for introducing India's first single malt whisky, Amrut Indian Single Malt, in 2004, the company has gained international acclaim for its innovation and quality. Amrut sources indigenous six-row barley and employs traditional distilling methods to craft a diverse range of products, including single malts, rum, brandy, and blended whiskies, earning global recognition as a leader in the Indian spirits industry.Expand

Manam Chocolate is a chocolate producer based in Telangana, India, known for using high-quality ingredients in their products. They specialize in crafting a variety of chocolates, including dark, milk, and white chocolates. The company emphasizes artisanal techniques and aims to provide a unique flavor experience.Expand

Mason & Co is an Indian bean-to-bar chocolate maker recognized for its organic, vegan and minimalist approach to production. The brand sources cacao directly from small farmers in South India - primarily Kerala, Karnataka and Tamil Nadu - using exclusively single-origin beans that are processed in small batches in their own workshop. The production involves hand-sorting, slow fermentation, precise roasting and fine grinding, with much of the work done by women from nearby rural communities, a key part of the brand’s ethical mission. Their chocolates contain no emulsifiers, soy, gluten or artificial additives, focusing instead on the natural flavor profile of cacao and pure ingredients such as sea salt, spices or organic nuts. Alongside dark chocolate bars in various cacao percentages, they offer cacao powder, cacao butter, nibs and baking products, positioning Mason & Co as one of the pioneers of high-quality, sustainable and transparent chocolate making in India.Expand

Bon Fiction is a chocolate producer based in Andhra Pradesh, India. The company sources cacao directly from local farmers in the region, aiming to promote sustainable agricultural practices. Their product range includes a variety of artisanal chocolates that highlight unique Indian flavors and ingredients. Bon Fiction is committed to ethical sourcing and fair trade principles, emphasizing transparency throughout their supply chain.Expand

Paul and Mike is a chocolate brand operated by Synthite Industries, based in Kerala, India. They are known for producing fine flavor chocolate with cocoa beans sourced from their own farms as well as from other regions of India. Paul And Mike focus on bean-to-bar chocolate, controlling every step of the process from fermentation to packaging to ensure the quality of their product. They also experiment with unique infusions and flavors in their chocolate bars, such as sitaphal (custard apple) and jamun (Indian blackberry).Expand

Third Wave Coffee Roasters is an Indian brand specializing in roasting and selling high-quality coffee. They are dedicated to providing freshly roasted 100% Arabica coffee, with an emphasis on ethical and sustainable sourcing of beans. The brand takes pride in its small-batch roasting process, using state-of-the-art roasters in their facility, allowing for precise control over roasting profiles and highlighting the optimal flavors of each bean. This approach ensures that every customer receives coffee of the highest freshness and quality. Third Wave Coffee Roasters also operates over 90 cafes across six cities in India, including Bengaluru, New Delhi, Pune, Mumbai, Chandigarh, Gurugram, Hyderabad, and Noida. Their mission is to ensure that quality coffee is available in every corner of the country, providing coffee lovers with a unique and consistent experience. Their commitment to freshness, quality, and sustainability has made them a recognizable leader in the Indian coffee market.Expand

Chitra'm Craft Chocolates is a chocolate producer located in Tamil Nadu, India. The company specializes in crafting artisanal chocolates using locally sourced ingredients. Chitra'm emphasizes ethical sourcing and sustainable practices in their production process. Their product range includes a variety of handcrafted chocolate bars and confections.Expand

Soklet is a chocolate producer based in Tamil Nadu, India, notable for being the country's first tree-to-bar chocolate maker. They manage the entire chocolate-making process from growing cacao on their own plantation to processing it into finished bars. Soklet utilizes organic farming techniques and emphasizes sustainable practices in their production process. They offer a variety of chocolate flavors that incorporate Indian-origin ingredients, reflecting local tastes and traditions.Expand

Godawan is a craft single malt whisky from Rajasthan, India, produced by Diageo India. The name "Godawan" is derived from the Great Indian Bustard, a critically endangered bird that holds a special place in Rajasthan's culture. Diageo India, also known as United Spirits Limited (USL), is one of the leading alcoholic beverage companies in India. Founded in 1826 as McDowell and Company, it became part of the Diageo Group in 2013. Today, Diageo India is headquartered in Bengaluru, Karnataka, and is listed on the National Stock Exchange (NSE) and the Bombay Stock Exchange (BSE). Recently, the company has focused on a strategy of "premiumization," emphasizing higher-quality and value-driven products. This strategy is part of a broader transformation plan initiated by CEO Hina Nagarajan, the first woman to lead a major Indian alcoholic beverage company.Expand