The Food of the South

The food of southern India has a lighter, fresher flavour than that of the northern parts. It is often more pungent because of its use of chillies and souring agents such as lime juice, kokum and tamarind. Freshly grated coconut is used in abundance and coconut milk is a common cooking liquid.

Along the west coast in Goa, Karnataka and Kerala, there are culinary influences from the Portuguese who lived in the area for 500 years, the Syrian Christians, and the Jews of Kochi (Cochin). Commercial coconut cultivation was encouraged by the Portuguese, tea was planted around the hill stations in the Nilgiris by the British, and coffee, which is grown across the South, a legacy of Arab merchants, is more popular than tea. The chilli, which was to have a profound effect on the cuisine of India, arrived in Kerala with the Portuguese.