India is a country where diversity has always been celebrated. From religion and religious practices, ethnicity to culinary habits, India houses some of the greatest cultures in the world! Just as charismatic as is the Southern belt cuisine of India. Let us take a closer look!

South Indian cuisine is known for being light, low calorie yet highly satisfying! The crispy dosas, soft and light idlis, masala uttapams and the delicious sambhar, south Indian food truly has no limits when it comes to exploring tastes and textures. But how did it gain popularity?

South Indian cuisine comprises culinary heritage from four states- Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. They may be unified in being the Southern belt of India, but their food habits are highly diversified. Here are some notable cuisines of South India!

1- Chettinad Cuisine
We are not exaggerating, this is one of the best cuisines of India. The pride of Tamil Nadu and made by roughly 70+ villages in the Chettinadu region and Nattukottai Chettiars. The communities of this village migrated from South East Asia and brought spices like star anise from their travels. 
The cuisine makes excessive use of black peppercorn or locally known as Karu Milagu, which gives it its distinctive popularity. They also use pineapple to render their meats and add extra taste to dishes. 
Here are some must-to-try dishes- Urali roast, Chicken Chettinad and Paal Payasam

2- Kodava Cuisine
Kodagu or the Coorg region of Karnataka has preserved their cultural identity for ages. The region only merged with the state in 1956. The Kodava cuisine was strong and grew its roots in Karnataka. From Coorg-style Pandi curry to jackfruits in bamboo, the cuisine spread through Karnataka like wildfire.
The cuisine distinctively makes use of the Kachampuli, extracted from the Kodambuli fruit. They use this as a souring agent that imparts a unique flavour to their meat dishes. 
If in the region, try these delicacies- Pandi Curry and Puttus and Pasayams!

3- Manglorean cuisine
If you are a coastal cuisine lover, this is for you! The region of Tulunade is shaped by the Brahmins and Mangalore’s Christian community at large. Their seafood is exquisite as is their practice of fusing coconut and chilli. Don’t Judge the restaurant by their size, the tiniest of restaurants here serve high quality and delicious seafood. Try the Kundapura Ghee Roast or the Kori Roti – wafers crafted with rice flour that turn soggy in chicken gravy. Udupi’s vegetarian tea time snacks (it’s usually coffee time here) like the ubiquitous masala dosa and the banana buns with a mild sweet taste (from the finely blended bananas) are legendary!

4- Mappila Cuisine 
This famous cuisine of Kerela was born in Kozhikode. The great fusion between Arab and Malayali food can be witnessed in this region.  From Zain’s to Paragon, Kozhikode’s long-standing F&B establishments are a magnet for locals and foodies alike. Short-grain biryani to Kozi Porichathu that is chicken marinated in special spice and deep-fried, this cuisine will take your tastebuds for a joy ride. 
A must-try dish is the exquisite Mutta Mala - noodles made from egg yolks without any traces of fat!

The South Indian cuisine uniquely makes the use of spices in a raw manner. The food is more water-based or coconut milk-based and they prefer dry spice rubs over marinades. Overall, if you are a true food lover, you have to try these exquisite cuisines while they are still remembered!