|
Apart from the region around Hyderabad which
has a distinctively Moghul style of
cooking brought by the Sultans, South India
is noted for its predominantly vegetarian
cuisine, and its coastal waters provides pomfret,
shark, mackerel, lobster,
prawns and crab. Rice is the
basis of all meal, sometimes flavored with
coconut or lime. Down south the specialties
include rasam, the piquant soup made
from the ubiquitous dal or lentil
called milagu tannir or pepper water
in Tamil Nadu. It was later anglicized to mullagatawny.
 Kerala
has the traditional menu called the Sadya
the vegetarian rice meal
along with sweet porridges served on
plantain leaves which forms part of all the
major celebrations. In the Malabar
region of north Kerala, one also comes
across the distinctive non vegetarian dishes
popular among the Muslim community.
In
contrast the hill stations of Udagamandalam
(Ooty) and Kodaikanal often provide
unreconstructed Raj culinary fare
such as roast lamb and boiled vegetables,
topped off with jam roly-poly and custard.
|
