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About Us

South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Tamilnadu, Kerala, and Karnataka.

The similarities are the presence of “Rice” as a staple food, lentils, spices, dried red chilies, fresh green chilies, coconut, native fruits, vegetables like tamarind, plantain, snake gourd, garlic, ginger, etc.

A generous but at the same time a balanced use of spices is done here in most of the vegetarian and non-vegetarian dishes.