A traditional Kerala favorite, where a karimeen or pearl spot fish is coated with onion-tomato masala, wrapped in a banana leaf, and cooked to perfection. Best had with rice, toddy, or beer.
It is a stir-fried vegetable dish seasoned with spices and sometimes garnished with coconut. Known by different names across South India, it goes well with rice sambar and rasam.
Tangy prawn and raw mango curry, enriched with coconut milk, served best with appam or red rice of Kerala for a wholesome meal.
A Mangalorean preparation of chicken or mutton richly coated in spicy masala and cooked in ghee, eaten with neer dosa or appam.
A chicken curry from Karnataka, this gravy is prepared using coconut and tamarind. Kori roti or neer dosa is the traditional accompaniment.
Tangy Karnataka-style pork curry made with kaachampuli extract. Perfect with akki roti and even better while eating in the scenic beauty of Coorg.
Mashed potatoes spiced and rolled into small balls. Dipped into gram flour batter and deep-fried. Beautiful evening tea snack with chutney.
An Andhra original, where mutton is cooked along with juicy gongura leaves and provided with hot rice for a unique, earthy flavour.
Hyderabadi fried kebabs made of chicken and lentils with a creamy yogurt filling. Served as an appetizer with mint chutney.
A Tamil Nadu biryani made with short-grain jeera samba rice, red chili paste, and whole spices. Traditionally served with eggplant curry and raita.