Furthermore, South Indian cuisine is known for its liberal use of spices like turmeric, cumin, mustard seeds, and asafoetida, which not only enhance flavour but also offer a range of health benefits
South Indian cuisine includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region
There are also several regional sub-types of cuisine within these states. Among notable sub-types of regional cuisine include; Udupi cuisine, Chettinad cuisine, Hyderabadi cuisine, Thalassery cuisine, Mangalorean Catholic cuisine. South Indian cuisine shares numerous similarities with the cuisines of Sri Lanka and the Maldives due to a similar geographic location and culture.
South Indian cuisine includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana
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