It's almost a kind of shock treatment and it almost always works. Quite a few of my friends from Delhi usually perceive South Indian cuisine as quintessentially vegetarian. A perception probably driven by the large number of vegetarians who have moved North from South India and also restaurants like Saravana Bhavan and Naivedyam in Delhi that have fuelled the 'idli dosa' vegetarian stereotype. I normally take friends like these directly to restaurants like Ponnusamy or Velu Military hotel in Chennai or Bangalore's military hotels and it almost always leaves them in a state of shock. These restaurants are dominated by meat dishes and illustrate a recent report that was trending all over.
2. Kongunadu Chicken
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3. Coorg's Iconic Pandi CurryPandi (pork) curry cooked with an assortment of spices and the quintessential Coorg Kachampuli (a souring agent that accentuates the flavours of the meat) is a dish synonymous with Coorg. This region's cuisine is dominated by meat dishes and most of the produce is locally sourced. Kodava cuisine evolved from the bounties of the forests in the region like wild pig, wild fowl and venison.
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4. Kundapura ChickenThe Dakshin Kannada and Udupi region of the state might be best known for its Masala Dosa and evening snacks (like the Mangalore bonda) but restaurants around Udupi town and Kundapura serve one of the region's other must try dishes - the Kundapura Chicken Curry that is paired with Neer Dosa or the flaky Kori Roti made with rice flour that absorbs the gravy.(Also Read : Kundapura Koli Saaru Recipe)
5. Central Kerala's Beef Variations
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6. The Fiery Guntur Style Kozhi VepuduFreshly ground spices combined with marinated chicken and fiery Guntur chilies in this iconic Chicken dish that is among the most popular Andhra dishes. Telangana's version of the Chicken curry is equally famous and uses generous quantities of pepper, curry leaves and coconut.
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7. Hyderabad's Biryanis and HaleemThe jury is still not out about South India's best biryani. There's the mildly flavoured Kozhikode Chicken Biryani and the spicier Ambur and Dindigul versions from Tamil Nadu but Hyderabad's Mutton Biryani and exquisite Haleem are quite special. The Haleem cooked with minced meat, lentils and wheat has its origins in the Middle East and is one of the finest examples of slow cooking in South India.(Also Read : 7 Biryani's from South India You Shouldn't Miss, From Hyderabadi to Bhatkali, Beary and More!)
About the Author:Ashwin Rajagopalan is a cross cultural training expert and lifestyle writer. When he's not writing about food, he thinks about gadgets, trends and travel experiences. He enjoys communicating across cultures and borders in his weekday work avatar as a content and editorial consultant for a global major and one of India's only cross cultural trainers.Disclaimer:The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.
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