South Indian cuisine is equally popular in other parts of India. In other parts of this country, ask anyone for which other Indian cuisine they would prefer for a change. Most would reply 'South Indian'.

Four different states, like: Andhra, Tamil Nadu, Karnataka and Kerala constitute of the southern part of India. There are four different schools too in south Indian cuisine.

So south Indian cuisine is a vegetarian's delight. Another striking feature in south Indian cuisine is the use of coconut oil. Coconut oil lends the south Indian food a very special flavor. In most of the delicacies, coconut is also used profusely.

Rice is staple food here too. Idly, Dosa, Vadas and Uttapams, made from rice ground with lentil, are popular south Indian specialties, mostly in Tamil Nadu. Also try spicy, oily and aromatic Chettinad cuisine while you are in Tamil Nadu.

In some parts of South India like Andhra Pradesh, Biriyani prepared from rice and mixed with meat is a masterpiece. The dish has a rich heritage of Mughal association.

In the Malabar coasts, like Kerala, they make fantastic delicacies of sea fish including crab and prawn. The strong aroma of spices is another charm of cuisine of Malabar Coast.