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.
Vegetarian south Indian meal served on banana leaf
Non-vegetarian south indian bhojanam thali
South Indian meal served in traditional bronzeware thali
South Indian thali served in restaurant
The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
Thalassery Faloodha
Thalassery biryani prepared
Aleesa (അലീസ), a sweet Ramadan dish that fuses Arabian and Malabar cuisine; in the past, Malabari people introduced this dish even to Karachi, now in Pakistan
Persian faloodeh