South India Recognised Globally as a Leading Food Region: A Travel Guide to India’s Culinary South

A renewed global spotlight has been placed on South India, with the region being acknowledged among the world’s best food regions by TasteAtlas. In this recognition, Southern India has been positioned within the top fifty culinary destinations worldwide, highlighting its deep-rooted food heritage and remarkable diversity. This acknowledgment has been viewed as a significant moment for Indian cuisine, especially as no other Indian region featured within the top fifty list this year, although West Bengal, Maharashtra and Kerala were included within the top one hundred. In recent months, the culinary landscape of the southern states has also been brought further into international focus, with Kerala’s food culture being named a major global experience for the upcoming year by Lonely Planet.

With this rising international interest, travellers from across the world are now seeking immersive gastronomic journeys that explore the richness, complexity and cultural depth of South Indian food traditions. To support this growing curiosity, a detailed guide has been presented below, offering an expansive introduction to the regional cuisines of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and Telangana. These insights are intended to assist visitors in planning meaningful culinary explorations across India’s southern states, where every district offers a distinct flavour profile, ingredient story and cultural imprint.

A Traveller’s Overview of South Indian Culinary Diversity

South India is shaped by centuries of interconnected trade routes, indigenous ingredients and local customs, creating a food culture that shifts dramatically from coast to coast and from highlands to fertile river belts. Despite being grouped as one region, its cuisines differ sharply, while still sharing foundational elements such as rice, lentils, coconut, spices and fermented dishes. Each state contributes its own culinary philosophy, influenced by geography, climate, community traditions and historical encounters.

Tamil Nadu: A Structured, Diverse and Timeless Food Culture

Culinary Identity of Tamil Nadu

Tamil Nadu offers one of India’s most varied food landscapes, shaped by multiple sub-regions that maintain their own strong culinary identities. The Chettinad region is associated with aromatic masalas and robust meat preparations; the Kongu Nadu belt focuses on lentils, millets and flavours enriched with ghee; and the Tanjavur-Cauvery Delta emphasizes comforting rice meals, sambars and gravies. Madurai is admired for its street-style non-vegetarian dishes, while temple cuisine across the state follows minimal-spice cooking rooted in traditional prasadam methods.

Signature Dishes of Tamil Nadu

• Idli with sambar and chutney
• Ghee roast dosa
• Chettinad chicken or pepper chicken
• Ambur or Dindigul biryani
• Mutton chukka
• Pongal
• Kara or puli kuzhambu
• Kothu parotta
• Filter coffee

Top Food Destinations in Tamil Nadu

Chennai continues to serve as the most accessible gateway for exploring authentic and evolving Tamil flavours, with its messes, heritage eateries and modern restaurants. Madurai offers its iconic parottas, meat dishes and energetic late-night food culture. The Karaikudi and Chettinad region provides a deeper look into traditional spice-led cooking and heirloom recipes that have been preserved for generations.

Kerala: A Coastal Paradise of Spices, Coconut and Heritage Influences

Culinary Identity of Kerala

The cuisine of Kerala is shaped by its coastal geography and its long history of interactions with Arab, Portuguese and Christian communities. Malabar cuisine presents Moplah biryanis and soft breads such as pathiri; central Kerala showcases its Syrian Christian stews, roasts and seafood dishes; and southern Kerala is known for its coconut-rich vegetarian meals and fresh coastal flavours.

Must-Try Delicacies of Kerala

• Malabar biryani
• Karimeen pollichathu
• Fish moilee
• Kappa Meen Curry
• Appam with stew
• Puttu and kadala curry
• Kerala parotta with roast
• Kerala Sadya
• Toddy

Best Culinary Destinations in Kerala

Kozhikode (Calicut) stands out for Moplah cuisine, desserts and coastal eateries. Kochi, with its markets and waterways, offers both traditional and contemporary regional dishes. Thiruvananthapuram is ideal for vegetarian meals and simple yet flavour-rich seafood preparations inspired by its coastline.

Karnataka: A Region of Temple Fare, Mountain Produce and Coastal Spice

Culinary Diversity of Karnataka

Karnataka’s cuisine shifts dramatically across its regions. Udupi presents vegetarian dishes linked to temple traditions. The Mangalore and Karavali areas deliver bold coastal seafood flavours influenced by Tulu and Catholic communities. The Malnad region specialises in foraged vegetables and bamboo shoots, while Coorg is known for its pork-based mountain cuisine. The Bengaluru-Mysuru belt is deeply admired for its tiffin culture.

Notable Dishes of Karnataka

• Mysore masala dosa
• Bisi bele bath
• Mangalorean fish curry
• Kori rotti
• Neer dosa
• Pork pandi curry
• Ragi mudde with saaru
• Mangalore chicken ghee roast
• Udupi sambar and rasam
• Mangalore buns

Top Food Destinations in Karnataka

Bengaluru acts as a culinary bridge to the entire state, offering everything from tiffin houses to military hotels. Mangaluru provides authentic coastal dishes deeply tied to spice and coconut. Coorg (Madikeri) offers meals inspired by Kodava traditions, often experienced best in plantation homestays.

Andhra Pradesh: A Landscape of Bold Flavours and Coastal Freshness

Culinary Identity of Andhra Pradesh

Andhra Pradesh is known for its layered flavour profiles: Coastal Andhra features tamarind-based curries and seafood; Rayalaseema is renowned for its fiery, chilli-powered preparations; and Uttarandhra offers gentler, coconut-forward dishes. The state’s liberal use of Guntur chillies contributes to its global culinary appeal.

Signature Foods of Andhra Pradesh

• Gongura mutton
• Chicken or fish pulusu
• Pesarattu
• Royyala vepudu
• Pulihora
• Ulavacharu
• Bobbatlu
• Nellore fish curry
• Andhra biryani

Best Places for Authentic Andhra Cuisine

Vijayawada is widely associated with hearty meals and biryanis. Visakhapatnam (Vizag) provides excellent seafood in scenic coastal settings. Guntur is celebrated for its chilli-centric dishes, offering flavours unique to the region.

Telangana: A Blend of Rustic Traditions and Nizami Royalty

Culinary Essence of Telangana

Telangana’s cuisine blends two major traditions: the millet-driven, earthy preparations of Telangana’s rural regions, and the richly layered Hyderabadi Nizami cuisine shaped by Persian influences. Together, they form a rare balance between grounded simplicity and regal indulgence.

Key Dishes of Telangana

• Hyderabadi biryani
• Haleem
• Patthar ka gosht
• Nihari
• Sarva pindi
• Jonna rotte
• Sakinalu
• Telangana mutton curry
• Double ka meetha or qubani ka meetha
• Hyderabadi kebabs

Where to Explore Telangana’s Food Culture

Hyderabad remains the culinary heart of the state, offering biryani, kebabs and time-honoured Indo-Persian preparations. Warangal specialises in traditional thalis, and Nizamabad features slow-cooked mutton dishes and millet-based meals that showcase rural Telangana’s culinary identity.

A Region That Rewards Every Traveller

South India cannot be summarised by a single flavour or dish, as its culinary essence changes with every district and coastline. Dishes such as sambar may be shared across states, but each region presents its own distinct preparation, offering travellers endless opportunities to rediscover familiar foods in new forms. With its diverse ingredients, deep cultural roots and evolving food traditions, South India continues to draw global travellers eager to experience its culinary richness firsthand.