Delhi is a cosmopolitan city, and hence its culinary landscape is quite vivid. While different flavors rule this city, the South Indian food stands out due to its peculiar dishes, comforting yet exciting at the same time. With several South Indian restaurant franchise outlets spread all over the city, you can easily try a wide variety of traditional delicacies that depict the rich heritage and legacy of Southern India.
Here are 10 must-have South Indian delicacies to try during your next visit to Delhi, along with a glimpse into their preparation.
1. Masala Dosa
It is one of the most iconic dishes in South Indian cuisine. This crispy, fermented crepe, originating from the Indian state of Karnataka, is prepared from rice and black gram lentil batter. The process creates a more intense flavor with a light texture. Traditionally, the spiced potato mix, including mustard seeds, turmeric, and curry leaves, fills the dosa. Its history can be traced back to ancient Tamil literature, where similar dishes were mentioned as early as the 1st century AD. Served with coconut chutney and sambar, Masala Dosa is a staple breakfast item that has gained popularity worldwide.
2. Idli
The history of this soft and fluffy steamed rice cake dish dates back over a thousand years. They are prepared from a fermented batter of rice and urad dal, giving it a soft texture. Idli has references dating back to the 8th century, when it was referred to as “Kedli,” which is an Indonesian dish almost similar to Idli. Fermentation gives Idli its flavors and aids digestion. Idlis usually come accompanied by sambar and a variety of chutneys. As such, it constitutes an extremely healthy breakfast idea.
3. Vada
The Medu Vada is a yogurt-based urad dal doughnut type of savory. To prepare this, the lentils are soaked overnight, then ground into a thick batter and mixed with spices like black pepper and cumin seeds before frying to golden perfection in the oil. This dish originated from the ancient South Indian food tradition, where the main purpose of using lentils was for nutrition. Vadas are usually consumed with sambar and coconut chutney, and people eat them for breakfast or as snacks in the evening.
4. Sambar
Sambar is sour lentil soup. Because of this unique taste, it is one of the most sought-after South Indian dishes. Its origin dates back to the 18th century in Thanjavur, when it was first prepared by the Maratha ruler Shahuji’s cooks, who were experimenting with tamarind pulp as a souring agent when kokum was not readily available. It is a preparation that combines tuvar dal (pigeon peas), assorted vegetables, and sambar powder-a special blend of spices. Sambar is not just a side dish; it is an integral part of meals served with rice or dosas, celebrated for its comforting flavors.
5. Pongal
It is a traditional dish prepared by cooking rice and moong dal together with spices such as black pepper and cumin seeds. This traditional food has historical significance because it commemorates the harvest festival in Tamil Nadu, referred to as Pongal or Thai Pongal. The dish is prepared when the ingredients become creamy. sometimes garnished with cashews that have been fried in ghee. Pongal can be served plain or with coconut chutney or sambar to enhance the taste.
6. Appam
Appam is a unique bowl-shaped pancake made from fermented rice flour mixed with coconut milk. This dish has roots in Kerala’s cuisine, where it is traditionally served with vegetable stew or meat curries. The batter is poured into a hot appachatti (a special pan) and swirled to create thin edges while keeping the center soft and fluffy. Appam’s delicate flavor makes it an excellent accompaniment to rich curries.
7. Bisi Bele Bath
This hot lentil rice dish, commonly known as Bisi Bele Bath, originally belongs to the state of Karnataka. This is a one-pot curry that encompasses rice, lentils, vegetables, and spices into a warm, savory one-pot dish. It is prepared by cooking all the ingredients together in tamarind pulp for tanginess, complemented by depth of flavor from Bisi Bele bath powder. It is comfort food in South India during busy festive seasons.
8. Rasam
Rasam is a spicy-sour soup prepared from tomatoes, tamarind juice, and spices like cumin and black pepper. It is served as an appetizer or as a side dish to main meals in South Indian cuisine. Rasam has its origins in ancient times when sour flavors were very much appreciated for their refreshing qualities. It is enjoyed over rice or sipped alone for its health benefits.
9. Chettinad Chicken Curry
For the non-vegetarian enthusiasts, Chettinad Chicken Curry will provide an explosion of flavors originating in the Chettinad region of Tamil Nadu. Using aromatic spices, including star anise and fennel seeds, in addition to curry leaves, this curry is reminiscent of the richness of Southern India’s cuisine. The chicken is marinated well and then cooked slowly so that it can absorb the flavor of all the fragrant spices. It is consumed with rice or appam.
10. Payasam
Any meal would be incomplete without a desert or a sweet! Payasm or Kheer as it is known in the rest of India, is prepared by adding rice into boiling milk and jaggery or sugar is added for a sweet taste. This sweet pudding has its roots dating back a thousand years and finds mention in Buddhist-Jain texts that spoke of the payasam as an offering during the ceremony or festivals.
South Indian cuisine available at restaurants like Swagath offers an incredible opportunity to explore dishes rich in history and flavor that reflect centuries-old traditions. Each delicacy tells its own story, from Idli’s origin to the comforting warmth of Sambar, making every bite an experience worth savoring. So the next time you feel like something different and are in Delhi or somewhere else, indulge in these must-haves that promise to transport you straight to Southern India!