Chettinad cuisine, known for its bold flavors and extensive use of spices, originates from the Chettinad region of Tamil Nadu.

Idli, a steamed rice cake, is a staple breakfast dish in South India, made from fermented rice and lentil batter.

Dosa, a savory pancake made from fermented rice and lentil batter, is a popular street food and breakfast item in South India.

Sambar, a vegetable stew made with lentils, tamarind, and a coconut-based sauce, is a staple dish in South Indian cuisine.

Puttu, a cylindrical steamed rice cake cooked in a bamboo steamer or metal mold, is a popular breakfast dish in Kerala.

Mysore Pak, a dense and rich sweet made from semolina, ghee, and sugar, is a popular dessert in South India, originating from the city of Mysore.

Hyderabadi biryani, a flavorful rice dish made with meat, spices, and saffron, is a signature dish of Telangana, particularly the city of Hyderabad.

Uttapam, a thick pancake made from fermented rice batter, is topped with various savory ingredients like onions, tomatoes, chilies, and spices.

Idli, a popular breakfast dish in South India, consists of fluffy, steamed rice dumplings served with coconut chutney and sambar.

Vada, a savory snack made from deep-fried lentil dumplings, is a popular street food in South India, often served with coconut chutney and sambar.

Andhra Pradesh cuisine is renowned for its spicy and flavorful dishes, often featuring chilies, tamarind, and a variety of spices.

Payasam, a sweet dish made from rice flour, jaggery, and coconut, is a popular dessert in South India, often served during festivals and special occasions.

Bhaji, a crispy, deep-fried rice flour ring, is a popular snack in South India, often served with coconut chutney and sambar.

Pongal, a traditional South Indian rice dish, is made with lentils, vegetables, and spices, and is often served during festivals and special occasions.

Malabar cuisine, from the Malabar region of Kerala, is known for its unique blend of spices, coconut, and seafood.