1.Seasoning in Oil is mandatory for food preparations.
2.Spices are used in every dish.
3.Pepper,Mustard,Fenugreek,Cumin seeds,Coriander are the three elements that are used daily in all the Sates.
4.Curry and Curry leaves are the most used in preparations.
5,Dhals ,Ghee,Papads,Pickles and Curds are essential .
South indians especially the Tamils love Fire roasted(direct roasting) Papads.
4.In Sweets Kheers,Mysorepak,Jilebi are common.
5.Use of Pulses.
I can use Chapati, Nan etc when I am in North India and if I use it in South India it does not agree with me as much as Rice.
Now one finds the widespread use North Indian dishes in the South and the availability of the South is becoming optional.
The entry of the South Indian foods in the North is not as much as the North Indian Foods food in the South.
But the landscape there is also changing.
Compounded to this is the use of Olive Oil, which is essentially meant for Mediterranean Climate in a tropical Country like India.
I am not sure how the interchange or change of food culture is good for Health.
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