When you think about traditional food in India, two of the most predominant ones would be North Indian and South Indian cuisine. These are two impressive culinary worlds that have preparations, which are poles apart. With abundant food varieties, North Indian and South Indian food is known for unique flavor profiles. However, a lot of people ponder which of these cuisines is healthier, and which can be followed by a foodie without consuming too many unhealthy calories. In order to answer this question, you need to understand more about the ingredients, and method of cooking used by both these cuisines.
Understanding South Indian Food
Let’s begin by understanding what is present in South Indian Food. Most of the time, you will remember dosas and idlis, when you step into a South Indian restaurant. For generations, people have believed that vegetarian food dominates Southern cuisine. Well, this could be true to some extent. Mainly because breakfast items like dosas and idlis are certainly vegetarian food. And, these are the items everyone would remember when they think of food from the southern parts of India.
The main ingredient in these foods is “Rice”. And, most south Indian dishes feature a range of vegetables, and seafood (if you are aiming for a non-vegetarian twist). In fact, there are many world-famous restaurant chains in India, which delight consumers only with traditional South Indian dishes for breakfast. Apart from its staple rice-based breakfast items, you will be able to connect South Indian food to chutneys, sambar, and a hot cup of filter coffee (or madras tea).
Apart from rice, key ingredients used in South Indian cuisine would be ginger, garlic, plantains, tamarind, native fruits, coconut, and fresh green chilies. These ingredients are famous for their flavor, and amazing health benefits. Malabar is known for making delicious fish varieties. On the other hand, you will find Telangana and Andhra Pradesh food with some of the country’s spiciest recipes.
Understanding North Indian Food
On the other hand, you have North Indian food which makes use of “Wheat” in most of its dishes. This is one of the key ingredients that separate south Indian food from the North. You will find that a majority of the dishes prepared in the North would fall under the category of Naan, roti, and chapatis. These are dishes that have a lower caloric content than the idlis and dosas, which is one of the reasons why many people deem North Indian food as light, and healthier.
However, the actual answer to this question depends on “what” you intake the chapatis, and roti with. North Indian cuisine is strongly influenced by the Mughal Way of cooking. These are techniques you will find in Kashmir, Hyderabad, and Central Asia. To be more precise, these are dishes the Nawabs used to enjoy several decades ago. North Indian dishes that often trend would be the Rajma dal, Lacha paratha, Dal Bati, Dum Aloo, Palak Paneer, and many more.
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