If you are hosting a party at home, then probably you would be wondering how to fascinate your guests with home made food.
Be it a lunch or dinner party, you can definitely please your guests with a little thought and planning. Of course, be prepared to do a lot of hard work in your kitchen. When you see a smile on the face of a well satisfied guest, how else do you need to be gratified for your efforts in throwing a home made party.
The similarities among the four states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily the spiciness of the food.
Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice[ North Karnataka, on the other hand, consumes more ragi and jowar while the Telangana state uses more jowar and bajra Consumption of rice is more common among certain Brahmin communities
South Indian Executive Sweet Palya Sambhar Papad White rice Curd Poori/Chapathi Rasam