it is the Indian adaptation of Chinese cooking techniques and seasonings with a unique tadka. It’s aimed at pleasing our desi palate, with a larger offering of vegetarian dishes of course. Yes, Chinese food is the most popular foreign cuisine in India surpassing Italian or Thai.
This is why a majority of restaurants dedicate a section of their menu to Chinese food. And this is not just the case in India. People across the world, especially in Malaysia, Singapore and North America, surprisingly relish this cuisine to no end
south indian food is notably dry due to geographical location, and lack of water resources. Hence pulses (gram flour) dominate south indian food and sweetmeats made of gur (jaggery).
Pickles and pappadams are always served on the side and yogurt makes a frequent appearance as well. Coconut is one of the most important ingredients and is used in various forms: dry, desiccated or as is. Some of the cooking is also done in coconut oil. The South of India is known as 'the land of spices' and for all the right reasons. Cinnamon, cardamom, cumin, nutmeg, chilli, mustard, curry leaves - the list goes on.