Best Southern Indian Foods
Hyderabadi biryani is a South Indian dish consisting of basmati rice, goat, mutton, or chicken meat, lemon, yogurt, onions, and saffron. There are two main varieties of the dish – kachchi (raw) and pakki (cooked). It is said that Hyderabadi biryani's richness of flavor is due to the unique process of cooking raw rice and raw meat together with exotic spices, unlike other places where meat and rice are cooked separately.
The special cooking style, known as dum, is believed to have come from Persia during the Mughals' regime in India.
OTHER VARIATIONS OF Biryani
MOST ICONIC Hyderabadi biryani
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A traditional southern Indian dish known as masala dosa is popular throughout the country, made from a batter of soaked rice and lentils that is baked into a thin pancake and usually stuffed with potatoes, onions, and mustard seeds. The dish is often garnished with grated coconut and chopped coriander.
With its huge popularity, there are also some variations of the dish, such as mysore masala dosa, rava masala dosa, onion masala dosa, and paper masala dosa. It is usually consumed as a quick snack or as a part of any meal of the day.
OTHER VARIATIONS OF Dosa
MOST ICONIC Masala dosa
View moreChicken 65 is a classic poultry dish with origins in Chennai, India. It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices. There are a few theories about the origin of chicken 65. The most popular theory says that it was created in Tamil Nadu by A. M. Buhari in 1965.
Another one says that the original dish was made with 65 hot chili peppers, as a testament of manliness. There are also some unlikely theories, such as the one claiming that the chicken was cut into 65 pieces, or that the chicken was 65 days old when the dish was prepared.
MOST ICONIC Chicken 65
Madras is a traditional curry that's characterized by its spiciness and complex flavors. Although there are many variations, it's typically made with a combination of chicken or lamb, onions, garlic, ginger, tomato paste, lemon juice, cinnamon, oil, coconut milk, and a spice mix consisting of madras curry powder, chili powder, dried fenugreek, and salt.
The curry shouldn't be too thick, and if it does, it's enough to add a bit of curry base, not water. Once prepared, this spicy curry is usually garnished with chopped cilantro before it's served. The dish can also be prepared with lamb or beef instead of chicken, but it's then called ghoust madras.
OTHER VARIATIONS OF Curry
MAIN INGREDIENTS
Upperi is a popular Indian snack made by frying thin slices of plantain in coconut oil. The chips are flavored with salted water while they are still frying in oil. The snack is a specialty of Kerala, especially during the Onam harvest festival, when these salted chips take center stage in a banana leaf during Sadya, a vegetarian banquet.
It is available throughout the year, but during Onam, all of the shops are stacked with fresh yellow chips sealed in plastic bags. It is recommended to pair upperi with a hot cup of coffee or tea for a delicious snack.
MAIN INGREDIENTS
Mysore pak was invented in 1935 at the Mysore Palace by the royal chef Madappa. As the King Krishna Raja Wodeyar was ready to have his lunch, the chef began experimenting with a sweet dish, combining gram flour, ghee butter, and sugar into a syrup.
When the King finished his lunch, the sweet cooled down and was served to the King, who loved it. The chef told him it was Mysore paka, the word paka denoting a sweet concoction. Soon, Mysore pak was proclaimed the royal sweet. Today, it is still known as the king of sweets in the South, and it is commonly prepared for numerous Indian festivities and celebrations, although it can also be found throughout India on various street stands.
MOST ICONIC Mysore pak
View moreMAIN INGREDIENTS
Rumali roti is a popular Indian flatbread made with white and wheat flour, water, and oil. The dough is baked on a traditional tawa, and since it is extremely thin, it was named handkerchief (rumali) bread. Some say that the bread got its name because it was used instead of a handkerchief after a meal.
Rumali roti is typically served as an accompaniment to various curries or with any sort of liquid meal that can be scooped up with the flatbread. It is important to serve the bread slightly moist so that it does not become stiff and unpalatable. Although it has origins in the Mughal cuisine, today it is mainly consumed in North India and Pakistan.
OTHER VARIATIONS OF Roti
MOST ICONIC Rumali roti
MAIN INGREDIENTS
Indian masala omelet is a traditional egg-based dish originating from South India. The dish is made with a combination of eggs, onions, green chili peppers, coriander, chili powder, and turmeric powder. The eggs are whisked with the other ingredients, and the mix is then cooked on both sides in a pan until the omelet becomes slightly crisp on the edges.
This spicy omelet is traditionally served for breakfast and it's recommended to eat it with pav (bread). If desired, it can be rolled in hot chapati flatbread. The dish is also often prepared and sold at street stalls in the area, and some vendors add ingredients such as tomatoes, coriander leaves, and cheese to the omelet.
OTHER VARIATIONS OF Omelet
Sambar is a popular curry dish prepared with a tamarind-based broth, lentils, and vegetables. It originates from Tamil Nadu, but it is also very popular in Sri Lanka and throughout South India. The dish is traditionally served with steamed rice or various Indian flatbreads.
Sambar was created as a mistake by the Maratha ruler Shivaji's son named Sambhaji. As the head chef was away, Sambhaji wanted to prepare dal for himself, and he added a bit of tamarind into the pot during the cooking process. The royal chefs scolded him, since tamarind is not used in dal.
MOST ICONIC Sambar
This sweet, buttery dish is made with freshly harvested new rice, jaggery and ghee (clarified butter), with the addition of dried coconut, sesame seeds, raisins, milk, and cashew nuts. Sakkarai pongal is traditionally prepared as an offering to the Sun God during Makar Sankranti, a three-day harvest festival in mid-January, celebrated in the states of Tamil Nadu, Karnataka, and Andhra Pradesh.
The rice is typically cooked outdoors over a fire, with the cooking pots turned to the East, where the sun rises, and it is also customary to allow the dish to pongal, meaning to boil over during cooking, which symbolizes an abundance of food.
OTHER VARIATIONS OF Pongal
MOST ICONIC Sakkarai pongal
Best Southern Indian Food Products
Godawan Single Malt Rich and Rounded is an artisanal whisky from Rajasthan, India, produced by Diageo India. This series, also known as Series 01, matures in Pedro Ximénez (PX) sherry casks, with a portion of the whisky additionally aged in barrels infused with exotic Indian botanicals such as Rasna and Jatamansi.
This unique process results in rich aromas of dried fruits, cherry, licorice, and spices, with notes of brown sugar, malt, and leather. According to a review by Whisky Advocate, this whisky features pronounced aromas of figs, raisins, cola, and cherries, while on the palate, it delivers flavors of dried fruits, black cherry, and spices.
AWARDS
Crystal Taste Award - 3 stars
2025
London Spirits Competition - Gold
2024
AWARDS
Academy of Chocolate - Overall Winner
2023
AWARDS
Academy of Chocolate - Gold
2023
AWARDS
ISC-International Spirits Challenge - Gold
2024
Godawan Century is a limited-edition artisanal single malt whisky produced by Diageo India. This edition, also known as Godawan 100, was launched in May 2023 in a series of only 100 bottles to celebrate the brand's first anniversary and to honor the Great Indian Bustard, locally known as "Godawan." Godawan Century gained international recognition by winning the title of Best Single Malt Whisky at the London Spirits Competition 2024, with an impressive score of 96 points.
According to the judges, this whisky features pronounced tropical notes, a light body, and a short finish, with a sweet palate showcasing flavors of caramel, charcoal, cinnamon, and anise, leading to a long, dry finish.
AWARDS
London Spirits Competition - Gold
2024
Godawan Single Malt Fruit and Spice is an artisanal whisky from Rajasthan, India, produced by Diageo India. This series, also known as Series 02, matures in cherry wood casks and finishes in barrels infused with exotic Indian botanicals, resulting in a rich and smooth flavor.
According to a review by Whisky Advocate, this whisky features aromas of soft stone and orchard fruits, floral notes, orange blossom water, and kumquat, with creamy undertones enriched by nutmeg and cinnamon. On the palate, it delivers flavors of raspberry, watermelon, cherry, spiced candies, along with apple, pear, yellow plum, and red gooseberry.
AWARDS
London Spirits Competition - Gold
2024
AWARDS
International Chocolate Awards - Gold
2024
AWARDS
Bartender Spirits Awards - Double Gold
2023, 2022
IWSC- International wine & spirit competition - Spirit Gold
2024
AWARDS
ISC-International Spirits Challenge - Gold
2024
IWSC- International wine & spirit competition - Spirit Gold
2020
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 94 Southern Indian Foods” list until March 20, 2025, 2,589 ratings were recorded, of which 1,805 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.