The north and the south of India have always been at loggerheads when it comes to culture, topography, religion, culture, and of course, cuisine! If one uses coconut oil, the other will dip their chapatis in ghee and butter! However, India’s massive diversity and the spectrum of cuisines from all the 29 states don’t allow us to box them into general categories. Instead, let’s look at some of the major difference in ingredients used in the south Indian and the North Indian cuisines.
Statutory warning: you may feel hungry by the time you complete reading this!
Chicken Vs. Fish
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The South Indian cuisine boasts of fresh seafood, being in close proximity to the ocean. You can find an abundance of dishes namely the Chettinad fish curry or crab masala or the Calamari roast from Kerala!
North India, on the other hand, thrives on meat. There’s a reason why it’s renowned for its Gosht, Chicken Tikka Masala, Butter Chicken, Chicken Hariyali, Chicken Do Pyaza and what not! Basically, put chicken and North India’s spices and you will have a signature North Indian dish. Simple, right?
Rice Vs. Wheat
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It is no news that the topography and the weather of the North Indian region favour the growth of wheat more than rice. Courtesy their mass production of wheat, North India prides itself in rotis (thin wheat crepes) of all kinds to accompany and complement their chicken dishes.
However, South India loves and adores its rice. Lemon rice, Bisi bele bhaath, Dosa, idli, and so many more iconic dishes are all rice-based. Given the comparative subtlety and underrated flavor that South Indian cuisine is known for, rice seems to be the best carbohydrate for culinary choice too!
Curry Vs Coriander Leaves
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Both the cuisines are rich in their use of herbs but also distinctly different. A generous garnish of fresh coriander leaves sitting proudly on the red, luscious Chicken Tikka Masala is common in North India. Fresh Coriander rules the North Indian cuisine and contributes in balancing the dense, smoky flavour of the dishes with its aroma.
South India, however, likes it herbs to be sombre and added at the beginning of the cooking process, crackling away in the hot oil. You know that we are talking about one of its favourite herbs- curry leaves. A bunch of fresh twigs of curry leaves can be found in any and every South Indian kitchen. It is known to have fantastic medicinal values too.
Ghee Vs. Coconut Oil
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North India is synonymous with its dairy products- ghee, milk, lassi, paneer, buttermilk, sweets. It seems to not get enough of it! So, it comes as no surprise that more than any other type of oil, North Indians like their food cooked in ghee, dipped in ghee, garnished with ghee, and just lathered with oodles of organic, home-made ghee. How else do you have your parathas anyway, right?
Well, that’s not so much the case with Southies for they have coconut trees in their backyard and throughout their whole plateau instead of cow sheds. It isn’t that they shun ghee altogether but they sure like their share of coconut oil in their food. Ghee is still used on top of some hot, steaming rice or pulao if it’s an auspicious occasion.
No matter what the differences, no one can turn away from the absolute deliciousness that both these cuisines offer despite being absolutely distinct.
