South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. The likenesses among the five states’ cooking styles incorporate the nearness of rice as a staple sustenance, the utilization of lentils and flavors, dried red chilies and new green chilies, coconut, and local products of the soil including tamarind, plantain, wild gourd, garlic, and ginger.
North Indians also love dairy, which is clearly evident as no traditional meal is served without chains, lassi, paneer and milk-based desserts like kheer, kulfi.Himachal Pradesh. The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although nonvegetarian cuisine is preferred. Some of the specialties of Himachal include sidu, patande, chukh, rajmah, and til chutney.
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