South Indian Food or North Indian Food – Taste Always Matters Most

Perhaps India is the only country in the world, where food is labeled as north Indian food, south Indian food, east Indian food and west Indian food etc. Can't we have a common food cutting across geographical boundaries?

Sometime the labeling is genuinely good and necessary because of the uniqueness and legacy of the food in a particular region. The labeling sometime causes divide instead of glorifying the diversity spirit of the country.

In the 21^st century, we are living in a global village, where the geographical as well as culturally gap is fast narrowing and technology is setting new trends each passing day. It is the reality. And the reality is applicable to all spheres and segments including food.

Few years ago, a particular food is available in a particular region (read momo). Now the scenario has been changed. Someone sitting in a posh Delhi colony can get a wide variety of south Indian foods and someone traveling in Trivendrum can easily get any kind of north Indian food.

The factors like migration of labors, growth of educational sector particular set up of national educational institutes in states and rapid growth of technology have taken the food menus to different parts of the country cutting the geographical bounders. 

The samosa is a typical North Indian snack. These days it is common to get it in other parts of India as well. Similarly is the case of a popular south Indian dish – Dosa. One can get Dosa in any state of India.

Food without boundaries and regionalism is the encouraging order of the day. However, the fundamental difference in terms of taste, preference, and dieting is there.

One can smell the difference between south Indian and north Indian foods.  SouthIndian food is spicier than North Indian Food.  North Indian dishes always use tomatoes to bring the sour taste while South Indians use tamarind mostly.

Coconut milk is used in most South Indian curries. It is not at all used in north Indian curries.  North Indian cuisine is distinguished by the higher proportion-wise use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt) are all common ingredients, compared to that of southern India, where milk products, though consumed in large quantities, are usually used unaltered.  North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor"(a large and cylindrical coal-fired oven) for baking breads such as naan, kulcha and khakhra; main courses like tandoori chicken also cook in the tandoor.  

A similar comparison can be made between east and west Indian foods and between regions. Each food has its uniqueness and distinct taste. One can combine both north and south Indian menus in a meal.  It depends upon one's preference for taste. Tasty food is always preferable whether it is from north India or south India.