South Indian Cuisine
South Indian cuisine primarily uses rice as its base. A paste of lentils and rice is fundamental to many dishes like Dosa, Vada, Idli, and Uttapam. This cuisine is easy to digest and very nutritious because of the fermenting process. These dishes are also delicious and enjoyable.
South Indian cooking uses spices generously but appropriately. Many dishes share a similar final tempering, which typically includes oil, mustard seeds, curry leaves, and red chilies. Coconut is widely used, often forming the base of gravies.Pick your own Cooking Class
You can choose your favorite South Indian dish based on your budget and the time you have. South Indian food is often made with semolina, rice, and lentils. There are gluten-free options too. For these, you need to soak the ingredients the night before. This means you should plan or prepare at least 2 days before.
1: Basic Course INR 2500 per person( Masala Dosa, Sambhar, Coconut chutney, masala tea)
2: Advanced Course INR 3000 per person( Masala Dosa, Sambhar, Idli, Coconut chutney, masala tea)
3: Complete Course INR 3500 per person ( Masala Dosa, Sambhar, Idli, Uttapam Coconut chutney, masala tea.
IIn group classes, the menu will be the same for everyone. Private classes are also available. You can have your desired menu, but there will be extra charges..
Main Dishes ( Cost : INR 1500each - Estimated duration : 35 Minutes)
The main dishes in South Indian cuisine are typically masala dosa, uttapam, idli, vada, and upma. Most of these are made from a paste of lentils and rice. This paste is left for a while to ferment. This fermenting process gives them a unique taste, different from other cuisines. The main course is served with chutney and either Sambhar or Rasam.
Masala Dosa
Idli
Vada
Uttapam
Chutney ( Cost : INR 400 each - Estimated duration : 15 minutes)
The best English word for "chutney" is "relish". Chutney is a type of condiment that contains spices, vegetables, and sometimes fruits. South Indian cuisine is not complete without chutney. Chutney can be dried, wet, sweet, spicy, or sour. Coconut chutney is the most common type used with South Indian dishes.
Red Chutney
Mint chutney
Coconut Chutney
Cilantro Chutney
Curry ( Cost : INR 800 each - Estimated duration : 35 minutes)
Most curries in South Indian cuisine use a lot of spices. However, some of them also have a sweet taste. Sambhar, a very common curry, has both spicy and sweet tastes. Rasam is a kind of soup that is sometimes used as a starter.
Sambhar
Rasam
Tuar Dal
