North Indian vs South Indian Food — Wheat and Rice, Curry Styles, Representative Dishes and How to Find South Indian Restaurants in Delhi

The reason Indian food differs greatly by region is ultimatelyGeography and ClimateIt is explained as: The northern Punjab, Haryana, and Uttar Pradesh areas border the Ganges Plain and Indus Valley, and have long been ideal for wheat farming. Conversely, the southern peninsula, which includes Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh, receives abundant monsoon rainfall and has developed waterways.Rice farming and coconut cultivationhas been established. As the stock changes, the recipe, oil, and spices change sequentially.

Organize your local background at a glance

History is added here. North for a long timeMughal cuisine of Persian and Central Asian descentTheir influence led to the development of rich gravies rich in dairy and nuts, and luxurious meat dishes topped with saffron and cardamom. The south, on the other hand, has temple food, Brahmin vegetarian traditions, andSeafood culture taking advantage of the long coastlineAs these coexisted, vegetarian, seafood, and fermented dishes became popular.

The first thing you see when you sit down at a table in a North Indian restaurant isbread basketIt is released. Roti, chapati, naan, paratha, kulcha, and bhatura have different names depending on how the dough is fermented and in which oven it is baked. especiallytandoorThe method of baking dough by attaching it to the wall in a cylindrical clay oven called a cylindrical clay oven can be said to be a symbol of northern cuisine.

Representative of the northern wheat family

• Chapati and roti— Everyday bread made by rolling whole wheat dough thinly and baking it without fermentation
• I am— Fermented bread made from refined wheat flour (maida) with yogurt and baked in a tandoor. There are many variations such as butter, garlic, cheese, etc.
• paratha— Bread folded in several layers, covered with ghee, and baked in a pan. Paratha stuffed with potato (aloo), onion, radish, etc. is the representative breakfast menu.
• Bhatura and Puri— Bread made by frying and puffing dough. Often paired with chole

Tables in South Indian restaurants are completely different. Stainless steel tray (thali), the rice rises like a mountain, and on top of itSambar, rasam, yogurtare poured one after another. In addition to rice, a wide range of dishes using rice flour and lentil (urad dal) dough have been developed.

Representative of the southern rice family

• dosa— A crepe-type dish made with a thin batter made by grinding rice and urad dal and fermenting it for at least one night. Masala dosa wrapped in potato masala is the signature dish.
• idli— A soft white cake made from the same dough. It is light and is also used as baby food.
• sea ​​(vada)— A salty snack made of lentil dough fried into a donut shape.
• uttapam— A pancake fried thicker than a dosa and topped with onions, tomatoes, and peppers.
• Appam— Bowl-shaped bread baked with coconut milk in the Kerala style, crispy on the edges and soft in the middle

The oil is also noticeably different. The North isGhee (clarified butter) and mustard oilis the basic, and the south isCoconut oil and sesame oilThis is often used. So, even if the same stir-fried vegetable is made in the North, it has a rich, savory oil flavor, and if it is made in the South, the flavor of coconut and curry leaves takes precedence.

When you think of ‘Indian curry’ in Korea, what usually comes to mind isRich and creamy gravyIt is mostly a style from North India, especially Mughlai and Punjab. On the other hand, Southern curries are much moreWatery, sour, sharp-smellingI am on the side. This is because even if the name is the same as 'curry', the density of the sauce must vary depending on whether it is eaten with rice or bread.

Why the taste texture is different

The creaminess of North Indian gravyA paste made by frying onions and tomatoes for a long time and then adding cashew nuts and cream.becomes the basis. On the other hand, South IndiaMustard seeds, curry leaves, and dried chili peppers are fried in hot oil (tadka) to create aroma, and then poured into lentil stew or coconut gravy.do. This finishing technique called 'tadka' creates a spicy and fragrant finish that is unique to southern cuisine.

In fact, most Koreans who come to India for the first time are surprised and ask, ‘This curry is mild, but why is that curry so spicy?’Andhra/Chettinad styleThis is the case when you encounter . The amount of pepper and dried chili used varies, so ask the waiter before ordering.Spicy?It is safe if you get into the habit of asking once.

If the menu is filled with Indian pronunciations, it can be hard to know where to start at first. If you learn just a few representative dishes from each region, you can quickly figure out the 'identity of this restaurant' no matter which restaurant you go to.

Useful tips to know when ordering

• Biryani is a dish that varies from region to region.You can think of it this way. 럭나위·아와디는 은은한 향의 정제된 스타일, 하이데라바디는 매콤한 마살라와 살짝 덜 익힌 밥으로 층을 쌓아 뜸을 들이는dumbThe method is characteristic.
• Ordering a thali encapsulates local flavor in one dish.You can see it. North Indian thali is made up of roti, dal, sabuji, paneer, raita, and rice, while South Indian thali is served with sambar, rasam, and yogurt poured over rice in that order.
• Don't be surprised if there seem to be few meat dishes. In particular, authentic South Indian Brahmin-style restaurants arePure VegIn many cases, it is operated as a restaurant, and in this case, eggs and seafood are not served.

The time period that is not visible to travelers but actually best reveals the food identity of the region isbreakfastno see. 델리에서 며칠, 벵갈루루에서 며칠 지내 보면 두 도시의 아침 풍경이 아예 다른 나라처럼 느껴집니다.

North Indian breakfast — heavy and hearty

• Aloo paratha + yogurt + achar (pickle)— A combination of pan-fried paratha stuffed with potatoes, cool yogurt, and spicy mango pickle. Standard breakfast in Delhi and Punjab
• Choole Bature— Fried bread with chickpea curry. High in calories, especially popular in winter
• Master Puri— Potato curry on fried bread
• poha— A light breakfast made with stir-fried pressed rice (also enjoyed in the south and central regions depending on the region)

South Indian breakfast — light and easy to digest

• Idli + Sambar + Coconut Chutney— Light steamed cake with lentil stew and chutney. It's light on the stomach and you won't get tired of it even if you eat it every day.
• Plain Dosa·Masala Dosa + Chutney + Sambhar— Thinly fried crepe-type dish
• Medu Vada + Sambhar— A salty snack made of lentil dough fried into a donut shape.
• Upma— Breakfast in the form of porridge made by roasting semolina (sulgar). Soft and easy to digest, enjoyed by both children and adults

What's interesting is that both culturesfermented doughThe point is to use . Paratha dough in the North and idli and dosa dough in the South both undergo an overnight fermentation process, which is suitable for the stomachs of Koreans accustomed to fermented meals.South Indian mornings are especially suitable.This is also the reason why it has so many reviews. In Delhi, it is common to hear that when your stomach becomes sensitive, if you drink idli or dosa for a few days, your recovery will be much faster.

Delhi NCR is geographically North India, but as migrants from South India have long settled there,Authentic South Indian restaurantIt is also formed quite thickly. However, restaurants with a mediocre ‘All-Indian’ menu serve South Indian cuisine.level of imitationIn many cases, it is limited to , so choosing a South Indian specialty store from the beginning is less likely to fail.

Criteria for choosing a South Indian specialty restaurant

• Is the menu centered around dosa, idli, and vada?— If these three are placed at the front and there are more than 10 types, it is generally orthodox.
• Is it operated as Pure Veg?— Saravana Bhavan and Sagar Ratna are representative brands that maintain pure vegetarian principles.
• Do you sell filter coffee (South Indian Filter Coffee)?— The presence or absence of this coffee, served with milk poured into a brass cup, is a hint of authenticity.
• Is there a banana leaf US-Japan option?— Especially Kerala and Tamil style restaurants on weekends.Meals on Banana LeafThere are many places that operate permanently.

A frequently mentioned South Indian style restaurant in Delhi NCR

• Saravana Bhavan— World famous Tamil pure vegetarian chain. There are several branches in Delhi, so it is easily accessible.
• Sagar Ratna— South Indian vegetarian chain growing out of Delhi. Its strength lies in the stable taste of dosa and sambar that is unique to an old branch.
• Andhra Bhavan— This is a restaurant attached to the Andhra Pradesh government guest house, authentic Andhra cuisine.tallyis famous. A representative place in Delhi where you can experience authentic South Indian spicy style
• Naivedyam— An authentic South Indian vegetarian restaurant located in Hauz Khas Village. The temple-like interior and filter coffee are strengths.
• Dakshin— Representative South Indian restaurant brand of ITC affiliated luxury hotels. Although the price range is high, it offers a balanced menu of cuisines from the four states of Kerala, Tamil, Andhra, and Karnataka.

Business hours and branch information change frequently, so be sure to check before visiting.Google Map Latest ReviewsandOfficial website: ZomatoI recommend checking it out. How to use Delhi NCR’s delivery app and Zomato Gold tipsKorean Dining Table — A Guide to Grocery Shopping in IndiaThey are organized together in .

Tips for enjoying South Indian cuisine in Gurgaon and Noida

• Gurgaon'sCyber ​​City, MG Road, Sohana Road axisSaravana Bhavan and Sagar Ratna branches are distributed throughout. Location/addressGurgaon area guideGet the big picture and search for detailed locations on Zomato.
• A South Indian chain branch is located in the food court of a large mall in Noida (Garden Galleria, DLF Mall of India, etc.). The various administrative orders in the early stages of settlement wereChecklist for your first 30 days in IndiaPlease refer to .
• You can enjoy dosa and idli through delivery, butDosa must be eaten within 5 minutes of frying to remain crispy.My visit to the store is much more satisfying. For delivery, soups and steamed dishes such as idli, vada, and sambar rice are acceptable.

To the tastes of Koreans who are accustomed to spicy and fermented foods, it is ratherWhen South Indian cuisine suits you wellThere are a lot. This is because the mild sourness of idli and dosa is similar to that of white kimchi, and the sourness of sambhar overlaps with the savory taste of soup dishes. On the other hand, North Indian cuisineA rich feeling of ghee, cream, and butterThis can be overwhelming at first, so it is safer to tackle it in small chunks for the first few weeks.

If it's your first time visiting, try this combination:

1. First visit to South India— Masala dosa (1 piece) + 2 idli + filter coffee. The sambhar is salty and sour, so pour only half.
2. First visit to North India— 1 sheet of butter naan + dal makhani + small size paneer tikka masala + lassi. If spicy food is too much for youLess spicyrequest
3. family outing— Order 1 South Indian Thali + 1 North Indian Paneer dish, with the child sharing the light idli and rice and the adult sharing the spicy dish.

Words frequently found on menus

• Curd / Dahi— Yogurt. Particularly useful for mildening spicy dishes
• Raita— A side of yogurt mixed with cucumber and onion. Goes well with spicy curry
• Ghee— Clarified butter. Good flavor but high in calories
• Podi— South Indian spice powder. It is a delicacy when sprinkled on idli with gi.
• Jain / No Onion No Garlic— Jain diet. Cooked without onion, garlic or root vegetables

To summarize, North Indian cuisine and South Indian cuisine areDinner table in two different countriesThe more you think about it and approach it, the more enjoyment you will have. Delhi, Gurgaon and Noida have both worlds, so this week it's northern Mughlai style and next week it's southern pure vegetarianism.take turns taking turnsI recommend you try it. With just a few trial and errors, your family's favorite menu combinations will naturally come together.