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Photo: Getty Images While most kebabs are cooked in a tandoor, shikampuri is fried. These delicacies from Hyderabad are a local favorite and feature a combination of chicken and dal (lentils) with a flavorful yogurt filling in the middle. Although some people may confuse shikampuri kebab with shammi kebab due to the similar recipe, the main difference is the addition of malai (a curdled cream) which makes it moist and delicious. A popular appetizer, these go well with mint chutney. While the world is familiar with Hyderabadi biryani, don’t forget to try the elusive Ambur biryani. (It dates back to the 18th century, when it was first cooked by the Nawabs of Arcot in the Vellore district of Tamil Nadu.) Unlike most biryani across India, this variant uses short grain rice called was jeera samba and was well cooked. a wood fire with red chili sauce and spices like cloves, cinnamon and cardamom. It also uses fresh herbs like mint and coriander and is served with accompaniments like ennai kathirikai, a spicy and sour eggplant curry, and raita, a yogurt side dish. (Different from Hyderabadi biryani, most South Indian biryani tend to use short grain rice.)
Photo: Getty Images South Indians have no shame in loving teatime fried food—from fried eggplant and onions to fries and everything in between, get us a chai to go with and we are happy. Aloo bonda is the South Indian version of mashed potato ribs, made with onions, curry leaves, spices and a mixture of grams and rice flour before putting them in a deep pan. Enjoy these with coriander or coconut chutney and some chai for maximum satisfaction. Gongura Lamb Curry is a simple dish from Andhra Pradesh that goes well with hot rice. In this dish, lamb is cooked with gongura leaves—although the recipe is quite simple, what makes this dish unique is the earthy, herbal flavor that lowers the spice level. However, like most Indian dishes, the recipe varies from region to region.
Photo: Getty Images Another Mangalore specialty, kori gassi is fiery red (the peppers give the color – although that may seem hard to eat, the dish has a bland taste), and is a popular chicken curry in the community. Bunt fields of this coastal region in Karnataka . The rich curry is seasoned with flavors of caramelized onions, coconut and a spice blend of garlic, ginger, grated coconut, coriander, red pepper, cumin, fenugreek, black pepper and turmeric. The addition of tamarind gives it much-needed depth, while the dish is traditionally enjoyed with kori roti (a flat bread made with rice flour) or neer dosa. A popular delicacy in Coorg—a popular South Indian resort spot—pandi curry is a pork specialty that’s hard to miss if you’re in the area. (Coorg is known for its lush green hills and coffee plantations , which also explains tourists.) The dish has a distinctive flavor of kachampuli extract that acts as a sour agent; although the extract is indigenous to the area, one can use tamarind extract to achieve a similar taste. The meat is first cooked in fat before seasoning; it goes best with akki roti and beer.
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