5 non veg dishes from South India That are Delicous

If you feel like you’ve had your fill of dosas and idlis and want to move past the standard south Indian fare, the world of south Indian cuisine in USA beckons you! If your experience of visiting a south Indian restaurant in USA has programmed you into believing that, that’s all there is to it, you might want to reconsider. You may be oblivious to the variety of dishes that a south Indian food menu can offer you. And you may not know this but there’s a whole different side of south Indian food that has non-vegetarian specialities as well.

There are a whole lot of dishes that are made down south and here’s my take on the best of these:

1. Chicken Chettinad:


From the Chettinad region in Tamil Nadu, comes the undisputed winner in south Indian delicacies, Chicken Chettinad. With a blast of pepper and some unique spices, Chettinad cuisine is defined by its distinctive cooking style and use of special herbs and spices. Chicken Chettinad is the ultimate quintessential preparation from the Chettinad region.

2. Malabar Fish Curry:


The Coastal champion that originates from Malabar, Kerala is an explosion of southern spices that are common to the coastal regions. With the distinguishing taste of coconut, the Malabar cuisine explores seafood and red meat delicacies that are heavy on flavors. Malabar Fish Curry forms the apex of Malabar cuisine.

3. Gongura Chicken:


A herbalicious wonder from Andhra Pradesh and Telangana, Gongura leaves are known for being the go-to herb of the region. It has a sour taste that you can tell apart from all the other spices and herbs. It has great nutritional benefits and that’s what makes it such a winner.

4. Mutton Sukka:


A dry preparation hailing from the town of Mangalore in Karnataka, Mutton Sukka is a timeless favorite. Mangalorean cuisine is quite different from the Karnataka cuisine served in other parts of the state. It is characterized by the dry-roasted coconut with the heat of spices that make it such a gorgeous fare to relish. Often eaten with a Neer dosa, Mutton Sukha is a classic appetizer in the world of south Indian cooking.

5. Fish Pulusu:


In contrast to its counterpart from Kerala, the Fish Pulusu is a delicacy from Andhra Pradesh. However, it is extremely distinct in terms of the taste, flavor and aroma. For one, the Pulusu from the Nellore region is a tangy and zesty curry unlike the Malabar curry which is more on the spicier side. That being said, Fish Pulusu is a sureshot indulgence that cannot be missed out.

A very renowned restaurant serving south Indian cuisine in USA is Dharani. The reason I’m talking about that particular restaurant is because they dish out all the aforementioned delicacies and they don’t compromise on your taste buds, no matter what. They also offer an array of regional favorites, each of which has an exclusive bounty of flavors.

If you happen to be craving a good south Indian meal, visit Dharani and get your dose of some delectable specialties that create a symphony for your palate.


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    I would like to see more posts like this .

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