The cuisine of Kerala is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy. Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. There is a difference in the servings from the sothern part to the northern end. The south Kerala dishes are spiced up with garlic whereas in North Kerala garlic is generrally avoided in all vegetarian dishes. Traditional food items include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used.
Tamil cuisine, developed over many centuries by the Tamil people of southern India and Sri Lanka, is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater. Rice is an important constituent of Tamil cuisine, there are a variety of rice preparations, and food items of rice are available for all the meals of the day. Lentils, too, are consumed extensively, either accompanying rice preparations, or in the form of independent food preparations of lentils. Vegetables and dairy products too are essential accompaniments. Traditionally, vegetarian foods predominate the menu, including a variety of sweets and savories. Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. There are a range of non-vegetarian dishes, including sweet water fish and seafood, cooked with traditional Tamil spices and seasoning. The word 'curry' is actually a Tamil word, derived from 'kari' (meaning sauce).
The cuisine of Karnataka comprises of diverse vegetarian and non-vegetarian cuisines. The varieties' influence can be found in the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisibele Bath, Saaru, Vangi Bath, Khara Bath, Kesari Bath, Akki Rotti, Davanagere Benne Dosa, Ragi mudde, and Uppittu.The famous Masala Dosa traces its origin to Udupi. Plain and Rave Idli or pancake, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty sea food specialities. Among sweets, Mysore Pak, Dharwad Pedha, Pheni, Chiroti are well known.