One of the best aspects of travelling with us in India is the amazing variety of foods available from north to south in this 2,000-mile-long country. South Indian cuisine is not often found here in New Zealand and, in my opinion, it has some of the best tropical dishes and tastes anywhere. It bursts with tamarind, pepper, chilli and curry leaf flavours, with fish, lamb and veggie curries.
One of its staples is the thali, often called a “meal”. In local dhabas (restaurants), this is served at lunchtime on a banana leaf and consists of rice, poppadum and several curries. You sit at your table and a banana leaf is placed in front of you, followed by a stream of waiters plonking all the ingredients on your ‘plate’. This is normally a bottomless meal, so if you want some more of a particular item, you just call out to the waiter and he will pile it on for you. In the fancier restaurants, there will be a big stainless steel plate with up to a dozen small bowls or katoris, each containing a different treat. There is no way you are leaving one of these meals feeling hungry.
Another great southern feed is the dosa, a crispy pancake made from fermented urad lentil and rice flour batter. This is often served stuffed with a mild potato curry and accompanied by sambar, a tangy lentil soup, and a fiery coconut chutney. Whichever you choose, be ready to eat with your hands as the locals do. Washing thoroughly before sitting down is the custom here.
We have spent over 25 years travelling in the south, and we will make sure that you experience the best of southern cuisine when you join us on tour.
