South India is famous for its spices of pungent aromas that lured many foreign invaders..Cardamom, pepper, cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in the South. The availability of coconut and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of South India instead of wheat, which is more popular in northern states.Most of the vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes.Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that can treat the taste buds.In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state.The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region. Karnataka is blessed with a rich culinary heritage. Regional food habits differ vastly depending on locally available ingredients;the result is a richly varied spread. Karnataka’s cuisine is characterised by distinct textures, flavours and tastes. The state’s vast culinary repertoire encompasses the earthy flavours of North Karnataka, the traditional fare of South Karnataka, the spicy dishes of the coastal region and the distinctive Kodava cuisine.