From Hyderabadi Biryani to Mysore Dosa: Exploring 7 Iconic South Indian Dishes Named After Cities

South Indian cuisine is renowned for its diverse use of spices, coconut oil, and regional flavours that vary from state to state. Among the plethora of dishes, some are so closely associated with their place of origin that they bear the names of the cities they hail from. Here’s a look at seven iconic South Indian dishes named after the cities that inspired them.

1. Hyderabadi Biryani
A dish synonymous with the city of Hyderabad, Hyderabadi Biryani is a culinary gem in South Indian cuisine. This aromatic biryani is prepared by layering marinated chicken with partially cooked basmati rice, spiced onions, and a generous sprinkle of Kashmiri saffron. Fresh coriander and mint leaves are added to enhance the flavour, creating a dish that is both flavorful and fragrant.

2. Chettinad Chicken
Chettinad Chicken originates from the Chettinad region of Tamil Nadu and is known for its rich, spicy flavour. The dish features chicken marinated in yoghurt, freshly ground spices, curry leaves, and shredded coconut. Cooked in a robust gravy, Chettinad Chicken is a favourite among spice lovers and a must-try for those seeking authentic South Indian flavours.

3. Coorgi Pandi Curry
Hailing from Coorg in Karnataka, Coorgi Pandi Curry is a traditional pork dish that stands out for its unique use of local Coorgi spices. The dish is cooked with a heavy hand of vinegar, which adds a distinct tanginess, balancing the spiciness of the curry. It’s a hearty and flavorful dish that showcases the culinary heritage of Coorg.

4. Andhra Pulihora
Andhra Pulihora, also known as tamarind rice, is a popular dish from Andhra Pradesh. This tangy and spicy rice dish is made by mixing boiled rice with tamarind paste, spices, curry leaves, and peanuts. Andhra Pulihora is often referred to as the South Indian version of poha, offering a burst of flavours with every bite.

5. Malabar Parotta
The Malabar Parotta, a delicacy from the Malabar region of Kerala, is a flaky, layered flatbread made from refined flour, water, and vegetable oil. Cooked on a griddle with a touch of oil, the parotta is known for its delicate crust and satisfying crunch, making it a favourite accompaniment to many South Indian curries.

6. Mangalore Buns
Mangalore Buns are sweet, fluffy delights that originate from Mangalore in Karnataka. Made from mashed bananas, yoghurt, sugar, and all-purpose flour, these buns are deep-fried to a golden brown and enjoyed as a snack or breakfast item.

7. Mysore Masala Dosa
Mysore Masala Dosa is a beloved dish from the city of Mysore in Karnataka. This variation of the traditional dosa is filled with a spiced potato mixture and served with coconut and mint chutney, offering a delicious balance of flavours and textures.