South Indian CuisineSouth Indian Cuisine can be distinguished by its use of rice as a staple food instead of wheat. Generous usage of spices and coconuts are common in cooking. The states that make up South India have very different ideas as to what makes a good dish but I could never find a favorite! What impressed me the most about the South Indian cuisine was the imagination of it all, things like jack fruit, banana leaves, aubergine, fish and meat are all used to create dishes which result in a fascinating display of colours, smells and flavors.
The smell of freshly cooked potato Dosa's drifting through the tea covered valleys of Munnar, carried on the morning air is a smell that will stay with me for the rest of my life (Mysore is most famous for its Masala Dosa's and is really worth checking out). 
Oils, curry leaves, red chillies and mustard seeds are more variations of flavours that you can expect especially in Kerala. Kerala is next to the sea and has a thriving fishing industry. It is possible to walk up and down the beach in Cochin and buy your fish straight from the fisherman. You can take it to pretty much any restaurant to be cooked which is a great way of saving a bit of money as well!Andhra Pradesh has some of the spicest cuisine in South India and is famous for its Briyanis (spicy rice dish with meat and vegetables). Pickles, pappads and chutneys are served alongside and help make this dish something special and highly recommended by me. Other popular dishes found all over South India include meat curry, and loads of seafood, things like mussels, prawns, shark and mackerel are incredibly popular.
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