South Indian cuisine is a diverse and rich culinary tradition that has evolved over thousands of years. It encompasses the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.
South Indian cuisine has its origins in the Dravidian culture that flourished in the Indian subcontinent since ancient times. The cuisine is characterized by the use of rice, lentils, coconut, tamarind, pepper, curry leaves, and other spices that impart a distinctive flavour and aroma to the dishes. South Indian cuisine also reflects the influences of various historical and cultural factors, such as maritime trade, foreign invasions, regional variations, religious practices, and modern trends. Some of the most popular and iconic dishes of South Indian cuisine include dosa, idli, sambar, rasam, vada, uttapam, appam, payasam, and many more.

South Indian cuisine is not only delicious but also nutritious and healthy, as it incorporates a variety of vegetables, fruits, grains, and dairy products. South Indian cuisine is enjoyed by people all over the world for its taste, diversity, and simplicity.