South Indian food is largely non-greasy, roasted and steamed. Rice is the staple diet and forms the basis of every meal. Raw rice, parboiled rice, Basmati rice are some of the different types of rice eaten here. Parboiled rice is raw rice treated through a process wherein the ingredients and aroma of the husk are preserved in the rice. Steamed rice dumplings or idlis, roasted rice pancakes or dosas are eaten along with coconut chutneys for breakfast. A dosa stuffed with spiced potatoes, vegetables or even minced lamb constitutes the famous ‘masala dosa'. Coconut, either in a shredded, grated or blended form is a must in most dishes here. Tender coconut water is drunk for its cooling effect on the system.

The Chettinad dishes from Tamil Nadu consist of a lot of meat and poultry cooked in tamarind and roasted spices. Coconut is an important ingredient in all South Indian recepies. The South Indian Dosa, Idli and Vada, which are made of fermented rice and dal, are now popular throughout the country. It is usually served with Sambhar, Rasam - a thin soup, dry and curried vegetables and a curd preparation called Pachadi. The popular dishes from Kerala are Appams - a rice pancake, and thick stews. In Kerala, lamb stew and Appams, Malabar fried prawns and Idlis, Fish Molie and Dosa, rice Puttu and sweetened coconut milk are the many combinations eaten at breakfast. Puttu is glutinous rice powder steamed like a pudding in a bamboo shoot.

Desserts from the south include the Mysore Pak and the creamy Payasum.

Filtered coffee is a favorite among South Indians and is sweet and milky.