Next Stop: India (Part 2: Southern India)

Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society.

According to the traditional Indian medical system Ayurveda, food is either satvic (pure), rajasic (creative) or tamasic (resistant, destructive) depending on its character and effect upon the body and the mind.

Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food.

The tomato, chilli, and potato, which are staple components of today's Indian cuisine, are relatively recent additions. They came to India from America through Europe. Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, as well as such fruits as apricots, melons, peaches and plums. During this period the Portuguese introduced foods from the New World such as potatoes, tomatoes, squash and chilies.

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of sambar and rasam (also called saaru) at meals.

South Indian cooking is even more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udipi, Karnataka, has led to the Udipi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided in South Indian cuisine.

The dosa (savoury crepe), idli (lentil patties), vada (lentil or potato pattie, shaped liked a donut), bonda (fried potato balls), and bajji (battered and fried vegetables) are typical South Indian snacks.