Differences in North Indian and South Indian Food

Staple Grains: North Indian cuisine: Wheat-based (roti, naan). South Indian cuisine: Rice-based (idli, dosa).

Spices: North Indian cuisine: Cumin, coriander, garam masala. South Indian cuisine: Mustard seeds, curry leaves, fenugreek.

Cooking Techniques: North Indian cuisine: Sautéing, frying, simmering. South Indian cuisine: Steaming, tempering, dry roasting.

Dairy Usage: North Indian cuisine: Paneer, ghee, yogurt. South Indian cuisine: Coconut milk, yogurt (sparingly).

Regional Specialties: North Indian cuisine: Butter chicken, paneer tikka. South Indian cuisine: Dosa, idli, sambar.