Food from Andhra Pradesh is known for its heavy use of spices and chillies. Telugu cuisine has evolved separately from Hyderabadi cuisine, the most famous of which is theHyderabadi biryani, a mixture of rice, yoghurt, onions, meat and spices.
In Karnataka, Masala Dosa, Rave Idli, and Maddur Vade are popular whilethe Coorg district is famous for spicy pork curries and coastal Karnataka has seafood specialities. Kerala cuisine has a multitude of dishes prepared using fish, poultry and meat. Kerala also has a variety of breakfast dishes like Appam, Idiyappam, Puttu, and Pathiri.
The cuisine of the union territory of Puducherry, a French settlement for centuries, has an innovative French and Indo style. Tamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and Flavour achieved by the blending of spices. Sambhar (lentils cooked with vegetables) and VathalKuzhambu are popular curries, eaten with plain or mixed rice while Idli, Dosa, Uthappam and Pongal are popular breakfasts. A distinct form of cuisine in Tamil Nadu comes from the Chettinadu area famous for its use of meat marinated in spices.