South Indian Food Culture in depth — Dravida
It’s not what it seems
Over the last decade and a half, the Indian culinary landscape has seen some significant changes in terms of modernizing and improving it’s appeal to a global consumer. South Indian cuisine, however, has seen no such change. In fact, if you venture out of South India and ask any average North Indian what their five favourite South Indian dishes are, they will probably be hard- pressed to come up with five individual dishes. To an average North Indian, South Indian food works in a binary framework; it is generally one of two variations; Idli or Dosa. To an average North Indian, “South Indian food” and “meat” seems like a completely outlandish combination. For many, South Indian food is primarily restricted to vegetarian staples. Suggesting meat dishes from the South seems like sacrilege.
Maybe you are fall amongst the millions of North Indians who have been led to believe South Indian food is just fifty variations of Dosa. Maybe you are not one of them, maybe you know that like any other region’s cuisine it is as nuanced and as intricately woven between flavours, textures and tradition. Either way, we are here to break stereotypes and bust myths. We are also here to bring you the best of the South in a truly fine- dining experience. We are Dravida and we do things a little differently.
Breaking Stereotypes:
First of all, let’s clear the air on something. The South is not just this one large, homogeneous block of identical culture. Sure, there are some similarities here and there with religious festivals and a distantly linked language system, but that is where the similarities end. Like the North, South India is made up of unique regions that have their own set of cultures and traditions. In fact, the regions are as dissimilar, and thereby distinct, as Punjab and Madhya Pradesh. Sure enough, the culinary practices follow suit. Food from each region has its own flair and distinctive style and flavours. Again, the Idli and Dosa are just the staples, the common denominator; just like something akin to what the Paratha is to North Indian cuisine. We here at Dravida, aim to bring you these very distinct and equally delicious flavours from the South. We have painstakingly and methodically followed traditional recipes that have been handed down for generations to bring you the most authentic iteration of these delights from the South. Since each region has its own culinary flavour signature, our chefs take care to note the subtle differences in one region’s flavour from the other.
Seafood is the true King in south
Most people seem appalled at the suggestion of going to a South Indian restaurant for a night of hard-core meat- eating. We don’t really blame them. For years South Indian cuisine has been perceived as inherently vegetarian. It seems to be the go- to choice for the majority of Northern vegetarians looking for a change of palate. That, in itself, isn’t necessarily a bad thing, it just puts the wrong idea forward. South Indian cuisine is not restricted to vegetarian varieties. No. Not at all. In fact, seafood is huge down south. And fish is generally consumed as a staple in coastal communities. Meats like chicken and mutton are also widely prevalent in most major regional dishes.
In addition to breaking the stereotype of South Indian cuisine as a culinary binary, we aim to show our patrons that meat is also heavily featured in South Indian food. With our meat- heavy dishes and delectable seafood, we want to change the perception of South Indian cuisine as strictly vegetarian. At Dravida, we offer the choicest of meats and the freshest of seafood to help you realize that South Indian food can be as dense, flavour- rich and diverse as any other cuisine.
Fine Dining:
To be honest, the first thing you think of when someone says “fine dining” is not South Indian cuisine. Maybe it doesn’t even feature in your top three choices. At, Dravida, this is yet another stereotype we wish to shatter. We are a fine dining restaurant and we want to make that clear from the get go. We provide all the services any fine establishment would and more. We have a dedicated team of chefs who work painstakingly to craft masterpieces of flavour and perfection. We are not your average neighbourhood South Indian joint. And to be very clear, we don’t serve idlis and dosas. We are as “fine” as the world of fine dining would permit us to be and we hope to extend this to your experience in Dravida.
But wait, there’s more….
We have our head chef ready to cook you your favourite dishes from beyond what is printed on the menu. We have a pickle trolley complete with pickles and chutneys of every kind imaginable. We have specaillay curated veg, non-veg, and seafood thali. And without overstepping our limits of humility, we would also like to add that we have won awards for The Best South Indian Cuisine Restaurant in Ahmedabad and The Beat South Indian Fine dining Restaurant in Ahmedabad for three years in a row.
After having read all of this, even if you are the slightest bit curious about what we are and how we do things, please visit our establishment and try one of our dishes. We promise you that you will certainly not regret it.
Address: The Fern, Near Sola Overbridge, S.G. Highway, Ahmedabad, Gujarat-380054
Contact: 90999 37407
