South India, the second part of India, has a combination of eight Indian states. These states include Puducherry, Andhra Pradesh, Lak Shadweep, Karnataka, Andaman Ni, Telangana and Tamil Nadu. Unlike northern India, southern India has a lesser land mass of 635, 708 square kilometers. With this landmass, south India is only 19 point 31 percent of the total area in entire India as a nation. Sharing boundaries with the Indian Ocean, southern India has the best coastline.
What about forts and palaces? South India had dynasties that experienced a constant inflow of traders who came from the sea into the country for business transactions. The presence of Mysuru Palace is well decorated with beautiful artworks and beautifully carved wood, with some forms of display that are attractive. Hyderabad’s Golconda Fort and Gingel Fort, along with several other fortresses, are well stationed there. South Indian beaches make it unique from northern India, which has less of those. These beaches are Maharashtra, Kovalam, Mumba Hit Chowpatty, Krerala Cliff-framed Varkala, and many other beaches.
Great south India is known for its grand temples, Hampi Mighty Virayanagar, Meenakshi Amman temple, Thanjavur temple and other great temples. The sub-country is known as the best part that has temples, ancient ruins, sophisticated cities, beautiful festivals, meditations, hill stations, and several distinctive features that separate it from north India.
Humans cannot survive without food, every locality has its unique food its inhabitants consume. South India had different foods which were consumed as local food. Foods that modern south Indians have replaced or modified due to industrial with technological advancement. However, the most common of the 1800 foods eaten by South Indians in 1800 was millet. Millet a grain having varieties such as pearl variety, ragi variety, and jowar variety were consumed.
Their food was almost millet-involved for they made different types of dishes with millet. The most prominent of them all is Neeragaram, a drink commonly taken in the morning for breakfast. It had other names like Nisineer, Pulichathanni, and names attached to it then. The meal is usually taken in the morning after it has been soaked overnight in water. This is done because they believed cooking it doesn’t give a 100% starch only soaking it gives the 100% starch expected.
Local rice was one of the foods of the 1800 south India, but it was only a rich man’s food. Farm rice could only be afforded by the rich, for the poor get to have a taste of it when it is served in temples. Rice was quite an expensive food then, but not polished like the rice available now because they did not have machines to wash, clean, or parboil the rice it was consumed locally. Old people who could no longer chew millet as a result of tooth loss had to die of starvation for their families couldn’t afford rice which was softer and could be consumed by toothless old people.
1800s south Indians ate vegetables such as food, grams, jawar and pumpkin, with other vegetables forming part of their diets. Coconuts and bananas were also eaten though they were seasonal fruits. To quench their thirst, fruit juice was used, these fruits were practically grown by them in their gardens as they do not eat vegetables or fruit without knowing where it was grown from. This means that south Indians of the 1800s eat organic grown food and fruits grown by them in their farms. There were no chemically enhanced foods, and so they did not suffer from some of the ailments that are being suffered now.
Indians from the south feed on animals such as sheep, goats, rams, birds, rabbits which though were not common that time. Because of poverty, there were many animal thieves who went from one animal farm to another to steal, even though homes were not left out. A poor family eats meat only once a week, but for the average and rich families, it was as they wished. Pigs were also eaten as meat since the locals realized the meat tastes delicious.
Milk was drunk by 1800s South Indians, though not as the processed milk available today. Their milk was taken locally after collection for it formed part of almost every liquid food. Milk was from goats, sheep with cows especially, but not everyone could afford it. To be free from malnutrition, cotton milk was taken which was what they could afford.