Southern Region of India is known to the world for its coastal beauty, IT industries, and Classical Indian music and Dance. The food of South India, however, though quite popular in India, remains a secret to the world. Unlike the cuisine of the North, South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves and particularly coconut oil. South Indian cooking is even more vegetarian-friendly than North Indian cooking and incorporates fewer spices and simpler ingredients. Come, explore this cuisine and learn to make Uttapam (rice and lentil crepes made with cream of wheat, cumin and yogurt), accompanied by a filling of onion and potato bhaji (stew) and a spicy coconut chutney (spread made with fresh coconut, a touch of cilantro, green chilies, lemon and roasted chickpea dal called dalia).