The menu at both the places in different because of the differences in food habits and the differences in the crops cultivated.
Northern India is the wheat bowl of the country. Nearly 90% of the wheat production is concentrated in the northern states of Punjab, Haryana and Uttar Pradesh. This makes wheat the staple diet of the population. This explains the porotta and chapathi in their menu. Even though rice is also consumed by them, it does not form their staple food. They consume only lesser amounts of rice and gives more importance to wheat and other cereals like corn and millets.
Conversely, in southern India, ice is the staple diet of the majority of the population. It includes rice and other batters made out of rice like idly and dosa. Southern India is the rice bowl of the country, especially states like Kerala and Tamil Nadu. Here the staple food of the people is rice and other derived products. This explains the predominance of rice, idly and dosa in their menu. The consumption of wheat in the households is negligible and can be seen very rarely. Being the coastal belt, their consumption mainly includes rice and fresh fish.
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