INDIAN FOOD & RECIPES |
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Indian food is as diverse as its culture, its racial structure, its geography and its climate.
The essence of good Indian cooking revolves around the appropriate use of aromatic Indian spices.
The skill lies in the subtle blending of a variety of spices to enhance rather than overwhelm the basic flavor of a particular dish. These spices are also used as appetizers and digestives. |
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Indian food reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
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North Indian Food |
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Food in the north India reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. In the northern region impact of Mughlai food is quite obvious.
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West Indian Food |
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In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of pickles/preserves is used that simply substitutes the relative lack of fresh vegetables in these areas.
In the states like Maharashtra, people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available..
In Goa, one can notice Portuguese influence in the cooking style as well as in the dishes |
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East Indian Food |
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In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the combination of rice and fish. Usually the Bengalis love eating varieties of fishes. Various sweets are prepared in this region, by using milk. |
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South Indian Food |
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In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes..
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.
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