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India Food

Indian Food

Indian food is as diverse as its culture, its racial structure, its geography and its climate. Indian food is different from rest of the world not only in taste but also in cooking methods. 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. The essence of good Indian cooking revolves around the appropriate use of aromatic Indian spices. Most Indian cuisine are related by the similar usage of spices and the use of a greater variety of vegetables than many other cuisine.
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.

Cuisine of India
India is a land of different culinary arts. Each and every cuisine of India has its own exclusive features and specialties. 
  • Cuisine of North India
  • Cuisine of West India
  • Cuisine of East India
  • Cuisine of South India
North Indian Food

The ultimate destination of foodies is the North Zone of India.  Many of which are renowned all over the world and regarded as the most developed and refined of all culinary arts. Most famous of all is the Mughal Cuisine. Delhi is the place to enjoy this style in its best form. Known for their love for life and lavish styles, Mughals treated their gastronomic requirement with a lot of seriousness. They added a touch of royalty to the food and produced mouth watering taste with the generous use of spices, sausages, dry-fruits and butter. Roasted in tandoors, the meat dishes taste out of this world.

West Indian Food

In western India, the desert cuisine is famous for its unique taste and varieties of food. Mouth waters even at the very name of Maharashtra's bhel puris, Gujarat's dhoklas, Rajasthani bati choorma and Goa's vindaloo. Western India reveals a vibrant choice of vegetarian as well as non - vegetarian dishes. The major states of the region comprise of Gujarat, Maharashtra, Goa and Rajasthan. The original Western Indian Cuisine can be categorised as vegetarian, however a very small section of the society consume non vegetarian food.

In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret. Maharashtrian cuisine among the Western Indian Cuisine has mainly two sections defined by the geographical demarcations.

Western Indian Cuisine varies from region to region. Gujarati cuisine depends on the influence of Hinduism and Jainism. A typical Gujarati Thali consists of Roti flat bread made from wheat flour), daal or kadhi, rice, and sabzi or shaak (a dish made up of combinations of vegetables and spices). Most of the Gujarati dishes are specifically sweet, salty, and spicy at the simultaneously. Alternatively, Rajasthan reflects most diverse styles of food in India. Rajasthani food is spicy but largely vegetarian. Nevertheless, Rajasthani cuisine consists of non vegetarian delicacies also including Laal Maas (red meat curry).

Rajasthan and Gujarat are the states that represent the dessert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.Rajasthani cuisine among the wide assortment of Western Indian Cuisine includes food mostly doused in ounces of ghee (clarified butter). In order to beat the heat, cuisines in western India include pickles and chutneys.

East Indian Food

East Zone of India is a hot mix of vegetarian and non-vegetarian food. Cultural and lingual diversity along with rich histories and geographic heterogeneity of the encompassing states makes the cuisine of this zone unique and unsurpassable.

Proximity to the coast ensures that seafood is an important part of the East Indian diet. Naturally, the area is well known for delectable fish curries. Part of Orissa also share the love for fish and rice with the state of West Bengal due to the long coastline the duo states shares on the Bay of Bengal. Fish and other sea food are in plenty in this region and so are the recipes. Spices are used with a lighter hand and preferred cooking methods are often of the sort that enhance natural flavors and encourage the subtle blending of flavors, such as stir frying, steaming and boiling. A moist, rainy climate allows for the production of rice, which functions as a staple of most meals.

In addition to savory fish dishes, East Indian cuisine is known throughout the world for the quality of its sweets, with many of its confections deeply rooted in Hindu culture. Many religious ceremonies and celebrations have specific confections associated with them, and they include ritual offerings of sweets to gods and to the poor. In addition to candies and other similar dessert-style sweets, the region is known for its fine cakes, which have a distinctly European influence, as does the preference for tea as a beverage.

South Indian Food

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. It simply distinguishes the Tamil Food from other cuisines.

The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes. In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

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