Indian Dishes – Secrets That Lots Of People Will Not Reveal To Anybody
Indian recipes are famous for its opulent varieties and richness and is widely thought to be among the tastiest cuisines in the world. Indian food has a typically strong and distinctly delicious aroma that is hard to miss. If you have not tasted Indian food, I advocate you give it a try because it is quite unique and different from nearly every other cuisine.
India is a large country and its cuisines are divided into 4, based on the four regions. In this short article we’ll attempt a short discussion on the south, north, east and west indian cuisines.
Lets begin with north Indian cuisines. Fruits and vegetables are a ample in North India and the region has intense climates – cold winters – good monsoons and severe summers. The food and culture in North India has been partially influenced by Central Asia. Nuts and dry fruits are used a lot and there is always a generous smattering of cream, yogurt and ghee in the sweet North Indian dishes. The region is rich in vegetables and as a result there are a lot of vegetarian dishes in North India. Rice is not consumed in this region as much as it is in other parts of India. Bread, naans, rothis, parathas and kulchas are more common. Spices like red chillies, Coriander, turmeric and garam masala are extensively used in North Indian cuisines. Tandoori chicken. Punjabi chle, Dal Makhani and Lassi Patial are the famous North Indian dishes and you will find these preparations in almost any get-together or special occasion.
Southern India has a hot and humid climate and with a lot of the states in this region being coastal there is ample rain during monsoons. This along with a fertile soil helps in producing abundant fruits and vegetables. Rice is the staple food in this region with bread and rothis being supplementary. The most common dishes in South India are Sambhar and Rasam which are basically soups that are mixed with rice to give it flavor. The food in some southern regions like Andhra Pradesh tends to be very hot and spicy. Commonly used spices in South Indian Curry leaves, chillies, tamarind and mustard. Some examples of the common south Indian snacks include dosa, vada, idli and payasam. Dosa is the Indian version of a thin pancake that is made from rice and black lentils. Carbohydrates and proteins are plentiful in dosa and it is mostly eaten for breakfast. Idli is the thicker version of Indian pancake prepared from a batter of rice and fermented black lentils. Idli and dosa are served with sambhar or chutney as side dishes .
The Mongolians and Chinese have had some influence in the food styles and recipes of East Indian Food. The desert East Indian recipes are a real treat and the variety of sweet dishes in this region is huge. People here like to steam and fry their food and the staple food is rice. The spices used here are similar to that in south India and like North Indian recipes lot of milk and yogurt is used in plenty of East Indian recipes. Fish is very popular in this region. Sandesh, Momos and Thukpa are popular vegeterian dishes in this region.
West India has a dry and hot weather and the variety of vegetables is limited, but that does not limit the varieties of cuisines, which are plenty. Rajasthani dishes are spicy while Gujurat is renowned for its delicious sweet dishes. Staple food in this region depends on the cuisines and both rice and bread/rothis are consumed equally well.
This author has more articles on South Indian Food Videos and even on South Indian Video Recipes
