Tips On Indian Foods
Indian food is known for its richness and is amongst the most tastiest and varied cuisines in the world. The fact that you can find Indian food in just about any of the restaurants around the world show that its flavor and aroma can hardly be compared with any other kind of food.
Indian cuisines are easily separated into as many as four different categories and each of these are categorized based on the four geographical regions of India and each of the four different categories has its own distinctive characteristics. The four Indian cuisines are South, North, West and East Indian cuisines. In this article we will take a brief gander on each of these cuisines.
We will begin this brief explanation with the North Indian cuisines. Everyone knows North India to have climate that is intense and plentiful supply of vegetables and even fruits. Central Asia had some degree of influence on the food and even the culture of North India. Nuts as well as food that are dried seem to be used mostly here and there’s constantly that adding of cream, ghee and even yoghurt in the sweet dishes of North India. North Indian region is abundantly rich with vegetables and this is responsible for the lots of vegetarian dishes available here. 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 prevalent. The spices that are most commonly used here include red chillies, coriander, turmeric and even garam masala. Some of the popular North Indian cuisines are Punjabi Chole, Tandoori Chicken, Lassi Patial and Dal Makhani.
South India is the region which has a hot and even humid weather and with lots of the regions being coastal, there’s an abundance of rainfall during monsoons. This, along with a soil that is fertile, is what helps in the production of generous supply of fruits as well as vegetables. Rice is chiefly the main food in this region of India while the supplementary food is obviously rothis. Rasam as well as Sambhar are easily two of the most common soups which are mixed in rice and they make up a very important part of practically any food in South India. Highly hot and spicy are the foods in some of the Southern regions of India such as Andhra Pradesh. The much preferred spices in this area include mustard, chillies, tamarind and curry leaves. Some examples of the common south Indian snacks include dosa, vada, idli and payasam. The Indian version of the thin pancake is Dosa and it is made out of black lentils as well as rice. It is rich in carbohydrates and proteins and is generally eaten for breakfast. Idli is said to be the version of the Indian pancake that is thicker and it is made from lots of rice and even fermented part of black lentils. Idli as well as dosa are prepared with soups such as chutney and even sambhar.
The East Indian Cuisines are somewhat influenced by the Chinese and Mongolians. The Eastern part of India is renowned for their sumptuous dishes as well as the number of dessert recipes here is very enormous. Many of the people in this region seem to prefer steaming and frying their food and the staple food here is rice. Milk and yoghurt are used in abundance while the spices used are similar to that used in South India. Some of the common vegetarian dishes in this part of India include Momos, Sandesh and even Thukpa.
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. The dishes of Gujurat are known for their lip-smacking and delectable nature while those of Rajasthani are known for their spicy nature. The staple food that is available in this part depends on what the cuisine is; and of course, rice as well as bread/rothis are consumed just as well here.
This is simply a plain article of Indian Recipes and we have barely grazed the surface. For further information on Indian food and in particular the south Indian recipes please visit South Indian Recipes. The web page contains South Indian Food recipes and videos.
