Indian Food

Indian food is different from rest of the world not only in taste but also in coking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilization, which have contributed their share in its overall development and the present from.

Foods of India are better known for its spiciness. Throughout India, be it north Indian or south Indian, spices are used generously in food. But one must not forget that every single piece used in Indian dishes carries some or the other nutritional as well as medicinal properties.

North Indian food

            Food in the north Indian, to begin with Kashmir cuisines 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, another delicious item cooked here is the ‘Saag’ that is prepared with a green leaf vegetable known as the “Hak”.

            But the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as simple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, beasan etc. besides chapatis other closely related breads baed in these regions include Tandoori, Rumaali and Nana etc. hw ever in the northen region impact of Mughlai food in quite obvious.

West Indian food

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 flavour of Indian food . here an immense variety of dals and achars is used that simply substitutes the relatives lack of fresh vegetables in these area

In the states like Maharashtra , the food is usually a mix of both north as well as south cooking styles. Here people use the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparation include dishes like the Bombay Prawn and Pomfret

In Goa , that is further down towards south , one can notice  Portuguese influence  in the cooking style as well as in the dishes. Some of the major dishes of this region are the  sweet and sour  vindaloo,duck baffad, sorpotel and egg molie etc.

East Indian Food

            In the eastern Indian, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the de;icacy known as Hilsa is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commnly used in the Bengali cooking is the bamboo shoot. Various swetts prepared is this region, by using milk incluse the roshogollas, sandesh, cham-cham

South Indian Food

In the southern Indian, the state make great use of spices, fishes ad coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu is of tamarind 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 chillies, which is obviously to improve the taste of the dishes.

In kerala, some of the delicious dishes are the lamb 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.