The vast and rich heritage of Indian culture is responsible for the distinctive and irresistible taste of Indian cuisine. Indian food has been greatly influenced by each of the many political powers that have governed the Indian subcontinent over the centuries.
The style of cooking and the ingredients also change as you move from one Indian region to another. In fact, different regions of India are associated with particular dishes which are widely cooked and consumed there.
The main feature of Indian cuisine is the liberal use of spices. Whatever the region of the country, Indian cuisine is always spicy. All of these spices have their own medical significance.
Rice is a very important part of India's staple diet. People across India eat rice almost every day. The people in the east of the country live practically on a diet of fish and rice because these two foods are available in abundance. The desserts consumed here are rasgullas, cham cham and sandesh.
Indian cuisine in the western region is dominated by the use of various types of dals (lentils). A variety of vegetables accompanied by breads composed mainly of wheat flour; Rice and dal constitute a complete meal in the regions of Maharashtra, Gujarat and Rajasthan. Speaking of southern India, the food here is incomplete without the abundant use of coconuts.
Here, people use coconut oil for cooking and a variety of chutneys are made primarily of coconut. Rice and seafood also find their place in the most common ingredients used in South India.
The cuisine of North India is undoubtedly responsible for the popularity of Indian cuisine abroad. Different types of bread (naan, paratha, tandoori roti and roomali roti) are enjoyed today in almost all regions of the world. In Punjab, most people enjoy Makke di roti (corn bread) with sarson da saag (green leafy vegetables).
The Punjab province is also known for its delicious non-vegetarian dishes such as tikka chicken and tandoori chicken. The style of Indian cuisine followed in northern India is strongly influenced by Mughlai cuisine.
A Quick Look at the Indian Food Culture , Indian Food Culture , Indian Food , Culture , Indian , Food ,
The style of cooking and the ingredients also change as you move from one Indian region to another. In fact, different regions of India are associated with particular dishes which are widely cooked and consumed there.
The main feature of Indian cuisine is the liberal use of spices. Whatever the region of the country, Indian cuisine is always spicy. All of these spices have their own medical significance.
Rice is a very important part of India's staple diet. People across India eat rice almost every day. The people in the east of the country live practically on a diet of fish and rice because these two foods are available in abundance. The desserts consumed here are rasgullas, cham cham and sandesh.
Indian cuisine in the western region is dominated by the use of various types of dals (lentils). A variety of vegetables accompanied by breads composed mainly of wheat flour; Rice and dal constitute a complete meal in the regions of Maharashtra, Gujarat and Rajasthan. Speaking of southern India, the food here is incomplete without the abundant use of coconuts.
Here, people use coconut oil for cooking and a variety of chutneys are made primarily of coconut. Rice and seafood also find their place in the most common ingredients used in South India.
The cuisine of North India is undoubtedly responsible for the popularity of Indian cuisine abroad. Different types of bread (naan, paratha, tandoori roti and roomali roti) are enjoyed today in almost all regions of the world. In Punjab, most people enjoy Makke di roti (corn bread) with sarson da saag (green leafy vegetables).
The Punjab province is also known for its delicious non-vegetarian dishes such as tikka chicken and tandoori chicken. The style of Indian cuisine followed in northern India is strongly influenced by Mughlai cuisine.
A Quick Look at the Indian Food Culture , Indian Food Culture , Indian Food , Culture , Indian , Food ,
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