Diversity in Indian Food - From Tandoori Chicken to Dum Aloo

India is a nation with many diversities, religions and languages. The diversity of food that India has to offer is even greater. Indian food consists of several regional specialties. From Idli and Uttapam in the south to the famous tandoori chicken from Lucknow, the city of Nawabs.

Gujarat has the famous Dhokla and Khakri dishes to offer, while spicy aromatic teas and Kashmir Dum aloo have no comparison. Indian dishes can be classified into four general categories:

North Indian, South Indian, East Indian and Western Indian. Indian food is mainly vegetarian, although there are a number of traditional dishes prepared with different meats.

Indian Tandoori Cooking

Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the background. The heat increases gradually, but eventually reaches a much higher temperature than a barbecue.

A tandoor is normally used to bake naan bread, meats and skewers (meat or paneer). The bread is stuck on the sides, the skewers are placed vertically and the whole chickens rest on a grill over the fire.

For domestic cooking, a tandoor is not really practical,