Cuisine of India
Cuisine of India - reflects a medley of historic traditions, religious beliefs, climatic and geographic variations and all that is so India - a land of enchanting contradictions and glorious diversity.
Cuisine of India may be broadly classified into four main categories based on geographic variations. Cuisine of North India, Cuisine of South India, Cuisine of East India and Cuisine of West India.
The land of spices - India is famous for its assortment of innumerable culinary delights, both vegetarian and non-vegetarian that is cooked in different styles by different religious groups in various parts of the country. Spices such as coriander, cardamom, cinnamon, fenugreek, asafetida, bay leaves, curry leaves, chillies, turmeric, ginger, dry fruits, tamarind, saffron, basil, cumin, black pepper, nutmeg, jaggery, dried mango power, sesame and mace are used for flavoring and garnishing culinary preparations.
Cuisine of North India reflects Mughal traditions. Pork, chicken and lamb are marinated and cooked in different styles. Punjabi cuisine sees the use of ginger, garlic, tomatoes and onions for preparing various curries. The people of North India prefer to consume wheat, chapattis and a variety of Indian breads as their staple food. Yogurt, curries, lentils, cereals, pickles and green vegetables dominate North India cuisine.
Cuisine of South India introduces you to spicy, tangy and hot flavors that enliven each taste bud in your palate to the distinct flavor of delicious spices. Fermented rice cakes, rasams, Sambhar, medu vadas, dosa, appams, uttapams, upmas and pickles offer you a mouthwatering variety of culinary delights. Coconut milk, grated coconuts and dried coconuts are lavishly utilized while preparing South Indian delicacies.
Cuisine of Eastern India offers you an array of fish delights, cooked with traditional recipes that have cascaded over the generations. Eastern India, especially Bengal is famous for its homemade sweets that have a soothing effect on your hungry palate.
The cuisine of West India is as diverse as ever. Be it the Gujarati dhokla or Goan Vindaloo curry, West India exhibits an enchanting variety in its culinary traditions.
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