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The Indian Cuisine is as diverse as its culture, languages, regions and its climate. Every region of India brings its own unique dishes and subtle variations to popular dishes. Aromatic spices are the essence of Indian cuisine. Use of particular spices such as Coriander, Cumin, Fenugreek, Asafoetida etc., give Indian foods its distinct flavor. The cooking skill lies in the subtle blending of a variety of spices to enhance the basic flavor of a particular dish. Milk products like ghee (clarified butter) and dahi (Yoghurt), buttermilk, sour cream, cottage cheese, a variety of dals (Lentils) and regional vegetables are other common ingredients in Indian cooking. Vegetables naturally differ across regions and with seasons. The style of cooking vegetables is dependent upon the main dish with which they are served. For example Sarson ka saag (mustard greens) is a perfect complement for the Makke ki Roti (corn flat bread) eaten in Punjab, while sambhar (lentil soup) goes great with Idlis (steamed rice cakes).
Indian flat Breads are made with wheat, rice and ground legumes depending on the part of the country.
Jain / Saatvik :
According to "ayurveda" all foods are divided into three catagories "rajasik", "tamasik" and "saatvik". It is believed that the food we eat, decides the quality of our
minds and health of our bodies.This section highlights Saatvik cooking. Saatvik food consists of lightly cooked vegetables with minimum spices, fruits, nuts, honey,
milk and milk products. Jain food is also very similar to saatvik cooking except that certain root foods like potatoes, ginger, onions, garlic are prohibited
South Indian / Udipi / Vegetarian :
Cuisines from Andhra, Karnataka, Kerla and Tamil Nadu are all part of South Indian Cuisine. Coffee and coconut are common to all. Crisp dosas, soft and spongy idlis,
rice dishes to suit every taste are offered by this cuisine to lovers of vegetarian food. Udipi food is a hot favourite with the brahmin community.
Hydrabadi :
believe their cuisine combines the best of both worlds: northern ingredients and spices--cinnamon, cardamom, cloves and garlic--combined with a seemingly endless list of
southern flavorings--curry leaves, red chilis, mustard seed, cassia buds, peanuts, coconut, tamarind leaves, jaai kaya, jani, and pathri.
Goan :
Goan food is influenced by coastline. Seafood and use a lot of coconut for cooking. Pork is a must for any festive occasionand most famous preparation is the vindaloo.
Seafood like the prawn balchao are considered special. For sweet tooth it is bebinca. The extract of coconut milk is added to flour, sugar, etc. An accompaniment to wash
down all Goan food is the locally brewed feni.
Rajasthani :
Best-known Rajasthani food is the combination of dal, bati and churma. The bati, lachhedar paratha and besan ki missi puri are types of bread peculiar to Rajasthan.
Two meat specialties are lal maans (red meat), a fiery heavily spiced dish, and safed maans (white meat) cooked with almonds, cashew nuts and coconut. its popular
sweet ?ladoos of Jaisalmer, mawa kachori of Jodhpur, malpuas of Pushkar, dil jani of Udaipur, mishri mawa and ghevar of Jaipur, sohan halwa of Ajmer, mawa of Alwar,
and rasgullas of Bikaner
Kerala :
'Sadya' is the traditional veg feast of Kerala. it features par boiled pink rice, side dishes,
savouries, pickles and desserts spread on a plantain leaf. The feast begins with Parippu, a liquid curry. Sambar, south Indian vegetable stew. Avial blend of vegetables.
Thoran, minced string beans, cabbage, radish or grams. Olan, pumpkin and red grams thin gravy of coconut milk. Upperi is deep fried banana chips. Pappadams are fried
creamy yellow sun dried wafer. Ginger pickle is a rich brown, hot and sweet ginger chutney while the
Kitchadi, cucumber or ladies finger in curd. Pickles are usually mango and lime.
Desserts are Payasam is a thick fluid dish of sweet brown molasses, coconut milk and spices, Pazham, a ripe golden yellow plantain
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