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Thursday, October 7, 2010

Indian Foods-Indian Cuisines brief introduction

Variety in Indian Cuisine is incredible and it will be hard to resist giving in to one’s temptations, when we talk about Indian Cuisine, it includes Pakistani Cuisine also. Indian cuisine is a gastronomic delight and Indians are specialist of good food. A prominent feature of India's Cuisine is the way it is served and the way people sit and eat. Fresh vegetables and fruits are vital part of India's Cuisine. There is no meal without 2 or 3 vegetables which could be wet or dry. Seasonal vegetables are cooked according to the staple diet. Since both rice and wheat flour are staple foods, vegetables and pulses are prepared accordingly. Bhujjas and Bhartas are also common.

Small cups called 'katoris' filled with pulses and vegetables. One of the katoris generally contains kheer or any sweet. With pickles and yogurt on the side and fried 'papads' on the other, the side dishes are taken care off. The remaining space is filled with either breads or puris and rice if you so need. Pickles made from, chili, mango, ginger lime, onion, or mixed vegetables inevitably find a place. Fresh chutneys made from either amla, coriander, mint or coconut, dried fruit chutneys and instant pickles made from mango or ginger make mealtimes very enjoyable and something to look forward to.
Moong dal, Toor dal, Bengal gram dal and channa dal are used for different purposes. Moong dal cooked with rice makes excellent ‘khichidi’, while Bengal gram dal and toor dal cooked with spices serve as supplements for roti or rice. Fruits range from apples to strawberries and cherries. Apart from spices, many kinds of cooking oils are used. Vanaspati is used for frying and seasoning. Mustard oil favorite in North India and Bengal while in Western India, groundnut oil is more commonly used. In South India, either coconut oil or sesame oil is used for seasoning, deep frying and tadka. Many homes have resorted to using corn oil, sunflower oil, Soya oil. Variety is the spice of life, Indians really have it good. The Snacks are mouth watering and delicious. Whether it is the Samosa, or the batata wada or the dosa and the idli, everything is consumed in instant.
Watermelons in summer, bananas and mangoes, oranges and mausami form a part of the dessert. Yogurt is an inevitable part of the main meal. In fact no south Indian meal is complete without curd. Raithas made from carrots, cucumber, tomato, and onions are thinly sliced and mixed with thick curd. Desserts and sweets form vital part of Indian Cuisine. the Indian Ice-cream called Qulfi is very popular., Gulab jamuns, Rasgullas, Kheer or paysam as it is called in the south, the hundred odd laddoos, barfis, jalebis, and Halwas, the list is an endless one as each region comes out with an amazing variety of sweets.
Panipuri, and Bhelpuri, ragda pattice and khaman dhokla- the list just goes on and on with each state in India catering to a different snack. Such is the diversity that it is quite possible to lose track of what is made where. Tea is widely common especially the popular 'adhrak ki Chai’ is well known in all parts of India. It is a favorite and is drunk with delight in almost throughout the country. South Indian cuisine inclines more towards coffee. Lassi and Nimbu pani are drunk with passion. Meals are incomplete without the Indian Paan. It is a green leaf which holds an assortment of digestive spices. Beeda and Gulkand are varieties of paan available in the south.

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