As we all know there are different cultures in India. Many people of different religions to live together. The food is also a Chinese food is different Choice.Indian fitting techniques for drying and cooking Chinese to Indian tastes. Ranks authentic Indian cuisine and Chinese cuisine as one of the great culinary traditions of the world.
The culture of India is a fusion of these different subcultures throughout the Indian subcontinent and ancient traditions that are more prone to this old.Foods, with spices like cumin, coriander flavored, and turmeric, with some regional exceptions are not traditionally associated with much of the Chinese cuisine combined. In the 1970s, India dramatically increased food production, finally eat, this permission to giant land. But the government's efforts to use this miracle by encouraging farmers for fertilizer continues to go back and forced the country to expand its reliance on imported food. Of the 118 countries of the Global Hunger Index, India ranks 98th, with 214 million people go hungry. Millennium Development Goal 1, to eliminate extreme poverty and hunger and provide food securityby 2015 aims to be miles away.
The secret of fine Indian cuisine is inspired by the use of spices. A common meal accompanying most Indians is dal, or lentils, valuable for its high protein content. Dozens of different types, methods of preparation and countless accompanying a wide range of ingredients to create a bewildering variety. A selection of pickles and chutneys - sour, spicy and sweet - accompanies every meal. Chosen to complement the main course, they stimulate the appetite and digestion. Mango and lime pickle bases are widespread, while fresh mint, coriander, ginger and coconut are also used. Sweet mango chutney and tomatoes are often served. Papads, roasted or fried savory crisps, meals through all regions of the country. Usually made from rice or rolled and dried pulp-made lenses, they have a delicious crunch.
Among the products used in everyday Indian cooking is ghee, clarified butter, a traditional cooking medium with a unique flavor and full. Rising prices have limited its use to special occasions. Yoghurt, dahi or crud as an integral part of Indian cuisine is known, will be used as a marinade, as a basis for rich, flavorful sauces, and is also used to meet the rich or spicy food. It is sometimes flavored and easy to do with vegetables or fruit to soothing Raitas pachadis north and south. Churned dahi is salty or sweet and a refreshing summer drink called lassi. Paneer, similar to cottage cheese, is a preferred source of protein for vegetarians in the north. South Indian food, mainly vegetarian, too, is known throughout India for its pungent taste and generally low cost. People like to eat these foods in Bangalore India. The crisp, wafer-thin, pancake-like dosa, served plain or stuffed with mildly spiced potatoes, steamed idli ad deep fried donut-shaped vadas served with a spicy mustard and a sambhar more boring, but delicious coconut chutney. Dosa, Idli and vadas, a popular breakfast combination is made all easily fermented rice and lentil batter.
Upma, crumbly meal with curry leaves and garnished with nuts, is another favorite from the south. Less known but equally delicious dishes are so thick Avial from Kerala stew, cooked in coconut oil; kaottu in a coconut sauce and chickpeas, and rasam, a thin soup, pepper, all served with rice hills saturated with ghee. A paan is often served at the end with a performance of traditional indian. Paan consists of a betel leaf with catechu (a tannin-rich powder), lime paste (not the fruit) and fragrant trees lubricated to wrapped crushed betel nut, cardamom, the anise and other ingredients, all pierced fastened by a clove through the folds of the film. Given the acclaimed digestive qualities of the packaging, this is a perfect finish and sometimes even necessary for a rich Indian food - and definitely and acquired taste.