West India Cuisine. Konkani, Goan, Maharashtrian, and Parsi cuisines make West India Cuisine. While in the coastal areas of this region fish is generously used, in the interiors poultry and meat are used by the non-vegetarians. And, Groundnut Oil is mainly used to prepare the various food items in this region. North East India Cuisine. The cuisine of this area shows strong Chinese and Burmese influence. Rice is the staple diet of the people and beef is consumed by the non-vegetarians rather generously. This is a distinct feature of the North East India Cuisine, and it much adds to the appeal of the lip-smacking Indian cuisines making it even more appetizing in the eyes of the food lovers all over the world. The cuisine of India is very vast & it is basically characterized by its sophisticated & subtle use of spices & herbs grown across India.It is also considered to be one of the old diverse cuisines of the world. The Flavors of Indian food are appreciated all over the world. Indian cuisine varies from region to region depending on the diverse Indian subcontinent. Indian cuisine also evolved due to cultural interaction with neighboring countries like Persia, Greece and Mongolia.
The use of Indian spices is very less. Yak is a popular meat in this part of India Eastern East Indian cuisine is famous for its sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the popular sweet dishes initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds). Traditional Bengali cuisine is not very spicy, not too faint. Generally ingredients such as mustard seeds, cumin seeds, black cumin, green chillies and cumin paste are used in Bengali curries. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or spiced rice. Fish is commonly consumed in the eastern India, especially in Bengal.Like South India, rice is the staple grain in Eastern India too. A regular meal consists of many side dishes made of vegetables. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. The popular vegetable dishes of Orissa are Dalma and Santula.
Come the Middle Ages,tea and spices were introduced to India by the travelers and traders. Much later, the Indian cuisine was again influenced by the invaders and conquerors coming from Central Asia as well as the Afghan region. It was also during this time that seasonings became a part of the Indian cuisine, particularly the use of saffron. By the 18th century, when the British came to India to rule the land, a marriage between the two cuisines and two cultures happened, and it has been coined as the Anglo-Indian cuisine. It was not surprising then to see traditional British cuisine like roast beef having an Indian influence by making use of local Indian spices like red chilies as well as curry. Raj traditions also emerged, one of which is the high-tea tradition.
Ampoule Monday , April 16th , 2018 - 21:16:28 PM
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