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.
Things like vegetarianism, non vegetarianism, eating beef (the meat of a cow is considered a taboo by the Hindus; it is deemed holy and worshipped by them) and having pork (this is no less a taboo for the Muslims as it is 'haram' or forbidden in Islam) have a role to play, too. The common binding factor is perhaps the spicy character of most of the subcontinent's cuisines. Indians love to eat and most people here like their food with a generous dose of masalas and some 'tikhapan'- food that's hot and spicy. Another thing that is almost synonymous with Indian food cuisine is 'curry powder' which again is a misnomer to a lot of extent. All Indian 'curry' dishes (the word owes its origin to the Tamil word 'kari' meaning sauce) do not contain curry leaves and coconut milk- two key ingredients of South Indian cuisine, or for that matter 'curry powder' which is a mixture of different spices and in varying proportions. The spices used in the mixture vary from place to place and might be used alone or along with another set of spices. What's more, often a variety of cooking methods are embraced to bring about the desired taste, texture, aroma and appearance.
Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad. Popular sweets include gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several types of laddu, barfi and halwa.Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims. Southern South Indian cuisine is distinguished by a larger emphasis on rice as the staple grain, sambar and rasam ,a variety of pickles, and the liberal use of coconut ,coconut oil and curry leaves. The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .
Ampoule Monday , April 16th , 2018 - 20:16:02 PM
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