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Dawn Harvey April 12th, 2018

Punjabi Cuisine. This Indian cuisine can be found in Punjab and it's a little similar to Mughlai cuisine from the North West frontier. These dishes are topped off with butter and ghee, which makes them even more appetizing and appealing. Some of the famous dishes are Dal Makhani (Black lentils), Tandoori Chicken, Rogan Josh and Naan. The most famous drink is lassi (buttermilk). Restaurants across India serve this cuisine and you can check this cuisine out at the renowned restaurant Punjabi by Nature in New Delhi. Kashmiri Cuisine. This cuisine is found in Kashmir, and it is influenced by cuisines from Uzbekistan and parts of Afghanistan. This Indian cuisine uses a lot of yoghurt, turmeric and mutton but the chefs cut down on the spices and onions. Some of the popular dishes are Yakhein (a yoghurt based dish with chicken), Razmah Goagi (a combination of kidney bean and turnip) and Gaad (a variety of Fish with radish). Kashmiri cuisine isn't as popular as the other cuisines, so not many restaurants serve this kind of food.

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Casandra Puckett April 12th, 2018

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history. Indian cuisine can be divided into North Indian, South Indian, West Indian, East Indian and North East Indian. Northern North Indian cuisine is distinguished by the proportionally high use of dairy products like ghee, milk, paneer, and yoghurt. Gravies are typically dairy-based. Other ingredients like chilies, saffron, and nuts are also commonly used. Goat and lamb meats are favored ingredients of many northern Indian recipes.North Indian cooking features the use of the "tawa" for making roti and paratha, and "tandoor" for making naan, and kulcha and also main courses like tandoori chicken.Puri and bhatoora, which are deep fried in oil, are also common. The samosa is a popular North Indian snack, and it is now commonly found in other parts of India, Central Asia and the Middle East also. A common variety is filled with boiled, fried, or mashed potato. Minced meat, cheese mushroom and chick pea are also used for filling.The staple food of most of North India is a variety of lentils, vegetables, and roti .

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Lakeisha Sharpe April 12th, 2018

In India, food is most often eaten without cutlery, using instead the fingers of the right hand. Eating with your hands is considered important in Indian etiquette because a person eating with his hands knows the exact temperature of food before the morsel hits his mouth thus preventing blisters in mouth due to consumption of hot food Traditional serving styles vary from region to region in India. A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. In South India, a cleaned banana leaf is often used as a hygenic and visually interesting alternative to plates. Indian cuisine is famous the world over with its distinguishing sophisticated use of spices and herbs. Indian cuisine is strongly influenced by widespread and longstanding vegetarianism within sections of India's majority Hindu and Jain communities. Very integral to the Indian culture is the Indian cuisine and love of food amongst its vast population, cuisines differ according to community, region, and state. Indian cuisine is delightfully unique with a great variety of foods, spices, and cooking techniques, each with its distinct taste. Each religion, region, and caste has left its own influence on Indian food.

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Kelley Vega April 12th, 2018

The differences in climate and land are obvious: it goes from the Alps, with typical mountain climate, the Po Valley, continental climate, the hills of central, coastal areas, up to the southern regions and islands, with their temperate climate. These differences have an impact not only on the available raw material (for example the fish on the coast, inland to the flesh), but also on processed products. Think of a product used in the classic Italian cuisine such as sausages. In Emilia Romagna there is a humid climate with cold winters perfect for seasoning meats, which allows a minimal addition of salt and then the production of sausages and "soft", in Tuscany the unfavorable environment requires the use of much salt, in the south has forced the addition of even more aggressive seasonings like chili pepper and other spices, to ensure the conservation and cover any unpleasant flavors of the meat.

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Felicia Booker April 12th, 2018

If there is one thing that can be said about the Indian cuisine is that, even if a lot of international cuisines have greatly influenced the traditional recipes and methods of Indian cooking, it has always retained its authenticity and originality. Furthermore, it has retained its culture and history, particularly when it comes to avoiding the use of pork or beef in their dishes due to religious reasons. As stated above, there are a variety of regional Indian cuisines that helped shape what it is right now. These regions are the Awadhi, Mughlai, Bengali, Rajasthani, Konkani, Udupi, Malabari, Punjabi, Hyderabadi, Sindhi, Marwari, Chettinadu, Dogri, Kashmiri, and Marathi. These regional Indian cuisines differ in ingredients used as well as methods used in cooking their dishes, and each regional Indian cuisine will be discussed in short details in the succeeding articles.