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.
Dairy products such as milk, paneer, ghee (clarified butter), and yoghurt are used in a higher proportion in the North Indian cuisine whereas South Indian cuisine uses unaltered milk products in large quantities. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Other common ingredients include chilies, saffron, and nuts. The Indian pancake 'roti' or 'paratha' (flat breads) are usually cooked with the use of a 'tawa' or a griddle while baking breads such as 'naan', 'kulcha' and 'khakhra is usually accomplished in a large and cylindrical coal-fired oven called the 'tandoor' even a popular dish called 'tandoori' chicken is cooked in tandoor. Other type of breads include puri and bhatoora, which are cooked by deep frying in oil, are also common. Most of North Indian food, like anywhere else in India, is vegetarian. There is an amalgamation of cuisines throughout India. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.
Chana is often cooked whole for breakfast and is processed into flour (besan). Most Indian curries are fried in vegetable oil. Vegetable oil too, is of different varieties. In North India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium. Spices form the most important part of the flavor of the Indian cuisine. The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric, fenugreek, ginger, coriander and asafoetida (hing). Garam masala is a very important spice and is a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove. Some commonly used leaves are tejpata (malabathrum), bay leaf, coriander leaf, and mint leaf which adds to the zing of any tasty recipe. The common use of curry leaves is typical of South Indian cuisine. Cardamom, cinnamon, nutmeg, saffron, and rose petal essences are some exclusive and costly spices usually used in sweet dishes.
Ampoule Monday , April 16th , 2018 - 21:49:41 PM
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