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| Cuisine in india |
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Welcome to India, a country of over a billion inhabitants, a country with incomparable diversities, a country with over 50 major languages, a country with over a 100 Gods and Goddesses, a country with some of the highest mountains in the world, a country with vast arid deserts, a country with 3000 miles of coastline, a country dotten by places of worship of over a 100 religions, a country with monuments like the Taj Mahal - if you think one country can't have it all. Think again, think India. Travelling India is always a lifetime achievement, as no other land in the world is gifted with such varied & vibrant topography. With all this and more, travelling to India always provides an extra punch, beyond your expectations. Travel in the remote areas of India and know the people living in India with varied and diverse lifestyle. India travelling is very interesting with the exclusive geographical settings of India, something unimaginable. India travelling is complete with mountain ranges and ocean from four sides, as if God is protecting this treasure land from all the odds of the world. Travel to India and make you dreams of travelling India true.
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| North Indian Cuisine |
The ultimate destination of foodies is the North Zone of India. There is absolutely no dearth of variety for a creative gourmet in this part of the country. The zone is fortunate to be the hub of some of the most exotic styles of cooking. Many of which are renowned all over the world and regarded as the most developed and refined of all culinary arts.Most famous of all is the Mughal Cuisine. National, capital, Delhi is the place to enjoy this style in its best form. Known for their love for life and lavish styles, Mughals treated their gastronomic requirement with a lot of seriousness. They added a touch of royalty to the food and produced mouth watering taste with the generous use of spices, sausages, dry-fruits and butter. Roasted in tandoors, the meat dishes taste out of this world.Thinking of yummy Tandoori Chicken and Seekh Kebab.The Awadh style of cooking, popular in the city of Nawabs, Lucknow in Uttar Pradesh does not have a smaller fan following.
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'Dum Pukht' method is prevalent in Awadhi cuisine.Recipes from the hilly regions of Himanchal Pradesh and Uttaranchal are simple and extremely nutritious. Here one can find huge variety of dals cooked in labour intensive styles over slow fire. One can find a lot of variety in cooking pattern in this state as taste preference change from one region to other.
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| South Indian Cuisine |
South Zone of India is a culinary delight. Popularity of food from this part of the country transcends the boundaries of the states from where they originated. The waft of some of the popular south Indian dishes emanates from kitchens located in all corner of the country. Idli, dosa and sambhar are the most delectable gift of south India to the nation.Cooking pattern in the four states of the south zone, namely, Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, largely remain the same. Rice is the staple diet for all in this zone as compared to wheat in the north. Most people practice vegetarianism. Rice, lentils, grains and vegetables accompanied by chutneys, pickles and papaddams (papads) form the standard meal of the people. Those living in the vast coastal stretches of this zone, specially people in Kerala, have presented some of the most exotic sea food recipes to the gourmets of sea food.Food of south zone is usually spicy and hot. |
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Coconut, tamarind and asafoetida goes as a ritual in most vegetarian dishes. Dishes are tempered with a fabulous concoction of mustard seeds, red chillies, curry leaves, urad dal and oil. Coconut oil is used as the medium of cooking in most parts of this zone.
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| East Indian Cuisine |
East Zone of India is a hot mix of vegetarian and non-vegetarian food. Cultural and lingual diversity along with rich histories and geographic heterogeneity of the encompassing states makes the cuisine of this zone unique and unsurpassable.
Fetish of the people of West Bengal for fish, rice and sweet is legendary and contributes a significant lot to the popular cuisine of not just east zone but also the national cuisine of India. Part of Orissa also share the love for fish and rice with the state of West Bengal due to the long coastline the duo states shares on the Bay of Bengal. Fish and other sea food are in plenty in this region and so are the recipes.
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People in Bihar and Jharkhand love their platter with all the colours of seasonal vegetables which grow in abundance and rich variety here. Influence of Buddhism is apparent here as majority of the population practice vegetarianism. The state came under the influence of mighty Mughals once and naturally the famous Mughal cuisine left its mark here too.
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| West Indian Cuisine |
Variety is the spice of life and also the hallmark of cuisine of the West Zone of India. Diversity in the geographical area in this zone from the most arid to the wet and coastal makes this zone most versatile in terms of cuisine. Smorgasbord of this zone contains a wide range of both simple vegetarian and delectable non-vegetarian inclusive of the exotic and world famous sea food. Mouth waters even at the very name of Maharashtra's bhel puris, Gujarat's dhoklas, Rajasthani bati choorma and Goa's vindaloo.
Staple diet of the people of this zone is rice. Wheat, bajra and jowar are also consumed in regions such as in Gujarat and Rajasthan. A bounty of sea food in Goa and Maharashtra ensures that the fish and other sea food is the invariable part of the meal for the non-vegetarians. Subzi, dals along with rice and rotis constitute a vegetarian plate.
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The state of Gujarat excels in the preparation of vegetarian dishes. The recipes are known for the subtle use of spices and rich texture. The greatest asset of the cuisine here is the unparalleled variety of snacks called 'farsan'. Most of these are a hot selling constituents of the menu in restaurants and hotels all over India.
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