Indian Food is full of taste, fragrance and flavors. The cooking style and taste of Indian food is unique from rest of the countries. You can see a true blend of every region, culture and ages of Indian food.
Just like Indian culture, food in India has also been influenced by various civilizations, that have contributed a biggest share in the overall development of the country.
Indian Food is specially known for its fragrance and spiciness. Even though it is North, East, West of South India, the spices are always used in good quantity and every single spice of Indian dishes have lots of nutritional and medicinal properties.
North Indian Food:
Food in North part of India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, most probably, all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the ‘Saag’ that is prepared with a green leafy vegetable known as the ‘Hak’.
Some parts of North India such as, Punjab, Haryana and Uttar Pradesh are consuming good amount of chapatis as staple food and for making such chapatis, they have been using a variety of flours, such as wheat, rice, maida, besan etc.Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the Northern region impact of Mughlai food is quite famous.
West Indian Food:
In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the dessert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.
In the states like Maharashtra, the food is a good mix of both north as well as south cooking styles and people have been using both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret.
In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this region are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie.
East Indian Food:
In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as ‘Hilsa’ is by wrapping it in the pumpkin leaf and then cooking it.
Bengali’s are using ‘Bamboo Shoot’ in their cooking. Famous Bengali sweets includes the ‘Roshogollas’, ‘Sandesh’, ‘Cham-cham’ and many more.
South Indian Food:
In the Southern part of India, you can observe a great use of spices, fishes and coconuts. Most of them have coastal kitchens. In the foods of Tamil Nadu, use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh includes an abundant use of chilies to improve the taste of the dishes. In Kerala, some of the delicious dishes are the lamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu, sweetened coconut milk, etc. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
Indian Food is genuinely and truly made with lots of love, care and affection.