Indian food is more known for its spiciness. In India, North India and South India as it spices are used generously in food. However, one, some or other nutrients as well as every single spice used in Indian cooking, remember not to carry the medicinal
Food in northern India, at the beginning, the food of Kashmir, reflects the strong influence of Central Asia. In Kashmir, we are available around the main course of rice dishes are abundant in almost all the beautiful valley. Another delicious cooked items here ‘crane’ is available in green leafy vegetables are known as ‘saag’ is.
However, Punjab shows the power of the state of Ino Takashi chapatis other hand as a staple food such as Uttar Pradesh and Haryana. In addition, these chapatis, bread more closely related to the Mughlai Tandoori baked in these areas but the impact on the northern part of the food, Rumaali wheat chapatis as well as include and nan, U.S., Maida, besan obvious that created such a variety of powder.
West Indian Cuisine
In western India, the cuisine is famous for its variety of desert foods their distinctive taste and. Rajasthan and Gujarat state desseert representing Indian food taste. dals achars here in the vast and various (pickled / preserved) the relative lack of fresh vegetables in these areas to use only alternative.
In such a state of Maharashtra, the food is usually not just a mix of both northern, southern style cooking. People here are used to rice and wheat have the same interests in both. Variety of fish along the coastline of Mumbai is available. Part of preparation that includes delicious dishes like shrimp and Pomfret Bombay.
In Goa, that the further down south, as well as one can notice the influence of Portuguese cooking styles such as cooking. Some of these regiun main dishes such as sweet-sour old boy, duck baffad, sorpotel molie and eggs are
In eastern India, Bengali cuisine is a prominent Assamese style. Staple food of Bengal is a combination of delicious rice and fish. Bengal is usually loves to eat fish varieties. Delicate ‘Hilsa’ special way of preparation, known as the pumpkin wrapped in leaves, it is to cook. Another unusual ingredient that is generally used in Bengali cuisine ‘bamboo’ is. By using the milk, sweets prepared varied in this region ‘Roshogollas’, ‘Sandesh’, ‘Cham – chamber’ and many more are included.
South Indian food
Most of them, because of coastal kitchen in the south Indian state, spices, make great use of fish and coconut. Tamil Nadu in the use of tamarind food is made in order to grant sour dishes frequently. It distinguishes Tamil food from other dishes only.
Andhra Pradesh cooking style that has become an excessive use of pepper has been revealed to improve the taste of food.
In Kerala, some of the delicious dishes and stews thelamb appams, Marabaruebifurai, Idlis, Dosas, fish and rice puttu molie is. Coconut milk is another popular sweet items in this area. However, another dish Puttu is glutinous rice flour is steamed pudding-like bamboo shoots
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