Not only India leads the way with
her traditional culture and varied landscapes, she also contributes a dish of
varied luscious cuisines. The diverse climatic conditions in each region with
their respective culture and theological virtues flares up allot special and
specific foods. With blend of vegetables, pulses and spices the culinary
preparations are quite different and unique from the western and European
cuisines. Vegetarianism is prevalent in many areas. The yore presence of British,
Mughal and Portuguese in the country has influenced the palate and food of many
places.
While your holidays in North India you will savor the cuisine consists
of a lot of different rotis, parathas and dals and curd with abundant in pulses
and legumes. Pickles and chutney, kind of sweet, are also very popular in this
area. Mughal inspiration is very noticeable in many non vegetarian dishes like
shikh-kabab, particularly in Kashmir.
Moving to East India, it consumes a lot of rice and rice based dishes
and curries. With the influence of spic and span water bodies, fish constitutes
a big part of eastern Indian cuisine. Spices such as cumin, coriander and
mustard are also used in abundance.
South Indian food, like Idli and Dosa are extremely popular all over
India and internationally as well. Rice, coconut, tamarind, curd, curry leaves
and mustard seeds boast prominently in the cuisine from this region.
With the
confluence of Portuguese, Goa serves up delectable delights. The food is coastal
and spicy; whereas further up around the deserts rotis and make up the regular
diet of the people there, due to a lack of green vegetation in that dry region.
On the other
hand, when you opt for tour packages in india a variety of Indian food can also be savored in the various snacks and
sweets shops and roadside peddlers that the Indians love to indulge in. Milk
and milk based products, suji, Lassi, kheer, etc are used widely in dessert
dishes here.
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