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Many people know Indian food for its sumptuousness as well as the fact that it's clearly one of the most appetizing and also wide-ranging cuisines anywhere in the whole world. The fact that you can find Indian food in just about any of the restaurants around the world show that its flavor and aroma can hardly be compared with any other kind of food.
Indian cuisines are divided into four based on the four geographic regions and each of them has distinct characteristics. These four cuisines of India are categorized as South, North, West as well as East Indian cuisines. In this article we will take a brief gander on each of these cuisines.
We will begin this brief explanation with the North Indian cuisines. Everyone knows North India to have climate that is intense and plentiful supply of vegetables and even fruits. Central Asia had some degree of influence on the food and even the culture of North India. Nuts as well as food that are dried seem to be used mostly here and there's constantly that adding of cream, ghee and even yoghurt in the sweet dishes of North India. North Indian region is abundantly rich with vegetables and this is responsible for the lots of vegetarian dishes available here. Rice is not consumed in this region as much as it is in other parts of India. Bread, naans, rothis, parathas and kulchas are more prevalent. The spices that are most commonly used here include red chillies, coriander, turmeric and even garam masala. Some of the popular North Indian cuisines are Punjabi Chole, Tandoori Chicken, Lassi Patial and Dal Makhani.
The Southern part of India has a humid and hot climatic condition and since lots of the areas are coastal, there's lots of rain during the monsoons. This coupled with a fertile soil helps in producing abundant fruits and vegetables. Rice is the staple food in this region with bread and rothis being supplementary. Rasam as well as Sambhar are easily two of the most common soups which are mixed in rice and they make up a very important part of practically any food in South India. The foods in certain parts of South India such as Andhra Pradesh tend to be extremely hot and even highly spiced. The much preferred spices in this area include mustard, chillies, tamarind and curry leaves. Payasam, dosa, idli and vada are some of the examples of the well-liked South Indian snacks. Made from rice and even black lentils, Dosa is that Indian dish which is said to be the version of a thin pancake. It's abundantly rich in proteins as well as carbohydrates and is mostly eaten as breakfast. The thicker version of the Indian pancake is Idli and it's made out of a batter of rice as well as black lentils that are fermented. Chutney as well as sambhar are used to serve both dosa and even idli.
The East Indian Cuisines are somewhat influenced by the Chinese and Mongolians. The Eastern part of India is renowned for their sumptuous dishes as well as the number of dessert recipes here is very enormous. Many of the people in this region seem to prefer steaming and frying their food and the staple food here is rice. Milk as well as yoghurt are utilized lavishly and the spices used are very much like those used in South India. Some of the common vegetarian dishes in this part of India include Momos, Sandesh and even Thukpa.
The Western part of India has dry as well as hot weather and the diversity of the vegetables is inadequate; but that doesn't seem to affect the lavishness and surplus of its cuisines. The dishes of Gujurat are known for their lip-smacking and delectable nature while those of Rajasthani are known for their spicy nature. The staple food that is available in this part depends on what the cuisine is; and of course, rice as well as bread/rothis are consumed just as well here. - 24553
Indian cuisines are divided into four based on the four geographic regions and each of them has distinct characteristics. These four cuisines of India are categorized as South, North, West as well as East Indian cuisines. In this article we will take a brief gander on each of these cuisines.
We will begin this brief explanation with the North Indian cuisines. Everyone knows North India to have climate that is intense and plentiful supply of vegetables and even fruits. Central Asia had some degree of influence on the food and even the culture of North India. Nuts as well as food that are dried seem to be used mostly here and there's constantly that adding of cream, ghee and even yoghurt in the sweet dishes of North India. North Indian region is abundantly rich with vegetables and this is responsible for the lots of vegetarian dishes available here. Rice is not consumed in this region as much as it is in other parts of India. Bread, naans, rothis, parathas and kulchas are more prevalent. The spices that are most commonly used here include red chillies, coriander, turmeric and even garam masala. Some of the popular North Indian cuisines are Punjabi Chole, Tandoori Chicken, Lassi Patial and Dal Makhani.
The Southern part of India has a humid and hot climatic condition and since lots of the areas are coastal, there's lots of rain during the monsoons. This coupled with a fertile soil helps in producing abundant fruits and vegetables. Rice is the staple food in this region with bread and rothis being supplementary. Rasam as well as Sambhar are easily two of the most common soups which are mixed in rice and they make up a very important part of practically any food in South India. The foods in certain parts of South India such as Andhra Pradesh tend to be extremely hot and even highly spiced. The much preferred spices in this area include mustard, chillies, tamarind and curry leaves. Payasam, dosa, idli and vada are some of the examples of the well-liked South Indian snacks. Made from rice and even black lentils, Dosa is that Indian dish which is said to be the version of a thin pancake. It's abundantly rich in proteins as well as carbohydrates and is mostly eaten as breakfast. The thicker version of the Indian pancake is Idli and it's made out of a batter of rice as well as black lentils that are fermented. Chutney as well as sambhar are used to serve both dosa and even idli.
The East Indian Cuisines are somewhat influenced by the Chinese and Mongolians. The Eastern part of India is renowned for their sumptuous dishes as well as the number of dessert recipes here is very enormous. Many of the people in this region seem to prefer steaming and frying their food and the staple food here is rice. Milk as well as yoghurt are utilized lavishly and the spices used are very much like those used in South India. Some of the common vegetarian dishes in this part of India include Momos, Sandesh and even Thukpa.
The Western part of India has dry as well as hot weather and the diversity of the vegetables is inadequate; but that doesn't seem to affect the lavishness and surplus of its cuisines. The dishes of Gujurat are known for their lip-smacking and delectable nature while those of Rajasthani are known for their spicy nature. The staple food that is available in this part depends on what the cuisine is; and of course, rice as well as bread/rothis are consumed just as well here. - 24553
About the Author:
This is only a plain discussion of Indian Recipes and we have hardly grazed the surface. For additional information on Indian food and in particular the south Indian recipes please visit South Indian Recipes. The web page contains South Indian Food recipes and videos.
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