The Different Aspects of Indian Cooking
Cuisines of India are the result of the amalgamation of many different regions, and cultures, and the growth of the country through history. Every Indian territory is said to practice distinctive cuisines and owing to the amalgamation of spices together with fresh ingredients and differing cooking styles enables every dish to be something unique.
1. Taste of Northern India
- North India has its fair share of gravies which include chappati, sarson da saag, paranthas, and an endless variety of vegetarian and non-vegetarian food. Butter Chicken, Rogan Josh, Paneer Butter Masala, and Chole Bhature are some of the foods that are dished out in large bowls and are preferred by food lovers who love to indulge.
2. South Indian Cuisine
- As one travels further down towards the Indian subcontinent the cuisine becomes more rice, lentils, and coconut-centric. Some of the popular South Indian dishes that are served at Indian restaurants are Dosa, Idli, Sambar, and Vada. Mustard seeds, curry leaves, and tamarind are some of the ingredients that are a must-add to the spice mix of the dishes.
3. Street Food Across India
- In India, every food lover must try the local street food, from Pani Puri in Mumbai to Chaat in Delhi. Most people consider a Fallafel Pita sandwich to be street food and thats only the beginning; because Indian street food is all about flavor and super quick service, and this is why it is so popular in Indian food cultures.
4. Royal Cuisine
- Another gem in the culinary crown of India is the royal kitchens of the Mughals and Maharajas which has its own royal cuisine. Some of the timeless delicacies that have been around for centuries are Biryani, Kebabs, and Mughlai Curries, and are still enjoyed in the Indian subcontinent.
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