The Indian cuisine is varied and arises as a result of the diversity of cultures that have enriched along the colonizations occurred for centuries. So different culinary practices brought by the settlers were incorporated and as time passed by they were mixed to become the set of trends that are known today. Most flavors of India are closely related by the significant use of spices, and a variety of vegetables. Within this overall trend there is a huge variety of local styles.
In the food of northern India, dishes are accompanied by chapatis and rotis or Indian bread and rice as an accompaniment to a wide variety of dishes like dals and vegetables, curries, yoghurt, Lassis of flavors of different fruits, chutney and achars. In the South of India, dishes contain more rice and thus has the sambhar, rasam and curries that are considered important side dishes. Coconut is considered as a very important ingredient in the food of southern India. In both parts, extensive use of rice, used in the dishes both as an ingredient of some dishes or as a simple boiled accompaniment.
Among Indian dishes we also have some very popular snacks such as samosa and vada. Amongst the most popular drinks that can be ordered almost anywhere we have tea that has great popularity in India, coffee is only popular in the south. Amongst other non-alcoholic drinks we have the Nimbu pani (a kind of lemonade), lassi, and very popular coconut milk, used as a beverage and as an ingredient for making some curries. There are also alcoholic beverages such as Indian beer and Fenny.
Chicken Tandoori is a chicken dish that dates from the time of the Mughal Empire in Southeast Asia; It is very popular in that area as well as in great part of East Asia. The chicken is marinated in yogurt and it is mixed with spices such as garam masala, garlic, ginger, cumin, paprika and other spices depending on the recipe. It is traditionally served hot, spices of cayenne and paprika give it a characteristic red color. Turmeric gives it an orange color. In some modern versions it is stained yellow and green. It is cooked at high temperatures in Indian ovens (tandoor), but it can also be made on a grill.
The Biryani is a rice dish from the Indian cuisine prepared with a blend of spices and basmati rice, meat / vegetables and yogurt. There are many varieties of biryani and each type has its unique characteristics.
From Kashmir to Kanyakumari, from east to west India there are different varieties of this dish, they often have their roots in the ingredients and uses of the cooks in the area. It can be considered in all cases as a dish cooked with a pan, with ingredients cooked together at the last stage of preparation.
In India, there are mixtures of prelaborated species that are commercially sold in supermarkets or shops, trying, this way, reducing cooking times, but the taste differs greatly from traditionally processed specimens.
The Poori or Puri is a flat bread typical of southern Asia and it is mainly eaten in northern India, it is made from a dough of atta (wheat and flour), water and salt, it is wrapped all in a kind of disc with a diameter about the size of a palm of a hand and then it is fried in ghee oil or vegetable oil.
The Bonda is a typical snack from South India. The Bonda has several varieties: sweet and spicy. The Keralites prefer sweet and follow a complex recipe for processing. The spicy version is called by the maharastrianos 'batata vada' .
Thali, means 'tray' in India. The thali is a native Indian meal with contents that vary from a regional cuisine to another. The thali is a selection of different foods of India, served in small bowls called Kator's.
The Katori's are filled with meat, vegetables and dhal dishes, the number of served katoris vary among three and six and they are usually accompanied with rice, Indian breads and chutneys, etc. This can vary among different restaurants.
The dosa is a kind of crepe with very typical spices of South Indian cuisine. Phonetically the word must be pronounced more precisely as dose ("do-say) or dosai, so that dosa transcription is prevalent and has been widely accepted by the Indian restoration industry. This type of snack is low in fat and it is high in carbohydrates and proteins, in southern India is a typical element for breakfasts.
" If you are cold, you will warm
If you're hot, you will refresh
If you are depressed, it will help
If you are excited, it will calm"
The tea plant, Camellia sinensis, is a long-lived perennial shrub leaf from which some botanists point out two main varieties, Bohea, originally from China, and assamica originally from India and Burma.
Tea flavored with cardamom and cloves
Ingredients 4 cups:
- 4 teaspoons of black tea
- 1 teaspoon of cloves spice
- 1 teaspoon of cardamom seeds
- 4 thin strips of lemon peel
- 3 cups of water
- 1/2 cups of milk
- 2 teaspoons honey
How is it prepared?
In a kettle tea, put cloves and cardamom. In a separate saucepan heat water until it is about to boil, and then pour it into the teapot. It must infuse for about 5 minutes. To serve, put milk and honey into 4 cups, and put hot tea into them and pour it. Serve immediately