2006-09-27 20:10:52 · 4 answers · asked by anandlilani 1 in Food & Drink ➔ Ethnic Cuisine
Indian Cuisine
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A short guide to regional Indian Cuisine
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India's area is one-third that of the United States, yet it is the world's second most populous country. Within its borders, India's North, East, West and South regions boast diverse and unique cooking styles. The common thread in all the regional recipes and preparation methods is a reliance on blends of spices and seasonings. These blends - known as masala - are the essence of Indian cuisine. A blend may range from a simple combination of two or three spices to a complex combination of 10 or more ingredients.
Following is a simple guide to the key flavor profiles and ingredients native to each region of India:
North
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: India's cooler Northern region is characterized by hearty textures and warm, subtle flavors. The North is also home to many of the familiar Indian restaurant favorites that are prepared in a tandoor oven. The chimney-like, clay tandoor oven cooks breads and meats over intense heat to provide a succulent cross between barbecuing and baking. Tandoor cooking also results in delicious aromas and a distinctive bright reddish-orange hue.
East:
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Surrounded by rivers and the ocean, the cuisine of east India focuses on plentiful, fresh fish. The region's warm, rainy climate allows for the cultivation of numerous varieties of rice, which are prominent in local specialties. Eastern cuisine is also known for its complexity of flavor and bittersweet balance. Mustard oil, which comes from mustard seeds, is often used in cooking and adds a pungent, slightly sweet flavor and intense heat. This region also is renowned for delicious sweets and savories.
West
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: West Indian cuisine is where the flavors of the North meet the South. Ranging from sweet to hot and spicy, the West is known for its rich, saucy vegetables as well as lentils and grains. Another local specialty, Vindaloo, is a searing curry dish made with vinegar and garlic that is typically combined with meat and served with rice.
South:
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The cuisine of Southern India is primarily vegetarian, resulting in an abundance of well-spiced, meatless local specialties. Rice is a dominant regional crop as well as a favored ingredient along with legumes. Other prominent ingredients include coconut, coconut milk and tamarind.
2006-09-27 23:20:22 · answer #1 · answered by AT 3 · 2⤊ 0⤋
Your question is possibly the most complicated ever asked in this forum. I'm a Kiwi with several Indian friends, a taste for Indian cooking and several Indian cookbooks. You need a library of books to answer your question. Try eating at different Indian restaurants. Decide which region's dishes you like most, then study how to make them. Even then, a lifetime isn't long enough to learn everything worth knowing about the subject.
2006-09-28 04:02:09 · answer #2 · answered by zee_prime 6 · 0⤊ 0⤋
diff people in INDIA have different cuisine...in south india
Breakfast-idli(rice cakes) with chatni or dosa with chatni..
Lunch- Thali which includes rice with sambar, rasam and curd along with papad, pickles and veggies
Dinner- Roti, upma, semia ect:
Any way I luv north indian--yummmmm
2006-09-28 04:01:04 · answer #3 · answered by Anonymous · 0⤊ 0⤋
www.bawarchi.com should help you.
2006-09-29 00:15:09 · answer #4 · answered by Viji 2 · 0⤊ 0⤋