Maecenas a turpis purus. Nunc venenatis purus sed purus dignissim porttitor. Nam semper nulla pharetra est sceleri
What’s for dinner tonight? Cumin,cloves,coriander and black cardamom, green cardmom, mustard seed, ginger, garlic,fenugreek and green chilies. And then there’s turmeric, tamarind and saffron, curry leaf, coconut milk, cilantro, almonds, cashews and pistachios — and those are just the seasonings!
Only one country incorporates this riot of sensory stimulation in its meals: India. In fact, the intensive use of spices.
Indian food presents many different of flavors, religion and weather They define cuisines that differ widely — no surprise in a country 1.27 billion people occupying an area of 1,226,595 square miles.
In addition to the pronounced use of spices, common culinary threads unifying local cuisines include the prominence of flatbreads and a far greater use of dairy products than anywhere else in Asia. Breads are made with wheat, rice and ground legumes depending on the part of the country while dairy products include milk, cream, yogurt, buttermilk, sour cream and cheese.
India had longest and largest history in the world Some say that the Indian cuisine is almost as diverse as the entire European cuisine, because of the four different main regional styles: the North Indian cuisine (the regions Benaras, Kashmir, Mughlai, Punjab and Rajasthan), the South Indian cuisine (regions Andhra, Kannada, Kerala and Tamil), East Indian cuisine (regions Assamese and Bengali) and Western Indian cuisine (regions Gujarat, Maharashtrian and Malwani). The northern part of India is mostly rural, although it contains large cities such as Delphi or Calcutta, thus its cuisine is more agricultural than anything, wheat being a primary constituent of this region’s dishes. Southern regions however tend to be more exotic, more spicy in their dishes and rice is a constant ingredient in their food. To give the taste of their main dishes, North Indians use onions and coriander whilst southerners use a more exotic coconut base for their dishes.
Mughal influence is most strongly felt today in the culinary centers of Delhi and Lucknow in the North and Hyderabad in the South. But while the kebabs, pilafs, kormas and yogurt dishes may spring from similar roots, interpretations reflect local cooking styles. The foods of Delhi and Lucknow remain slightly closer to the Persian models — with the addition of cumin, coriander, turmeric, cardamom, cinnamon and ground chilies typical of the North. Meanwhile mustard seeds, curry leaves, hot chilies, tamarind and coconut milk infuse the dishes of Hyderabad.
Indian restaurant food barely skims the surface of Indian cuisine. Hindu Punjabis forced back across the border from Pakistan at the time of the partition started the first restaurants in 1945. Their beehive-shaped tandoori ovens which heat up to 1000 degrees cook meat, fish and bread lightning-fast and remain their greatest claim to glory. A mix of Punjabi and Mughal cuisine has become standard restaurant fare both in India and abroad.
Meanwhile, what is this stuff called “curry” many people are scare to eat sounds like spicy and hot but don’t scared curry is not spicy and hot its a flavor of spice and our chef can adjust to your taste.
As we can easily conclude, the Indian cuisine is closely related to the Indian history, each historical region developing a unique set of dishes, using diverse ingredients. However, a constant remains for all regions: the affinity for sweet desserts and spicy snacks. Besides being closely related to history, Indian cuisine is also strongly influenced by the Indian religion, Indian culture and traditions and the Indian people themselves.
If you can appreciate the facts behind the history of Indian food, the setting in which this great country’s cuisine was formed, the influences it took and the diversity it created, then you will surely appreciate one of their sweet desserts or one of their spicy snacks and appetizers. No other country has a wider selection of exotic dishes and no other country can offer such a large variety of impulses for your taste buds.
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