Kinds of Foods Typical of India

The hallmark of North Indian cuisine on the use of dairy livestock products, like milk, paneer, cumin oil, and yogurt. A number of North Indian cuisine comes from the Islamic invasion period, such as kebabs. Pakistani cuisine and North Indian cuisine is quite similar because they both have the same culture and history.
Staple food most of the population of North India are lentils and various types of bread from wheat flour. Cooler climate in the north and dry making it ideal for planting wheat. Various types of pickles (achar) as murabba eaten as a complementary side dish. Thick sauce on the food products derived from dairy cattle. Chili, Kuma-Kuma, and beans commonly used in cooking.
In North India, people bake bread and cook the paratha using a tool called laughter (iron plate). Cylindrical oven called a tandoor is used for baking breads such as naan and kulcha and tandoori chicken. Other types of bread such as castles and bhatoora fried in a skillet with cooking oil a lot. Meat goats and sheep very well liked in North India.
The most popular snack food from North India is the samosas. Fill samosa is a boiled potato and vegetable curry spiced. Variations could be filled paneer samosas, minced meat, and khumbi (mushrooms). Snacks are another typical North India, for example: Mirchi bada, bhujiya, chaat, kachori, imarti. Popular drinks of Northern India and aam panna is Sharbat. Candied mangoes are given in the form of sugar called aam papad. The cakes (called (mithai) and sweets from North India for example: gulab jamun, sweetmeats, impositions, petha, rewadi, gajak, bal mithai, singori, kulfi, falooda, Khaja, race panicle, gulkand, and several variations of laddu, barfi and halwa.

East Indian cuisine


Nollen Sandesh, popular cake from West Bengal, India.
East Indian cuisine is famous for its desserts like rasagolla, Chum Chum, Sandesh, rasabali, chhena Poda, chhena style of, chhena sweetmeats, and kheer. Some of the cookies that are now popular in North India originate from Bengal or Orissa. In eastern India, poppy seeds are widely used in cooking.

As with the southern India, an Indian staple food is rice East. A common side dish of curried lentils and meat dishes such as fish, plus some kind of vegetable. Traditional cuisine of Orissa, Bengal, and Assam put spices in moderation. A common seasoning in cooking Oriya, Bengali, and Assamese are mustard seeds, cumin, black cumin, green chilies, cumin paste, and spices ready to use the so-called Panch Panch phoron or phutana. Mustard paste, curd, sometimes nuts, poppy seed paste and cashew nut paste is usually cooked in mustard oil. Kari classified into bricks (pasta), bhaja (fried), chochchoree (slightly spicy), and jhol (with a little curry spices). A curry side dish eaten with white rice or ghonto (spiced rice).
Traditional breakfast of Panta bhat or pakhaal. Another morning meal of popcorn rice or flaked rice and eaten after a watered milk and mixed fruit. Bangladeshi cuisine is very similar to East Indian cuisine, especially the cuisine of West Bengal. Population of the eastern part of India likes to eat fish and shellfish. Vegetable dish popular in Orissa are Dalma and santula, while in Bengal is sukto.

South Indian cuisine

IDLI served with coconut chutney, dish popular in southern India.
South Indian cuisine has a wide range of rice dishes because rice is the staple food for the people of South India. Side dishes to eat rice is sambar and rasam, various types of pickles, dish of grated coconut and coconut milk, as well as dishes that use coconut oil and bay leaves Koja.
Vegetable curry from South India called kozhambu. Breakfast dish in South India such as sin, poori, IDLI, vada, bonda, and bajji. A popular South Indian dish is kesaribath, upma, Pulao, puliyodharai, and thengai sadham. Hyderabad biryani is often called a dish that represented South India. Characteristic of South Indian cuisine is the use of tamarind (imli), coconut, lentils, rice, and various types of vegetables. People in Udupi has a distinctive cuisine known as Udupi cuisine.
Andhra cuisine, Chettinad cuisine, Tamil cuisine, cuisine of Hyderabad, Mangalore cuisine, and Kerala cuisines each have their own characteristics. Every state in South India has a recipe sambar different. Sambar Kerala, Tamil sambar, sambar Karnataka, and Andhra Pappu chaaru of each has a distinctive rasayang. A popular dish of South India is the briyani rice, ghee rice with meat curry, curry seafood (shrimp, mackerel, mussels), and paper-thin pancakes pathiri of Malabar region.

West Indian Cuisine

See also: cuisine of Goa, Maharashtra cuisine, Saraswat cuisine, and the cuisine of Gujarat


Pani puri Snacks
West Indian cuisine consists of dishes of Maharashtra, Gujarat cuisine and cuisine of Goa. Maharashtra cuisine is still divided into two groups, coastal cuisine and cuisine of the mountains. Coastal cuisine depends on rice, coconut, and fish because it has such geographical conditions in Goa. Cuisine mountains in the highlands of Western Ghats and the Highlands Dekkan use peanuts instead of coconut, and the staple food of jowar (sorghum) and Bajra (millet). In the coastal Konkan region known Saraswat cuisine, while the majority of dishes in the cuisine of Gujarat is vegetarian food. Most of the Gujarati food tastes sweet because of added sugar or brown sugar. In India the Portuguese, Goa is emerging cuisine is influenced by Portuguese cuisine.
[Edit] Northeast Indian Cuisine
The main article for this section are: cooking Assam, Naga cuisine, Sikkimese cuisine, and Tripuri cuisine
Food in Northeast India is very different from other regional food in India. North East Indian cuisine is strongly influenced cuisine cuisine neighboring countries such as Burma and Chinese cuisine. Spices are used quite exotic when compared to other regional cuisines in India. Yak meat is a popular food in Northeast India.

Popularity and influence outside India


Chicken tikka, a popular Indian dish all over the world, reflecting the strong influence of Central Asian cuisine
Indian cuisine is one of most popular cuisines in the world. Not only popular among the Indian diaspora, but also among the population of North America and Europe. In 2003, the UK recorded more than 10,000 restaurants that provide cuisine of India. Surveys conducted in 2007 reveals 1200 Indian types of food products imported by the United States since 2000. [23] According to the Food Standards Agency of Great Britain, Indian food industry in the United Kingdom worth £ 3.2 billion. This value is equivalent to two-thirds of the total money to eat out a Briton released. Every week, Indian restaurants in Britain serve about 2.5 million inhabitants


Murgh makhani, dish popular in Western countries and Arab.

Besides in Europe and North America, Indian cuisine popular in Southeast Asia is a region of the Indian influence. Indian cuisine has long been influenced cuisine of Malaysia, and is very popular in Singapore. Cuisine neighboring countries of India Indian cuisine is influenced style of Vietnamese cuisine, Indonesian cuisine, and cooking vegetarian food Thailand.Penyebaran in Asia is also due to Indian Buddhism. Indian cuisine is also very popular in the Arab world because it tastes like and has long been influential on Arab cuisine. [30]
Popularity of curry in Asian countries led to curry made vice-Asian cuisine. Internationally, the popularity of curry can be equated with the pizza.
Beverages

Masala chai spice tea is popular all over India and Indian filter coffee is popular in South India
See also: Wine India
Water is always available during meals. Indian people love to drink water while eating because they do not mess up the taste of food.
Tea is the main beverage throughout India. The best tea producing areas are Darjeeling and Assam. Tea is usually boiled with spices like cardamom, cloves, cinnamon, and ginger before it is mixed with milk to make a drink called masala chai is sweet and thick.

Milky coffee popular in South India. The best Arabica coffee grown around Mysore and Karnataka. The product is called Mysore Nuggets. Indian filter coffee (kaapi) is a popular drink in South India. Other beverages are often drunk Indians are nimbu pani (lemonade), lassi, chaach, almond doodh (almond milk), Sharbat, coconut water and sugarcane juice. Cold drinks in bottles are popular in South India is the KING OF POP Panner Soda or soda (KING OF POP means marbles). Both are made from a mixture of carbonated water, rose water, and sugar. Another popular beverage from South India is a rose milk drink in the cold.
India also has a number of typical Indian alcoholic beverages, including palm wine, Fenny and Indian beer. Also drink bhang in North India, especially during the celebration of Holi and Vaisakhi.Etiket



In South India, a piece of banana leaf that has been washed used as a replacement mat.
The main article for this section are: dining etiquette in India
In India, food is eaten while sitting in a chair, on the floor, in a low chair, or on a pillow to sit. Traditionally, food eaten directly by hand, usually with the fingers and palm of the right hand, without a spoon and fork. When eating with your hands, food temperature can be felt by hand before bribed to mouth. The mouth can also be prevented from blistered from the hot food.

Set menu thali consists of varied regional cuisine of India in small bowls are served in a large metal plate. This dish comes with raita and various kinds of bread-rotian such as naan, puri, bread, or rice.
Cutlery such as spoons and forks used by the upper class in India. Spoons and forks are the influence of Roman culture in the 16th century, and originally known only among the top in North India. Pepper trade with the Romans led to the familiar cutlery in Asia. Dish containing rice usually be eaten with a spoon and fork, but eat bread with a knife or fork is considered impolite.

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