Characteristic Features Of Indian Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

IN Indian cuisine there are so many intertwined tastes and so many smells that are hard to describe. Extremely rich variety of flavors, which makes each of their dishes different and unique.

The Indians and their culinary magic are protected even by the goddess of food, they call her Annapurna. The conversation about food with the locals can be quite long, but do not allow yourself to have it before you have tried something from their traditional dishes.

What makes a strong impression on India is the presence of bread and rice on the table. It is even difficult to determine which is consumed more. There are different types of bread, but for the most part, bread is made from flour, which is called "ata".

If you make naan bread, a significant part of its preparation is yogurt. It is baked in a clay oven, unlike chapati, which is a loaf of different sizes and which is fried. Chapati is very similar to the native mekis.

If in Argentina vegetarians are misunderstood, here in India it is just the opposite. Most people do not eat meat, but there are still many delicious traditional dishes, which mainly include mutton and chicken. Forage is stewed meat with onions and medium hot sauce. Add garlic, ginger, cardamom.

Dahl uses the types of cereals - beans, lentils, chickpeas, as well as dishes prepared from them. Black lentils in India are called urad-dal, and white beans - arhar-dal. A product that is widely used and respected is butter.

According to their understanding, if used in large quantities, it means prosperity. Indians believe that eating butter purifies, so they use it a lot when cooking. They call ghee, purified oil - heat it over low heat and remove all solid particles, waiting for the water to evaporate. The goal is to leave a clear yellow liquid.

In southern India, some of the most used products are rice, dates, peppers, coconut and lentils. Rice is often used to make pancakes with rice and black lentils. These pancakes are mostly served for breakfast. If you want a rice dish for lunch, you will most likely be served basmati rice cake and lentils, they call it idli.

If you go to the northern Indian parts, you are more likely to be served chapati, naan or another type of bread than rice. Cereal dishes - dal and curry yogurt, which are called dhai, are cooked and eaten all over India. They also have a serious selection of fish delicacies.

Not to mention the spices - they have become an emblem of Indian cuisine, especially the angry ones. If you have to choose an area where to use less spices, this will be the eastern part of the country. But less used is too much said. For our understanding of forging the pots - even there they overdo the smells.

Let's start with the favorite spice of the Indian region curry. Other spices that are very popular used for vegetable dishes are coriander, anise, cumin, poppy seeds, turmeric.

Fresh plants are also added to balance the taste of the spices, most commonly mint. No less in their dishes put ginger, chili, garlic, saffron, nutmeg. Garam masala is also a mixture of spices, usually five or more scents, in the ranks of which there are cinnamon and cloves.

Their traditions include eating on very low chairs or pillows on the ground. No utensils are used - it is eaten by hand. For drinking, Indians prefer nimba punch - lemon juice and water.