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Gifts For the Curry Lover

October 13th, 2010 | Author: megakatyinindy

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I don’t know you, but I’m sure that you wouldn’t want to spend hours of your time, waste money on gas, grow more gray hair, or add creases to your forehead just to find the perfect gift for the curry lover! Gift giving can be sometimes disastrous for both the giver and the recipient. Chances are, all the time you have dedicated or spent waiting long lines and hunting for great deals only ends up with your gift being exchanged, returned or stored in the closet.

Gift giving can be a wonderful thing if you have great and creative ideas as to what to give. Finding a good gift is easy, but can you find the perfect gift to the curry lover?

Here are examples of great gift ideas for your food aficionado:

1. Coffee grinder – There are a lot of curry ingredients that would need to be coarsely ground. Grinding spices to a fine powder can be done with a mortar and pestle, but giving a coffee grinder is much more convenient, especially for grinding bigger quantities of spices. A coffee grinder makes it possible for you to store and prepare batches of spices. It’s true that adding the freshest spices to your curry dish will give you the best results, but this is a perfect alternative for those who regularly cook curry dishes or Indian food. A coffee grinder is beneficial for spice blends that can be made in advance like garam masala or sambar masala.

2. Wok or Kadhai – There are many Indian dishes which would require you to cook the ingredients, whether vegetable or meat, in their own juices. Stir frying is a commonly done in Indian cooking, wherein little or no water is added to the dish. The Indian cooking utensil Kadhai is great for this. It looks similar to a wok, has a wide top, round and not too deep bottom. It also has the ability to disperse heat on a bigger surface, perfect for quicker and an even cooking or browning. This utensil is made of copper, iron, aluminum, stainless steel or brass. If you can’t find a good o’l traditional Kadhai, you can settle for a nice quality wok.

3. Pressure cooker – a pressure cooker makes cooking and tenderizing meat much faster, and it does it more evenly compared to other pots. This will save the cook time and will preserve the food’s nutrients. Many Indian dishes are cooked with the use of a pressure cooker.

Here you go; these gifts will certainly earn you brownie points for any curry lover!

Puneet is the co-author of the cookery book called – The Ultimate Indian Curry Manual. This book is one of its kind, and offers a step-by-step manual for making perfect Indian Curries, revealing a lot of secrets, only known to the Indian Chefs.

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Food & Cuisine of Kerala – An Introduction

October 4th, 2010 | Author: megakatyinindy

Kerala is among the celestial destinations of India which is known throughout the world for its mesmerizing backwaters, sun kissed beaches, panoramic hill stations and calm and serene natural ambiance. The amalgamated feature of this place makes it one of the well known destinations of the world. People from several parts of the globe come to this place to enjoy this land of enchanted beauty. One of Kerala’s popular attractions is its delicious cuisine. Cuisine of a particular place is a reflection of the culture of that place.

Usually Kerala food is hot and spicy. Several fresh spices are used while food preparation that gives a unique aroma and flavor to the food. Coconut either chopped or grated, or its milk predominates almost all the dishes of this place. Apart from this various local vegetables such as cassava, tapioca and yam are also important ingredients of the Kerala cuisine. Some of the popular dishes of this place are:

Sadya:

It is a well known traditional cuisine of Kerala. This is a vegetarian meal which is served with boiled rice and a number of other dishes. During special occasions and festivals Sadya is prepared with traditional methods. The best of part of this dish is that banana leaves are used as plates to serve. This provides distinct identity to this cuisine. A typical Sadya is served with Bittergourd thoran, Lime Pickle, Buttermilk, Paayasam, Aviyal, Kaalan, and Sambar with Boiled rice in the center. It is the perfect cuisine that gives real taste of Kerala at one go. It is among the most sought after dishes due to its delectable taste and varieties.

Unakka Kappa Vevichathu (Dry Yuca Cooked):

It is other popular cuisine of Kerala because it is inexpensive and is widely available. It is made from Kappa/ Cassava/ Tapioca, which is a staple food of this place just like rice. This can be eaten in breakfast, evening snacks or dinner. Varieties of delectable dishes can be prepared from fresh Kappa among which the most popular one is Kappa kuzhachathu with meen curry. It can be prepared simply and easily served with Ulli chammanthi or Kanthari Mulaku (a kind of chilly) Chammanthi.

Fish Curries:

Among non-vegetarians, dishes of fish are most preferred ones. Here, one can choose from several varieties of fish food. The entire available recipes are known for their delectable taste. Fishes can be either fried, or made as curry or preserved as pickles. Some of the well known fish curries of the Kerala Menu are Thiruvananthapuram Style Fish Curry, Fish Curry in Coconut Milk, Meenmutta Ularthiyathu, Kunnamkulam Meen Curry and more.

Some of the other well known lip smacking dishes of Kerala menu are Lime Rice, Rice Upma, Lime Ginger Squash, Spicy Mango Chutney, Double Bean Salad with Cottage and many more.

Food & Cuisine of Kerala is among the popular attractions of this place which is known throughout the world for its hot and spicy flavor. It is other best part of the Kerala India Tourism that gives opportunities to tourists to experience the real taste God’s Own Country.

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Authentic Indian Recipes

October 1st, 2010 | Author: megakatyinindy

Indian cuisine involves the use of numerous herbs and spices. It differs slightly from one city to the other. It is reflected in the demographics of various ethnical Indian subcontinents. It is influenced by other cuisines in the world particularly those from the Southeast Asia.

The usual spices used are garlic, coriander, ginger, asafetida and fenugreek, turmeric as well as cumin, black mustard and chili pepper. Garam masala is a famous spice mixture of India. Goda masala, on the other hand, is the famous spice mixture of Maharasthra. Most of these are naturally grown around them.

The East Indian cuisine is popular for desserts, particularly for sweets like kheeri, gaja, chhena poda, rasabali and sandesh. Most of the sweet dishes are now famous in Northern India, primarily originating from Orissa and the Bengal regions. Aside from sweet dishes, East India cuisine also offers posta delights.

Bengali cuisine is also part of East Indian culture. The common ingredients of their curries are cumin seeds, mustard seeds and cumin paste as well as black cumin and chilies. Cashew paste, poppy seed paste, curd nuts and mustard paste are cooked in mustard oil.

South Indian cuisine is an ubiquity of rasam and sambar, also known as “rasa and saaru.” Sambar is prepared in different ways. South Indian favorites are the bajji, bonda, vada, idli, poori and dosa. Western Indian cuisine has some main food groups such as the Goan, Maharashtrian and Gujarati.

Indian Cooking Recipes

Aloo Ki Puri

Ingredients:

2 teacups of maida

2 pinches of pepper powder

2 boiled potatoes

2 pinches of saffron

2 tablespoon of melted ghee

½ teacup of milk

½ teaspoon of salt

Ghee for deep frying

Directions:

Grate and peel the 2 boiled potatoes. Create fine paste. Mix the salt, ghee, pepper and flour properly. Place saffron in the milk and bind with flour or place a small amount of saffron color in the milk and dough. Knead it properly. Leave it for about an hour. After an hour, roll it into small purees and then deep fry it in hot ghee until it puffs up.

Subzi Ka Paratha

Ingredients for the dough:

1 ½ teacups of maida

1 ½ teacups of gehun ka atta

1 teaspoons of melted ghee or butter

½ teaspoon of salt and milk

Ingredients for the stuffing:

2 teacups of finely chopped boiled vegetables like capsicum, French beans, green peas, cauliflower and cabbage

1 chopped onion

2 mashed and boiled potatoes

2 chopped green chilies

2 tablespoons chopped coriander

2 tablespoons of ghee

Salt

Directions for the dough:

Combine butter, salt, gehun ka atta and maida in a large bowl. Put in the milk and create soft dough. Knead the soft dough properly. Keep the dough for about 15 minutes. Divide the soft dough into 15 or 20 equal portions. Apply enough flour and roll it into rounds. Cook it very lightly in the tava and keep it in a folded wet tissue or napkin.

Directions for the stuffing:

First, heat the ghee for about 3 to 5 minutes and then put in the chopped onion. Cook it until it becomes soft. Put the salt, chili powder, coriander, garam masala, green chilies, potatoes and vegetables in the heated ghee. Cook it for about 2 to 3 minutes.

Amla Pickle

Ingredients:

5 amla

4 green chilies

2 teaspoons of turmeric powder

1 teaspoon of mustard seed

3 teaspoons of oil

1 teaspoon of hing

Directions:

Cook the 5 amlas in the cooker with a small amount of water. Grind the green chilies with the cooked amla. In kadai heat oil, add tumeric powder, hing and mustard seeds. After adding all the ingredients, add the paste of green chilies and amla. Cook it for 3 to 5 minutes.

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Food & Cuisine of Kerala – An Introduction

September 25th, 2010 | Author: megakatyinindy

Sadya:

Unakka Kappa Vevichathu (Dry Yuca Cooked):

Fish Curries:

Some of the other well known lip smacking dishes of Kerala menu are Lime Rice, Rice Upma, Lime Ginger Squash, Spicy Mango Chutney, Double Bean Salad with Cottage and many more.

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Lip-Smacking Indian Cuisines

September 12th, 2010 | Author: megakatyinindy

The Land of Spices, India boasts of several mouth-watering cuisines which delight the gourmet the world over no end. So much so that when they fail to find Indian food in their respective nations, they, taking the fabled Spice Route, travel to India on the spice trail to enjoy the various tasty and lip-smacking Indian cuisines.

In fact, the Indian curry has carved a name for itself on the food map of the world. From London to Libya, from Montreal to the Middle East–the food lovers simply love devouring the spicy and lip-smacking Indian food. The entire South East Asian region loves the spicy and hot Indian food and the local cuisines of the area show strong Indian influence.

This is not to suggest that Indian cuisines do not reflect foreign influence. Actually, the Indian food shows strong foreign influence especially of the Middle East, Central Asia, Mediterranean, and Europe (particularly Portugal and England). Tomato, chilies, and potato used generously and commonly in preparing the various food items in India were introduced to India by Portugal.

Clever and generous use of various spices such as chilies, black mustard, cumin, turmeric, fenugreek, ginger, coriander, asafetida, garlic, and clove distinguish the Indian food which is, interestingly, identified by its distinct aroma, flavor and color.

Earlier, majority of the Indians–mostly Buddhists, Jains, and the Hindus–were vegetarians due to religious reasons, but now a sizeable section of the country are non-vegetarians and relish non-vegetarian products such as chicken, eggs, fish and meat.

That’s why a variety of mouth-watering non-vegetarian food items such as chicken curry, butter chicken, chicken masala, fish curry, and prawn curry are prepared all over India and relished by people. Indian Butter chicken and chicken masala, in fact, have become popular all over the world. Butter chicken is now the national dish of the United Kingdom, and has replaced the nation’s former national dish, Fish & Chips.

Categorized Indian Cuisines

Being a vast country India boasts of several tasty and distinct cuisines which vastly differ from one region to another. Indian cuisines can be broadly divided into five distinct units: North India Cuisine, South India Cuisine, East India Cuisine, West India Cuisine, and North-East India Cuisine.

North India Cuisine

The cuisine of north India is dominated by Punjabi, Kashmiri, and Lucknavi cuisines. Milk products such as clarified butter, cheese, and curd are generously used by the food lovers of this region. And, Groundnut Oil is mainly used to prepare the various food items.

South India Cuisine

Liberal use of rice and its products and various spices, along with coconut and curry leaves, make the cuisine of South India lip-smacking. Dosa, Rasam, Sambar Dal, and Payasam are some of the many main tasty food items of this region. Coconut oil is mainly used to prepare the various food items of this area.

East India Cuisine

Generous use of Mustard oil and Panchfuran (clever mix of five spices) for preparing the various delicacies characterizes the cuisines of East India. A variety of sweets such as Misti Doi (sweetened curd) and Roshgolla are special delicacies of this region.

West India Cuisine

Konkani, Goan, Maharashtrian, and Parsi cuisines make West India Cuisine. While in the coastal areas of this region fish is generously used, in the interiors poultry and meat are used by the non-vegetarians. And, Groundnut Oil is mainly used to prepare the various food items in this region.

North East India Cuisine

The cuisine of this area shows strong Chinese and Burmese influence. Rice is the staple diet of the people and beef is consumed by the non-vegetarians rather generously. This is a distinct feature of the North East India Cuisine, and it much adds to the appeal of the lip-smacking Indian cuisines making it even more appetizing in the eyes of the food lovers all over the world.

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Boost Your Energy With Indian Health Foods!

September 10th, 2010 | Author: megakatyinindy

Many have become health conscious nowadays. With the continuous improvement of science, life has become easier in these present times. Though with technology advancements, stress has become present and unstoppable everyday. This is because of our busy life style and unhealthy diet.

The most important thing that we should consider now is how to have and maintain a healthy and stable diet. At present, we often see processed foods for a more convenient life style but we are somehow unaware that some nutrients may not be in these types of food anymore. We should remember that the type and amount of food that we take in results to how fat or thin we are and how healthy we become.

It doesn’t matter if it is breakfast, lunch or dinner, what’s important is how healthy are those food. More vitamin supplements are gained if we take different selections of food for our meals.

Breakfast is the first meal that we take for day. Usually eaten in the morning, it also varies depending on the country that you are in. Eritea and Ethopia usually serve their flatbread called injera with condiments for breakfast. Chinese breakfast differs depending on their regions. In India, they offer different breakfast items based on their location. In the South serves idlis, vadas, dosas and pongal while in North, breakfast is made up of breads with fresh butter. In the US, people like sweet and mild flavored foods for breakfast. No matter what country you are in, it is a fact that breakfast is the most important meal of the day because this will be your source of energy through out the day.

In India, they like to serve their dish called Dosas. This is a light dish which can be served either breakfast or dinner.

Dosa is considered as one of India’s healthiest foods because it contains rice and white lentil. Since this is made of rice, preparation will involve wetting, grinding and fermenting. But an easier way of preparing this is by buying those in ready made mix form. Dosa is rich in carbohydrates and protein that is why it one the healthiest food around.

As stated, breakfast is the energy booster meal for a person throughout the day especially for children. Reports say that children perform better when they have breakfast every morning. Dosa mix is a good suggestion for moms who are too busy and can’t serve breakfast for their children because these ready to mix foods are just minutes away to prepare.

Dosa come in different varieties to suit the taste of different eaters. It comes in Masala, Rava, Egg, Onion and Butter. These are usually taken with a side dish like Chutney, pickles, sambar and other food item of your choice.

If dosa is not available, salads may be eaten instead. Salads of different types are rich in vitamins and are low in calories. This may be served after meals, may be lunch or dinner.

Whether breakfast, lunch or dinner, ones health is improved by taking a complete and healthy diet everyday.

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Vegetarian Indian Food

September 1st, 2010 | Author: megakatyinindy

We recently moved into a new house. Our neighbour Mark is a vegetarian, and lives with his wife and four children. During one of our over the fence conversations he mentioned the monotony of eating vegetarian food. Being Indian, we were quite surprised to hear this. Though we are not vegetarian ourselves, we do eat a lot of vegetarian Indian food regularly. I invited him over for dinner and he happily accepted.

In the few years that I have lived in the UK, I have discovered the love of the Britons for Indian food. When I was training as a teacher at the University of Cambridge, I had the opportunity of visiting schools in the very English Boroughs of Britain. One thing which was common to all these places was that as soon as one stepped out of the railway station the first thing to be seen was an Indian Restaurant. My students had hardly ever seen an Indian, but had tasted a variety of Indian foods.

As much as the Britons love the good old ‘Chicken Tikka Masala’, they also relish some vegetarian Indian foods. So taking these known dishes as reference points we can easily discover the huge range of vegetarian Indian Dishes. Lets start with ‘Biryani’. Contrary to the misconception that Biryani contains chicken or meat, it can be vegetarian as well. Vegetable Biryani is a mixture of fragrant spices, rice and a variety of vegetables, enriched with cashews and slow cooked in a pot with a tight lid. Rice is a staple diet of Indians, and provides the much needed carbohydrates. It is cooked in various ways, plain, sweet, savoury, and is often accompanied by a curry or lentil soup (daal).

‘Daal’ is made from lentils, sometimes cooked with vegetables, the most common example from south India is the ‘Sambar‘ which is served with dosa (pancakes made from rice flour- one more rice recipe). There are different varieties of daals served with rice, for example the luscious ‘Daal Fry’ served in restaurants is a lentil soup tempered in butter and a variety of spices. Besides being a rich source of proteins, daal also acts as a hydrating element when mixed with rice or as a dip for Indian bread .

The most known among Indian breads is ‘Naan’ bread. It is made from the flour of wheat which is also an important crop in India. The flour is kneaded and rolled and then baked in kilns similar to a pizza base. Chapati’ which is slimmer version of Indian bread is also becoming very popular. It looks very much like a Mexican tortilla wrap the only difference is that chapati is made from whole wheat flour, unlike the tortilla which is often made from corn. Besides these, there is ‘Puri’-a deep fried puffed bread, ‘Roti’- similar to naan but less oily, ‘Bhatura’ -which is similar to puri but thicker and bigger in size (often served with Chole- a famous chickpea curry of north India), and Parathas -readily available in frozen form- plain or stuffed with potatoes, onions and a variety of vegetables.

Curry is the main accompaniment in an Indian meal. Most supermarkets now sell Indian vegetarian curries, e.g ‘Paneer Tikka Masala’ -consisting of Indian variety of cheese paneer(similar to Mozzarella) fried in butter and cooked in a creamy tomato sauce with some mild spices, ‘Sarson ka Saag’ -a leafy green vegetable cooked and typically eaten with a bread made from corn makke di roti (one more variety of Indian bread), ‘Bombay Aloo’ -Potatoes boiled and stir fried in spices, ‘Vegetable Korma’ -mixed vegetables cooked in a mild sauce with spices to name a few. If we try to explore all the vegetarian curries in India space wont be enough,.

Besides these there are a number of other dishes served alongside the above main dishes, for example ‘Mango Chutney’- a sweet and sour sauce of mangoes and a hint of spices (Coconut Chutney is another very famous chutney served with idlis- Indian rice cakes- and here goes one more rice recipe), ‘Onion Bhaji’ – onions mixed with spices and batter and deep fried in oil, ‘Poppadums’ -deep fried Indian crisps, mostly made from rice flour-(rice once again), Lemon Pickle -lemons preserved in a mixture of oil and spices and the list goes on.

Mark was a happy man at the end of dinner and wishes to come back again to take recipes from me and try them himself.

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Ranthambhore National Park

August 29th, 2010 | Author: megakatyinindy

Nestling in the Aravali hills, in the midst of the arid plains and denuded tracts of Rajasthan in North India, lies Ranthambhore. Ranthambhore National Park is hailed as one of India’s finest wildlife sanctuaries. A hunting reserve for the Maharajas of Jaipur, the park was once open to only the select few.

But gone are the days of it being the destination of royal hunting parties, Ranthambhore is now strictly a home to India’s wildlife. Nearly 400 sq kms, the Park is set between the Aravalli and Vindhya range, its forests once a part of the magnificent jungles of central India. Today, Ranthambhore is famous for its tigers and is often referred to as the best place to see these majestic predators of the wild.

Ranthambhore’s unique climatic and vegetation features have given rise to forests that are dry and open with little and shunted ground cover. This makes wildlife viewing relatively easier on the safari. And three major lakes Rajbaugh, Milak talao and Padam talao serve as watering holes for the herbivorous and carnivorous creatures that inhabit this National Park.

Geographical Details:

Longitude: from 76-23-00 E to 76-39-00-E

Latitude: From 25-54-00 N to 26-12-00 N

Average rainfall: 800mm

Temperature: Min 4, Max 47 (deg.cel.)

Area Details:

Total area: 392.5 sq.km

Core area: 274.50 sq.km

Buffer area: 118.00 sq.km

Seasons and Climate:

Cold: October to march (good animal sightings, best time for bird watching)

Warm: April to June (excellent animal sighting)

Wet: July to September (national park is closed)

Ranthambhore National Park is the only place where all God’s creatures struck about the stage in all their majesty. There are around 320 species of birds, both resident and migratory, over 40 species of mammals and over 35 species of reptiles. The major Mammals that are found in Ranthambhore National Park are Tiger, Leopard, Jungle Cat, Caracal, Spotted Deer/Chital, Nilgai, Sambar Deer, Wild Boar and Jackal.

And the major Birds that are found are Graylag Goose, Woodpeckers, Indian Gray Hornbills, Common Kingfishers, Bee Eaters, Cuckoos, Parakeets, Asian Palm Swift, Owl and Nightjars

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What Does Indian Cuisine Consist Of? Difference Between Various Indian Dishes and How to Cook Them

August 27th, 2010 | Author: megakatyinindy

What does the term ethnic food mean to you? To me, I think of the different countries and the cuisines they have to offer. One such type of food that greatly prevails all others is Indian Food. Well what does Indian cuisine consist of you may ask? Indian food is derived from India and uses a blend of subtle herbs and spices. In this form of cooking, there is a great amount of variation in the meat, vegetables, and spices used. The majority of Indian cooking is made up of vegetables and yet there are several meat and poultry dishes as well. Within India, there are two main yet distinct methods of cooking seen in both North India and South India.

Common Food Found in Northern India:

- roti: a traditional Indian flat bread eaten with Indian curries or cooked vegetables

- naan: resembles the western “pita” bread and is eaten with Indian curries or cooked vegetables as well

- kulcha: another form of tasty flat bread, usually found from Punjab

- tandoori chicken: form of chicken that is marinated in yogurt and tandoori spices, it is cooked in a large clay oven

- palak paneer: cooked spinach with minor cheese cubes and marinated with curry powder

- channa masala: chickpeas smothered in zesty sauce and marinated with curry powders and masalas

Common Food Found in Southern India:

- dosa: a type of South Indian crepe and made from rice and black lentil

- idli: a small spongy cake made from rice and black lentil

- vada: a small snack made from lentils and containing small pieces of onions as well as green chilies

- sambar: a thick spicy soup consisting of lentils and vegetables

As you can see, the above dishes are quite unique from western foods such as hamburgers and fries. In Northern India, there is a considerable amount of curry powder used in specific items. Whereas in South India, the spices are not strong and are much less filling than North Indian food.

If you would like to learn how to cook the Indian dishes mentioned above visit: http://indiancuisinefinerthanothers.blogspot.com/

Rohan Ravi is of Indian descent and cannot get enough of Indian food. That is his favorite type of cooking!

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Cuisines From India

June 2nd, 2010 | Author: megakatyinindy

INDIAN CUISINE

The cuisine of India is very vast & it is basically characterized by its sophisticated & subtle use of spices & herbs grown across India.It is also considered to be one of the old diverse cuisines of the world. The Flavors of Indian food are appreciated all over the world. Indian cuisine varies from region to region depending on the diverse Indian subcontinent. Indian cuisine also evolved due to cultural interaction with neighboring countries like Persia, Greece and Mongolia.

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history. Indian cuisine can be divided into North Indian, South Indian, West Indian, East Indian and North East Indian. Northern North Indian cuisine is distinguished by the proportionally high use of dairy products like ghee, milk, paneer, and yoghurt. Gravies are typically dairy-based. Other ingredients like chilies, saffron, and nuts are also commonly used. Goat and lamb meats are favored ingredients of many northern Indian recipes.

North Indian cooking features the use of the “tawa” for making roti and paratha, and “tandoor” for making naan, and kulcha and also main courses like tandoori chicken.Puri and bhatoora, which are deep fried in oil, are also common. The samosa is a popular North Indian snack, and it is now commonly found in other parts of India, Central Asia and the Middle East also. A common variety is filled with boiled, fried, or mashed potato. Minced meat, cheese mushroom and chick pea are also used for filling.The staple food of most of North India is a variety of lentils, vegetables, and roti . Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad. Popular sweets include gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several types of laddu, barfi and halwa.Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims. Southern South Indian cuisine is distinguished by a larger emphasis on rice as the staple grain, sambar and rasam ,a variety of pickles, and the liberal use of coconut ,coconut oil and curry leaves. The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .

The use of tamarind to impart sourness distinguishes Tamil food.In Andhra food excessive amounts of chilies are used. Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food which includes prawns, mussels, mackerel and paper thin Pathiris from Malabar area Western Western India has three major food groups such as Gujarati, Maharashtrian and Goan. Maharashtrian cuisine can be divided into two sections based on the geographical sections. The coastal regions depend more on rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut instead of coconut and depend more on sorghum and millet as staples. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese as Goa was colonized by Portugal. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. North Eastern The food of the North East is very different from food from other parts of India. This area’s cuisine is more influenced by its neighbors, namely Burma and the China. The use of Indian spices is very less. Yak is a popular meat in this part of India Eastern East Indian cuisine is famous for its sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the popular sweet dishes initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds). Traditional Bengali cuisine is not very spicy, not too faint. Generally ingredients such as mustard seeds, cumin seeds, black cumin, green chillies and cumin paste are used in Bengali curries. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or spiced rice. Fish is commonly consumed in the eastern India, especially in Bengal.Like South India, rice is the staple grain in Eastern India too. A regular meal consists of many side dishes made of vegetables. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. The popular vegetable dishes of Orissa are Dalma and Santula.

In India, food is most often eaten without cutlery, using instead the fingers of the right hand. Eating with your hands is considered important in Indian etiquette because a person eating with his hands knows the exact temperature of food before the morsel hits his mouth thus preventing blisters in mouth due to consumption of hot food Traditional serving styles vary from region to region in India. A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. In South India, a cleaned banana leaf is often used as a hygenic and visually interesting alternative to plates.

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