Cuisine in India varies greatly by region

Cuisine in India varies greatly by region. "Indian food" served in restaurants worldwide, North India, also known as Mughlai (courts of the Mughal emperors) or Punjabi (people who popularized it). Mughlai cuisine makes heavy use of meat and spices. He was strongly influenced by the cuisine of Central Asia, and so is pulao (rice cooked in broth), kebab (grilled meat), Kofta (meatballs), etc., Tandoori chicken, prepared in an oven Clay called Tandoor is probably the most famous dish of North India, but the dining experience authentic Punjabi Sarson da saag try a delicious dish of sauce, mustard greens, from Mecca di roti, roast corn.

Northern India is a land of wheat is growing, so we had Indian bread (roti called), including chapatti (unleavened bread), paratha (stuffed chapatti), naan (cooked in a clay tandoori oven ), Puri (fried in oil and other inflated), and a lot. A typical meal consists of one or more of the sauces with Rotis, consumption by breaking a piece of roast meat, dipping it in sauce and eat together. Most of the Hindi Heartland of India is the roti, rice and lentils (dal), which are prepared in different ways and it is difficult to taste. Served on the side, they are generally flavored yogurt (raita) and either fresh chutney or a small piece of a very spicy pickle (Achara), an acquired taste for most users - try mixing it with curry, food is not normal.

A variety of cuisines can be found in northern India, as well as delicious Rajasthani dishes closer to the Gujarati cuisine, meat heavy Kashmir (Wazwan) dishes of Kashmir valley and the sweet and gratiating Himalayas (Pahari) is in the kitchen is over. Northern India is also a choice of snacks such as samosas (vegetable encased in a thin pastry triangle) and Kachoria (or vegetables, legumes, or enclosed in a thin paste.) There is a vast constellation desserts like jalebi (fried pretzel with the syrup in a spiral), Rasmalai (Cottage cheese balls dipped in condensed milk), halwa, etc. dried fruits such as almonds, cashews and pistachios are used extensively, often in desserts, but sometimes also in the main meal.

In southern India, food is based mainly on rice. In addition, greater use of legumes. A typical meal sambhar (watery curry) with rice, or Avial (vegetable) with rice, traditionally served on banana leaves, plates. There are also regional differences - in the coastal regions of greater use of coconut and fish. On the coast, particularly in the province of Kerala, it is common to use coconut and coconut oil for cooking while someone inside may be surprised to learn that Coconut oil can actually be used for cooking. South also has some delicious dishes as breakfast IDLI (steamed cake of lentils and rice), dosa, thin crepes stuffed with crispy potatoes are often spiced masala dosa, Vada, spicy Indian and donut uttapam , fried with onions and other vegetables mixed in IDLI. All of these can eat Dahi, plain yogurt, and hot sauce, seasoning that can be made from almost anything. Try the masala dosa very popular (rice pancake) in a restaurant in Bangalore as old as the CTR and Vidyarthi Bhavan Malleswaram Janatha or in Basavangudi. South Indian cuisine is mainly vegetarian, although the use and Chettinad cuisine Andhra heavy meat and much more spicy. Intended to replace the tea in the south.

One of the best rated restaurants in the province of Kerala is a harbor restaurant. The restaurant is located on Port Beach Road, Alleppey, Kerala, overlooking the Arabian Sea. Tourists in the rankings are a decent price.

To the west, there are several large groups of the kitchen. Gujarati cuisine is mostly vegetarian, sweet, heavy and made use of dairy products. Gujaratis that some of the best items such as snacks and Muthia Dhokla. Rajasthan cuisine is similar to Gujarati, but a little spicier. Maharashtra and Goa is famous for its seafood, it is characteristic that Goa is used for cooking pork, a rarity in the rest of India. Vindaloo was founded in Goa, in reality, it is traditionally cooked with pork, and despite its apparent popularity in Indian restaurants abroad, it is not common in India.

Great seafood restaurant on the stunning Viva Goa is Panjim. It is situated in Panaji, Goa. Dinner for two will run on R-300th restaurant kitchen amazing experience of Rajasthan in the State of Maharashtra is Chokher Dhani Pune. Located on Highway Nagar Wagholi and is inexpensive.

To the east, Bengali Food, like southern India, made extensive use of rice and fish, but Bengalis prefer freshwater fish. Bengali dish icon is jhol Macchi, fish curry-flavored liquid mustard, which literally means fish sauce. "Bengal is famous for its sweets and sondesh is excellent.

Many food and filtered from other countries. Chinese Indian (or Chindian) is by far the Chinese are hardly the most suitable to recognize objects, but dishes like Manchurian vegetables (fried vegetable balls in a sauce of chilli, ginger, soy) and chicken chilli is a part of Indian culture and landscape it is worth trying. The British have left the fish and chips, and some dishes like soup Mulligatawny fusion, and eating Tibetan momo dumplings in particular, are not uncommon in northern India. Pizza entered Poland significantly, but as networks of Pizza Hut and Domino's have been forced to Indianize pizza and pizza-changes Paneer Tikka. Sometimes there is a chain called Indian Smokin Joe, based in Bombay, who have left and mixed with Thai curry pizza.

It is, of course, impossible to do full justice to the scope and diversity of Indian cuisine in this short stretch. Not only are all parts of India have a distinctive cuisine, but you'll find that even in the region, caste and ethnic groups have different cooking styles and often have their signature recipes, which are probably not in the restaurant. Solo adventure recommended to wangle invitations to their homes, try different bylanes of the city and look for food in places such as temples, probably in search of culinary nirvana.

via iguide.travel