Indian Cuisine – A journey of taste

lndia`s regions have many unique ingredients. and cooking and presentation styles. The Aryan North and the Dravidian South have , separate cooking techniques and flavours. Likewise. the East and West have their own spicing and food habits.

A typical Indian meal is rice and flat breads. with accompanying curries.condiments and beverages. Northerners eat mainly wheat—based dishesKashmir, which grows basmati rice. is an exception. While in the South. rice·based dishes predominate. The East and West combine both. Dairyproducts. such as spiced. salted or sweetened yoghurt. buttermilk. curds and lassi. are popular. Freshly cooked vegetable side dishes. and fresh vegetableand fruit-salas-like condiments called raita`s or pachadis play a dominantrole.

Seasonal rices include curd rice (yogurt with spices), tamarind rice (tamarind juice. cashews, is and dried red chillies). lemon rice (curry leaves,mustard seeds and lemon juice). bissi·be|a-bathi (masala spiced rice and lentils). kichiri (rice and lentils with ghee) or kedgeree and coconut rice.

In the South. rice and lentil pancakes and dumplings predominate. served with sambars (lentil stew with spices and vegetables). curries. paira (beans and lentils) or vegetable ishtoo (a stew flavoured with coconut milk and peppercorns).

The Indian cuisine has a tremendous variety of leavened and unleavened ‘flat breads. For example. naan. leavened bread made from wheat flour.milk fresh curds and ghee. has made variations. including tandoori chicken naan with kalonji seeds. garlic naan or keema naan.