Indian Cuisine: most sensational cuisines in the world.
Traditional Indian food is made with the refined use of spices and herbs. Every religion, region and caste has left its influence on Indian food. Food items vary from north to south; East to west; area to area.
Staples
- Rice
- Atta: Whole Wheat Flour
Varieties Of Pulses (Legumes)
- Chana (Chickpeas)
- Toor (Pigeon Gram)
- Urad (Black Gram)
- Mung (Green Gram)
Cooking Oils
- Mostly Vegetable Oils
- North India: Groundnut Oil
- Eastern India: Mustard Oil
- South India: Coconut Oil
- Ghee: Clarified Butter
Spices
Chili Pepper, Black Mustard Seed, Cumin, Turmeric, Fenugreek, Ginger, And Coriander
Beverages
- Chai (Tea): A Staple Beverage
- Coffee: More Popular In South India
North Indian Cuisine
Basmati rice, Kheer, Amritsari Chole Bhature, Kashmiri Rogan Josh, Rajasthani Dal-Bati Churma, Dilli ki Chaat ,Aloo Gobi. Crisp golden potatoes and cauliflower. Butter chicken. Chana masala. Chickpea stew. Palak paneer. Spinach curry with fresh cheese. Crisp papadum. A very thin, North Indian flatbread with a satisfying shatter that’s fully dried before getting a quick dunk in hot oil until blistered and golden. Fish curry. Lamb vindaloo spicy curry featuring meat marinated in a tangy vinegar sauce. Dal makhani. A stew made with whole black or yellow lentils. Pakora. A fried snack typically featuring cauliflower or potato coated in a light batter. Kofta. Indian meatballs usually made with minced lamb or pork, onions, and spices. Korma. A thick, savory curry consisting of meat or vegetables braised with yogurt, cream, and spices. Biryani. A meat-and-rice mixed dish that’s a popular staple food in Kashmiri cuisine. Kebab. Popular in Punjabi cuisine. Dal Baafi Churma, Kathiyawadi thaali , Litti–Chokha , bhaji, Vada pav, masala and pav bhaji. More-traditional dishes are Sabu dana khichadi, pohe, upma, sheera and panipuri. Sabji, daal and rotis with mango pickle. Rosogulla, Imarti
Southern Cuisine:
The liberal use of coconut and curry leaves particularly coconut oil ,Steaming preferred. Sambar: a spiced puree made out of a tamarind broth and usually served with steamed rice. Rasam: prepared mainly with the juices of tamarind and tomato with other spices. Highly spiced vegetable curries include southern ingredients: bananas, bitter melons, coconut, green mango, potatoes, cauliflower, and eggplant, Payasam
Etiquette
- Food is eaten with fingers of the right hand perceiving food with all 5 sense. Traditionally meals are eaten while seated on the floor
- Food served in small individual bowls from serving trays
Fresh Food prepared with no refrigeration & Cleanliness
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