Chinese Food

Indian food

India, a country known for rich and numerous cultures and religion under one country also offers the same number of regional cuisines in the country. Every state of the Indian country offers the unique taste and arums of Indian food offering the rich and distinctive touch of Indian culture and traditions followed in parts of India. Every region of India varies with cimae, sol and temperature which automatically serves the reason of the diversifies cuisine in every region on the country.

Basic elements and staple foods on India: the staple foods of Indian cuisines offers mainly pearl millet, rice, whole wheat flour, variety if lentils (masoor, urad, toor and moong). Indian cuisine offers the wide variety of pulses like channa (chickpea), Rajma (kidney beans) and lobiya. The oil used in Indian cuisines is mainly: peanut oil, olive oil, mustard oil, coconut oil, sesame oil, sunflower oil, hydrogenated oil and ghee. The use of the mentioned oils varies with the region they are found and used.

Talking about Indian cuisines, one cannot miss the use of spices into the Indian food as they are the primary components which commits he proper Indian taste in the food. The most common spices used in Indian food are: chilli pepper, black mustard, cardamon, turmeric, cumin, asafoetida, ginger, coriander, garlic and Garam Masala (he mixture of spices). Some of the fried spices found in Indian states are names cardamon, cinnamon and clove. The Indian people mainly believe in adding rich flavour and aroma to the Indian food which is mainly done by the use of leaves namely: bay, fenygreek and mint leaves. Talking about the sweet dishes in India, they offer the rich flavour and fragrance of Indian touch by seasoning cardamon, saffron, nutmeg and rose petal essence in the dish.

As per the Indian cuisines are considered, the taste and fragrance of every cuisine in India varies with the region they are made in. every region of India offers different taste and richness in the cuisines. Let’s discuss about the regional cuisines of India in detail:

Southern region: The southern regions part of India offers the rich food which is the mixture of Telugu cuisine along Hyderabadi cuisine. The region offers both vegetarian and no-vegetarian Indian food. Seafood on the other hand is also famous in southern parts of India. The famous south Indian foods include viryani, Hyderabadi haleem, and kheema and baghara baungan. The add on to the south Indian food is served by various pickled and yogurt which helps in tempering the sipiness n the food. The breakfast generally includes: dosa, idli, sambhar and wada which are the famous and natice dishes of andra pradesh.

Eastern region: The eastern parts on India generally prefers rice in every of their dish. The limited use of spice in eastern states of India serves as one of the reason that the East Indian food offers strong flavours of herbs, fruits and vegetables which fried or fresh. The fish meat is very common in the eastern regions of India. Generally this type of food is offered in utmost eastern region of India. On the other hand, the states like Bihar, UP, Jharkhand offers the variety of food which generally served the green vegetable mixed with dairy products and Indian spices.

Western regions: The western states in India majorly include Rajasthan and Gujarat. Rajasthan offers the Rajasthani food which is named as: daal, bati, churma, gatte ki sabji which typically serves the richness of Rajasthani culture and heritage to know more about Rajasthan, one can look up on the website, which briefs about the capital city of Rajasthan, Jaipur. On the other hand, Gujarat is one such state which offers the sweet taste and aroma in their food. The common Guajarati cuisines are: doula, khandwi, phaafda and many more. Guajarati food is famous for the sweet taste offered in their cuisine.

Northern region: Northern region in India is served as the states J&K, Punjab, himachal pradesh and Uttaranchal. The hilly areas of northern region mainly himachal pradesh and J&K offers the food which includes the aroma of central Asia, Persia and Indian spices. The Kashmir cuisine offers the meat dishes in more than 70 different styles mainly of mutton. The most common and rich food components in northern region of India are: ginger, saffron, fruits (apple), yogurt, fennel, red chilli powder, turmeric and oils. Other than hilly areas, the state Punjab on the other hand offers completely different type of cuisine which is named as: paranthas, sarson ka saag, makke ki roti. Punjab is known as the richest state in India which offers the wide variety of food and spices at one place. Paneer, naan, pakoras, tandoor are the most common food components in Punjab. Meat in Punjab also offers the spicy taste and aroma in the meat mainly of chicken.

This regional Indian food offers the wide variety of spices along with richness in taste, aromas and texture in the Indian cuisine. Indian cuisine may seem really simple, but the process behind the making of Indian cuisine is different and unique which are not practices any part of the world. One may try to make such a rich Indian food in parts of the world, but the taste will be nowhere compared to the rich Indian food.

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