Variety in culture, cities, languages, traditions, beliefs, climate, people, and
food is what makes India special. Travelling across the country one can't miss the aroma wafting from its kitchens; be they
dhabas, open air eateries with the night sky for company, on highways; restaurants in cities, roadside stalls serving street food, or home-cooked food.
Visiting India and not eating Indian food isn't possible. The variety of recipes that one gets to relish from region to region is a food lover's delight.
From the saffron-laced aroma of
Kashmiri food to meat, butter, and cream varieties in
Mughlai and
Punjabi up north to the sweet delicacies and farsans in
Rajasthani and
Gujarati; the mild to spicy range in
Maharashtrian food in the West;
Bengali favourites like
macher jhol (fish curry), sweet
sandesh and
roshogulla; and the
South Indian delights of
sambar,
rasam,
idlis,
vadas, and
dosas.
Spices are an integral part of Indian cooking. An Indian cook can create a canvas of delicious recipes with a subtle blending of spices like cardamom, asafoetida, turmeric, ginger, nutmeg, and coriander.
These links make for informative and interesting reading.
-
Indian cuisine
- View a list of
books on cooking Indian recipes
