Indian food speciality

Most of the spices used in Indian cooking were chosen originallt(thousand of years ago) for their medicinal qualities rather than for flavor. Many of them such as turmeric, cloves and caradamoms are very antiseptic, other like ginger, are caraminative and good for the digestion. all curriesare made using a wide variety of spices, and few cooks use the same quantity or variety as another. Therefore, no two curries taste the same. Each region in india has its own traditional and distinctive cuisine, which offers a wide variety to vegetarians as well as non-vegetarians.

Indian food speciality

Indian food is as diverse collection of cuisines of many ethnic and cultural gruops in india. Tradition, Ethnicity, Geographic location, Religion and individual preference define a typical meal in a Thali. Thali, which translates into a large plate with small bowls dishes, typically consist of rice of flatbread, vegetable in curry sauce or dry rub, meat for those who eat it, chutney or achar, and some from of green saag and type of salad such as raita. Indian cooking categorizes foods into six tastes- sweet, sour, salty, spicy, bitter and astringent. A well-balanced indian meal contains all six tastes. Overall flavor and texture of a meal and provide3 balance needed.

Indian Food

Think of india and one of the first things that comes to mind is its diversity. A large country, its population is second only to china, its language are numerous and every state is unique in its tradition and very importantly , its food. the common thing in most indian food though is the use of numerous spices to create flavour and fragrance. Indians take their food very seriously. cooking is considered an art and mothers usually begin to teach their daughters and pass down family recipes bu slow-and-tell, fairly young in life.

Snacks and Drinks:
Snack Food: Indian snacks may be salty, spicy, or sweet. Street vendors sell many different kinds, including warm dishes. Sometimes, they are substantial enough to serve as a light meal! The "pav bhaji" is a patty made of mixed vegetables that have been mashed and shallow fried and then served on a slice of bread. "Pani puri" are small, hollow breads stuffed with a bit of potato, onion, or chickpea and topped with a "pani" of seasoned water. Nuts are another common choice, but they are roasted with a hot spice blend of turmeric, paparika, and cumin powder. Often a little lemon juice is squeezed on top.
Drinks: The most common drink in India is tea. This is prepared with milk, sugar, and a blend of ginger,nutmeg, cinnamon, cloves, and cardamom. Most people will drink this tea, called "chai" with breakfast and in the late afternoon. In fact, it may be served at any time and is a popular refreshment for guests. An example of a common cold Indian drink is "lassi", which is a yoghurt or buttermilk drink that is sweetened and flavored with rose, mango, or served plain.

REGIONAL FOOD

PUNJABI:-Possibly the most famous Punjabi contribution to Indian food is the tandoori style of cooking. This method uses large earthen ovens that are heated to high tempreatures using coal fires. Once hot, many types of meat, breads, or vegetable dishes may be cooked inside. This method gives food a distinctive flavour and seals in the aroma of the stem. Many people in Punjab eat some meat. Thus, the state has developed many chicken and lamb dishes that are coated in spicy onion and mustard or sweet cream sauces. This is though to be an influence of the Mughals during their time of India. Milk products such as yoghurt lassis and fresh cheeses are also an important part of the Punjabi diet, as are pulses and wheat.

GUJARATI:-Gujarati food is mainly vegetarian. The staple grain of the area is millet, with wheat as a secondary grain. Other products include peanuts, sesame and many types of vegetables. Pulses are very important in this region as a source of protien, whether as a side dish or made into soups called dahls, as the majority of the population does not eat meat. Gujarati food is usually served as a"Thali"meal, meaning that all items are served at once on a large plate. A traditional thali inlcudes two vegetables cooked with species, dahl, a flatbread, rice, pulses, and a sweet. There are also simple meals of mild rice and lentils known as "Khichdi" served with a lightly spiced buttermilk or yoghurt soup called Kadhi.

INDIAN FOOD

It is said you can eat more varities of cuisines in India than the rest of the world together! We call India a multi-faceted country because of the variety of colours symbolising cultural differences, food, festivals, languages, outfits and so on. The delicious Indian recipes as rich and diverse as it's civilisation have been passed on through generations purely by word of mouth. The range varies from region to region, texture to the appearance. Each little corner of the country has a speciality of its own. Indian food is different from rest of the world not only in taste but also in cooking method. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has aslo been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Spiciest Food

India is on the top of every country if we talk about spicy food. Indian food is hard to handel sometimes just because of the chilli it contains.There are very few Indian dishes which does not contain chilli in them.Adding chillies to any food is also beneficial for our eyes but its hard to eat. Most of the Indian food contains minimun one table spoon of green chillies and it gets use in salad and as a food decoration.Besides chillies, there are more spices that Indian people use in their food for different taste.Some of them are natural and some of them are chemicals and dangerous for our health.Punjabi food is the spiciest among all other food.