Northern, Western, Eastern And Southern Indian Recipes

Indian food is clearly renowned globally because of its awesomeness in terms of taste and in terms of variety of cuisines. The fact that you can find Indian food in just about any of the restaurants around the world show that its flavor and aroma can hardly be compared with any other kind of food.

The cuisines of India are clearly divided into 4 and these are based on all the 4 geographical areas of India and each of these have been known to have distinguishable features. These four cuisines of India are categorized as South, North, West as well as East Indian cuisines. In this article we will take a brief gander on each of these cuisines.

We will begin this brief explanation with the North Indian cuisines. You see, the North of India is renowned for its extreme climate as well as surplus supply of vegetables as well as fruits. The culture as well as the food of North India was to some extent influenced by Central Asia. Nuts and dried food are used a lot and there is always a generous sprinkling of cream, yoghurt and ghee in the sweet North Indian dishes. The region is rich in vegetable and consequently there are plenty of vegetarian dishes in North India. Rice is not consumed in this region as much as it is in other parts of India. Instead, the most popular meals here are kulchas, naans, bread, and parathas. Coriander, red chillies, garam masala and turmeric are the widely used spices here. Tandoori Chicken, Dal Makhani, Lassi Patial and even Punjabi Chole are clearly some o f the very well-liked North Indian cuisines.

South India is the region which has a hot and even humid weather and with lots of the regions being coastal, there’s an abundance of rainfall during monsoons. This, as well as a fruitful soil, assist in the production of abundant fruits and even vegetables. Rice is chiefly the main food in this region of India while the supplementary food is obviously rothis. Rasam as well as Sambhar are easily two of the most common soups which are mixed in rice and they make up a very important part of practically any food in South India. The food in some southern regions like Andhra Pradesh tends to be very pungent and spicy. Chillies, curry leaves, mustard and tamarind are the preferred spices. Examples of the popular snacks in South India are vada, dosa, payasam and idli. The Indian version of the thin pancake is Dosa and it is made out of black lentils as well as rice. It is rich in carbohydrates and proteins and is generally eaten for breakfast. Idli is said to be the version of the Indian pancake that is thicker and it is made from lots of rice and even fermented part of black lentils. Chutney as well as sambhar are used to serve both dosa and even idli.

The Chinese and even the Mongolians were some of those who influenced the cuisines of East India. East India region has very huge number of dessert recipes as well as very sweet dishes. Many of the people in this region seem to prefer steaming and frying their food and the staple food here is rice. Milk as well as yoghurt are utilized lavishly and the spices used are very much like those used in South India. Some of the common vegetarian dishes in this part of India include Momos, Sandesh and even Thukpa.

West India has a dry and hot weather and the variety of vegetables is limited, but that does not limit the varieties of cuisines, which are plenty. The dishes of Gujurat are known for their lip-smacking and delectable nature while those of Rajasthani are known for their spicy nature. Staple food in this region depends on the cuisines and both rice and bread/rothis are consumed equally well.

This is only a basic discussion of Indian Recipes and we have hardly grazed the surface. For more information on Indian food and in particular the south Indian recipes please visit South Indian Recipes. The web page contains South Indian Food recipes and videos.