Indian Food Guide, Gateway of India will show
you all the exotic Indian Food you have ever dreamt of
Indian Food Guide
Subcontinent of India covers some 1.5 million square miles
and compromises many different cultures and religions, of
which the main groups are the Hindus and Muslims, within
each of which are smaller sects, the Parsees and the
Christians. All of these have influenced the eating
habits and tastes of the various ethnic communities
throughout the subcontinent. The food eaten in the
North, for example, differs considerably from the one of the
South. The people of the north, which is a wheat
growing area, prefer Indian breads, such as Chapatis
or Paratas, as their staple, while rice, which is
grown in many of the southern areas, is preferred by the
mind that it is perfectly correct to order and be served all
dishes, other than dessert, at once, there is no need to
wait for the main course from the appetizers, everything can
be served on the table at the beginning of the meal.
a wide variety of meat recipes in Indian cuisine, and in
most cases the meat is Lamb.
chicken is very expensive and is therefore considered a
special-occasion meal. A chicken dish is invariably
served at every function. Indians always cook chicken
skinned and cut into small pieces.
not be thought of as a great fish-eating nation, but there
are certain parts of it, notably Bengal and around the city
of Karachi, where fish is very popular. Indeed, the
staple diet of the Bengalis is fish and rice; they enjoy
river fish from the Hooghli and also lobster and jumbo
many people in India are vegetarians, possibly the majority.
The reason for this is mainly religious so over the years
Indian have used their imaginations to create a vast range
of different vegetarian dishes. Spinach, tomatoes,
potatoes, green beans, and cauliflower are all commonly used
in Indian cooking, some other popular Indian
vegetables, include eggplant, okra, and white radish.
vegetarians households, neither fish nor even eggs are ever
included in the diet, which means it lacks protein (and
certain vitamins). That is why it is important to
serve a dhal (lentils) as part of a vegetarian meal.
All lentils are packed with protein.
common Indian breads are Chapatis,
Paratas, and Poori, all
of which are made with whole-wheat flour--so they are very
healthy foods. These three breads are cooked almost
every day in most Indian households. Indian breads are
made as individual portions and you may want to order two per
served with almost every meal in India, so the Indians have
created a variety of ways of cooking it. The aim to
Indian rice is to produce dry, separate grained rice that is
cooked yet still has some "bite". Basmati rice
cooks really well and gives excellent results. The
rice is first soaked for 30 or more minutes before cooking.
at least 30 different kinds of lentil in India, but the four
most commonly used are moong, masoor, chana,
and urid. Rich with protein, lentils make ideal
accompaniments to vegetable curries.
stock of spices include fresh ginger and garlic, chili
powder, turmeric, cardamom, black pepper, ground coriander,
and cumin. Other items are cumin seeds, onion seeds,
mustard seeds, cloves, cinnamon, dried red chilies,
fenugreek seeds, vegetable ghee, and garam masala
(a mixture of hand made spice)
degree of "hotness" in the prepared food varies, but it is a
misconception to think that Indian curries must be red-hot
to be authentic. They need not be, and moreover
usually a variety of mild and hot dishes are served at any
given meals. You should always plan to include both
milder and hotter dishes because there is no point to
destroy your palate for the more delicately flavored dishes
by killing your taste buds with chili.
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