INCREDIBLE REGIONAL FOOD OF INDIA

If you are planning a trip to India, then you must first edify yourselves with the food habits of the country. India is the sole secular country in the world with vivid custom and food habits. The different food habits of India established with its geographical 29 states and seven Union Territories. Each state gets its unique style of food habits and custom. One more interesting fact about the food habits of India is the case that each state has a mixed philosophy of veg and non- veg foods. The style of serving food differs along with the food’s ingredients that accumulates and differentiate each state from another to give you relish lip-smacking food of the Indians.

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If you are planning a trip to India, then you must first edify yourselves with the food habits of the country. India is the sole secular country in the world with vivid custom and food habits. The different food habits of India established with its geographical 29 states and seven Union Territories. Each state gets its unique style of food habits and custom. One more interesting fact about the food habits of India is the case that each state has a mixed philosophy of veg and non- veg foods. The style of serving food differs along with the food’s ingredients that accumulates and differentiate each state from another to give you relish lip-smacking food of the Indians.

Basically Indian food habits are divided into four parts- East, West, North and South. Each region has its delicacy that specifies its inimitable taste. One of the specific cause of the varied taste of Indian cuisine is the diversity in its soil type that upshot varied fruits and vegetables. Significantly variety of herbs and species is added as per separate regional taste and custom. Variety of cooking oil is used as per region and preference. For example peanut oil is used in Northern and Western India, mustard oil is used in eastern India whereas coconut oil is used in Southern India. Homemade butter usage is quite common for everyday cooking. Indian cuisine reflects the influence of Mughals, British and Portuguese food habits that got mingled within the authentic style of Indian cooking.

North India- The region has a sub-tropical humid climate which consequences in cold winter and hot summer. States that lie in North India are Delhi, Punjab, Haryana, Himachal Pradesh, Uttarkhand, Jammu and Kashmir, Chandigarh. The food habit of the northern India is mostly coated with fresh cream, butter and spices. There has also been central Asian influence on North Indian cuisine from the years of Mughal rule. The basic North Indian cuisine has ROTI (Indian bread), DAL (lentil), PANEER

(cottage cheese), mixed vegetables curry, pickle, chicken and mutton cooked in Indian spices. The most popular food is the different types of street food available like stuffed flatbread (PARATHANS). KABABS, KACHAURI, CHAAT, sweets, Indian ice cream known as KULFI is a pleasure to relish.

South India- Southern parts of India experienced more heat throughout the year so the cuisine is totally altered from North India. Southern States of India namely Andhra Pradesh, Telangana, Karnataka, Tamil Nadu, Kerala, Pondichery and Lakshwadeep follow the food habits which are mostly coconut and tamarind based. Vegetarian and non-vegetarian foods are both admired. Normal breakfast items include DOSA, VADA, IDLI, APPAM, PUTTU, PATHIRI, UPMA, etc. Rice is the staple food here which is eaten with lentils as dal and SAMBAR often with spiced vegetables or curries. Variety of pickles and yogurt is the complementary dish with any meal. Popular pickles among those are kavakava (a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves). Kerala which lies in the coastal region have grated coconut and coconut milk as the basic ingredient for any curry. Seafood is widespread in the coastal region of the state. Andhra style of food is mostly prepared with high amount of spices. Having been a major production area of spices for thousands of years the southern region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon as its delicacy.

Eastern India- East Indian cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent where food is served course-wise. Regions like West Bengal, Orissa, Bihar, Jharkhand and also some part of the North Eastern States ensures this cuisine. The Eastern region has humid-subtropical zone, and experiences hot summers from March to June, the monsoon from July to October and mild winters from November to February. The delicacy of Eastern Food habit is fish, vegetables, lentils, and rice but a deep fried version of flour called luchi is very popular. Most of the dishes have high emphasis on chilli pepper, along with mustard oil that tends towards high amounts of spices altogether. The subtle flavour of cooking style of the sweet fresh water fish is one of its most distinctive features of Eastern Indian cuisine. Some other style of cooking fish in eastern part of India is steaming, braising or stewing in vegetables and sauces based on coconut milk or mustard. The famous sweets SONDESH and RASOGULLA made from finely ground fresh cheese is not only popular in Eastern India but also worldwide. The same cuisine is noted in the states of Tripura, the Barak Valley of Assam. Nonetheless, the North Eastern states like Assam, Meghalaya, Mizoram, Manipur, Arunachal Pradesh, Tripura, and Nagaland has completely different food habits which are less spicy and mostly steamed.


Western India- States which lie in western India are Goa, Gujarat, Maharashtra, Daman and Diu. The climate here varies between tropical wet, tropical wet and dry, and semi-arid. The region has a hot summer and mild winter. Due to which the Western cuisine is an extensive balance of many different tastes. It has one range of dishes from mild to very spicy tastes. The most popular millets wheat, rice, Jaguar, Badger, vegetables, lentils, and fruit form important components. Popular dishes of Maharashtra include PURANPOLI, MODAK, BATATA WADA, VADA PAV, VARAN, KOKUM drinks, POHA, PAV BHAJI etc. The cuisine of Maharashtra can be divided into two major sections—the coastal and the interior. Like most of the littoral states fish and coconuts are the common ingredients. Peanuts and cashews are often was used in vegetables. Oakum is refreshing drinks which are most commonly served chilled and are considered to be appetiser-digestive. During summer; Maharashtrians consume Panha, a drink made from raw mango. Khaman Dhokla and Fafda are popular snacks of Gujarat.

The food of each region of India has a peculiar taste and a tale attached to it. The aroma that goes with the tender touch of cooking and serving makes Indian cuisine one of the best in the world. This ancient knowledge of adding spices and herbs in Indian cooking sets the food apart from rest of the world. The real charm to enjoy Indian cuisine is to be at the right place which serves authentic food. So while you explore any region try not to relish the delicacy of that region. Incredible India comes with incredible food which is delightful to its core.


Reference:

en.wikipedia.org/wiki/Indian_cuisine

http://en.wikipedia.org/wiki/South_Indian_cuisine

http://en.wikipedia.org/wiki/North_Indian_cuisine

http://www.indiacurry.com/faqhints/popularindianstatefoods.htm

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