Cultural Varieties of Indian Food

India is a country where each state has its own culture and special foods. Although Indian food can be segregated according to regions like North, South, East, West but the vastness of Indian recipes will still be overwhelming. In north India, especially in Punjab and the city of Nawabs, Lucknow, chicken is a chief component. However, being a non-Indian you might wonder why the 'Chicken butter masala' or the 'Goan fish curry' that you cooked did not taste the same as your Indian friend made it when you visited them. One of the secrets to make authentic Indian dishes is to add the right amount of spices, particularly for non-vegetarian dishes. 

Lets begin with north Indian cuisines. North India is known to have extreme climates and has abundant supply of vegetables and fruits. so the cuisine consists of a lot of different rotis, parathas and dals and curd. Pickles and chutney are also very popular in this area. 

Southern India has a hot and humid climate and with many of the regions being coastal, there is plenty of rainfall during monsoons. Rice is the staple food in this region with bread and rothis being supplementary. Rasam and Sambhar are the two most popular soups that are mixed in rice and they form the integral part of any meal in South India.

Eastern Indian consumes a lot of rice and rice based dishes and curries. Being close to or beside various water bodies, fish constitutes a big part of eastern Indian cuisine. A typical dessert would be a choice of sweet meats which originated in Bengal. Things like Rasagulla (cheese balls dipped in syrup), Sandesh (Coconut and sugar balls) and Gulab Jamuns (cream, sugar, flour and saffron).

Want to know more about the Indian Food and to sample the same at home one can pick recipes from this website, enjoy the cooking and relish the various scrumptious dishes.