Cuisine

India follow the thing that “Eat Healthy and be Happy”. Indian cuisine can be differentiate by its sophisticated and subtle use of many spices and herbs grown across India.

India followed a practice of vegetarianism all over the society but the non-veg foods of India that is used its most states are also taste worthy and liked by the visitors and tourists.

Each and every family in different geographic location followed various dishes and cooking techniques with wide assortments.

 It varies region to region, ethnically diverse in Indian subcontinents. Indian cuisine is very influenced by the religious belief and culture. So all these thing make it with a unique and also the blend of different cuisine across Asia.

Most staples of the Indian cuisines are rice, atta, varieties of the pulses likes chana, toor, urad and many other things.

Most of the cuisines prepared in India are fried in vegetable oil as in the western and north India groundnut oil is traditionally very popular for frying. Other oils are also used in India also like as Soya oil, seed oil etc.

India has its own different verities and taste for the cuisine and is well known for its spices and various way of cooking styles on the world level and that are flowing in India from their ancestors to the new generations and are followed lavishly by the present India.

East, south west and north are has its own verities and various cuisine’s range and different styles of food that are likely by anyone easily.

Many spices and routes are used in India to make the food tasty and spice. These are originally used for the nutrition and as a food additive for the purpose of flavoring.

Indian spices that are used in the cooking Indian cuisine are endless such as cardamoms, green and black, cinnamon sticks, cloves, sesame, bishop’s weed - Ajwain, cumin, coriander and melon seeds, ordinary Peppercorns, Nigella - Kalonji, onion seeds, Nutmeg, Mace, cassia leaves, dried ginger, crushed Pomegranate seeds, mustard and fenugreek seeds, turmeric, not forgetting the highly aromatic Asafoetida and the priceless saffron etc. Many other several herbs are also used here like as Coriander leaves, mint, kasuri methi etc.

There are also an entire range of chillies from the slender, finger-like ones to the Jalapenoes, commonly known as achar wali mirch which are stuffed with spices and used as pickles.

There are some othere spices are also evolved with several interesting permutations and combinations of spices like as the paanch phoran (five spices) used by the Bengalis comprises fenugreek, nigella, bishop’s weed, aniseed and cumin seeds.

Garam masala of the North India has many more components than its counterpart in Eastern India.