Welcome to the IndiaCuisine. India as we all know is a vast country and
with equally diverse culture and traditions.
All the regions in India have a distinct cuisine of their own and
sometimes or rather most of the times it veries vastly
in a matter a just a few hundred kilometers.
We are trying to put together few recipes that are distinct for each region
with emphasis on the Northern region and other very prominent regions in
Starting with the appetizers, North Indians
like Samosa and Maharashtrians have Pao Bhaji
as a evening Tea time Snack and South Indians would start their day with
Uppuma or Medhu Vada.
Though Soups are not the usual course in
an indian meal but many hotels serve soup as a proper course.
Some common Indian soups are Mulligatwany Soup,
or Indianised version of the Tomato Soup,
Tamatar ka Shorba. Non Vegetarian Soups also
make a major part like Paya Soup or Jahangiri Shorba.
Indian Drinks are a intrinsic part of
Indian Meal. Be it Chaas or Masala Lassi or
Kanji, they are very religiously consumed with the food or
before the food. Coming to the Food or the main course, a big part of Indian
populace is Vegetarian but even larger
population loves to eat Non Vegetarian. Most of them are Chicketarian...meaning
they love Chicken. Mutton or Lamb
are eaten but are restricted to the hard core Non Vegetarians. Coastal
residents mainly from Goa or Kerala and specifically from Bengal love the
Dal and Rice
form the staple food for most part of the Indian Population. Rice is maily eaten as
the staple food in Southern India and Western India. Most of the North love
to eat Roti or Whole Wheat Bread
and a meal is not only roti and chawal and Dal, it must have some
accompaniments like Pickle or Achaar or Chutney
and most the meals have either Plain Yogurt or a
raita or salad as simple as Pudina raita.
A Meal is not complete without a dessert Every meal must
end with a dessert, be it as simple as Rice Kheer or can be as lavish as a
The basis of all these fabulous food are the spices and the masalas that are used
in the Indian Cooking. Each spice or vegetable has a different name in
different language. We have included a list of Glossary for reference and
also the Weights and Measures. Included is also a huge list of Tips and Tricks.
along with a detailed Introduction to the Indian Cuisine and its relation to the ancient art of
Ayurveda. The spices and their nature and various Garam Masalas are also included for your reference.
Yup ! its so mouth watering and yummy too...taste any of the Indian
dishes and the words try to tumble out of your mouth gingerly trying
to find its way out of the all the delicacies that the palate is being
subjected to, in serach of the right adjectives to describe it.
The delicious Indian recipes as rich and diverse as it's civilisation
have been passed on through generations purely by word of mouth.
The range varies from region to region, right from the taste, color,
texture to the appearance. We call India a multi-faceted country because
of the variety of colors symbolising cultural differences, food,
festivals, languages, outfits and so on, that it wears.Bon Apetit