Local Indian Cuisine
From Wikiasiantravel
Local Indian Cuisine
The diversity of the Indian Cuisine is marked by its use of many spices and herbs along with its various techniques in cooking. Many Indians are Hindus, Muslims and vegetarians, greatly affecting the culinary preferences. The diversified Indian Cuisine varies from region to region. It is divided into 4 classifications:
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Northern
- Aam Papad - sun-dried snack made from a mixture of mango pulp and sugar solution.
- Baati - hard unleavened bread with various kinds of fillings. It is important in the desert areas since it takes long to spoil, it has high energy content and minimal water requirement in preparation. Baati is eaten with dal, a thick stew made from pulses(dry beans).
- Churma - ground wheat cooked with butter and sugar. It is usually served wih unleavened bread and dried bean-stew.
- Dal Makhani - a creamy delicacy made from dried seeds of legumes, such as peas, beans and lentils. It is often eaten with bread or rice.
- Ghevar - a traditional sweet usually served during special festivities.
- Gulab Jamun - sweet dough balls in sugar syrup often served after dinner during festivals and special occasions.
- Jalebi - a chewy sweet made from all purpose flour. This crystallized sugar crunch can be served warm or cold.
- Kadhi - a curry made of sour curd. It is also seasoned with red chillies giving it a sour and spicy flavor.
- Malpua - deep-fried pancakes primarily made of banana. It is often served as a dessert or snack.
- Rajma - a vegetarian dish consisting of beans in gravy. Lots of Indian spices are used and the gravy comprises of onion and curry.
- Samosa - a fried triangular pastry stuffed with potatoes, onion, peas, herbs and spices, and sometimes fresh cheese. The non-vegetarian variation may contain minced meat or fish.
- Shahi Paneer - a thick, creamy and spicy stew consisting of cheese, cream and tomato curry.
- Shami Kebab - a small patty comprising of minced meat, ground chickpeas and spices. The meat used are either beef, mutton or chicken though most Hindu do not eat beef.
- Tandoori Chicken - chicken marinated in yogurt and seasoned with tandoori masala, a mixture of spices. It is usually spicy in flavor.
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Western
- Bombay Duck - despite its name, is actually dried fish that is fried. Lizardfish is a usual choice, salted and dried. It is also cooked as curry or prepared as a pickle. The odor of this delicacy is rather strong.
- Dhokla - fast-food made from chickpeas and spices.
- Kombdi Vade - a non-vegetarian dish that consists of chicken curry, dumplings, onions, lemon juice and gravy made from coconut milk.
- Murukku - a popular snack made from a mixture of beans, rice flour, salt and flavorings. It is also called Chakli.
- Vada Pav - a vegetarian fast-food. It is basically vada(a doughnut-shaped snack made from potato or lentil) wrapped in bread and served with condiments. It is a popular street food.
- Veg Kolhapuri - a vegetarian dish consisting of mixed vegetables in dry gravy, often eaten as a main course.
- Vindaloo - chicken or lamb stew mixed with potatoes and spices. It is a popular dish in Indian restaurants outside of the country though it is not known in many parts of India.
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Eastern
- Jhaal Muri - puffed rice salad often taken as a snack. It is usually spicy.
- Macher Jhol - fish curry with spices and garnished with coriander leaves.
- Momos - a dumpling made from flour and water dough with fillings such as meat, onions, garlic, herbs, salt, pepper and sometimes tomato puree. The vegetarian version is made from onions and cabbage and mostly curried. Other vegetables and spices may also be added. Other usual stuffings could be potato, cheese or even Snickers/Mars Bar.
- Panipuri - a street snack with tamarind, chili and potato filling. It is served with special spiced water.
- Ras Malai - an Indian sweet made from cheese and milk.
- Sandesh - a milk-based sweet. It does not take long to spoil so it should be consumed as soon as possible.
- Thukpa - a mild flavored noodle soup with vegetables and spices, it is also served with eggs.
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Southern
- Chicken 65 - spicy fried chicken embellished with spices.
- Hyderabadi Biryani - a traditional meal consisting of rice, goat meat and spices.
- Idiyappam - a simple dish consisting of rice flour, salt and water. Coconut can be added as a topping before steaming. It is usually served at breakfast.
- Idli - a small cake usually eaten as a snack or in breakfast. It is often eaten with condiments.
- Pongal - a rice dish popular in South India. It comes in a sweet or spicy variety.
- Rasam - a thin soup eaten by itself or mixed with rice. It mainly consists of juice from tamarind added with spices and sometimes vegetables. Rasam meal is usually followed by sambar.
- Sambar - a common Indian dish made from pigeon pea. It is a pea and vegetable stew on broth. It is usually eaten with rice, idli or vada.
- Udupi - a type of rice congee with skimmed coconut milk. It is served with fish curry, Indian condiments or Indian pickles.
- Upma - a dish made from semolina, spices and vegetables of choice. It is usually eaten with side-dishes.
- Vada - an Indian donut made from potato or legumes. It is consumed as a snack or eaten alongside other Indian dishes.
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