Indian Cuisne

Indian Cuisne

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India which is also called 'The Republic Of India', is a very large country in South Asia. By size is it the 7th largest country in the world. It also the 2nd most populated democratic country in the world. It is nearly surrounded by water but connected at the north end of the country the the rest of Asia. On it's south is the Indian Ocean. On the west, the Arabian Sea and on the east the Bay Of Bengal. It is connected to countries such as China, Nepal and Pakistan which also have had an affect on India's cuisine.

India is also subdivided into 28 States and 7 Union Territories which each have different variations of Indian cuisine .

This technique is simply steaming, usually in banana leaves or in foil. This is used in Eastern India and other parts of India for Fish and Vegetables.

This is the process of cooking mainly rich meat dishes in a onion spice base on low heat stirring frequently for a very long time.

Bagar/Chowk Or Sambara
This is the process of tempering foods with the final addition of spices and ghee. It is used for most lentil dishes.

This is cooking in a sealed steam pot, this method is typical of the cooking of Lucknow and is used for rice dishes such as Biryanis and Pillaus.

This is the term for frying both deep and shallow. Tikkis and Kababs are cooked this way.

Is the process of pan roasting for nuts and griddle breads.

Garam Masal

Garam Masala is a term for a mixture of spices used in Indian cooking. There are many commercial brands are available, but keen cooks can grind and blend their own. This ensures freshness and means you have control over the quality and quantities of the individual spices. There is no official recipe for Garam Masala, but many Indian families have their own variety. Common ingerdients are Nutmeg, Cumin seeds, toasted Black peppercorns, Whole cloves, Cinnamon sticks, Black or green cardamom.


Cumin from Western Asia, where it has been harvested since Biblical times. People cook with the fruits of the plant, which are usually called the seeds.
Cumin is a very weak spice often used in highly spiced cuisines, especially Mexican and Indian.


Ginger is used a lot as a cooking ingredient or spice in Asian cuisine. It is also used in many western dishes such as Gingerbread Men, Ginger Beer and Ginger Snaps.

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Curry Leaf

Curry Leaf is used in most Indian foods, it adds flavor and spicy pleasant smell to the dish. Typically, is fried during Tadka or Bhagaar which is the process of frying spices before adding vegetables for making curry. Curry Leaves can be found in most Indian grocery stores.


Turmeric, or yellow ginger, is a spice similar to ginger in appearance, but it has a totally different taste, and it gives its characteristic yellow color to the food. Turmeric is often used as a low-cost substitute for saffron. The color is similar, but the taste is very different. Turmeric, along with dill, gives pickles their well known taste. Be careful using Turmeric, as it can overpower a dish easily.


Cardamom is a pungent aromatic spice. The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and Asian cuisine either whole or in a ground form. Ground cardamom is a primary ingredient of curry powder. In the Middle East, cardamom is used to flavour coffee or tea.


North Indian cuisine is distinguished by the high use of dairy products, milk, paneer, ghee which is like clarified butter, and yoghur are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.


East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta.
East Indian cuisines use thickening agents such as cashew, mustard seed, or poppy seed paste. Milk-based sweets are also very popular, being a particular specialty in Bengal and Orissa. Bangladeshi cuisine is very similar to East Indian cuisine.


Western India has four major food groups Rajasthani, Gujarati, Maharashtrian and Goan. The Goan cuisine is a mixture of the traditional cuisine with a heavy use of rice, coconut and sea fish and some Portuguese influence from the colonial era. Maharashtrian cuisine is has mainly two sections defined by the geographical sections. The coastal regions similar to goa depend more on rice, coconut, and fish while the hilly and plateau regions use groundnut in place of coconut and depend more on wheat, jowar and Bajri. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Gujarati Cuisine is predominantly vegetarian. Many gujarati dishes have a beld of sweetness.


South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and particularly coconut oil and curry leaves, and the ubiquity of sambar and rasam at meals.
The dosa, idli, vada, bonda, and bajji are typical South Indian snacks. These are generally consumed as breakfast. Andhra, Chettinad, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking.
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