INDIAN FOOD

                              INDIAN FOOD

Each region of India has its own culinary style and different tastes.The answer is known for its Tandoori and Korma dishes; South is famous for hot and spicy foods;Pre-chili specializes in curry; And West uses coconut and seafood, while the central part of India is a mixture of all.Most of India's population adheres to Hinduism, vegetarianism is widespread in the whole continent, but the habits of Hindu food also vary according to regional traditions.

In Ganga, a meal usually has plain rice, which contains vegetables with spices, dal (dal mixture), uncut bread and a dessert.Bengali food is considered to be somewhat more elaborate and sophisticated, the only place in India where food is served in different courses.

Punjabi dishes are one of the most popular and popular Indian food and it comes from the region of Punjab, which is partly located in India and Pakistan.It offers a variety of panoramic and exotic vegetarian and non-vegetarian dishes prepared with various traditional culinary styles, especially Tandoori style.Exotic and delicious tandoori items and various other mouth-water dishes are rich, spicy and butter-flavored, which are delicious with various Punjabi roti such as Punjabi basmati rice and tandoori rice and naïve, only gastronomists crave more . Dishes out of the Punjab region have become very popular, which are taking it to places around the world like Canada and the UK.

In the south, where rice is rich, it is eaten in many forms, in which thin crops, known as dosai or steamed to make idli.

Goans are known for their use of vinegar and fierce chillies, known in the region as a hotline with hot curry. However, the name actually derives from Portuguese words for vinegar and garlic.Spices are indispensably the cornerstone of Indian cooking and are widely cultivated as per the field. For example, cardamom, cloves and chilli are harvested primarily in the south, whereas chillies and turmeric mainly come from Rajasthan, Kashmir and Gujarat.

                       

The period of British colonial rule left its mark on India's food and the combination of eastern spices in the Western food that started at that time has continued till today.Examples include Kedgere (a dish of rice and lentils), muligatvani ("water of pepper") soup and omnivorous curry.Curry is a catch-all term originally used by the Raj to refer to any fried dishes of spicy meat, fish or vegetables, and possibly the word Tamil, meaning "sauce".