We have been asked the question, "What is Indian Food like?" many times and I have always struggled to answer this question because there is no easy answer. India is a vast and diverse country and each state is a country in itself in terms of its food, dress, language etc. You can eat Momo's from the North East, Sambhar in the South, Dhokla in the East and Dum Aloo in the North and they are all unique and fascinating. The North has Mughal influences while the East has Chinese influences, all making for a great dining experience. With the recent economic growth in India, many of these dishes are now available in the big cities. However, its probably best to travel to the respective states to savour the real taste. 
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
you don’t have to be from Gujarat to have tasted a khaman dhokla. A thick fermented gram flour and yogurt batter steamed till it’s like a soft fluffy pillow. Cooled, cut into squares tempered with mustard seeds and garnished with fresh coriander and scraped coconut – a dhokla is Gujarat’s pride. This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad in a different avatar known as khaman. My mother-in-law adds a pinch of sugar to the batter to match every Guajarati’s love for a hint of sweetness in their food. Minus the time it takes for fermentation, it is a quick recipe which makes a delicious snack anytime of the day.
Gajar ka halwa or gajrela is an Indian sweet dish made by cooking grated carrots with ghee, khoya, sugar and nuts. In this recipe we turn a rather time consuming recipe into a quick microwave version which takes just about 15 minutes to cook. My mother makes the most amazing gajar ka halwa and as a kid and it would something I looked forward to at every Sunday lunch.
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
you don’t have to be from Gujarat to have tasted a khaman dhokla. A thick fermented gram flour and yogurt batter steamed till it’s like a soft fluffy pillow. Cooled, cut into squares tempered with mustard seeds and garnished with fresh coriander and scraped coconut – a dhokla is Gujarat’s pride. This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad in a different avatar known as khaman. My mother-in-law adds a pinch of sugar to the batter to match every Guajarati’s love for a hint of sweetness in their food. Minus the time it takes for fermentation, it is a quick recipe which makes a delicious snack anytime of the day.
Gajar ka halwa or gajrela is an Indian sweet dish made by cooking grated carrots with ghee, khoya, sugar and nuts. In this recipe we turn a rather time consuming recipe into a quick microwave version which takes just about 15 minutes to cook. My mother makes the most amazing gajar ka halwa and as a kid and it would something I looked forward to at every Sunday lunch.
A Classic Indian vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses. Whole spices, fragrant rice, nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the magic of a good dum biryani. Plus this one is a microwave version of it, so it really is a quick biryani unlike a traditional clay pot one that takes hours for the dum to build and the biryani itself to cook. This is what I love to eat when a biryani craving hits! Tried, tested and loved by several of our viewers this one is well worth a try. A Classic Indian vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses. Whole spices, fragrant rice, nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the magic of a gooddum biryani. Plus, this one is a microwave version of it so it really is a quick biryani unlike a traditional clay pot one that takes hours for the dum to build and the biryani itself to cook.Tried, tested and loved by several of our viewers this one is well worth a try.
My love affair with pav bhajee or pav bhaji started several years ago, when I ate it at one of the stalls at Mumbai’s iconic Juhu beach. It is one of the most popular Mumbai style street foods which can now be found across metro cities in India even in high end restaurants. A delicious and wholesome mix of assorted veggies like potatoes, tomatoes, cauliflower, green peas and capsicum along with plenty of onions, ginger and garlic are mashed on a griddle and flavoured with a quintessential spice mix known as pav bhaji masala. This spicy vegetarian sabzi is served with a baked Indian bread roll called pav which is toasted along with a good dose of butter. This vegetarian Indian classic is an all-day hit – works great as a meal and even as a snack. It’s one of the best ways to feed your kids plenty of veggies that too with a smile.
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
A Classic Indian vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses. Whole spices, fragrant rice, nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the magic of a good dum biryani. Plus this one is a microwave version of it, so it really is a quick biryani unlike a traditional clay pot one that takes hours for the dum to build and the biryani itself to cook. This is what I love to eat when a biryani craving hits! Tried, tested and loved by several of our viewers this one is well worth a try. A Classic Indian vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses. Whole spices, fragrant rice, nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the magic of a gooddum biryani. Plus, this one is a microwave version of it so it really is a quick biryani unlike a traditional clay pot one that takes hours for the dum to build and the biryani itself to cook.Tried, tested and loved by several of our viewers this one is well worth a try.
My love affair with pav bhajee or pav bhaji started several years ago, when I ate it at one of the stalls at Mumbai’s iconic Juhu beach. It is one of the most popular Mumbai style street foods which can now be found across metro cities in India even in high end restaurants. A delicious and wholesome mix of assorted veggies like potatoes, tomatoes, cauliflower, green peas and capsicum along with plenty of onions, ginger and garlic are mashed on a griddle and flavoured with a quintessential spice mix known as pav bhaji masala. This spicy vegetarian sabzi is served with a baked Indian bread roll called pav which is toasted along with a good dose of butter. This vegetarian Indian classic is an all-day hit – works great as a meal and even as a snack. It’s one of the best ways to feed your kids plenty of veggies that too with a smile.
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
0 comments:
Post a Comment