Indian Food

Indian Food....Just got a water in mouth...Spicy and tasty food from different corners of the world.Indian cuisine includes a variety of regional cuisines making use of local spices, herbs, vegetables, and fruits. It is also affected by religious and cultural habits, notably vegetarianism which is an important part of Indian society.Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine.Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.

 Most Indian dishes are cooked in vegetable oil. In northern and western India, peanut oil is popular, while in eastern India, mustard oil is more commonly used. Coconut oil is used widely along the western coast, especially in Kerala.

Cuisine differs across India's diverse regions as a result of variation in local cultures, geographical locations and economics. It also varies seasonally, depending on what fruits and vegetables are ripe.

Hyderabadi Biryani

Andhra Pradesh : Cuisine of the southern state of Andhra Pradesh is referred to as Telugu and Hyderabadi cuisine. Rice is the staple starch and is usually consumed with a variety of curries and soups. Although many people in this region are vegetarians, people living in the coastal areas are known for their seafood dishes. One of the most important parts of the Andhra cuisine is the use of various pickles, such as avakaya, a pickle made from green mango, and gongura, a pickle made from red sorrel leaves. Curds are a common addition to meals to neutralize the spiciness of the food. Another popular Andhra Pradesh dish is Hyderabadi biryani, a mixture of rice, yogurt, onions, meat and spices. Hyderabadi biryani is popular for its exquisite taste and is derived from the Persian style of slow cooking.

 Goa : Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is a distinct feature. Goan cuisine is mostly seafood based.

Indian Cuisine

Gujarat : cuisine from this region is primarily vegetarian. The typical Gujarati Thali consists of Roti, daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet). Cuisine can vary widely in flavor and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time.

Maharashtrian cuisine covers a range from being mild to very spicy dishes. Bajri, Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak, batata wada and wada pav. The staple dishes of Maharashtrian cuisine are based on Bajri, Jowar, and Rice (Tandul). The cuisine of Maharashtra has its own distinctive flavors and tastes. It can be divided into two major sections–the coastal and the interior. A part of Maharashtra, which lies on the coast of the Arabian Sea, is loosely called the Konkan and boasts of its own Konkani cuisine.

Oriya cuisine is rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed.

Punjabi cuisine can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with whole wheat, rice, and other ingredients flavored with masala.Within the area itself, there are different preferences. People in the area of Amritsar prefer stuffed paratha and dairy products, of which the area is well known for.

Rajasthani cooking was influenced by the availability of ingredients in this arid region. In Rajasthan water is at a premium, and hence the food is generally cooked in milk or ghee, making it quite rich.There is a distinctness in the Rajasthani cuisine which comes from a tradition that is old and tranquil, and from a culture that has churned the best from its neighboring states of Gujarat, Haryana and Punjab. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Major dishes of a Rajasthani platter includes Daal-Baati, Tarfini, Raabdi, ghewar, Bail-Gatte, Panchkoota, Chaavadi, Laapsi, Kadhi and Boondi, and snacks like Bikaneri Bhujia, Mirchi Bada, Pyaaj Kachori, Dal Kachori.

Tamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is derived from the Tamil word 'kari' which means "an additive to the main course or a side dish". Rice and legumes play an important role in Tamil cuisine.

And there are more than twenty different regions food in at que. And the above list from best from their zones.