First, I would like to give some brief idea about the Indian food. India is one of the multi region countries in the world. It has different regions with different foods. Some of those are traditional and some those are likely to be routine life.
1. Punjabi food
Many non-Indian or Canadian people identify Punjabi food as the Indian food. Punjabi food includes classic favorite such as Tandoori chiken, Naan, Parathas, Aloo tikki, Makke-di-roti, Sarson ka saag and many more. Punjab is a northwestern state of India, and also known as “the land of milk and honey”.
Typical Punjabi meal has consisted Roti, Daal, yogurt and curried vegetables. Many Punjabi eat rice infrequently and only on special occasions. Generally, Punjabi meals have lot of onion, tomatoes, cumin, turmeric, mustard, garlic, ginger cooked in pure cow ghee. Milk is a very important part of Punjabi food in its many form such as yogurt (Dahi), Lassi, Paneer, Makhan(white butter) and ghee.
In rural India, Punjabi food is mostly serving on “Dhaba”. Usually “Dhaba” is a self-service roadside food joint that is frequently used by truck drivers and travelers. Generally, those foods are very spicy and heavy.
2. Bengali food
Bengali food tracks its root to the region of Bengal, which is now divide between into Indian state of west Bengal and the country of Bangladesh. Bengali food consists of rice with various fish, egg dishes, Dals, and vegetable dishes. Generally, Banglai food made form cumin, coriander, cinnamon, cardamom and spice mixture Garam masala.
In addition, Bengali food also famous as a sweet dessert such as Rasgulla, Ras-Malai,and Cham-Cham. Among those desserts are considering as the best desserts in the world. Bengali cooking is often synonymous with fish. Even though much of Bengal is not next to the sea, it has many rivers and lakes full of freshwater fish.
3. South Indian food
South Indian food, particularly Tamil Nadu, brings to mind Idlis, Dosas, Sambhar and Vada. Those are routine, demanding, and popular dishes in south India. Generally, south Indian people consider Idlis and Sambhar as a breakfast. In south India, there is huge number of vegetarian dishes. The food in this region use generous amount of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, dried red chilies and Urad dal is similar for most of the dishes.
4. Gujrati food
Gujrati food shows perfect example of use of available ingredients for food in the harsh region of Gujrat, which lies in western part of India. Due to lack of fresh vegetables, Gujrat cuisine is full sundried, dried food or naturally preserved food with longer shelf life. For example, Gujrati recipes often will use dry Hing (asafetida) fresh onion and garlic to enhance the flavors.
Often lot of ghee or buttermilk (Chhas) is use in Gujrati cooking than fresh cream, milk, or yogurt. Many Gujrati dishes are bright red in color, hot and they made from Besan (flour of wheat) like Roti, Thepla, and Bhakhari.
Some of the famous Gujrati dishes are Undhiyo,Khaman, Khandavi, and Dhokala. In Gujrati region there are some sweet dishes are make like Lapsy, Ladu, and Churmu. These dishes are part of tradition mostly cooked when somebody buys new home, engagement, marriage, opening ceremony of new business, and festivals.
In addition to, Athanas are most likely by Gujrati people. Those Athans are not main dishes but it is a side dishes. Generally, those Athanas has very sour taste consider as an oily food.
1. Punjabi food
Many non-Indian or Canadian people identify Punjabi food as the Indian food. Punjabi food includes classic favorite such as Tandoori chiken, Naan, Parathas, Aloo tikki, Makke-di-roti, Sarson ka saag and many more. Punjab is a northwestern state of India, and also known as “the land of milk and honey”.
Typical Punjabi meal has consisted Roti, Daal, yogurt and curried vegetables. Many Punjabi eat rice infrequently and only on special occasions. Generally, Punjabi meals have lot of onion, tomatoes, cumin, turmeric, mustard, garlic, ginger cooked in pure cow ghee. Milk is a very important part of Punjabi food in its many form such as yogurt (Dahi), Lassi, Paneer, Makhan(white butter) and ghee.
In rural India, Punjabi food is mostly serving on “Dhaba”. Usually “Dhaba” is a self-service roadside food joint that is frequently used by truck drivers and travelers. Generally, those foods are very spicy and heavy.
2. Bengali food
Bengali food tracks its root to the region of Bengal, which is now divide between into Indian state of west Bengal and the country of Bangladesh. Bengali food consists of rice with various fish, egg dishes, Dals, and vegetable dishes. Generally, Banglai food made form cumin, coriander, cinnamon, cardamom and spice mixture Garam masala.
In addition, Bengali food also famous as a sweet dessert such as Rasgulla, Ras-Malai,and Cham-Cham. Among those desserts are considering as the best desserts in the world. Bengali cooking is often synonymous with fish. Even though much of Bengal is not next to the sea, it has many rivers and lakes full of freshwater fish.
3. South Indian food
South Indian food, particularly Tamil Nadu, brings to mind Idlis, Dosas, Sambhar and Vada. Those are routine, demanding, and popular dishes in south India. Generally, south Indian people consider Idlis and Sambhar as a breakfast. In south India, there is huge number of vegetarian dishes. The food in this region use generous amount of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, dried red chilies and Urad dal is similar for most of the dishes.
4. Gujrati food
Gujrati food shows perfect example of use of available ingredients for food in the harsh region of Gujrat, which lies in western part of India. Due to lack of fresh vegetables, Gujrat cuisine is full sundried, dried food or naturally preserved food with longer shelf life. For example, Gujrati recipes often will use dry Hing (asafetida) fresh onion and garlic to enhance the flavors.
Often lot of ghee or buttermilk (Chhas) is use in Gujrati cooking than fresh cream, milk, or yogurt. Many Gujrati dishes are bright red in color, hot and they made from Besan (flour of wheat) like Roti, Thepla, and Bhakhari.
Some of the famous Gujrati dishes are Undhiyo,Khaman, Khandavi, and Dhokala. In Gujrati region there are some sweet dishes are make like Lapsy, Ladu, and Churmu. These dishes are part of tradition mostly cooked when somebody buys new home, engagement, marriage, opening ceremony of new business, and festivals.
In addition to, Athanas are most likely by Gujrati people. Those Athans are not main dishes but it is a side dishes. Generally, those Athanas has very sour taste consider as an oily food.
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