Indian Cuisines

The significance of Indian cooking revolves around the use of spices as these serve both as appetizers and digestives. The ethereal flavours of these spices elevates mere nourishment into an immaculate experience. The variety of food cooked in India is as vast and diverse as the country itself. Each state often lays claim to a unique history, culture, language - and food. One important information, however is that the food a visitor comes across in hotels and restaurants may be surprisingly homogeneous.

Indian cuisine is usually categorized state wise, as there is a lot of difference in taste and preferences, which largely depends on the staple food crops and of course the spices grown in that particular state or region. The tropical south tends to be vegetarian; the north meat eaters or non-vegetarian. But, the finest Indian cooking is still the preserve of private homes. The two cultures that have played a pivotal role in the development of the Indian cuisine and food habits are the Hindu and the Muslim traditions. The Portuguese, the Persians and the British have also made important contributions to the Indian cuisine scene.

Kashmiri Cuisine
The history of rich Kashmiri cuisine can be traced back to the fifteenth century migration of cooks from Samarkand to the valley of Kashmir. The cuisines of Kashmir are made rich and delicious with the flavor of the spices such as cinnamon, cardamom, cloves, saffron, etc.

Punjabi Cuisine
Punjabi people are robust people with robust appetites and their food is like the Punjabis themselves, simple, sizable and hearty with no unnecessary frills or exotic accompaniments. The Punjabi tandoori cooking is celebrated as one of the most popular cuisines throughout the world. Huge earthen ovens are half buried in the ground and heated with a coal fire lit below it. Marinated meat, chicken, fish, paneer, rotis and naans of many types are cooked in this novel oven and the results are absolutely scrumptious!

Tamil Nadu Cuisine
We also know that this is the land of the delicious Pongal, hot Idli and Sambar, spicy Puliogare, and the famous dosa. The staple diet in Tamil Nadu is steamed rice. The basic ingredient for most dishes is the spices. A typical meal would include curried vegetables, steamed rice, sambhar, rasam(lentil soup) and yougurt. Coconut, tamarind and Asafoetida are used widely to give flavour to the food. Desserts such as burfis and payasams are also popular.

Bengal Cuisine
Bengal's greatest contribution to the food heritage of India is a magnificent spectrum of sweets made from burnt milk and curd. 'Rasogullas', 'gulab jamuns', 'cham cham', 'malai sandwich', 'chena murki', 'anarkali', 'rajbhog' - the list of mouth-watering delicacies is endless. 'Mishti dhoi' or yoghurt sweetened with jaggers is a must in every Bengali home. Guests are always welcomed with 'sandesh' or sweets made from burnt milk and 'singadas' or crisp samosas.

Maharastra Cuisine
This is the region that produces the famed Alphoso mangoes, a gourmet delicacy in mango-loving circles, The fishermen of the coastline bring in seafood that is prepared in pastes of chilli, coconut, cinnamon, cloves, turmeric; rubbed with coconut paste and flavoured with chillies. In Mumbai, everyone gathers around the bhel-puri man's cart, sampling the puffy bread along with sweet-sour chutneys, hot and spicy sauces, crunchy wheat flour bits.