India Traditional cuisine

India Culinary traditions of the peoples of many millions of India are so varied that to speak of a single national cuisine is not necessary. In the north - their dishes, Southerners like quite another. But there is something that unites people of different regions of the country in their culinary habits. This - spices.

India - birthplace of the huge number of spices, which are sold in distant times its weight in gold. For the sake of spices, Christopher Columbus set out to find a new route to India and discovered America. It spices give Indian cuisine peculiar only to this particular flavor. Indians use the well-known as coriander, cumin, cloves, cardamom, cinnamon and lots of exotic spices: for example, mango powder and asafoetida, known in Russia as a ferule stinking.

But perhaps the most famous Indian spices - curry. Now the word is known all over the world, but that is sold under the name "curry" in stores - a mix of various spices, while in Europe or America, the components of curry may be very different. The very same plant curry, which constitutes the basis of the mixture, grows only in India. Incidentally, many spices have medicinal properties. For example, red pepper protects against rheumatism, ginger can be well treated colds, and turmeric helps to get rid of hepatitis.

Another feature of Indian cuisine, combining the northerners and southerners - the abundance of legumes and vegetable dishes. Proteins legumes have a high nutritional value, and plants, in contrast to the meat does not contain cholesterol.

India - birthplace of vegetarianism, partly because of climatic conditions, but to a large extent - religious prescriptions. In most of India's hot climate, the meat is quickly spoiled (by the way, it can be as good as using all the same spices that make many of the Hindus), but in some parts of the country gathered for three to four crops of vegetables a year. However, the meat is consumed mainly for religious reasons. Muslims, inhabiting mainly the northern states, do not eat pork, and supporters of Hinduism - beef. Interestingly, even members of one family can eat separately, following their religion: the wife does not eat meat at all, while the husband escapes only beef.

Indians are very fond of sweets. Some of them are very peculiar. For example, Ghajar-halva - that of carrot halva, or rasmalai - balls of paneer in the condensed milk. Distributed pilaf and sweet fruit. However, some Indians still eat meat - muglay.

In the north, where many Muslims live, eat mit curry - lamb cooked in curds with the famous spice. Or Kim - minced lamb with spices. In the south, one of the most exquisite dishes - tandoori Cicco - chicken, baked on hot coals. The west and east, where the country is washed by the Arabian Sea and Bay of Bengal, are preparing a lot of fish dishes: fish sauce from Goa or cod in Bengali.

To enjoy all the originality of Indian cuisine, do not have to go to a restaurant and a visit to the ordinary Indian family. First you will be offered milk tea with sweet or salty dough - namkin. Hostess lights agarbatty - sticks of incense, the smoke from which the aroma fills the house.

Each serving Thala - large metal dishes, which are placed Katori (small cup is also made of steel). And in them - yummy gave raytha (yogurt with vegetables, seasoned with spices) and other semi-liquid food. At Thala slide put rice or sabzi (fried or steamed vegetables with rice), salads, condiments and cakes, which are often used instead of spoons. After dinner, served tea and sweets. And in the end - cardamom or anise, fresh breath.


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