Many people love to experiment with different foods from different cultures and ethnicities. Some people love to go out to dinner and experiment with foods they have never eaten before. Other people like to reproduce their favorite dishes at home. Experimenting with the cuisine of other regions and cultures can be an exciting and fun process. Many cuisines have subtle differences from one region to another. Or sometimes ethnic cuisines are strictly based on different geographic areas.
Some of the most popular cuisines are Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines. While many people are comfortable experimenting with Mexican, Italian, or Chinese food, few are comfortable experimenting with Indian food. They also don’t understand the subtle differences in regional Indian cuisine. Indian cuisine is as complex and diverse as India’s geography, climate, religion and culture. The range of dishes is extensive: from hot tandoori meat dishes of North India to the spicy, mostly vegetarian dals (vegetable-based dishes) of the South, you’ll find incredible diversity and great taste.
Some of the regional differences in Indian cuisine are as follows: North India – This region of India offers some of the most familiar mixed Indian dishes, including the popular Tandoori style of cooking. This region offers the dishes found in most West Indian restaurants, such as koftas (spicy meatballs), kormas (braised meats in creamy sauces with yoghurts and fruit) and the delicious chewy leavened bread, naan. The spice mix used to flavor these dishes is Garam masala, more warm than fiery. You can also add Basmati rice for a regional flair, but breads are the main starch in this wheat-producing region. South India – Some people think Indian food is extremely spicy. South Indian cuisine is probably the cuisine that most people think of, spicy dishes like vindaloo, a dish that relies on vegetables including lentils and chickpeas. For the most part, South Indian dishes are primarily vegetarian, but you can certainly adapt the recipe to include meat for celebrations and special occasions. Rice is an essential ingredient in these dishes, especially the fragrant jasmine variety that is used in almost every dish during a meal, even dessert!
East India: The region is best known for Darjeeling tea. In addition to tea, this hot and humid region near the Bay of Bengal grows rice, up to 50 different varieties. Coconuts and plantains are popular ingredients in the cuisine of this area; in fact, coconut milk is often used as a substitute for cow’s or goat’s milk. Western India: This region of India incorporates a large amount of dairy products into its dishes: such as yogurt, buttermilk, coconut milk, cow and goat milk. Along the Arabian Sea coast, you’ll find a popular dish known as “Bombay Duck,” which, despite its name, actually refers to a small, transparent fish. Pickles are an essential part of the food of this region. India boasts a variety of cuisine that is as complex and unique as the country itself. There’s no reason to be intimidated by Indian food, not all of it has to be hot and spicy, and most can be adjusted based on personal preference. Find recipes online at altcooking.om/indiancooking/ and altcooking.com/indiancookingrecipe/ for your favorite Indian region and get cooking.
