Indian cuisines are generally said to be spicy and depends on the weather and restrictions placed by the religions and castes as well. The impact of foreigners have also influenced the cuisine.
Tamilnadu is famous for its Masala dosai and Sambar , the idlis and pongal. Kerala can boast of its kuzha puttu while Kannadigas are known for their bisi bele huli anna. Rajasthan has varieties if dhal dishes while Gujarat is famous for its kachoris and doklas.Andhra food can be really chili-hot. It is believed that a hot and spicy curry may be one of the best ways to combat the flu virus!
From, ancient times Indian food has been on principle, divided into the Satwik and Rajsik kinds. The satwik included vegetables and fruits but, not onions, garlic, root vegetables and mushrooms while Rajsik food allowed eating just about anything under the sun, with the exception of beef.Many Indian dishes require an entire day’s preparation of cutting vegetables, pounding spices on a stone or just sitting patiently by the fire for hours on end.
On the other hand, there are simple dishes which are ideal for everyday eating.In Bombay, the food is a happy combination of north and south. Both rice and wheat are included in their diets. A lot of fish is available along the long coastline and the Bombay Prawn and Pomfret preparations are delicious. Further down south along the coast, in Goa, a Portuguese influence is evident in dishes like the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie.The variation in Indian food from region to region can be quite staggering.List out your mouth watering foods too !