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1. What Are India's Different Regional Cuisines?

2. From region to region, Indian cuisine is defined by simple food that carries a tasty
punch. Religion, population, and geography all have a role in this issue, however
opinions on how to cook anything vary greatly even among neighbours. In the north,
heartier foods akin to those found in Pakistan can be found, while in the south,
comparable flavour characteristics can be found throughout Southeast Asia.
Northern India.
Rich curries and thick sauces are served with flatbread and aromatic yoghurts in North
Indian cuisine. Spice-forward meals made in clay ovens, such as tandoori chicken and
chana masala, are featured. A typical combination is onion, tomato, and garlic.
New Delhi.
New Delhi is the capital of India. Chaat or samosa, for example, are common street foods
in New Delhi.

3. South India.
South Indian cuisine emphasises coconut milk-based taste profiles, as well as herbs such
as lemongrass and curry leaves and native fruits. Rice, lentils, and stews, rather than
breads, are more common, and sauces are thinner as a result.
Kerala.
Pazham pori (banana fritters) and sweet dumplings are common street foods in Kerala.
Northern India:
Jammu and Kashmir is located in northern India. Meat dishes like rogan josh, a yogurt-
based lamb curry aromatic with chiles, are popular in Jammu and Kashmir, the country's
northernmost state.

4. 1
Gujarat.
Gujarat is predominantly vegetarian, because to the huge concentration of Jainism—a
religion founded on nonviolence and asceticism—which is surrounded by coastline with
abundant seafood availability.
Mumbai.
Mumbai (India's largest city, once known as Bombay) is famed for its market hawkers and
the culture around street food, and it is located just over the water from Gujarat. From
mounds of sour puffed rice bhelpuri to roaming chaiwalas serving milky black tea to
sugar-soaked electrifying orange jalebi, the stalls have it all.
Is Indian Food Healthy?

5. Indian food is reasonably healthful and vegetable-forward, with plenty of vegetarian
and even vegan options such okra bhajis, samosas, and dal, despite the country's
sweet tooth.
Because Hindus revere cows and Muslims abstain from eating pork, proteins such as
lamb, fish, and chicken are often preferred. Some vegetarian foods, such as saag
paneer and naan, feature cheese and yoghurt.
What Are Some of the Most Popular Indian Side Dishes?
Sides are a crucial component of every dinner, and the Indian canon is rich with
complementary flavours and presentations. They give the taste harmony, colour, and a
sensation of freshness.
apadum. A thin crisp prepared with black gramme flour is often served as a starter or
side dish.
Raita. This basic condiment, made from yoghurt studded with grated vegetables and
crushed spices, typically cumin, is served over Basmati rice to cool and mitigate the
spiciness.

6. Chutneys. Chutneys, ranging from tamarind to mint, are a popular complement to
appetisers such as masala dosa or samosa—many Indian families even blend their
mint chutney with ketchup and serve it with samosa or dahi bread (which features a
raita-esque yoghurt filling).
Achaar. As India's most popular pickle, achaar comes in a wide range of flavours.
Achaar, which can be produced from either a fruit or a vegetable, is a mainstay of
Indian cuisine that brightens up everything from rice to yoghurt to dal. A typical
spicy mango achaar, with different degrees of heat and spice from state to state but
a consistent sweet-sour flavour profile, is a popular dish.
Equipment for Traditional Indian Cooking
Cooking Indian food at home doesn't require any particular equipment—a sauce pot and a
sauté pan would suffice—but having a well-stocked pantry is essential. Almost any
speciality item (including achaars and even quick papadum) can be found online, while
basic spices may be purchased at an Indian grocer.
However, if you want to go more technical, consider investing in: