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Indian Cuisine

Indian Cuisine is one of the richest and most diversified cuisines in the whole world. This is not an exaggerated statement; different parts of India have typical cuisines of their own. Most Indian cuisines use various types of vegetables and spices. Indian Cuisine is basically hot and spicy. The distinct flavor of Indian Cuisine is derived from the various spices like Cumin, Pepper, Chilli, Turmeric, Cloves, Coriander, Asafoetida, Cinnamon, Cardamom, that are used while cooking. Another typical feature of this cuisine is that coconut or mustard oil is used to cook which is rarely seen in other cuisines of the world.


The different Indian cuisines are Marathi, Mughlai, Bengali, Gujrati, Hyderabadi, Rajasthani, Konkani, Kashmiri, Goan, Chettinad Cuisine and many other cuisines. Apart from these cuisines there is a huge variety of local recipes in each region of the country.


Each Indian cuisine has some common features. There is a strong presence of fish and coconuts in all the coastal cuisines of India. Tamarind finds a very prominent place in the South Indian Cuisine. Kashmiri and Mughlai cuisine mainly emphasizes on preparations made from lamb, chicken and mutton. The cuisine of North India offers several varieties of breads and chapattis.


Due to globalization, the traditional Indian cuisine has undergone various changes. The influence of different cuisine of the world is quite evident. Some of the ingredients that are also used in the Indian recipes are cheese, oregano, rosemary, parsley, avocado, broccoli, strawberry and many more. Some of these spices, vegetables and fruits were earlier imported from other countries but are now grown in India also.





Source: http://www.ArticlePros.com/author.php?Siddharth Goyal
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