Cuisine Of India

 The best way to immerse yourself in an extraordinary culture of India – explore the cuisine of India. Indian cuisine is one of the oldest and most popular in the world. The number of original dishes Indian cuisine just doesn't lend itself to account. Over the centuries many settlers contributed to local culinary traditions. The Portuguese, in their time, were brought pepper, which immediately caught on throughout India, the French have made traditional recipes cooking soufflés and baguette 1st prize at. The most strong imprint in Indian cuisine left Maestros, for several centuries ruled over India. Until today have reached such dishes as greasy rice pilaf, biriâni, bread stuffed with almonds, dried fruit and sweet cream.

India is home to not only vegetarian cuisine, but also the science of healthy living, described in Ayur-Veda, an ancient treatise on biology, hygiene, medicine and nutrition. Indeed, most of the prescriptions of Ayurveda are based on common sense.

 According to Indian cooking on nutrition should:

There is always one and the same time. After a light breakfast before the next meal must pass three hours after a hearty lunch – five;

take food only in a pleasant, relaxed atmosphere. Indian sages believe that nothing helps digestion as easy, joyful mood;

take into account the compatibility of products. In the one meal you can eat only those foods that do not exclude each other. For example, rice goes well with vegetables, sour milk products – with cereals and fruit;

share your food with others. Any meal is a sacred gift and cannot conceal from others;

-observe the purity. "Spirituality and purity – native sisters," they say in India. Food should be prepared only in a clean kitchen, and is its only need clean hands;

-There are moderate. Gorge risings, not quite half of what I would like to eat, to have a place for water and air;

-do not drink it after meals. In the Vedas States that food is digested in the stomach by means of fire, which should not be filled with water

India kitchen

Cuisine of India is a variety of vegetables, fish, rice, pasta and tortillas "Puri", as well as a variety of dairy products. Indian cuisine is not without various spices that help detect latent flavouring shades most conventional products and added to almost any dish, even desserts. According to cuisine India, any harmonious dish must contain all three tastes: sweet, sour and bitter. Food, spiced with even a dozen spices, should not be too sharp and unnatural. The most common spices: cumin, coriander, mustard seeds, black pepper, coriander, cardamom, ground turmeric, cinnamon, cloves, nutmeg and poppy. India kitchen peculiar technique of roasting spices, which allows you to repeatedly enhance their flavor. Mix the toasted spices called "Masala". I must say that traditionally pepper and other spicy seasonings have been used since ancient times in India kitchen is not only for the taste, but as a good and affordable antiseptic. To each dish to serve the dish with anisovymi leaves, which help offset the excessive severity of the food.

A special place in Indian cuisine is famous for La Spezia "curry". Here it is not found in powder form, as in other countries, and represents a whole group of different recipes that make the original even the simplest dish. It can include dozens of spices, and the principal is always the turmeric. Curry with seafood called "ummon ' or ' koddi '.

Indian cuisine is very diverse and each region has its own characteristics. In the North Indian cuisine much of Central Asian origin, common dishes of lamb and eating the meat of a cow, and cattle, is strictly forbidden by religious law and ancient customs, which are even Muslims. Feature of northern cuisine is the indispensable use of wheat and ghee. Taste muglajskih dishes full and rich, they generously seasoned with spices and are strewed by nuts and saffron. It is from the northern regions are the famous "tandoori (chicken, meat or fish, marinated with herbs and baked in clay oven-tandur) and kebabs. Also popular is the dish as "guštaba" (spicy meat balls in yogurt), "biriâni" (chicken with rice in Orange sauce). Closer to South Indian cuisine is more diverse menu – eat meat of goats and chickens, cooked mostly in vegetable oil.

The Indian kitchen

The main ingredient of the South Indian food is coconut. Many southerners vegans. They do not eat onions and garlic, tomato and beet refuse, just because they have the color of blood. Their food consists of sweet pepper, dates, yellow lentils and rice. In the southern regions of India to eat a lot of rice, rice in the North prefer bread. But the northerners and southerners unit