The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. Indian cuisine is known for its large assortment of dishes. The cooking style varies from region to region. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts, which is reminiscent of unity in diversity. The staple food in India includes wheat, rice and pulses with chana (Bengal Gram) being the most important one. In modern times Indian pallete has undergone a lot of change. In the last decade, as a result of globalization a lot of Indians have travelled to different parts of the world and vice versa there has been a massive influx of people of different nationalities in India. This has resulted in Indianisation of various international cuisines.
To know more about the Indian traditional food, read on...
South Indian Food:
The cuisine of South India is known for its light, low calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.
South Indian cuisine includes the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.
Here are some famous South Indian Veg dishes:
Dosa:
Masala dosa is a traditional southern Indian dish that has become popular all over India.The batter for this recipe has rice and black gram beans, making it rich in carbohydrates and protein. Since it is prepared with minimal oil, this makes it an even healthier dish. It can be savored as part of any meal of the day or as a quick snack. Masala dosa is rich in flavor and is especially enjoyed when served with coconut chutney or sambar, a popular vegetable stew, in southern India. Its broth is basically made with tamarind and pigeon peas.
Masala Dosa is synonymous with South Indian breakfast/tiffin. Masala dosa makes for a filling main course due to the stuffing, so it`s no more limited to just breakfast. It is so light that if made at home one could devour at least 3-4 masala dosas. It is important to make the filling well else it would spoil the taste of the dosa too. The stuffing is similar to the masala you would eat with your poori in the Northern states of India. Some of the high end restaurants make the masala rich by adding dry fruits and ghee.
Udid / Medu Wada:
Medu vada is a traditional south Indian appetizer. It is usually prepared at home and served as breakfast, snack or along with main course such as Dosa or Idli.
There is a wide variety of vadas like Dahi vada which is made from moong dal. This vada is dipped in curd and spices when served. Aloo bonda or Batata vada is another type of vada that is made from mashed boiled potatoes, green chilles, and is coated with besan or gram flour.
Idli chutney:
The word idli originates from a two Tamil words - "Ittu" + "Avi" (To lay and steam). Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. The first mention of it in writings occurs ca. 920 A.D., and it seems to have started as a dish made only of fermented urad dal. One description ca. 1025 says the lentils were first soaked in buttermilk, and after grinding, seasoned with pepper, coriander, cumin and asafoetida.
South India has hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables and rice. Andhra Pradesh produces fiery Andhra cuisine which is largely vegetarian yet has a huge range of seafood in the its coastal areas. Tamilnadu has Chettinad cuisine, perhaps the most fiery of all Indian food. This style too is largely vegetarian.
Here are some famous South Indian Non-Veg dishes:
Coconut chicken masala:
A slow-simmered spicy chicken curry, seasoned with ginger, garlic, mint and cilantro and enriched with light coconut milk. It is a great meal to serve for company -- colorful, flavorful and very versatile.
Hyderabadi biryani:
Hyderabadi Biryani is the most popular variety of Biryani all over the globe. The name Biryani was derived from the Persian word Beryan which means ‘fried’ or ‘roasted’. Biryani is a rice based food dish combined with rice (basmati), spices, meat, fish, eggs or vegetables. Chicken Biryani is one of the iconic dishes of Hyderabad, India.
Biryani was originated from Iran (Persia) and it was brought to the Indian Subcontinent by Iranian travelers and merchants. Biryani is not only popular in India but also in Arabia and within various South Asian communities in Western countries. Hyderabadi Biryani is an integral part of Indian cuisine and is popularly served at all marriages, feasts, occasions etc. There are about 49 varieties of Biryanis which includes Biryani made of fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the “Kachi Akhni” Biryani as both the marinated meat and the rice are cooked together.
Hyderabad Chicken Biryani is truly a classic authentic dish and really comes out well if you have put the right amount of spices and the cooking of the rice to the right consistency. Biryani is one dish which shows off the versatility of spices that are truly exploited in Indian cooking. The three main ingredients for making the Biryani is really a good variety of Basmati rice, Javithri (mace) and mint. Apart from these cardamom, cloves, cinnamon, bay leaves, fresh coriander leaves, ginger garlic paste, fried golden brown onions and saffron are added. A biryani is accompanied with dahi chutney or Raita (curd & onions), mirchi ka salan (big green chilli curry) or bagara baingan (roasted eggplant) and onion rings and lemon wedges.
Coconut milk fish curry:
This dish is same like coconut chicken masala but a spicy fish curry, seasoned with ginger, garlic, mint and cilantro and enriched with light coconut milk. This dish is favorite in Kerala.
Some of the authentic South Indian Sweets that are prepared during Diwali. The preparations start few days before Diwali and all these sweets have excellent shelf life.The preparation requires some care and patience and is usually done together along with the other members in the family.
Here are some famous South Indian Desserts (Sweet dishes):
Payasam:
Payasam/Pongali is the most important sweet made during Sankranthi festival. Payasam is made with newly harvested rice that still has its moist within, along with milk, jaggery and topped with ghee and nuts.
Madatha Kaja:
A special coastal andhra sweet originated from and named after the village Tapeswaram in east godavari district known for its delicacy and taste. Fried layered rolls made with all purpose flour and dipped in sugar syrup.
Sooji Halwa , Kesari Rava:
After the South Indian food, let's have a look at the Gujarati Food.
Gujarati Food:
Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time
The traditional Gujarati food is primarily vegetarian and has a high nutritional value. The typical Gujarati thali consists of varied kinds of lip smacking dishes. Gujarati cuisine has so much to offer and each dish has an absolutely different cooking style.
The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk, dried fruits, and nuts, are commonplace.
A typical Gjarathi Thali:
The traditional Gujarati thali mostly encompasses rotli, dal or kadhi, sabzi also known as shaak and rice. People in Gujarat eat one or the other type of curry along with rice and roti in almost every meal Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines. Lot of emphasis is laid on maintaining hygiene while cooking. Most of the Gujarati dishes are sweet, while others have a quite larger concentration of sugar as compared to salt and spices. Sometimes, jaggery is used as an alternative to sugar.
In the modern era, more and more youngsters have started developing taste for oily spicy food. Even, the modern chefs are coming up with fusion food concept by combining Gujrati food and Western food. Desserts, which were in the ancient times offered only on festivity or some special occasions, have now found their way in the daily meals.
You should not miss the following gujarati dishes:
Khaman Dhokla:
Khaman Dhokla is a very popular farsan savored by Indians around the world. It is traditionally made from bengal gram lentil but a quick and more common version uses gram flour that is equally delicious and authentic. These dhoklas are so soft and spongy that the reference to nylon is really apt!
Khandvi:
Khandvi is a gujarati delicatessen made using gram flour/chickpea flour/besan and flavored with mustard, sesame, spicy green chillies, and grated coconut, not to miss the asafoetida and fresh cut coriander leaves. They make a great starter or a snack. But as said, in a Gujarati meal, it becomes part of a meal. Serve it warm with mint coriander (green) chutney or savor this as it is, it is surely going to be tingle your senses and palates.
To know more about the Indian traditional food, read on...
South Indian Food:
The cuisine of South India is known for its light, low calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.
South Indian cuisine includes the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.
Here are some famous South Indian Veg dishes:
Dosa:
Masala dosa is a traditional southern Indian dish that has become popular all over India.The batter for this recipe has rice and black gram beans, making it rich in carbohydrates and protein. Since it is prepared with minimal oil, this makes it an even healthier dish. It can be savored as part of any meal of the day or as a quick snack. Masala dosa is rich in flavor and is especially enjoyed when served with coconut chutney or sambar, a popular vegetable stew, in southern India. Its broth is basically made with tamarind and pigeon peas.
Masala Dosa is synonymous with South Indian breakfast/tiffin. Masala dosa makes for a filling main course due to the stuffing, so it`s no more limited to just breakfast. It is so light that if made at home one could devour at least 3-4 masala dosas. It is important to make the filling well else it would spoil the taste of the dosa too. The stuffing is similar to the masala you would eat with your poori in the Northern states of India. Some of the high end restaurants make the masala rich by adding dry fruits and ghee.
Udid / Medu Wada:
Medu vada is a traditional south Indian appetizer. It is usually prepared at home and served as breakfast, snack or along with main course such as Dosa or Idli.
There is a wide variety of vadas like Dahi vada which is made from moong dal. This vada is dipped in curd and spices when served. Aloo bonda or Batata vada is another type of vada that is made from mashed boiled potatoes, green chilles, and is coated with besan or gram flour.
Idli chutney:
The word idli originates from a two Tamil words - "Ittu" + "Avi" (To lay and steam). Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. The first mention of it in writings occurs ca. 920 A.D., and it seems to have started as a dish made only of fermented urad dal. One description ca. 1025 says the lentils were first soaked in buttermilk, and after grinding, seasoned with pepper, coriander, cumin and asafoetida.
South India has hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables and rice. Andhra Pradesh produces fiery Andhra cuisine which is largely vegetarian yet has a huge range of seafood in the its coastal areas. Tamilnadu has Chettinad cuisine, perhaps the most fiery of all Indian food. This style too is largely vegetarian.
Here are some famous South Indian Non-Veg dishes:
Coconut chicken masala:
A slow-simmered spicy chicken curry, seasoned with ginger, garlic, mint and cilantro and enriched with light coconut milk. It is a great meal to serve for company -- colorful, flavorful and very versatile.
Hyderabadi biryani:
Hyderabadi Biryani is the most popular variety of Biryani all over the globe. The name Biryani was derived from the Persian word Beryan which means ‘fried’ or ‘roasted’. Biryani is a rice based food dish combined with rice (basmati), spices, meat, fish, eggs or vegetables. Chicken Biryani is one of the iconic dishes of Hyderabad, India.
Biryani was originated from Iran (Persia) and it was brought to the Indian Subcontinent by Iranian travelers and merchants. Biryani is not only popular in India but also in Arabia and within various South Asian communities in Western countries. Hyderabadi Biryani is an integral part of Indian cuisine and is popularly served at all marriages, feasts, occasions etc. There are about 49 varieties of Biryanis which includes Biryani made of fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the “Kachi Akhni” Biryani as both the marinated meat and the rice are cooked together.
Hyderabad Chicken Biryani is truly a classic authentic dish and really comes out well if you have put the right amount of spices and the cooking of the rice to the right consistency. Biryani is one dish which shows off the versatility of spices that are truly exploited in Indian cooking. The three main ingredients for making the Biryani is really a good variety of Basmati rice, Javithri (mace) and mint. Apart from these cardamom, cloves, cinnamon, bay leaves, fresh coriander leaves, ginger garlic paste, fried golden brown onions and saffron are added. A biryani is accompanied with dahi chutney or Raita (curd & onions), mirchi ka salan (big green chilli curry) or bagara baingan (roasted eggplant) and onion rings and lemon wedges.
Coconut milk fish curry:
This dish is same like coconut chicken masala but a spicy fish curry, seasoned with ginger, garlic, mint and cilantro and enriched with light coconut milk. This dish is favorite in Kerala.
Some of the authentic South Indian Sweets that are prepared during Diwali. The preparations start few days before Diwali and all these sweets have excellent shelf life.The preparation requires some care and patience and is usually done together along with the other members in the family.
Here are some famous South Indian Desserts (Sweet dishes):
Payasam:
Payasam/Pongali is the most important sweet made during Sankranthi festival. Payasam is made with newly harvested rice that still has its moist within, along with milk, jaggery and topped with ghee and nuts.
Madatha Kaja:
A special coastal andhra sweet originated from and named after the village Tapeswaram in east godavari district known for its delicacy and taste. Fried layered rolls made with all purpose flour and dipped in sugar syrup.
Sooji Halwa , Kesari Rava:
After the South Indian food, let's have a look at the Gujarati Food.
Gujarati Food:
Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time
The traditional Gujarati food is primarily vegetarian and has a high nutritional value. The typical Gujarati thali consists of varied kinds of lip smacking dishes. Gujarati cuisine has so much to offer and each dish has an absolutely different cooking style.
The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk, dried fruits, and nuts, are commonplace.
A typical Gjarathi Thali:
In the modern era, more and more youngsters have started developing taste for oily spicy food. Even, the modern chefs are coming up with fusion food concept by combining Gujrati food and Western food. Desserts, which were in the ancient times offered only on festivity or some special occasions, have now found their way in the daily meals.
You should not miss the following gujarati dishes:
Khaman Dhokla:
Khaman Dhokla is a very popular farsan savored by Indians around the world. It is traditionally made from bengal gram lentil but a quick and more common version uses gram flour that is equally delicious and authentic. These dhoklas are so soft and spongy that the reference to nylon is really apt!
Khandvi:
Khandvi is a gujarati delicatessen made using gram flour/chickpea flour/besan and flavored with mustard, sesame, spicy green chillies, and grated coconut, not to miss the asafoetida and fresh cut coriander leaves. They make a great starter or a snack. But as said, in a Gujarati meal, it becomes part of a meal. Serve it warm with mint coriander (green) chutney or savor this as it is, it is surely going to be tingle your senses and palates.
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