Each nationality has an exquisite and unique cuisine. From the countries of Southeast Asia, I can mention Thailand and Malaysia. And Central Asia is, of course, India. I want to tell you about the most delicious Indian dishes and present my small top.
Thali (or Tali) is one of the most varied dishes in Indian cuisine. It is a tray in which there are small plates with different foods. As a rule, it consists of boiled rice, various sauces, flatbreads and various vegetables. Basically, Thali is loved by vegetarians, as it does not contain meat and chicken.
Many people in India are very fond of Thali because its preparation is very economical. What is usually included in the composition of the dish?
1. Dhala This soup is national dish India. It contains a lot of protein, so it is very nutritious and rich. This dish can be cooked in a slow cooker in Russia.
2. Subji This is a classic Indian dish. It resembles a regular stew. Its peculiarity is that it is rich in a variety of spices, they give the dish piquancy and originality. Main ingredients: paneer, potatoes, fat sour cream,.
3. Chapati This is Indian unleavened bread. It tastes like pita bread. It means "flat bread" in Indian. Chapati is always present in Indian cuisine, we can say that this is the main dish that you cannot do without.
Aloo Gobi
It's extraordinary tasty dish from potatoes and cabbage. Many countries borrowed this recipe from India and cook it during Lent. It is very quick to cook, about 30 minutes. Main ingredients: large potatoes, cauliflower, .
Kadai Paneer
One of the most healthy meals in India, it is made from Paneer cheese. While it doesn't require many ingredients to make it, flavorful spices play a key role. In this dish, they take first place. It is very popular with steamed rice or with some type of bread. Main ingredients: tomato paste, homemade cheese, heavy cream, and other spices.
Palak Paneer
Palak Paneer is a moderately spicy Indian dish of spinach leaves with Indian Paneer cheese. The word "Panak" is translated as spinach, and Paneer is a signature Indian cheese. It is usually eaten with naans (tandoor cakes). Ingredients: homemade cheese, tomatoes, chili peppers, spinach disti, ghee,. Most often served with rice.
Malai Kofta (Malai Kofta)
Malai kofta is a gourmet dish made of Paneer balls topped with a creamy sauce. Translated from the Indian language, “Kofta” means meatballs, and “malai” means sauce. Kofta is made from cornmeal, potatoes, cheese, milk powder and butter. The composition of the sauce includes masala seasoning, cream, chili pepper and sugar. Malay koftu is eaten with steamed rice and bread.
Momo (dumplings)
Momoshki is a stuffed pastry dish. It resembles the taste of Russian dumplings or Ukrainian dumplings. Momo are vegetarian, there are meat. Vegetable mommoshki usually consist of carrots, spinach, cauliflower, garlic and spices. As a rule, chicken is added to meat dumplings, since. Be sure to serve a spicy Indian sauce for piquancy with the dish.
Lassi
Lassi is an Indian drink that contains yogurt, water, salt or sugar (depending on which drink you want, sweet or savory), spices, fruits, and ice. All ingredients are whipped and served on the table. The taste is strongly reminiscent of ayran or tan. This drink has Punjabi roots and is very common. We ordered this refreshing cocktail almost always, in any restaurant in Goa.
Indian cuisine or national cuisine of India has a rather long history, and its formation took place under the religious influence of Hinduism and, to some extent, Islam. That is why almost all dishes are vegetarian. It is forbidden for the Hindus to eat beef, since the cow is a sacred revered animal. It is also not accepted in Indian cuisine to eat any other meat from cattle. Islam, professed by some part of the Indian population, also influenced the development of culinary arts. So, for example, pork was banned. Meat dishes are mainly represented by lamb, goat meat and various poultry.
An interesting fact is that of the 760 million people in India, 600 million people are vegetarians. Thus, the majority of Hindus (about 80%) do not eat meat at all. As for seafood, they are traditional in Indian culture and are readily used by the inhabitants of this country in the preparation of many dishes. Although it is worth noting that among the Hindus there are also so-called "strict vegetarians" or vegens who do not even eat fish and eggs.
Products that are the basis of the diet are a variety of cereals, the most popular of which is rice, all kinds of vegetables and fruits, as well as fermented milk. And, of course, in this context, one cannot but mention the seasonings (spices), which are generously seasoned with many traditional Indian dishes. it distinguishing feature in the culinary of this country, one can even say that this is its “delicious visiting card”.
If we talk about seasonings in more detail, it is worth noting that dried garlic is most used in Indian recipes, as well as black pepper. By the way, the most famous seasoning is curry. Its basis is turmeric, to which the following components are added in various combinations: coriander, salt, black and red pepper, allspice, cardamom, zira or cumin, fenugreek, garlic, cloves, ginger, cinnamon, fennel, mustard, azhgon, bay leaf leaf, nutmeg, asafoetida, cumin. Curry is used to cook vegetables, rice, meat and poultry, such as chicken. This seasoning tints the dish, giving it a characteristic orange hue, and also gives it an unusual, incomparable flavor!
Rice is the basis of many traditional Indian dishes. And this is not surprising! The fact is that this cereal can significantly improve the nutritional properties of the products with which it is served. This, in particular, applies to legumes and dairy products, as well as nuts. As for the types of rice, in India they are conditionally divided into two main categories: arva chawal or white polished rice, as well as oud chawal or brown rice. The latter variety is not particularly popular and is mainly used in the preparation of dishes by the poor. Brown rice in India has a rather specific smell that is difficult to kill even with fragrant spices!
Another very important component in the menu of any Hindu is legumes, which are collectively called Dal. If you start studying those dishes that are traditionally prepared from Dal in India, then your head will spin! There are so many recipes for cooking legumes among the Indians that for half a year for breakfast, lunch and dinner, you can cook completely different dishes from dal, while never repeating yourself. Dal can be used to make appetizers, salads, soups, purees, pastries (such as flatbread) and even desserts.
Legumes are the richest source of protein and a staple for Indian vegetarians. In addition, knowing the secrets of the combination gave, the Indians get a lot of useful micro- and macro-elements vital to the body! In general, I gave it not only tasty, but also insanely useful!
As we said earlier, it is traditional for the national cuisine of India to use vegetables and fruits, which must certainly be fresh. By the way, a feature of Indian cuisine is the freshness of dishes. They are prepared immediately before serving and in no case are warmed up!
The so-called Shak enjoys constant popularity in traditional Indian cuisine. It is a dish prepared on the basis of greens or tops of various root crops. It turns out not only tasty, but also very useful!
We would like to pay special attention to salads or, as they are called in India, Kachambera. They are very simple to manufacture, not multicomponent. The products that make up them must be fresh and only good quality! Cachambers are prepared immediately before serving and, as a rule, they are not stored, that is, they are cooked at one time. Such salads can be both an appetizer preceding the main course and a side dish.
Chutney occupies a special place in Indian cuisine. It can be of two types: fresh or simply grated spices in a mortar or cooked (sauce). The first variety is prepared and served daily, the second only on holidays and on special occasions. A common feature that unites the varieties of chutney despite the difference in components is the sharpness, ranging from mild to unbearably hot.
As for snacks, they are ubiquitous in India: they are prepared both in cafes and restaurants, and at home. They are called, by the way, Pakoras. Pakoras are prepared from vegetables and fruits, which are dipped in a thick dough of pea flour and spices, and then deep-fried. There are two main ways to prepare such snacks. The first is that vegetables or fruits are cut into large pieces and rolled with dough, in the second case they are either rubbed on a grater or very finely chopped and thoroughly mixed with the dough. Pakoras are served hot, as they say, straight from the fire. As a rule, such an appetizer goes in addition to a drink or is served with soup.
Sweets are an integral part of Indian cooking. They are prepared a lot, using sugar as a basis (jaggery made from sugar cane, or gur - palm sugar). Honey is practically not used for making sweets. This is explained by the fact that when high temperatures this product not only changes its taste, but also becomes toxic. Quite often in the ingredients for making sweets you will find green cardamom, nutmeg (whole), saffron, cloves, camphor, black pepper, rose water, sandalwood, kevr, khus, dried fruits and nuts. Be sure to decorate desserts by crushing them powdered sugar or ground nuts. In India, treating a person with sweets is a manifestation of respect for him, or simply a good form.
Desserts are usually a plate of fresh fruit, whole or sliced, and seasoned with lemon juice.
Drinks in India can be very diverse, ranging from simple cool water to a multi-ingredient non-alcoholic cocktail. Coffee and tea in Vedic Indian cooking is not accepted to drink. This also applies to alcohol. One of the most famous Indian drinks is Lassi. He kind of reminds me of milk shake. Lassi consists of yogurt, a small amount of sugar, and crushed ice. However, most often Indians drink all kinds of freshly squeezed juices.
Here we briefly told you about traditional Indian cuisine. It is very diverse and no doubt very tasty, although somewhat unusual for us. To join it, it is not at all necessary to go to India or go to a restaurant (cafe) of national Indian cuisine. All dishes can be prepared at home and it will be very simple if you use our photo recipes. These are real master classes equipped with detailed instructions and step by step pictures. Keep it up and you will succeed!
Namaste, our dear readers! Today, we will intrigue your patience a little. I warn you right away, it’s better not to sit down hungry for reading this article. We will tell you what you must try in India to get an idea of Indian cuisine. Get comfortable, let's get started!
Let me tell you for a start that more than 80% of the population of India are vegetarians. In Hindi, "vegetables" is pronounced "subji". Subji Markets are the most popular in India. What vegetables can be found in these markets? Potatoes, cauliflower, broccoli, White cabbage, zucchini, different varieties of legumes, okra, eggplant, spinach, tomatoes, cucumbers, greens.
The main Indian dishes are prepared from these vegetables. Usually, with the addition of fermented milk products (ghee, yogurt, Kurd) and with the help of a variety of spices. For many Indians, cooking is an art. And you need to master the art as if you are preparing food not for yourself, but for a deity. Therefore, the food is not tasted during the cooking process. First, they invite God to taste the food, and then they already lay it out for the whole family.
So, let's go, what are the must-try Indian dishes in India?
Dal (Dhal)
The most popular and most "folk" Indian dish. Dal is a stew made from lentils or peas (and any other types of legumes). In general, in India, any dish made from legumes is called "Dal".
This is the usual, everyday food of all the inhabitants of India, regardless of state, caste, status. It is eaten with rice or flatbread. Cold or hot. She gave countless cooking methods, there is a version that she gave so many cooking options that you can cook it every day for a year - and never repeat it.
Dal is prepared using onions, garlic (or asafoetida), tomatoes, various spices (zira, cumin, cumin, garam masala), curd or yogurt. Dal can be stewed, boiled, fried, baked. A variety of recipes can turn dal into a dish for breakfast, lunch, dinner, and even dessert. Here is such a mega-popular and beloved folk dish.
Dal with rice for lunch
Dal with chapati and masala tea - for breakfast (on the Triund Himalayan plateau)
Palak Panir
Delicious Indian dish, one of the most popular among Indian fans. It is a stew of spinach and Indian paneer cheese (cheese similar to Adyghe cheese) with vegetables and spices. "Palak" in Hindi is translated as "spinach". "Panir" respectively "paneer cheese". Palak paneer is an incredibly tender dish, pieces of cheese in a soft creamy spinach sauce.
If the chef tries and adds not too many spices so as not to interrupt the main taste with them, then Palak Paneer can be safely recommended to beginners in Indian cuisine. This is a mild dish adapted to Western stomachs. You can eat it with rice or chapati cakes. We often cook palak paneer at home. Soon we will reveal the secret of its preparation to you
Palak Paneer - spinach with paneer cheese
Indian flatbread
Indian flatbread is a must try in India. There are many of them, they are tasty, nutritious and are a side dish for vegetable dishes on par with rice. There are a huge number of cakes in India - chapati, roti, paratha, naans, puri, dosa, samosa, kulcha. Perhaps we will devote a separate article to this miracle of human hands. We love cakes. We try them everywhere, both in India and when traveling around Uzbekistan, Kazakhstan, Uyguria in China.
Uncle cooks chapati in a special frying pan without sides - chapatnitsa.
Delicious naans - tortillas from the oven
Indian samosa - very tasty, with vegetables inside.
Alu Gobi (Gobi Aloo)
"Alu" - potatoes, "Gobi" - cauliflower. As a result, the Alu Gobi dish is potatoes with cauliflower, spices and some other vegetables (onions, carrots, tomatoes). Alu Gobi is eaten with rice or flatbread, washed down with masala tea. One of our favorite dishes in India.
Why can Alu Gobi be called the most popular dish in India along with dal? Because, potatoes and cauliflower are the very vegetables that you can buy in Indian vegetable markets in any season. We also cook Alu Gobi at home (we will definitely tell the recipe in the next articles).
Malay jacket (Malay kofta)
Deep fried potato and paneer balls in a creamy sauce with herbs, spices and sometimes nuts. “Kofta” means “meatballs” in Hindi, and “malai” means cream sauce.
Malai kofta, along with palak paneer, is a very tender, but also very capricious dish. In not very diligent hands, it may not turn out as tasty and delicate as it really is. We met people who were disappointed with this dish after trying it in the wrong place. They crossed malai kofta off their list of Indian favorites. What was their surprise when they tried the dish again - to feel its real delicate taste. Therefore, we strongly recommend this dish. Malay kofta is delicious
At home, we often cook this dish, combining potatoes and paneer for minced meat. We make small cutlets, the size of a walnut. Add cream sauce, voila - an incredibly pleasant Indian dish is ready. The recipe is ours.
Navratan korma (Navratan korma)
Navratan korma is a mixture of vegetables in a creamy nutty sauce. Navratan Korma traditionally consists of 9 components. The word "navratan" itself is translated as "nine jewels". The word "korma" in Hindi means "stewed". Traditional navratan korma has a creamy nutty sauce. Cream sauce is made with yogurt, cream or coconut milk. You can eat navratan korma with rice or flat cakes (everything as usual).
Sabji andVegetables Curry
Sabji is a dish of Indian cuisine, which is a kind of vegetable stew. As I wrote above, “Sabji” is translated into Hindi and means “vegetables”. Served with rice and chapatis.
Curry vegetables is a mixture of vegetables (potatoes, cauliflower, tomatoes, peppers) with curry sauce, it includes roasted spices, black and red peppers, nutmeg, cinnamon, saffron, cloves, ginger, nuts, mustard, mint, garlic, dill. It turns out such a delicious mixture of vegetables with sauce. The dish is served with simple rice, delicious incredibly
Biryani
This dish can be conditionally called "Indian pilaf". A dish made from basmati rice is cooked in a thick-bottomed frying pan, in ghee, with the addition of vegetables and spices - cardamom, saffron, cumin, cinnamon, ginger, cloves, cumin and others. Each state, of course, has its own individual biryani supplements. The word "biryani" itself came from the Persian language and means "fried". The dish itself was brought to India by Muslim travelers - merchants from Persia.
Raita (Raita)
Raita is somewhat similar to our Russian okroshka - a light, refreshing dish, it is pleasant to eat it in the heat. The main component of the right is fermented milk product- Kurd or yogurt. Other important ingredients of this dish are vegetables and spices. It can be - tomatoes, cucumbers, peppers, herbs (cilantro or mint), spices. Spices must be added to raita. The word rai itself means "black mustard seeds". In some states of India, mustard seeds are required to be added to raita, in other states cumin is added.
There are quite a few options for making raita. There are raita made from cucumbers and mint, from tomatoes and cilantro. There are sweet raita, with the addition of yogurt and fruit. We cook raita at home quite often, in completely different ways. Our favorites are cucumbers, tomatoes, mint (or cilantro), and for spice spices, dried mango and some garam masala.
Thali
If the word Thali is translated from Hindi, then it means "plate" or "tray with dishes." In general, it is. Thali is a large, usually aluminum tray, on which many small plates with all kinds of Indian dishes are comfortably located. A mandatory element of thali is plain rice. The usual ingredients of thali are also dal, curry stew, curd, roti, papad or chapati, a small amount of chutney and pickles.
Homemade thali contains 5-6 dishes. And on a festive table or in a restaurant, a thali can contain up to 25 dishes. In each state, the contents of the thali may vary and contain their own specific dishes inherent in a particular state. There are, for example, the Rajasthani thali, the thali of Maharashtra, the thali of northern India, and so on.
We love thali. We can say that this is our favorite Indian dish. Because it has a bit of everything that we love from Indian cuisine. And at the same time, thali is a very popular food. By the way, thali was born on a banana leaf.
Well, friends, that's all. We hope that now the phrase "Indian cuisine" has gained clearer boundaries for you. And when you come to India for the first time, you will know exactly what you need to try!
Now, another good news, in the coming days, as soon as I have more free time, I will definitely write step by step recipes of these dishes, with photographs. Palak paneer, Alo Gobi, Navratan Korma, Malai Kofta, Raita - all these dishes we constantly cook at home. Therefore, I will share recipes, cooking them is not so difficult. I want all readers to be able to feel a piece of India right at home, in cozy kitchens, but without crocodiles, dysentery, snakes and yogis floating in the air on their heads around (from the letters of our readers) :). Yes, and write to us about your favorite Indian dishes, because we have not described everything. I'm sure someone has a favorite dish that's not on our list. Please share
The basis of the diet of the average Indian is rice with vegetables and legumes, and the dishes are so spicy that sometimes a fire extinguisher will not interfere. When cooking in India, they use so many spices, a mixture of which is called "masala", that after a meal, a real "fiery flower" blooms in our European stomachs, which are unusual for such things. However, Indian cuisine is so unusual and varied that it is not a pity to lay down the stomach to study it.
HOLY COW
Approximately 80% of the Indian population are vegetarians. In Hinduism, meat-eating is not welcome. But the remaining 20%, most of whom are Muslims, enjoy eating chicken, lamb and even beef.
The cow in India is a sacred animal, it is forbidden to eat it in most states. At the same time, locally produced dairy products are eaten with pleasure by Indians.
When one reads Indian legislation, one gets the impression that cows in the country are in a much better position than women! Judge for yourself: in India, a prison term is due for injuring or killing an animal. So, in the state of Kashmir, you can get up to 10 years in prison, and in the state of Gujarat, even more - life imprisonment! In addition, the storage and transportation of beef is prohibited, which is also punishable by a prison term.
“When you read Indian law, you get the impression that cows in the country are in a much better position than women.”
It is legal to slaughter and eat cows in the northeastern state of West Bengal and in the south of the country in Kerala. By the way, it is an extremely prosperous Indian state with the lowest birth rate in the country, the best medical care and the highest level literacy of the population - 93%. The communists have been ruling here for a long time, and the cow is not considered such a sacred animal. Therefore, they are brought here for slaughter from all over the country.
MUST EAT
Snack and breakfast
The most common snack in the country is fried triangular patties stuffed with spicy potatoes, legumes or vegetables - samosa. Vendors shouting "Samosa, samosa, samosa!" with each other can be found on the streets and markets, at train stations, on trains, parks, squares, and at most attractions. And we know such pies under the name samsa.
Another great quick snack is pakora, or batter-fried vegetables cut into small pieces. However, be careful! Among potatoes, cauliflower and eggplant, hot peppers can also be caught.
In India, it is customary to eat with your hands, and bread cakes here often serve not only as a snack or side dish, but also as spoons. Therefore, there are a great many varieties of bread in the country, and each region will definitely have its own recipe. Everywhere in India you can find puri - palm-sized airy cakes fried in oil. As a rule, puri is served for breakfast, accompanied by a filling of stewed vegetables or sweet and spicy potatoes.
Another popular breakfast dish is dosa. It is a huge, thin and, in most cases, crispy pancake made from rice flour. Mounted on a tray like a mountain or rolled into a tube, the dosa is served with several types of chutney sauces, spicy to tears.
Lunch and dinner
The most common dish in the diet of poor Indians, and these are the majority in the country, is dhal. This is a spicy stew made from boiled legumes (chickpeas, lentils, mung beans) with the addition of spices, tomatoes and onions. Dal is served with wheat cakes cooked on an open fire, and at home on a gas burner. In different parts of the country, such cakes are called chapati (chapati) or roti (roti), although this is the same dish.
If it's time for lunch, feel free to go to any restaurant and order a traditional Indian "business lunch" - thali. Tali is served on a large tray in the center of which they put a plate with rice and a couple of wheat cakes, and around 5-7 bowls with different dishes are added: dal, stewed vegetables, spicy potatoes, local milk - in general, everything that is found in the kitchen. Tali is traditionally eaten with the hands or with flatbread.
“The role of the main dish here is successfully performed not only by legumes and vegetables, but even by simple potatoes”
Well, perhaps the most famous dish of Indian cuisine in the world is curry. In fact, curry is not a specific dish, but a whole group of Indian sauces. In different parts of the country, curries are prepared using all sorts of ingredients (legumes, vegetables, meat or fish) and are served in addition to boiled rice.
One of the features of Indian cuisine is that not only legumes and vegetables, but even simple potatoes successfully serve as the main dish here. To understand how it is - to eat a side dish with a side dish, order one of the varieties of curry - fiery-spicy alu gobi. Aloo means "potato" in Hindi and gobi means "cauliflower". The whole dish consists of stewed potato slices with cabbage buds, of course, with the addition of the hottest spices and is served with a bowl of boiled rice.
Another group of dishes popular in India includes the word "paneer" (paneer) in the name. Paneer is a soft cheese similar to the familiar Adyghe cheese. In Indian dishes, paneer is fried, steamed and baked. They are often substituted for meat in vegetarian versions of local dishes. One of the must eat dishes of this group is palak paneer. It looks like an unpresentable green liquid made from pureed spinach with pieces of cheese and traditional Indian spices, but it tastes gentle and spicy.
Desserts and sweets
Indian desserts are sweet and extremely high in calories. They are usually prepared from bean flour, cereals, nuts, dairy products, fruits and all kinds of spices, and they are also necessarily added to delicacies with melted butter ghee (ghee) or fried in fat. Honey is used extremely rarely, because according to Ayurveda, when heated, it becomes harmful to health.
The most popular treat in India is sweet balls of laddu (laddu) made from grated nuts, spices, coconut and chickpea or mung bean flour, fried with ghee. Laddu is traditionally prepared in India for the holidays, and on ordinary days they can be found in pastry shops throughout the country.
MUST DRINK
India is famous for its "elephant tea" all over the world! But it is immediately exported, and the Indians are forced to drink the remaining black powder, as we have in tea bags. When brewed, it turns out to be very strong and completely tasteless. Perhaps that is why tea (chai) in India is always and everywhere drunk with milk. If you want regular black tea, don't forget to ask for "black tea" before ordering. Unfortunately, street vendors, food vendors on trains and stations, as well as inexpensive cafes often will not have such an opportunity and will have to be content with ready-made tea with milk.
Masala chai (masala chai) is a national Indian drink made from the same powdered black tea with milk, in which the Indians did not forget to add their favorite spices: cardamom, cloves, ginger, pepper and much more. You can order it on a par with ordinary tea in cafes, restaurants and even in street tea shops.
India's second national drink is lassi. This fermented milk product in the north of the country is thick, sour and resembles our kefir, and in central and southern India it looks more like drinking yogurt served with salt, sugar or fruit. Lassi can be ordered at any eatery and even special lassie cafes across the country. The main thing to remember is that on street stalls and in small cafes, crushed ice is added to lassi to make it cold.
Among the street drinks in India, freshly squeezed sugarcane juice is also common. Bamboo-like stalks are squeezed out in special press machines, and the greenish cane drink is sweet and thick, like children food. In some especially advanced cafes, spices or fruits can be added to the juice. But beware, sugarcane juice has a laxative effect!
"For those who cannot live without kefir for a day, India is a real paradise"
But with strong drinks in India tension. Hindus and Muslims are forbidden to drink alcohol, so local bars and restaurants have an extremely poor choice. However, this does not prevent the production of its own alcoholic beverages, among which inexpensive Kingfisher beer from Bangalore and Old Monk Goan rum are especially popular. Alcohol has received the maximum distribution, of course, in tourist areas, and outside of them it is extremely difficult to find a strong drink.
REGIONAL CUISINES
In India, there are 22 official languages states, and even more dialects and local languages! Often, residents of different parts of the country, in order to understand each other, are forced to communicate in English. Of course, such cultural and linguistic diversity has also led to gastronomic differences. True, now dishes characteristic of certain regions can be found in any corner of the country, and delicacies typical of the whole of India in each state often have their own special recipe.
Northwest India and Hyderabad
Against the background of the rest of India, Mughlai cuisine stands out noticeably, spread in the north-west of the country in the states of Uttar Pradesh, Delhi and Madhya Pradesh. It originates from the Muslim Mughal Empire. It is customary to add a large amount of spices to Mughlai dishes, including expensive saffron, nuts and dried fruits. Kebabs and pilaf (pulao) are just as popular here as curry, and eating pork is discouraged.
Food in the northwestern Indian states is usually cooked in a tandoor clay oven, in which we bake pita bread. By the way, bread here is also cooked in the oven, but the resulting lush cakes are called “naan”. Although the taste and appearance lavash with lavash! Most famous dish region - tandoori chicken (tandoori chicken). Everyone cooks it in the same tandoor, pre-marinated with a mixture of spices - tandoori-masala.
Another popular Indian dish with a "Muslim trace" is biryani. Although you can find it in cafes and restaurants across the country, it is believed that for the best biryani you need to go to Hyderabad. Hyderabad is a real Muslim city, as if descended from the pages of a fairy tale about Aladdin, and concurrently the capital of the state of Telangana in Central India. The legendary biryani itself is very similar to our pilaf: meat, rice, vegetables and a huge amount of the best spices! Its main difference from pilaf is that the meat is cooked separately from rice and marinated in a biryani-masala mixture. As a rule, along with the main course, which lies a huge mountain on a plate, they serve a bowl of local curdled milk - Kurd or the Indian analogue of okroshka with vegetables, herbs and curdled milk - raita, which help not to burn alive from the sharpness of the delicious biryani.
Goa and coastal states
In the states that stretch along the coast of the Arabian Sea and the Bay of Bengal and, accordingly, are rich in seafood, even Indians, without any scruples before the gods, are happy to eat fish. There are perhaps dozens of recipes for a popular dish called ilish along the coast of the country - it can be fish curry, as well as any kind of fried, boiled or baked fish with rice, vegetables and various seasonings.
But on the gastronomic traditions of the most tourist state of India, Goa big influence provided by the Portuguese colonialists. Firstly, they brought seafood and pork dishes to the vegetarian cuisine of Goa, and secondly, they brought recipes of their traditional sweets here. And although you still have to look for pashtaishi (pastel de nata) here, but the Indo-European dishes prawn balchao and pork vindaloo, which are shrimp or pieces of pork stewed in a fiery red and equally spicy chili sauce, can be found in most Goan eateries .
North East India
The gastronomic traditions of the northeastern territories were significantly influenced by neighboring Nepal, Tibet and China. The main dish of the state of Sikkim and the very north of West Bengal is momo. In fact, this is an analogue of the Asian manti, poses, buuz and, finally, dumplings known to us. AT mountainous areas in northern India, momos are stuffed with chicken, pork, goat and buffalo meat. And in the cold season, even Indian brahmins do not disdain meat dishes here.
Another typical East Indian dish is Kalkata rolls (kati roll). They come, as the name suggests, from Calcutta, the capital of the easternmost Indian state of West Bengal. This kind of local street food is the familiar chicken or lamb kebab with vegetables, wrapped in an Indian flatbread - paratha (paratha). Traditional paratha is made when mashed potatoes (aloo paratha), cheese or vegetables are added inside the chapati.
Mumbai and Maharashtra
Another popular regional street food, vada pav baked potato burgers, originated in . In the preparation of the “Mumbai burger”, everything is standard: lush square pav buns are cut into 2 parts in the middle, and instead of a patty they put a huge baked potato generously seasoned with hot spices instead of a patty.
The cuisine of the state of Maharashtra, whose capital is Mumbai, is also characterized by a group of dishes called bhaji, which in Hindi means “fried vegetables”. Pav Bhaji, Chapati/Roti Bhaji and Puri Bhaji are the flatbreads mentioned in the name of the dishes stuffed with stewed vegetables. The bhaji vegetables themselves are served on a separate plate and eaten with bread.
South India
In addition to the fact that in the very south of India, in Kerala, you can eat beef and cafes with restaurants are full of inviting signs to try beef curry, in South Indian cuisine it is customary to serve dishes not on brass trays, but on banana leaves. Moreover, the farther from the tourist trails, the more often the usual dishes are replaced by palm leaves and the less often you can find cutlery.
Coconut is commonly used in cooking in the south of the country, and boiled rice is usually served with spicy coconut chutney sauce. But best of all, this sauce goes well with local idli flatbreads, steamed rice with lentils and often eaten for breakfast by Tamils and Keralas. The cakes themselves are as tasteless as possible, the dish is saved by dal or the same coconut chutney.
"Indian McDonald's has a lot more Indian than McDonald's"
In the south of India, the well-known dosa is also changing. For breakfast, they traditionally prepare hearty masala dosa (masala dosa), that is, the same thin pancake made from rice or lentil flour, but stuffed with mashed potatoes and spices.
Indian McDonald's
When Indian food burns more than one hole in your stomach, and the smell of curry starts to beat off your appetite, when you get tired of crying over every dish, you want something simple and dear, and the last hope for the familiar McDonald’s remains - take heart!
Indian McDonald's has a lot more Indian than McDonald's! Here you will not find native hamburgers or cheeseburgers, and among the rather meager menu they will offer a choice of three types of burger: with chicken, potatoes or eggs. At the same time, regardless of your choice, the food will be generously seasoned with the same hot spices and familiar curry. Beware of the veggie burger - the patty in it is made from peas.
Discoverdelicious.org
There is hardly a cuisine on the planet that is older than Indian. It can be assumed that Chinese cuisine is close in age to Indian cuisine. In any case, Indian cuisine is 5000 years old. Founded by the Aryan tribes, it is considered one of the most interesting in the world.
Archaeologists notice that already at that time the tribes inhabiting India had a brilliantly debugged system of measures and weights. Everything was done clearly and nothing at random. Indian cuisine was originally based on vegetarianism. The reasons for this were both economic and religious. Vedic traditions exclude the use of any meat. Of the products of animal origin, only milk is allowed.
Indian cuisine is always a "rule", which is actually a code of use and combination of different foods and spices, which makes the daily menu not only amazingly tasty, but also absolutely healthy. After Buddhism became the official religion in India, vegetarianism was legalized as mandatory.
Meat dishes in Indian cuisine
Veal and beef are under the strictest ban on consumption - a cow in India is a sacred animal. Oddly enough, scientists have not given an exact explanation of why the Indians still worship the cow with such jealousy. The main version is the assumption that at some stage in the life of the state, the number of these animals decreased to a critical level. The cow becomes more a source of milk, which was consumed everywhere, than meat.
Other types of meat, poultry entered Indian cuisine quite organically and quickly. Indian culinary specialists have always been engaged in a combination of various products, it would seem, completely incompatible. One of the most interesting and famous combinations is the combination of elements of two cultures, Arabic and Indian cuisine: the combination of Arabic meat and Indian vegetarian sauces and spices gave the world curries with meat.
Tandoor dishes were taken from Persian cuisine in India. Their popularity immediately became very high, and remains so to this day. The most famous dish is Tandoori Chicken. The bird is cooked either whole or in parts. Pre-marinated in yogurt with spices. The prepared chicken is then cooked in a tandoori oven over very high heat. The temperature reaches up to 500°Ϲ. It takes no more than a quarter of an hour to prepare. Marinades for tandoori chicken are called tandoori masala. Initially, the dish was very spicy, but then Indian chefs adapted it for tourists by reducing the spiciness.
Today, tandoor dishes have become a symbol of Indian cuisine. The principle of the tandoori oven is simple. Tandoor ( clay pot) is placed on hot coals. A prepared pickled product is placed in it and it cooks quickly enough. In tandoor dishes, the following spices are mainly used:
- coriander;
- caraway;
- garlic;
- curry.
Don't stand still
At the time when tandoor dishes appeared in India, Indian culinary specialists first added rice to meat. Accordingly, a variation of pilaf was obtained. Then in India they began to cook meatballs, kebabs and other dishes on skewers and skewer. A large number of nuts began to be used. Almonds, cashews and raisins have firmly entered the list of favorite foods of the population and chefs.
At the same time, “outlandish” products began to be used in the confectionery business - almonds, rice, wheat flour, sugar, coconut, rose water. Indian cuisine has never stood still, constantly progressing. Local culinary specialists have always been in search of new combinations of products, gradually creating the cuisine that everyone knows today.
Modern Indian Cuisine
Many centuries have passed, but India is still divided both on religious grounds and culinary regions. North, where Islam is the dominant religion, lamb meat and poultry are the main products. The South, on the other hand, is more vegetarian. Over the years, religious culinary prohibitions have weakened, but, of course, the Indians did not start eating cows.
The Portuguese, who ruled Goa for 400 years, had their influence on Indian cuisine. The English colonists added to the culinary traditions of Europe. Today in India they eat soups and drink tea in the English tradition, and this is already considered Indian cuisine.
What and how
Food Indians two - or three meals a day. It all depends on the finances of the family. The standard in the south is rice, chapati corn cakes, served with mashed potatoes, vegetables. Those with better finances can afford these vegetables, but in a yogurt sauce. Spices are added to all dishes in large quantities, but do not spoil the taste of the dishes. Meat is usually served on the table public holidays. Milk, fish, fruits and vegetables are on the table every day even in the poorest families. Meals are usually served on large dishes - everyone takes as much as he wants. Bread is torn into pieces, and food is scooped up with these pieces. Mandatory on the table bowls with water of different flavors.
The magic of Indian cuisine
The basic products in Indian cuisine are:
- a variety of vegetables;
- fruit;
- dairy;
- refined oil;
- yogurts;
- homemade cheeses;
- mutton;
- bird;
- wheat bread.
The following foods and dishes are often used:
- burfi - a small pastry in the shape of a rectangle;
- basmati - the favorite rice of the Hindus;
- ghee butter;
- paneer - homemade cheese;
- kohya—condensed milk;
- dahya - homemade yogurt;
- kichadi - the simplest rice people, garnished with vegetables, herbs and spices;
- curry;
- tamarind - spicy herb;
- chapati;
- chutney - pureed fruit or vegetables, a kind of sweet or salty sauces.
There is no India without spices
Indian spices are half the success and taste of local cuisine. A large number of spices, their various combinations are used. Here are the main spices that are a must in any Indian cuisine:
- coriander
- ginger
- red ground hot pepper
- nutmeg
- cinnamon
- carnation
- basil
- Bay leaf
- black salt
- turmeric
- saffron
- mango powder.
Mango powder, like lemon juice and rose water are used to flavor water for washing hands during meals.
What does Ayurveda say
All Indian dishes are divided into three categories:
- The ignorant.
- Passionate.
- Blessed.
This division comes from the three states of material nature according to the Vedas: ignorance, passion and goodness. Ignorant food is very spicy dishes, overcooked, served cold or too hot. Passionate food - very spicy dishes, which contain many aphrodisiacs. Blessed food - dishes in which everything is balanced, everything in moderation. They should not be very spicy, they should not be insipid, cold or very hot, lean or very fatty. Vedic cuisine considers blissful dishes to be energetically balanced.
Indian cooking has the oldest cooking technology on the planet. It is quite difficult to perform. It provides that the dish should contain five tastes: sweet, salty, sour, spicy and astringent. Sweet taste brings satiety. Sour is the vitamins and minerals in the dish. Spicy - healing properties that are born spices. Salty - energy. Astringent rids the body of toxins. In addition, the philosophy of Indian cuisine divides it into "cooling" and "warming" dishes. The point is not what the temperature of the dish is, but what effect it has on a person.
Most Popular in Indian Cuisine
You should definitely try the traditional biryani pilaf made of lamb, basmati and a large set of spices - a magical feeling. The vegetable stew with cream, cashews and turmeric is also not to be missed. Tandoori chicken - this is not discussed at all. Once, having tried these chickens, you will want more and more. Dal - lentil, bean or pea soup. In India, everything that is legume is given. Palak Paneer - spinach and paneer cheese chowder, the top dish of Indian cuisine. Chapati cakes, sometimes, do not need to be ordered - in some places they are served as a compliment from the chef. Well, curry, of course. Vegetable, meat, everything to try is not enough life, but the main ones are necessary.
The confectionery component of Indian cuisine is fudge burfi, samosa pies, jalebi, rasmalai (curd balls in a creamy sauce), which is considered the most elite and aristocratic of all sweets.
(2
ratings, average: 5,00
out of 5)
In order to rate a post, you must be a registered user of the site.
