Indian Cuisine

Indian Cuisine is as diverse as India and influenced by its rich culture. Largely you can define this in to 4-5 segments.. 1. North Indian (which can cover all Hindi Speaking States) 2. West Indian (Gujarath, Maharashtra etc), 3.South Indian (all Southern States) 4. East Indian (Bengal etc.)

Well North Indian food is largely influenced by the last rulers of India, the Moghuls...it has lot of Tandoor and Grill Items. the Famous Kababs, Tandoor chicken, assorted breads are from this part of the world.

West Indians -Particularly Maharshatrian food varies with in its regions....the Goans food is more spicy than Marathas...Jowari Roti, Vada Pav,Bhel Puri etc...are famous out here.

But Gujarathi food is dominated by Sweets....you might find Jilebis first to eat than rotis..

Similarly South Indian food is dominated by Rice, Sambar, Idly, Dosa, Uttapam etc.... Hyderabad bit again differs because of Nizam influence... the moment you remember Hyderabad...you remember Hyd Biryani.

Well When comes to East India....Bengali food inspires every body from Fish curry, Rasagullas etc..

But Indian cuisine can be broadly divided in to three varieties ..One Main Course, Break Fast/Snacks and Sweets.

The Oil used also different from each state...like Bengalis favours Mustard Oil and Keralites prefer coconut Oil...But health freaks force sunflower oil to their homes.

The primary cooking style also changes from region to region.... Tandoor Style, Deep Fried style, Boiled style, Tawa style etc etc...

The Spices are also used widely in India.....adds to better digestion and health.

But end of the day like Indian culture its food also placed a special mark on this blule planet.