Indian foods

Indian cuisine is the general name for foods of the Indian subcontinent, characterized by the extensive use of various spices, herbs, and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.

Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine.However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of some various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean.

Sea food plays a major role in the cuisines of Andaman & Nicobar, Bengal and Tamil Nadu. The Andaman & Nicobar Islands were, and still are inhabited by indigenous tribes. Since they had very little contact with the outside world, raw fish and fruits were their staple diet for a long time. However, as many people from other regions of India came and settled here, different types of food and their methods to cook came with them, and this did cast an influence on the eating habits of the people of Andaman and Nicobar. Because the population is mainly derived from migrants from regions of India, many cuisines of India can be found in the islands.

Chattisgarh has many cuisines not found in the rest of India, while the staple diet, like much of the rest of India is rice. Many Chattisgarhi people consume liquor brewed from the Mahuwa flower. The tribal peoples of Bastar region of Chhattisgarh eat whatever is available, choosing food which would not be eaten by people of other states and regions. Red ant chutney is a favorite dish. Flying ants, mushrooms, squirrels, and rats are some of their choicest delicacies. As well as these unorthodox dishes, fish and pork constitute a large part of Chhatisgarhi cuisine. Pork forms a major item in their diet and almost every major ceremony starts with the sacrifice of a pig.

Daman and Diu is a union territory of India which, like Goa was a former colonial possession of Portugal. Consequently, both the native Gujarati food and traditional Portugese food is available. Because the neighbouring state Gujarat has prohibited alcohol, dining and wining is the most popular pleasure in the territory, with almost all popular brands of foreign liquor being available due to the visits of people from the state to consume the alcohol.

Dishing out a delicious variety of seafood with ample mix-up of coconut is the specialty of Lakshadweep Cuisines. From spicy non-vegetarian stuffs to healthy vegetarian delicacies, the island is ready with every possible kind of mouth-watering dish. The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep. Since the island has a close proximity with Kerala, hence the cuisines reflect the taste of the inhabitants of that place. The local food of Lakshadweep primarily comprises coconut and sea fish. The people of the island have a great inclination towards the coconut water as it is the most abundant aerated drink of the place. 

As a tourist destination, Lakshadweep is one of the most-visited spots of India. People from all over the world come to this island to explore the unexplored coral reefs, the virgin forests and the surrounding serenity. In order to cater to the needs of the tourists the governing authority of Lakshadweep, along with several private bodies have established quite a number of restaurants and eatery joints. Apart from specializing in local food, these restaurants also serve a series of inter-continental dishes. 

From Chinese and Thai to Indian and Korean, the eatery corners of Lakshadweep provide a lip-smacking array of delectables to those who wish to have a taste of global cuisine. Apart from multi-cuisine eatery zones, one can also get the original taste of Lakshadweep during major festivals when the people of the island prepare special dishes in their own home. Almost all the dishes have a touch of coconut since it is an integral ingredient of Lakshadweep cuisines.

Punjabi cuisine can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with Whole Wheat, Rice and other ingredients flavored with masalas (spices). 

Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.Within the area itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products.There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag).The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes. Many of the most popular elements of Anglo-Indian cuisine – such as Tandoor, Naan, Pakoras and vegetable dishes with paneer – derive from the Punjab.