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Indian food is clearly renowned globally because of its awesomeness in terms of taste and in terms of variety of cuisines. The flavor and aroma of Indian food is conspicuous by its presence and you can find an Indian restaurant in almost any part of the world.

The cuisines of India are clearly divided into 4 and these are based on all the 4 geographical areas of India and each of these have been known to have distinguishable features. These four cuisines of India are categorized as South, North, West as well as East Indian cuisines. In this article we will take a brief gander on each of these cuisines.

Let’s begin with north Indian cuisines. You see, the North of India is renowned for its extreme climate as well as surplus supply of vegetables as well as fruits. Central Asia had some degree of influence on the food and even the culture of North India. Dried food and even nuts are in use a lot and what’s good here is that there is constantly that generous sprinkle of yoghurt, cream as well as ghee inherent in the sumptuous North Indian dishes. This part of India is blessed with vegetables and as a result there are lots of vegetarian dishes in this region. Unlike the other Indian regions, the North doesn’t consume rice as much. Bread, naans, rothis, parathas and kulchas are more prevalent. Coriander, red chillies, garam masala and turmeric are the widely used spices here. Tandoori Chicken, Dal Makhani, Lassi Patial and even Punjabi Chole are clearly some o f the very well-liked North Indian cuisines.

South India is the region which has a hot and even humid weather and with lots of the regions being coastal, there’s an abundance of rainfall during monsoons. This coupled with a fertile soil helps in producing abundant fruits and vegetables. Rice is the staple food in this region with bread and rothis being supplementary. Two of the very common soups that can be found in just about any meal mixed in rice in the Southern part of India include Sambhar and Rasam. Highly hot and spicy are the foods in some of the Southern regions of India such as Andhra Pradesh. Chillies, curry leaves, mustard and tamarind are the preferred spices. Some examples of the common south Indian snacks include dosa, vada, idli and payasam. Dosa is the Indian version of a thin pancake and is made from rice and black lentils. It is rich in carbohydrates and proteins and is generally eaten for breakfast. The thicker version of the Indian pancake is Idli and it’s made out of a batter of rice as well as black lentils that are fermented. Idli as well as dosa are prepared with soups such as chutney and even sambhar.

The East Indian Cuisines are somewhat influenced by the Chinese and Mongolians. East India is known for its sweet dishes and the number of dessert recipes in this region is huge. Many of the people in this region seem to prefer steaming and frying their food and the staple food here is rice. Yoghurt and even Milk are made use of in great quantity while the spices which are utilized similar to the ones used in South India. Some of the common vegetarian dishes in this part of India include Momos, Sandesh and even Thukpa.

The Western part of India has dry as well as hot weather and the diversity of the vegetables is inadequate; but that doesn’t seem to affect the lavishness and surplus of its cuisines. The dishes of Gujurat are known for their lip-smacking and delectable nature while those of Rajasthani are known for their spicy nature. The staple food that is available in this part depends on what the cuisine is; and of course, rice as well as bread/rothis are consumed just as well here.

This is only a plain article of Indian Recipes and we have barely grazed the surface. For additional information on Indian recipes and in particular the south Indian recipes please visit South Indian Recipes. The web page contains South Indian Food recipes and videos.

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