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  East India is comprised of the states of West Bengal, Sikkim Assam, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura and Orissa. This region is home to beaches and mountains and Cherrapunji, the city with highest rainfall in the world. Because of the climatic conditions Eastern India grows a lot of rice. Green vegetables and fruit are also abundant and thus are the recipes using them. People though are balanced mix of vegetarian and non vegetarian. The geographical location of this region means its food bears the strong influence of Chinese and Mongolian cuisine.  Style of Food Although East India has three schools of cuisine Bengali and Aasam, the Northeastern states and then Orissa simple in the keyword for food of this region. Preparation is not elaborate and neither are most of the ingredients . Steaming and frying are popular methods of cooking . In coastal regions fish in the food of choice while further inland pork wins the position on the plate. Some...
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South Indian Food Culture

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  South Indian cuisine has played a very vital role in the development of Indian Cuisine. It includes five southern states of India that are Karnataka, Kerala, Tamil Nadu and Telangana. All these places have their own variety of main dishes, snacks, light meals, desserts and drink that are well in their respective region. Idly, dosa, medu vada, uttapam ect have become the most distinct dishes across the globe. The region offers wide variety of vegetarian and non-vegetarian dishes with each state holding its own uniqueness and food habits. Some authentic and popular South Indian dishes that are sure to delight taste buds includes Chakra Pongal, Sambar and Vadai from Tamil Nadu, Kadala Curry and Appam from Kerala and Kebabs and Biryanis from Andhra Pradesh.  Distinct Features South India is known for its varied range of spices, many of which are being exported to different nations for centuries. The most important spices produced in South Indian are cinnamon, cardamom, nutmeg, c...
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North Indian Food Culture

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  North India has experiences extreme climates where summers are very hot and winters are very cold. The region includes the following states : Jammu & Kashmir, Himachal Pradesh, Punjab, Uttaranchal, Uttar Pradesh, Haryana, Bihar, Jharkhand, Chattisgarh and Madhya Pradesh. The region is blessed with abundance of fresh seasonal fruits and vegetables. It has a strong influence in its culture and its food. Mughlai and Kashmiri style of cooking are not just prevalent, they are also popular.  Style of North Indian Food North Indian curries usually have thick moderately spicy and creamy gravies. The use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and curd play an important role in the cooking of both savory and sweet dishes. Thanks to the fact that such a rich variety of fruit abd vegetable is available at all times of the year, the region produces a dazzling array of vegetarian dishes...
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Indian Food Culture

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  India is a very vast and diversified country. It has 29 states and 7 Union Territories as of now. And each and very state has its own food culture. Here in India the influence of food is majorly related to the festivals and the ancient traditions. The authenticity of food also varies according to the climate, land, soil, ect. The food culture in India is also based on the caste of the people living in here. For example, South Indian caste will portray their variety of food. The invaders and traders have contributed many things for India in the matter of food. It is the food which is mesmerized with different colors, aromas, and flavours. Every Indian food is not made very spicy, but it has variety of  taste in it.  Basically Indian Food is divided into 4 major categories: North Indian Cuisine South Indian Cuisine West Indian Cuisine  East Indian Cuisine All of the above have its own traditional and authentic cuisine. Ayurvedic influence on Indian Cuisine Ayurveda h...
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