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INDIAN CUISINE
INDIAN CUISINE is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. The staples of Indian cuisine are rice, whole wheat flour, and at least five dozen varieties of pulses, the most important of which are chana or bengal gram, pigeon pea or red gram, black gram and mung green gram. Chana is used in different forms, may be whole or processed in a mill that removes the skin. Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour. Most Indian curries are fried in vegetable oil. In North India, mustard oil is traditionally been most popular for frying, while in Western India, groundnut oil is more commonly used. In South India, coconut oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee is also a popular cooking medium.The most important spices in Indian cuisine are chilli pepper, black mustard seed, cumin, turmeric, fenugreek, ginger, coriander and asafoetida. Another very important spice is garam masala which is usually a powder of five or more dried spices, commonly comprising cardamom, cinnamon and clove. Some leaves are commonly used like bay leaf, coriander leaf and mint leaf. Typically in South Indian cuisine curry leaves are used commonly. In sweet dishes, cardamom, cinnamon, nutmeg, saffron and rose petal essence are used.
Tea enjoys heavy popularity throughout the nation, with the finest varieties grown in the northern regions of Darjeeling and Assam. Coffee is popular mainly in South India, and the finest variety of Arabica coffee beans are grown around Mysore, Karnataka, and marketed under the brand name Mysore Nuggets. Other beverages include nimbu pani or lemonade, lassi, and coconut water. India also has many indigenous alcoholic beverages, including toddy, Fenny and Indian beer.
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