Culinary tour round India.

As I mentioned in previous post Indian cuisine is more complex than many of us would assume. The dishes and ingredients used vary remarkably from region to region. But really it shouldn’t be so surprising in you think of a large country spreading form alpine tundra climate and glaciers in the north, through desert to tropical rainforest and monsoon climates. One thing that different regional cuisines definitely have in common is generous use of spices. Every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

As far as food is concerned, every state in India has its own specialities and unique food however we can very roughly divide India into four regions.

If you plan a culinary trip round India, this might come in handy.  Must try!

NORTH INDIAN CUISINE:

North India has extreme climates – summers are hot and winters are cold. There is an abundance of fresh seasonal fruit and vegetable to be had. Its geographical position results in strong Central Asian influence (especially Persian and Arab) both in the culture and its food. The Mughal influence can be spotted in meat-eating habits among many North Indians.

Due to drastic weather changes throughout the year and the life style of population residing in North India (hard-working, hale and hearty people i.e. Punjabi farmers) the food is nutritious, rich and heavy.  

North Indian curries are thick, moderately spicy and creamy gravies. Thanks to the wide range of fruit and vegetable is available at all times of the year, the region can pride itself on dazzling selection of vegetarian dishes. Dried fruit and nuts are also commonly used. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt play an important role in the cooking of both savory and sweet dishes. Other speciality of the region is rich variety of flat breads, which North Indians prefer over rice. The region is home to the tandoori roti and naans (made in a clay tandoor oven), stuffed parathas (flaky Indian bread with different kinds of vegetarian and non-vegetarian fillings) and kulchas (bread made from fermented dough). Rice may not be so popular but it’s usually turned into elaborate biryanis and pulaos (pilafs).

North Indian and Punjabi Cuisine is the one widespread in most of British takeaways and Asian restaurants and is mistakenly referred to as traditional Indian Cuisine.

Making chapattis

Traditional tandoori oven, commonly used for preparation of North Indian dishes

SOUTH INDIAN CUISINE:

South India has hot, humid climate and all its states are coastal.

Southern Indians generally speaking, have been more orthodox in their tastes, probably because eating meat when it is hot all year round can be difficult. Therefore the cuisine is largely vegetarian. Due to advantageous weather, the supply of fresh fruit, vegetables and rice is abundant. South Indian meal is complete without rice or rice-based dishes.

Rice is combined with Sambaar (a soup-like lentil dish tempered with whole spices and chillies) and rasam (a hot-sour soup like lentil dish), dry and curried vegetables and meat dishes and a host of coconut-based chutneys and poppadoms (deep-fried crispy lentil pancakes). The southern states make great use of spices. South Indian cuisine is perhaps the hottest of all Indian food. Curries are mainly dry and fiery.  Thanks to the location fish and seafood is highly popular in the coastal areas. Coconut and tamarind are also commonly used.

South Indians are great lovers of filtered coffee. This very sweet and milky drink is often equivalent for masala chai.

South Indian thali, served on banana leaf

Hottest chillies in the world have their origin in South India

EAST INDIAN CUISINE:

Home to beaches and mountains and regions with the highest rainfall in the world, Eastern India grows a lot of rice. Green vegetables and fruit are also grown widely. The geographical location means the food bears the strong influence of Chinese and Mongolian cuisine, which is shown by using some unusual ingredients like bamboo shoots.

Simple is the key word for food of this region in India. Preparation and ingredients are usually not elaborate. Steaming and frying are popular methods of cooking. Food items are spiced in a delicate manner.

Same as in South India rice is a staple. As people are a balanced mix of vegetarian and non-vegetarian fish is often a food of choice (especially in the costal state of West Bengal). Further inland, pork wins the popularity contest. Some of India’s most popular and world-renowned sweets come from here. Especially milk-based like Rasogullas', 'Sandesh', 'Cham-cham' are adored by local people.

Eastern Cuisine famous for rice and fish specialities

WEST INDIAN CUISINE:

This region probably has the most diverse styles of food in India. The food is usually categorized within different states.

Rajasthani food is spicy and largely vegetarian but also includes many delicious meat dishes like Laal Maas (red meat curry). In its hot and dry climate vegetables are often preserved as pickles and chutneys. Also immense variety of daals substitutes the relative lack of fresh vegetables in the area. 

Gujarati cuisine is known for its slight sweet touch (at least a pinch of sugar is added to most dishes!) and is traditionally entirely vegetarian.

Thaali (a large plate) is the Gujarati style of eating and a meal can consist of as many as 10 different vegetable dishes, rice, chapatti (Indian bread) and sweets! The Gujaratis love snacks (known as Farsan) and cook a huge variety of them.

In Maharashtra, coastal areas are famous for Malvani cuisine (fresh coconut-based hot and sour curries with fish and seafood) while the interiors have the more frugal, Vidharba cuisine which uses a lot of dry coconut. The food is a happy combination of north and south. Both rice and wheat are included in their diets. A lot of fish and seafood is available along the long coastline.

Goan food is rich, piquant and strongly flavoured by coconut, red chillies and vinegar. Its also dominated by seafood.

One can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this region are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie. As most Goans are Catholic, this is the only state in India where you can eat beef. As they also enjoy a drink, you may be tempted to try Kingfisher- India's most recognized and widely available beer. Very popular in Goa!

Vegetables & fruit market in Rajasthan

Fresh seafood to try- Goa