Flavours Of India

Every state or region of India has its own specialty of preparing large number of dishes. Whether you talk of Northern Punjabi food, or western Gujarati, Maharashtrian Food or Western Bengali or Assamese Food, Or the South Indian delicacies; you always have something new to discover. New taste, new recipes, new ways of cooking and new ingredients used. This versatility of Indian vegetarian or non-vegetarian food is slowly gaining global attention. Here are few regions food which are famous for their exotic recipes and style of cooking.

Bengali Food:

The Bengali food is known for their sweet dishes made from cottage cheese. Their famous dishes include fish items prepared in variety of recipes. Some famous Bengali food that are relished through out India are – Fish Curry, Aloo Posto, Luci Baji, sweets like Rasosollas, Sansdesh, Misti Dai, Chum Chum and others. Food buffs love gulping down the Bengali recipes prepared with complete Begali touch.

Punjabi Food:

Perhaps no other food from India is as famous as Punjabi delicacies. Punjabi Food has found its position in the menu of lots of renowned restaurants across the world. The Punjabi food is known for their richness and the use of butter and ghee. They mostly accompany gravy. They are simply healthy, delicious, and have some sort of fascination when they are put in front of you. The famous Punjabi food items are- shahi paneer, matar paneer, dal makhani, lassi, chicken tandoori, butter chicken, tikkas and kababs, and to name a few. Their bread of different styles like tandori, missi roti, naan, and butter roti too are famous throughout India and the world.

The Striking Goan Food:

If there is a place for which suits best for a relaxing mood, having the best wine on your table and some wonderful recipes, then it has to be Goa. The beach state of India is famous for their Portuguese legacy and the multiculture hub. The place attracts tourists not only for its famous beaches, night outs, and fine wine, but also for the food it serves having true touch of India and Portuguese blended together. You will find hundreds and thousand dishes of fishes, sea food, chicken, mutton and beef items in this heaven of tourists.

Gujarati Food:

The Gujarati are famous for some of their spicy delicacies like dohkla, papad and curd. The foods of Gujarat are prepared taking note of nourishment and balance of everything. Their famous sweet is basundi which is known for its mouth water taste. Their staple diet consists of rice, dal, chapatti, kachumbar (mixed vegetable salad), different types of vegetable dishes and others.

This is not the end. There are still more types of Indian food which you can have in the menu of Indian dishes. They very famous of them are – South India food, Maharashtrian Food, Hyderabadi delicacies, Specialties of Kerala, and alike. Pickles, chutneys, and other additional appetizers are famous items of Indian food which find their position in almost all types of Indian foods.

Indian food is as diverse as its culture is. The food has touch of its every race, geographical settings, its climatic conditions and the essence of people belonging to the place. But one common thing which is found in almost all types of Indian foods is the aromatic use of Indian Species. The foods of India are known as the most mouth watering dishes in the world. The aroma of the food can make your stomach churn and groan to have some taste of them.

They are from different parts of country like Kashmir, Punjab, West Bengal, Gujarat, Kerala, Tamil Nadu and others. The delicacies of Kashmir are known for their inclusion of red chilly, nuts, fruits, saffron, and other ingredients. The Punjabi food is known for their vigor and energy, exclusive use of richness of butter and ghee. The most popular food of Punjab is – ‘Sarso ka saag and Makke di roti.’ They also favor a lot of use of spices like – ginger, garlic and onion along with tomato. The North Indian delicacies are again famous for the famous Mughlai dishes which are a gift to the region from the famous Persian Ancestors. They have made dishes famous like – kabab, kormas and parathas.

Here are few famous dishes which you can prepare in home and have the same taste and aroma as it is served to you in a big restaurant or famous road side food joints called 'Dhabas'.

SHAHI PARATHA:

Ingredients:

Wheat flour 2cup, Minced meat 750 gms, 2 beaten Eggs, I chopped Onion, 1 chopped tomato, 5 green chillies chopped well, garlic and ginger paste, Coriander leaves chopped, 2 tablespoons of oil (refine), 2 tablespoons of ghee, red chilly powder for taste and salt of desired amount.

Method of Preparation:

Knead the floor with some water to form smooth dough. Fry the chopped onions on oil till they are brownish-pink. Also fry the paste of garlic and ginger. Keep them aside. Cook the minced meat in 2/3 cup of water, added with required amount of salt, red chilly powder. Cook it till dry and meat gets boiled. Now make two omelets with the beaten egg of equal size. Make two thin chappathis with the dough. Place one omelet over one chappathi and spread the chopped green chillies, coriander, minced meat prepared; the paste fried with onion and cover it with other omelet. Top this with the second chappathi and press the edges so that they stuff inside don’t come out. Take a tawa fry pan and add the ghee or butter on it. Fry the paratha till it is brownish red and fried well.

Serve it hot with some chutney or sausage. It would be a delicious item to have breakfast.

MASALA GOSHT (Spicy fried meat)

Ingredients:

Meat 750 grams, 1 onion, ginger garlic paste of 1 tablespoon, curd 300ml, pepper corns, cloves, cinnamon, cardamoms, red chilly, turmeric paste, ghee and salt for taste.

Method of Preparation:

Chop the meat into fine pieces that could be cut and eaten easily by a fork and knife. Heat some oil in a pan and add the meat and other ingredients in the pan. Use a good cooking spoon to mix them well. Now cover the whole item and cook for 45 minutes or so. Don’t add any water. Now open the pan and add required amount of ghee and fry the meat till it is reddish brown in color. Serve the preparation hot with few coriander leavens chopped over it.