Each region of India has its own specialty which is inspired by race, history, religion and geography. For instance, the Rajasthan cuisines make use of more milk and milk products than water due to scarcity of water in the place. The Punjabi food reflects the vibrant culture of the place, the tradition of people who love variety and want food filled with not only nutritious ingredients but also some amount of love by which they are prepared.

The secret of Indian style of cooking is the use of spices. Always being hot filled with chilly varieties, spices Indian food is also a complement for the blend of sauces that are used while preparing the recipes. The tradition of Indian cooking is an art and you would have great experience in cooking Indian food. Right from planning your recipe to collection of ingredients in right amount to blending of spices, simmering, steaming and stirring, the cooking is an activity that would enjoy the most.

The good thing about Indian cooking is that it is neither complex nor confusing. You don’t have to work too hard to prepare them. Just you need some patience preparing the spice blend and collect some ingredients for them. You have to be very specific while you cook Indian food for the real taste. For example you must use coconut oil for South Indian dishes to get the real taste and pure mustard oil to get the flavor of Bengal and East.

The traditions of Indian cooking have seen both vegetarian and non-vegetarian style of cooking. There are some recipes or dishes which require not a contemporary roaster or micro-woven, but the burning coal or a perfect fire place to roast them. For instance you can prepare tandori chicken in a woven but the taste of it roasted in a hearth has a different feeling.

Indian cooking thus involves all types of cooking- frying, boiling, steaming, roasting and low steam frying. There are few recipes where banana leaves are used to steam meat and fishes. Your mouth would just water while you see them prepared!

Indeed the place is known for their variety of vegetarian food styles. Whether you talk of Lapsi which is wheat porridge or the ‘bhujia-roti’ combination, you have something to stuff in your mouth without any sort of hesitation. If you wish to learn about the taste of Rajasthan and its vivid culture which is reflected in the dishes, read the book on Rajasthan Cuisin by Maharani Gayatri Devi.

Rajasthani food is mostly known for the cooking in Royal Kitchens. Food here is a serious business because of the tourists flooding the state almost all the year round. The cooking here has its unique flavor and they use the simplest ingredients in them. Gram flour is widely used in some delicacies like Pakoda, Ghatta ki Sabji, Khata and others. They use bajra and corn to make bread (rotis). The place is also known for Khichri a particular dish prepared by ingredients like – rice, vegetables, ginger, spices, and some amount of butter. Rajasthan is also known for richly snacks like – ‘Daal-Moth’, Papad, Chips and Bhujia.

Here are few things which you always find in Rajasthan:

Lassi

This is natural yoghurt which is churned to remove the butter and make Lassi (buttermilk) a cool beverage served in summer.

Rajasthani Dal-Bati-Churma

This is a common food of Rajasthani people. Daal-Bati is cooked lentils and roasted balls of dough which is accompanies by pickle berries cooked in different methods. The Churma is a sweet dish made of jaggery or sugar in ghee. For taste and variety some ingredients like coconut, khoya and resins are also used.

Frying Puris and Chola

This is also a Punjabi favorite snack. Grams are soaked in water and later on cooked to a delicious stuffy recipe called chola masala which is served with fried white thin breads that puff like balloons when they are put on hot boiling oil in big pans.

The other common things which you would be able to taste in Rajasthan are – sweets having some spicy flavors, jalebis, mithais, faldas and glass of milk served with thick cream.

India is a country which has a history of more than 3000 years and this place has been home to different sects of people from time to time – Buddhists, Hindus (Aryans, Dravidians), Muslims, and many other religions like Sikhism, Jainism, Christianity, Zoroastrianism and to name a few. They all dictated food habits to people and the result is present day variety and richness of Indian regional foods.

There are many styles of cooking in India- somewhere there is high use of underground vegetative products like – onion, garlic, and ginger; while at some other regions people avoid them with the belief that such food items increase body heat and keep your head hot all time. From the lap of Himalayas in the North to the Southern tip of Coasts; from the Western Deserts to the Eastern hills you will find hundreds of region style of cooking in India. They are the reflection of their culture, climate, geography and people. But one thing which is very much common to almost all types of cuisines is the use of aromatic and flavor filled spices for which India has been known from times immemorial.

Kashmiri Cuisine

The valley which is often called the Heaven of India leaves you spellbound not only with its scenic beauty, Shikaras (large boated houses), and the brightening ice caps on the mountain; the cuisine of the place also leaves a long lasting impression in your mind. The place is known for some traditional style of Mughal cooking. The people mostly eat here meat of lamb, mountain goats, chicken, mutton, and to some extent buffalo-meat also. The place is known for Rogan Josh, Ristas, and mouth watering deserts like ‘firni’ and green tea called kawah. The dishes here are very rich, nutritious and reminiscent of the history of the place.

Maharastrian Cuisine

Mumbai or the famous Bombay has been the financial powerhouse of India and the second largest film Industry in the world. But the city is a bustling paradise for tourists and people because of the famous Maharashtrian cuisine and the famous Dubbawalas. You find food from very ethnic and regional culture to the eclectic and electrifying international culture. The famous dishes of the place are – Upma, Saar, Modaks, Sabudana Wada, Puranpolu, Vaara Paw, and other types of recipes. You have a comfort while you relish the deserts of the place. Mumbai is one of the renowned places in the world for sea-food.

The other famous regional cuisines of India are Kerala Delite, Tamilian Cuisine, Hyderabadi Cuisine, Bengali Cuisine, Assamese Cuisine, and Punjabi and Delhi cuisine, Rajasthani Cuisine and to name a few which have the vigor and versatility of cooking.

If you wish to feel the elate and richness of Indian food, you cannot afford to miss the Punjabi dishes of India. The Punjabi Cuisines are renowned throughout the world for their highly energetic food. The have some awesome cuisines which are very much indigenous to the land of Punjab and which are now eaten by people of all regions. They have brought about a revolution in the breakfast table with so many types of ‘Parathas’ for a heavy and perfect breakfast along with curd and other healthy items.

There are more than hundreds of original Punjabi dishes which you can prepare in your home and serve them. The great feeling of Punjabi food lies in the variety and versatility of their recipes. Here are few popular Punjabi dishes of India which are relished by people from all regions throughout India. They are simple to prepare and very tasty to gulp them down.

Alo-Gobi Recipe:

You need:

1 cauliflower, 4 potatoes, 1 tomato, ½ spoon turmeric powder, ½ spoon red chilly powder, 1 table spoon coriander powder, ½ table spoon sabji-masala, salt to taste, Ghee or oil. The ingredients mentioned here are for two-three people. You can increase the amount according to the servings you need.

Method:

Cut the potatoes (Alo) and cauliflower into pieces. Wash them properly. Now heat the oil or ghee in a cooking pan. Add some amount of chopped onion, paste of garlic and ginger. Fry the mixture till it is brownish in color. Now add the chopped cauliflower and potatoes. Cook in medium flame for 5 minutes. Now add chopped tomato, the turmeric powder, chilly powder, coriander and cook it for another 5-10 minutes. If you wish you can add little amount of water so that the stuff don’t stick to the pan. Serve hot with bread (rotis).

Roasted Baingan ka Barhta

You Need:

two eggplants, I large onion chopped, 1 tomato chopped, garlic cloves, chopped green chillies, ½ oil, fresh coriander leaves chopped, and salt for taste.

Method:

Roast the eggplants till they are soft. Peel the skin of the eggplants and mash them. Add the desired amount of salt on it and mix the mash with salt. Make a mixture of oil (preferably mustard oil), chillies, onion, garlic cloves and coriander leaves. Add the mixture to the mashed eggplant and mix the whole stuff properly. You can pour one tablespoon of lime juice over it for taste and little amount of butter. Serve it with rotis.

It is often repeated that breakfast is the most important meal of the day. A hearty breakfast is the secret to glowing looks and bountiful energy throughout the day. Yet, so many children and office –goers still leave home without it and weight watchers still feel they can miss out breakfast. Many say, they are not hungry in the morning.

Even if you do not recognize hunger, the body does give out signals that it is low on fuel, getting near to ground level. Studies of school children aged nine to eleven shows that those who skipped breakfast have a slower reaction time and more muscle fatigue, low energy levels in school sports. Their average scores are lower on written tests, compared to breakfast eaters. They may look indolent and sluggish to the teacher in comparison to their other classmates who had proper breakfast because they haven’t had the protein that really wakes up the brain.

Office goers who pass over breakfast are usually big consumers of office tea and coffee-a means of staying alert and suppressing hunger. Adult breakfast –skippers may have trouble concentrating on work ,keeping themselves focused on their job task thereby showing lower work output on their job front. They are also likely to be petulant, gouchy and impatient and annoyed at work which can be easily visible through their working styles and patterns even if given a loose view, along with clock watching frequently for lunch hour.

After an overnight fast, the blood sugar level drops. Strangely it needs protein not sugar to build it up again. Fatigue, anxiety, forgetfulness, confusion-all these have been linked to low blood sugar levels, usually caused by hunger. Some nutrients like protein and calcium are better absorbed if they are taken in small quantities; several times a day .best is a good breakfast with protein for alertness and carbohydrates for action. Small amounts of fat and sugar are all right but just enough to tempt the appetite. So before stepping out always remembers that a packed lunch and a big dinner cannot make up for nutrition missed in the morning.