Spice, Spicer, Spicy, is what one can say about Indian food....
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by: JackScotte
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In India the food you will find in Northern India is not necessarily the same in the other parts of India that is in the west, south or east of India. In South India you will find delicacy more in the rice type, like the Biriani or Baryani. They also like to cook their rice using coconut or coconut oils. The south Indians also like to use curry leaves as well as rasam and sambar while taking their meals. Most of the meals taste the same as well as use the same style of cooking methods that is when it comes to the Mangalorean, Andhra, Chettinad, and Kerala. Their breakfast usually consists of bajji, idli, vada, bonda, and dosa which are south Indian snacks. Sambar is the only meal which is usually prepared differently by all the South Indian people. Sambar is a mixture of South Indian food. You can always tell North Indian meals by the proportionally high use of dairy products for example milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are also dairy-based and they also love to use the common ingredients which include chilies, saffron, and nuts. The samosa is a popular North Indian snack which has now spread to the whole of India. Eastern India is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes which can also be found in Northern India originated in the Bengal region. East India also offers delights of /posta (poppy seeds). Rajasthani, Gujarati, Maharashtrian and Goan are the four major food groups from western India. The Goan being the most famous because thousands of tourist visit Goa all the time and the meal is usually a blend of the traditional cuisine which uses rice a lot as well as, coconut and sea fish and some Portuguese influence from the colonial era.
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