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Bikram Gusain | indianfoodinontario

Indian cuisine – Representing the diversity of India

Jul 8th 2015 at 10:17 PM

Indian cuisine Kitchener is popular for its wide range ofcuisines that represent the different regions of India. These cuisines vary from each other significantly given the climate, occupations, and the soil type and availability of local spices, vegetables, fruits, and herbs. Indian food isboasts influence of the cultural and religioustraditions and choices.

More about the foods included in Indian cuisine

The staple foods that are included in Indian cuisine include rice, pearl millet, whole-wheat flourincluding a wide range of lentils, such as pigeon peas, masoor, black gram or urad,mung beans or moong and many others. They areused either dehusked or whole, such as, dhuli urad or dhuli moong. Split dal or lentils are another variety that is also extensively used in cooking. A few pulses, namely- black-eyed peas, chickpeas and kidney beans, are commonly used in the northern region of India.

Generally, the Indian dishes are cooked in vegetable oil. But peanut oil is popularly used in northern and western regions of the country, whereas the people belonging to the eastern regions popularly use mustard oil. Coconut oil is used particularly in Southern Indian regions. Sesame oil is another cooking oil commonly used in south Indian cuisines as it has a nutty aroma that makes it perfect to cook the food items available there.

Since past few decades, soybean and sunflower oils have also gained popularity across India.Vanaspati ghee or Hydrogenated vegetable oilisalso popularly used in various regions of India. Desi ghee or butter-based ghee, is also used frequently in cooking Indian cuisines.Though a variety of meats form the part of Indian cooking, but mutton and chicken are the most popular meat varieties that are consumed in India. Consumption of beef and fish is prevalent only in the selected parts of India.

The flavourings and spices included in Indian Cuisine

The most frequently used flavourings and spices used in Indian cuisine include powdered or whole chilli pepper, Sarso or black mustard seed, elaichi or cardamom, jeera or cumin seeds, haldi or turmeric, asafoetida, coriander, garlic, ginger and many more. Garam masala is a popular mix of the six or more powdered spices. This especially includes cardamom, clove, and cinnamon.

Every region of India boasts distinctive blend of garam masala. Goda masala, popularly used in Maharashtra is a sweet mix of the spices. Even some leaves are also commonly used as a flavouring agent. This includes bay leaves, fenugreek leaves, mint leaves and coriander leaves. They are mostly used in flavouring the curriesof South Indian and Gujarati cuisine.



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