||North Indian Food
typical North-Indian meal would consist of chapatis or rotis (unleavened
bread baked on a griddle) or paranthas (unleavened bread fried on a
griddle), rice and an assortment of sumptuous supplements like dal, fried
vegetables, curries, curd, chutney, and pickles. North Indian desserts are
appetizing milk-based pudding or rice base and are usually soaked in syrup.
Kheer or rice pudding, Shahi Tukra or bread pudding and kulfi, a nutty ice
cream are other common desserts.
||South Indian Food
South Indian food is basically non-greasy, roasted and steamed -
great option for those who like the Continental cuisines. Rice forms the
basic item of every meal. It is complimented with sambhar, rasam (a thin
soup), dry and curried vegetables and a curd preparation called pachadi.
Coconut is an important ingredient in all South Indian food. South Indian
dishes are generally cooked in coconut oil. The South Indian dosa (rice
pancakes), idli (steamed rice cakes) and vada, which is made of fermented
rice and dal, are popular throughout the country. The popular dishes from
Kerala are appams (a rice pancake) and thick stews. Desserts from the South
include the Mysore pak and the creamy payasum.
||West Indian Food
The cuisines of Gujarat are spicy and a feast for those who love the
salty flavor. Most of the items are made of gram flour (besan). Culinary in
Goa has rice, fish and feni (a fermented alcoholic beverage) as the
must-items. Goa's mouth-watering seafood draws throngs of tourists from
across the nation. Here too, dessert items are made of besan (gram flour).
||East Indian Food
Rice and fish are synonymous with any Bengali meal. In addition,
there are vegetables (mostly green), dal, chutney, doi (curd), anchaar
(pickle), salad and pappad. Roties are not very popular. Luchi (puri or
small deep fried chapaties) are another favorite of this region. The non-veg
items includes - fish, meat, eggs cooked. Coconut is also used in various
dishes. In the state of Bihar, both rice and roties are consumed by the
people with fried vegetables, dal, curd, anchaar, salad, etc. Littis, sattoo
ka paratha, aloo ka paratha (all wheat based) are the favorites here.
Northeast Indian food has great similarity to South-East Asian
cuisines, especially Chinese and Tibetan. Non-veg items abound in their
meals and use of minimum oil and spices make their cuisines extremely
nutritious, healthy and of course unique feast to the taste buds.
||Non Veg in India
Meat, fish and eggs are the dominant non-veg items here in India.
But every region has its typical and exclusive recipe for preparing these
and the dishes look excitingly different and each tastes as delicious as the
For dessert one could choose from the wide array of sweetmeats from
Bengal like rosogolla, sondesh, rosomolai, chaanar payesh and
langcha.Besides, you will find ladoos and burfis everywhere.
Snacks include - samosa, various types of pakoras (cutlets), chaats,
namkeens, fried items (mostly deep fried vegetable like potatoes, etc.),
noodles, paw bhaji, bhel puri, golgappas (pani puri) and so on.
Tea (black tea, milk tea, lemon tea, masala tea, herbal tea) is most
common. Coffee is mostly taken by the south Indians.
Nimboo pani (lemon water with sugar and/or salt) is most common and
most liked by the Indians. It is cheaper than any other drink. Fruit Juices,
coconut water are also available.
Alcohol is not very common in India. In fact, people from
respectable families generally do not consume alcohol. It is mostly consumed
by the people residing in the high altitude areas like - J&K, northeast
India, Himachal Pradesh, Sikkim, etc. to combat the cold climate.