Hotels
Cuisenes
At Every Eight Miles the water changes and every Four miles the food Changes.
That is what is said for Indin Cuisine. Indian cuisines has great impact of the foreign invaders.
North Indian Cuisine
The northern region of India comprises the valley -filled Kashmir to the vast field- lands of Punjab. The cuisine also varies widely in this region but the predominant one is the Mughlai one.
The staple food of the Kashmiris is rice and plenty of meat dishes, which includes "Gustaba", "Kaahwa", etc. The Kashmiri cuisine is a blend of its major produce, which includes red chillies, fruits, nuts, saffron and rajma.
For the Punjabis, the Rotis and Lassi give them the vigor and energy they are noted for. The sarson ka saag and the makke di roti is a good combination. The Punjabis also place a lot of stress on the ginger, garlic, onion and tomato combinations. Altogether the northern part is famous for its tongue tickling Mughlai dishes. They are a gift to us from the Mughals who probably got it from their Persian ancestors. The succulent kababs, kormas and the parathas are good examples. The blending of spices over low heat is an important factor of the Mughal style of cooking.
Most of the vegetarian and non-vegetarian dishes are famous for their distinctive tastes. Though rice is sparingly used throughout northern India, Wheat is their staple food. They take wheat in the form of rotis and chappathis. They come in a wide range, which includes parathas, puris, naans, kulchas, rotis and chapathis, and stuffed parathas.
South Indian Cuisine
The Malabar Coast in the south is famous for its spices of pungent aromas that lured many foreign invaders like the Dutch, the French and the English.
Cardamom, pepper, cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in the South. The availability of coconut, fish and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of the four states of South India.
The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. But there are more than these that can treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes.
In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure they have at least a few bags of these items in their carry home luggage!
The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.
Pushkar is internationally known for its colorful cattle fair when thousands of devotees from all faiths assemble toz take a dip in the holy lake. ........
Rawal Jaisal laid the foundation of this city in 1156 after consulting a local hermit by the name of Eesul . Tricuta was the hill chosen and Jaisal......
The idea of celebrating wedding in India is getting very popular all over the world. The wedding ceremony due to your choice and budget ........
Indian Itinenaries
© 2010 Talish Destination Management. All rights reserved.
