What Do You Know About Indian Food?

Although it is possible to separate Indian food into different regions like South, North, West and East the vast majority of Indian respecities will still overwhelmingly come from Idli, Dosa and Sambar in the south to Sarso ka Saag and Makki ki Roti in the north and from Kadhi in the West to the sweet shorshe illish of the east, Indian food is a delicacy favoured by all.

Some of the regional differences to Indian preparation are as follows: Northerly India: This domain of India offers the some of the more familiar admixture Indian dishes, including the popular tandoori-style of cooking. This domain offers the dishes that are found in most Indian restaurants of the West, such as koftas (spicy meatballs), kormas (meats braised in creamy sauces with yogurts and fruits), and the delicious chewy, leavened bread, naan. The admixture of spices used to flavour these dishes is Garam masala, more heating than fiery. You may also add Basmati rice for a regional flare, but breads are the basic starch in this wheat-growing region.

A lot of people out there are under the misconception that you can't eat Indian food if you're on a slimming diet. That's a pretty fair argument if your constantly eating Indian food in restaurants, this is because many traditional Indian recipes involve either ghee (clarified butter) or deep frying. However if you opt to cook your Indian food at home, it can easily form part of your weight loss program, just the same as any other food you may eat. You just need to follow these simply rule.

Indian food over the ages has had a significant impact on many cultural groups and even conquerors from far away kingdoms, over these years, many different cuisines have come together to form many of the traditional Indian dishes you see today. The Mughal emperors brought with them the preparation of Biryani while the Afghans, Arabs and Persians brought to the Indians non-vegetarian fare dipped in rich redolent gravy coupled with cashew nuts and almonds.

Tandoori recipes are great as part of a low calorie or low saccharide diet. Just marinate some fish (cubed or whole), chicken (cubed or in pieces) or prawns (shrimp) in a admixture of low fat plain yogurt, ground turmeric, ground coriander, ground cumin, crushed garlic, grated root ginger and a little chilli pepper powder (or to taste) for at smallest an hour. If you're using cubed meat, yarn onto skewers, grill or barbecue with a mass medium heat until done.

Special equipment is not a requirement to cook Indian food, although I personally wouldn't be without my coffee tree grinder, for mashing spices, and it's an excellent way (although not a necessity) to have the traditional dishes to serve your meal in. other than all of that, you will always require a minute of forbearance, it's quite fun to cook with someone you know, so that you can divide both the chopping and the grinding process or have someone read the recipes out to you in a step by step process so that you don't go wrong in your food making.

Users Reading this article are also interested in:
Top Searches on Asian Food:
West Indian Food East Indian Food
About The Author, Uchenna Ani-okoye
Uchenna Ani-Okoye is an internet marketing advisor and co founder of http://www.insightempire.comFor more information and resource links on Indian food visit: http://www.insightempire.com/indian-food/