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| INDIAN CUISINE |
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Most Indian cuisines are related by similiar usage of spices. Often, Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines. In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences. Through the medium of Mughlai food, this influence has propagated into many regional kitchens. To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. All along the northern plain, from Punjab through Uttar Pradesh and Bihar, a variety of flours are used to make chapatis and other closely related breads. In the rain-swept regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the staple carbohydrate in any part of India. North Indian desserts and sweets are made of milk, paneer, lentil flour and wheat flour combined with dried nuts and garnished with a thin sheet of pure silver. Nimbu Pani (lemon drink), Lassi (iced buttermilk) are popular drinks of the North. Hot and sweet cardamom milk is very common before going to bed. |
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PUNJABI CUISINE |
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Punjabi cuisine one of the most popular regional cuisine throughout India and the world. The most famous dish of Punjab is the Sarson ka sag, which originated from Punjab. This dish of green mustard is simmered and slow cooked over coals along with rajma, kali dal or lentils. This dish is served with unleavened bread of cornmeal or wheat and a dollop of butter or with steamed basmati rice. Non-vegetarian food, especially chicken, is a favorite all over Punjab and the ever-popular tandoori chicken is almost an institution. Mutton and fish are also cooked in the traditional Punjabi kitchens with a lot of enthusiasm and form an integral part of any special menu. Tall glasses of lassi, made of yogurt, tempered with either salt or sugar, are a popular cooling drink of Punjabi origin but it is quite popular all over the country. Phirni, a sweet dish made of milk, rice flour and sugar and chilled in earthenware bowls is a typical Punjabi dessert. Punjabi sweet dishes like gulab jamuns and burfi have a strong percentage of khoya made from milk. |
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RAJASTHANI CUISINE |
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Rajasthani food is the combination of dal, bati and churma (dal is lentils; bati is baked wheat ball; and churma is powdered sweetened cereal), but for the adventurous traveller, willing to experiment, there is a lot of variety available. Some of the famous sweets and desserts of Rajasthan are Laddoos, Malpuas, Jalebies, Rasgullas, Mishri Mawa, Mawa Kachori, Sohan Halwa and Mawa or milk cake. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. A distinct feature of the Maheshwari cooking is the use of mango powder, a suitable substitute for tomatoes, scarce in the desert, and asafetida, to enhance the taste in the absence of garlic and onions. Rajasthani curries are a brilliant red but they are not as spicy as they look. Most Rajasthani cuisine uses pure ghee (clarified butter) as the medium of cooking. A favorite sweet dish called lapsi is prepared with broken wheat (Dalia) sautéed in ghee and sweetened. |
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