One of the widely appreciated food is the traditional food in India, for its marvellous use of spices and herbs. Indian cuisine doesn’t resolve to one dish but comprise of large assortments. The cooking style varies from region to region. It is divided into North Indian and South Indian cuisine. The main food comprises of rice and pulse with Bengal Gram being the most important one and wheat. A lot of change has occurred in modern times. As a result of globalisation, many Indians have travelled to different parts of the world, resulting in a massive influx of different nationalities in the country. This led in a mix of various international cuisines.
Originating from Bengal, this cuisine emphasises on lentils, fish and vegetables served with rice. Usually consumed across Bengal are fish, chicken, mutton, eggs of chicken, ducks and mutton. On the other hand, beef is only consumed by the Muslim community. One of the mostly used oil in preparing different dishes except for a few delicacies is mustard. Whole black mustard seeds are also widely used as phorone or paste in different cuisines. A special sauce prepared out of mustard paste, called Kashundi is savoured with Shak. This is served with boiled rice and other fried items such as fried fish.
Common spices used in preparing Bengali cuisine are turmeric, cumin, coriander, wild celery seeds, black onion seeds, dried red chilli, mustard, bay leaves, poppy seed, ginger, ripe coconut, onion, fennel, fenugreek and a combo of 5 spices called panch phorone.
A state in western India, Gujurati is primarily a vegetarian state. This is due to the influence of Jain vegetarianism. Along with being lip smacking, the cuisine is varied as well as high in nutritional value. A traditional Gujurati thali comprise of rice, kadhi (thick gravy made of chickpea flour, and vegetable fritters called pakoras), dal, rotli (Indian flat bread) and shaak/sabzi (mix vegetable). They use a combination of different spices and flavours to cook. Most of the dishes are sweet, and sometimes jaggery is used as an alternative to sugar.
Commonly used spices in Gujurati dishes are cardamom, coriander, cumin, turmeric powder, tamarind, jaggery, saffron, kokum, mint, curry leaves, green chilli, cayenne pepper, ginger powder, fenugreek seeds and leaves.
This cuisine is originated from the scenic Kashmir Valley. It is the crown of India that lies in the lap of the Himalayas. Along with its superb locations, Kashmir offers exotic delicacies. Rice remains the staple food for the Kashmir populace. A wide array of food items is offered in the region. Mainly non-veg cuisines made of fish, mutton and chicken. Dry fruits are widely used in the preparations of curries. The rice in Kashmir has garnered fame with its unique aromatic flavour. Kashmiri pulao tops the rice dishes, giving stiff competition to the several other rice delicacies across the nation.
Widely used spices in Kashmiri cuisine are ginger, cardamom, cloves, fennel and cinnamon. Onion and garlic are not used much.
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