The Indian cuisine is as diverse as its culture, languages, regions and climate. Every state of India brings its own unique dishes and subtle variations to popular dishes. The range of dishes are impressive when regional variations are taken into consideration. Very often the taste, colour, texture and appearance of the same dish changes from state to state.

Aromatic spices are the basis of Indian cuisine. The use of spices such as curry powder, turmeric, chilli, coriander, cumin, fennel, fenugreek, celery, black pepper, ginger, cardamom, garlic, clove, nutmeg, cinnamon, tamarind give Indian food its distinct taste.

Milk products like ghee (clarified butter) and dahi (Yoghurt), buttermilk, sour cream, cottage cheese, a variety of dals (lentils) and regional vegetables are other common ingredients in Indian cooking.

Breads are made with wheat, rice and ground legumes depending on the part of the country.



Copyright ©2004