Indian Food

Indian food is a diverse and extraordinary one, reflecting a complex layering of cultures through history and based on religious beliefs, geography, climate and availability of ingredients. India's range of cuisine can amaze even a connoisseur. Different regions in India offer their own specialties with their very own taste, subtlety and aroma. The exotic tastes, hues and textures of Indian food have ensured a steady growth in popularity in the West. The combination of fresh ingredients and cooking techniques are both a gastronomic delight and fulfil today’s requirements for healthy eating.

Snacks and appetizers; are an important part of Indian cuisine. They can be treated as appetizing savouries to be served before a meal as light dishes for lunch or supper, or they can be used as side dishes for a more substantial meal. The majority of them can be eaten hot or cold.

There are many different types of Indian bread, all of which are interchangeable and can be chosen according to taste.

Indian Breads; when kneaded with fat and made into thin pancake  - like wafers they are called chappatis. Flat (unleavened) bread is called roti. There are shallow - fried parathas, deep - fried purris, and baked naan. Stuffed bread can make a meal on its own with a vegetable curry and some chutney. Unleavened bread is what Merlot’s serve and  is best eaten a few minutes after cooking.

Vegetarian foods; vegetable and lentils are an essential part of an Indian diet. Vegetable curries are either cooked dry, with the natural juices in the vegetables supplying the moisture, or with a little sauce, or made into a sort of purée (bhurta). A little water can be added to dry-cooked vegetables to prevent them from sticking to the pan during cooking. Very little spice is used in cooking vegetables, and they should never be overcooked.

Meat and poultry; dishes became popular with the affluent society during Moslem rule and later on during the British Raj when dishes like tikkia were created. Military invasion and India's trade routes have left a marked foreign influence on meat and poultry cooking - Portuguese vindaloo, and Persian and Greek kebabs and pilafs (pulaos) are examples. In northern India, which covers Punjab, Kashmir, Uttar Pradesh and Delhi, meat and poultry are widely eaten and from these areas all the tandoori and moghlai dishes originate. The methods of cooking meat in the south produce different flavors and use local produce, such as coconut, tamarind and curry leaves. Dishes from the south are hotter and spicier than those from the north. The Bengali (Bangladesh included) method of cooking is extremely testy and is in a class of its own. The dishes are prepared with meticulous precision and great care.

Seafood; can figure into any and every meal. Two additional reasons for this burgeoning popularity are versatility and healthfulness. Fish can be cooked in every conceivable way: poached or steamed, deep fried or pan fried, baked, grilled, broiled or smoked. Fish is truly good for you, low in calories and high in protein. Easy to digest and naturally tender, fish cooks quickly no matter what method you use.

Sweets; have always been an integral part of Indian cuisine, with milk based desserts being a predominant feature. An astounding variety of sweets is available from different parts of the country. The list includes kheer, gulab jamum, Bengali sweets like chum chum, rasgulas, etc. While they maybe little bit over sweet to western palates, a small portion of those exquisite desserts is a the perfect ending to every meal. It would be worth remembering that most Indian sweets are aid in digestion and  are normally consumed after spicy meals. Indian desserts are  very often decorated with raisins, almonds, pistachios, cashew nuts and fruit such as mangoes, guavas, pineapple, melon, cherries, oranges and bananas. Mithai means "sweet food"

Beverages;Tea, known as "Chai" in India, is the main drink in most Indian homes. Tea is often infused with spices to make "Masala (Spice) Tea". In addition, there are other refreshing drinks to suit all tastes from sweet to savory and including tropical fruits. A great example is Lassi, a classic Indian drink made from yogurt. Another favorite drink is an Indian Lemonade called "Nimbu Pani", which literally means lemon water.