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Glimpse of India – Joyous Ride through food lanes of India

Joyous Ride through food lanes of India

Inspired by rich heritage and magical herbs, Indian food is nutritious and health-oriented when cooked with passion ๐Ÿ’•

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The inviting aroma of Indian food is due to the herbs and spices used to cook the meals. Spices are an integral part of Indian recipes. Cardamom, coriander, turmeric, fennel, peppercorn, mint, carom seeds, red chillies are some of the ingredients required for Indian recipes.

I found that food is a common connection among all living creatures. Food when cooked and served passionately, brightens up the moment.

Let me take you on a joyous ride through lanes of Indian food. Twenty-nine states of India prepare food in their authentic style. The exclusivity being difficult to match, you have to visit the state to relish the food from that place! Sounds like an impossible job? Worry not. Thanks to globalisation, the world has been shortened by experienced chefs all over the world:)

Kashmiri Wazwan

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Photo credit: Suresh Hinduja for Hyatt Bangalore

Wazwan is a multi-course meal in Kashmiri cuisine prepared using lamb or chicken. The lavish meal is normally cooked during celebrations.
Rogan josh (Kashmir)

Rogan Josh is an integral part of Kashmiri cuisine. Wazwan is incomplete without this richly flavoured, spicy lamb curry.
Bisi Bele bhath from Karnataka

A wholesome lentil-rice meal, Bisi bele bhath has its origin in Mysore. It takes as many as 30 ingredients to perfect this recipe:)

Authentic Andhra meal

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Lavish use of spices, seafood (in non-veg variation), lentils, rice, pickles and chutneys occupy the largest place in Andhra thali.

Assamese thali

Assamese food is simple with exotic, bold flavours. Sour vegetables, duck and pigeon make the meal different from the rest of India.

Goan Pork vindaloo

A fiery, spicy dish from Goa, Pork Vindaloo is popular globally. Vindaloo is served with pork in authentic Goan restaurants. Though ‘aloo’ means potato, the original recipe doesn’t contain potatoes. Restaurants in the UK serve potato-version of Vindaloo.
Maharashtrian poha

Poha is a low-calorie breakfast of flattened rice rinsed and mixed with spices and nuts. Garnished with coriander leaves, poha is a delicious meal when cooked to perfection.

Rajasthani thali

Rajasthani food is influenced by the lack of water in the state. The dishes that stay fresh for long and can be eaten without heating are the speciality of this region. Dal-baati-churma, gatte ki sabzi, bajra roti, kachoris are the best things to try.

Gujarati Khaman dhokla

Fermented gram flour and yoghurt batter is steamed, tempered with mustard seeds and served with coconut/coriander chutney.

Masala Dosa

Most popular south Indian delicacy, dosa is prepared by making a thin crust of rice and lentils. A filling of potato/onion/paneer, spices and herbs are folded in the crust. Dosa is served with sambar and coconut chutney.

Hyderabadi Biryani

A speciality from Hyderabad, Hyderabadi Biryani is cooking rice with meat, spices, saffron, curd and a lot of ghee. Hyderabadi biryani is believed to have been originated in the kitchen of Nizam of Hyderabad.

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This post is a part of Blogchatter A2Z and Global AtoZ blogging challenge. Iโ€™m writing 26 posts in the month of April on the theme Glimpse of India. Follow my work on social media platforms with hashtags #AditiWrites, #CelebrateIndiaWithAditi

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