Diversity In Indian Cuisine

The same set of spices is used in most of the dishes of the Indian cuisine except for some special items. The spices are used in different quantities and proportions along with vegetables. The eating habits of Indians are greatly affected by the geographical features, weather conditions, religious beliefs and also the effect of foreign travelers.

The people who belong to the caste group Brahmins are pure vegetarians, whereas the people of the coastal areas of West Bengal and Kerala consume fish. South Indians are more orthodox especially in the eating habits. The climate which is also hot is also not suitable for the consumption of meat and other non veg. On the other hand in the northern region where the climate varies from sun burning heat to nail biting cold, the food taken by people is very rich and heavy in content. Here different cereal flours are used to make many kinds of rotis, chapati and naan. The meat eating habit is also the influence of the Mughal cuisine.

The region where there is the scarcity of fresh fruits and vegetables some preserved items called the achars and a wide variety of dal are all used for cooking different and tasty items. The people of Tamil Nadu prefer to have more of sour food by adding more tamarind to the food whereas Andhra people prefer hot and spicy food. Really hot and spicy food is used for fighting the flu virus. This is a general belief. The Indian food is categorized into Satwiks and Rajsiks. The first one is that of the higher castes like the Brahmins. This type of food is generally said to be healthier and spiritual. This included mostly fresh vegetables and fruits. But underground vegetables and mushrooms are completely avoided. On the other hand the Rajsik food is bit more liberal in which anything under the sun can be eaten except for beef. This was the food habit of the Rajputs who needed more strength and power.

The manner in which Japanese foods are mainly based on the freshness of meat and Chinese foods based on the taste of various sauces added to impart right taste and flavor, the Indian foods are mainly based on the spices used for cooking. Anyways spice is the primary item used in any of the Indian food item. There are many dishes whose flavor and aroma solely depends on the added spices especially different types of biryanis like the chicken biryani. The varied taste of Indian food that progresses from region to region can only be realized by any foreigners only after landing in the area. The North Indian and Punjabi style foods are widely available and famous in different countries on the world. It is really interesting for any visitors to watch an Indian cooking because many special items are prepared in a day’s time by cutting vegetables, grinding spices using grinding stones. There are also dishes that can be prepared in some minutes. Thus, there is a wide diversity for Indian food items.

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