Indian meat dishes. Indian dishes: recipes with photos

I can talk about Indian cuisine forever. If this country did not have such delicious food, my love for it would not have lasted so many years. I don’t know at what point I was captivated by Indian people, nature and sights, but the food sank into my soul immediately.

Now it’s difficult to say what left a brighter mark on my soul: the first look at the Taj Mahal or the first samosa with masala tea, bought from a cart. And I'm not exaggerating. For several years now I have hardly eaten in tourist places where they serve dishes adapted for “white stomachs”, and if I go there, I tearfully beg the waiters to prepare food for me “as if for themselves.” While my friends are crying over yet another spicy masterpiece of Indian cooking, I wipe away my tears of happiness and take some more.

Indian cuisine is different and multifaceted. It differs from state to state. There is also a huge difference between eating places for tourists and for locals. Street food is very developed in all cities of India. And even though a sane person's hair would stand on end at the sight of some street food stall, I highly recommend trying everything! The devil is not so scary...

History with geography. Features of Indian national cuisine

– a huge country with an abundance of traditions, cultures and nationalities. This whole mix influenced not only the life and mentality of Indians, but also the cuisine. They say that there is no single traditional Indian cuisine - it is different in each state. And this is not surprising. India is home to many peoples and religions, but only two have had a truly significant influence on culinary traditions: Hinduism and Islam.

At various times, it intersected with many European states, which also could not help but leave their mark: the Portuguese brought red chili pepper in the 16th century, the British strengthened the culture of tea drinking, and the French brought recipes for baguettes and croissants. The greatest influence on Indian cuisine was exerted by the Great Mughals, who ruled the country for many centuries. It was they who brought tandoor ovens to the country - huge round clay cauldrons, inside of which aromatic meat is cooked over coals and bread is baked. They also gave India one of its most popular dishes - pilaf biriyani.

Today it is difficult to talk about a single Indian cuisine. Climate and religion make significant differences in the country's culinary traditions. The cuisine of the north and south differs not just in the set of spices, but in the main ingredients. There are some Indians who practice strict vegetarianism. Some people add eggs and fish to their diet. The main food products are rice, vegetables, bread products, legumes, fruits, milk. Hindus do not eat beef, Muslims do not eat pork. Therefore, the most common types of meat in India are lamb, goat, and poultry. Vegetarianism in India is absolutely justified - in the hot climate there was simply nowhere to store meat. Until now, you can only find well-cooked meat in specialized restaurants - most chefs simply do not know how to cook it, even though they serve it for tourists. Pork is not held in high esteem not only by Muslims, but also by many Hindus. Most domestic pigs eat garbage, including human waste products; such meat is considered “unclean.”

Traditional cuisine in the north

Meat dishes are common in the north of the country (more Muslims live there). In the northern states they prepare amazing biriyani with chicken or lamb, kebabs, lamb curry - rogan josh. In addition to Muslims, many Nepalese live in the northern states, who have their own traditions and cuisine. You can find Nepalese restaurants all over India. They also freely eat meat and make delicious momo dumplings full of juice and rich thukpa stew. In the north they consume much more bread products than in the south (where bread is replaced by rice). Here are just a few varieties of Indian flatbreads:

chapati,
paratha,
puri,
roti,
parotta.

All over India, food is prepared with ghee, which is sacred and is used not only in cooking, but in religious ceremonies.

Traditional cuisine in the south

South Indian cuisine is rich in vegetable dishes. One of its main ingredients is coconut. Moreover, it is used not only for desserts, but also for making curry sauce. To do this, take ripe fruits (these are sold in our supermarkets). The dried coconut pulp is grated into small shavings, mixed with spices, and vegetables, fish or meat are stewed in the resulting sauce. Coconut curry is my favorite!

Also at the head of the table are stewed vegetables in various variations - bhujia, dosa - a huge pancake with potato filling, idli - unleavened rice cakes. There are also common dishes between the north and south, such as dal. In India, everyone eats dal: both in rich houses and in poor ones. I saw a woman cooking dal on the side of the road, while her entire family lived there. Dal is prepared from red or yellow lentils (other types of legumes are also allowed) with the addition of vegetables and spices. Serve with chapatis, an unleavened flatbread made from wholemeal flour, another traditional food of the poor, or with rice.

By the way, any legumes are a product that unites the cuisine of the north and south. Since many Indians are vegetarians, they have to get their protein from plant foods. And here, as you know, legumes come first. Most vegetarians live in the south. The strictest of them refuse not only animal food, but also some types of plant food, for example, onions and garlic. For devoted Hindus, these foods are “impure”. According to Ayurveda, these products awaken the lower qualities of a person, his animal essence. Upper caste Hindus, as well as all those who strive for spiritual elevation, do not consume onions and garlic, as they affect the lower chakras. According to legend, the god Vishnu cut off the head of the demon Rahu. A few drops of his saliva and blood fell to the ground, and onion and garlic shoots grew in this place. Therefore, spiritual people are prohibited from eating these foods.

Traditional cuisine in the west

On the west coast there is a real kingdom of fish and seafood. They are a daily part of the diet of both ordinary Indians and tourists. Moreover, there is no less fish on the east coast, but most of the catch is sent to other states; local residents do not like the fish. If tourists on the east coast (states of Goa and ) gorge themselves on lobsters, palm-sized shrimp and crabs, then locals prefer simpler fish: mackerel, sardines, tuna, perch and many varieties of very small fish. A delicious curry is prepared from shrimp 1 centimeter long. Fish is consumed mainly fried or stewed. Sometimes they can make a grilled dish. The main delicacy in Goa is fish curry. Fish stewed in spicy coconut curry, served with plain steamed rice. You can’t try this dish in tourist restaurants; the most delicious fish curry is made by Indian mothers. If you are not invited, go to small restaurants where Indians eat.

Spices as the main ingredient

And here is the main secret that allows us to avoid poisoning in a hot and not the cleanest country. Spices are the best antiseptic, Indians have known about this for a long time. Despite the 21st century, not every home or every cafe has refrigerators. Although red pepper was introduced by the Portuguese, other spices have always grown in India and were actively exported to other countries.

You can buy spices in any store or market. It will be difficult for an inexperienced tourist to determine the freshness and quality of spices by eye. I can only advise you to focus on the smell, it should be pronounced and tart. At tourist markets, spices are sold in large bags by weight - don’t take these. They gather dust in the open for months, and it’s hard to imagine how much dirt gets in there. In any store you will find packaged spices starting at $0.3 (20 rupees). They have a manufacturing date on them, so choose the latest ones. By the way, Indian housewives do not buy ready-made spice mixtures. They make them themselves. To do this, all the spices are purchased separately at the market (and not 50 grams, but kilograms!), crushed at home and collected in a mixture: for chicken, fish, vegetables, rice, etc. Each housewife has her own recipe; no two are alike. By the way, spice mixes are called masala, this is the most popular word in Indian cuisine. Add any product name to it and you get many variations of dishes: masala chai, chicken masala, fish masala, mutton masala and much more.

A European can feel intimidated by the amount of spices used in Indian dishes. If we are used to adding a pinch, then Indians use more “handfuls”. Any Indian food has a spicy taste. Absolutely. Tea? Only with spices, sugar and milk. Just a glass of milk? Why, if you can add healthy turmeric, which has an antiseptic effect, and sugar for taste? Unleavened can be simple boiled rice or chapatis, which serve as a side dish for nuclear-spicy sauces. Spices are used not only to improve the taste of dishes, but also for medicinal purposes. Today in modern India, before consulting a doctor, the patient will be treated with traditional methods. Spices are used extremely widely in both alternative medicine and cosmetology.

I will not go into the details of Ayurveda, the main science of health, which prescribes eating according to your type of internal energy, but will only briefly talk about the most popular spices in India. So here they are:

Asafoetida. It is a powder obtained from the resins of a plant of the parsley family. In stores you can find it in small prepackaged jars. Asafoetida is very unusual to our taste - most of all it resembles garlic and has a pungent odor. It is added to the rest of the spices at the very end of roasting (in traditional Indian cuisine, most spices are roasted first). A small jar costs approximately $0.4 (30 rupees).

Cardamom. This is my favorite spice! Cardamom comes in green and black. The first type is more common. It is found in many spice blends, but my favorite is cardamom in desserts. It has a pleasant aroma reminiscent of lemon and eucalyptus. These are small green oval pods with black seeds inside. You can also simply chew cardamom pods for fresh breath. It is also added to tea, ice cream, desserts and milk drinks. The taste of cardamom cannot be confused with anything else. This spice is a little more expensive than the previous one, costing about $1.2 (80 rupees) per 50 grams.

. Red chili peppers are the king of Asian cuisine. Sold in ground form at every turn, it is quite inexpensive - from $0.4 (30 rupees) per 50 grams. Indian chili is very hot, local chefs do not spare it when cooking. For a Russian person, a small pinch is enough to add some piquancy to the dish.

Coriander. Coriander greens (cilantro in our opinion) are used in vegetable dishes and salads. But the seeds are dried and ground into powder. The smell of fresh coriander and the spice are completely different. The spice does not smell like bedbugs at all, as we are used to. Round coriander seeds are familiar to any Russian person - our favorite Borodino bread is sprinkled with them. Whole seeds are fried and added to vegetable or meat dishes, and when crushed into powder they are sprinkled on any food; they add a fresh, piquant taste and aroma. 50 grams costs about $0.5 (35 rupees).

Cumin. Aka cumin, aka Indian cumin. The small oblong grains are used whole or ground and added to curries, dals, vegetable and meat dishes. It has a pronounced spicy taste and aroma. Before use, it is recommended to fry in a dry frying pan. The spice is inexpensive - also about $0.4 (40 rupees).

Fenugreek. This spice is more exotic. Bright yellow, oval fenugreek seeds can be found in any grocery store and are an important ingredient in curry mixtures. Fenugreek adds a spicy taste and aroma characteristic of curry dishes. It goes well with meat and is used in Ayurveda as an aphrodisiac. It is also inexpensive - $0.5 (35 rupees).

Mango. For us, mango is a sweet exotic fruit that we are used to eating just like that or drinking aromatic juices from it. For Indians, green mango is almost more in demand than ripe fruit. Green mango is a local delicacy. It is picked from the tree, cut into slices, sprinkled with salt and spicy masala. And they eat it like this! Some even manage to have a beer. Green mango fruits are also marinated in salt, oil and hot spices. The result is pickles, an ideal appetizer for fried fish. It can be vaguely compared to our pickled cucumbers. Insanely sour green mango combined with hot spices gives an interesting and vibrant taste. Green mango is also dried and ground into powder to form a seasoning. This sweet and sour spice is added to desserts and serves as an important ingredient in chutneys - these are sauces that complement various dishes. Mangoes are also added to vegetable dishes. It can perfectly replace lemon or tamarind. A mango costs about $0.6 (40 rupees).

Mustard. Small round black mustard seeds are widely used not only in Indian cuisine. They are fried in oil first. After a couple of seconds, the seeds begin to crack and burst, now you can add other ingredients. Mustard is part of masala and is used to prepare meat and vegetable dishes. This is one of my favorite spices. A 50-gram packet of mustard seeds costs $0.4 (Rs. 30).

Nutmeg. We are used to seeing nutmeg in the form of powder. In India it is sold in its whole form. These are large fruits the size of a walnut. It is better to use it in grated form, and you need to grate it directly into the dish, and not in advance, this will give more flavor. Nutmeg goes well with milk-based drinks, sweets and vegetable dishes. Goes great with spinach and pumpkin. 100 g costs $0.9 (60 rupees).

Saffron. The most expensive spice in the world, saffron is rightfully called the king among spices. Saffron is the tiny stigma of the crocus flower, which grows in the state of Kashmir, as well as in Spain, Portugal, China and the Caucasus. Moreover, it is the leader in the production of saffron. To get 1 kg of spice, you need to collect 300 thousand flowers; the stigmas are collected by hand. Saffron gives food an orange color and a stunning aroma. It is used to flavor drinks, desserts and rice. The main problem is that saffron is very often counterfeited. Determining the real one can be difficult. In Goa, too, saffron is sold at every turn, and with good bargaining, a 5 g box can be purchased for $4-5 (300 rupees). Real saffron cannot be so cheap; 1 g on the market costs about $2.3 (150 rupees). But even a high price will not guarantee quality. Indians will easily sell you a fake for $10. Saffron has a rich dark red color. The stigmas are thin and uniform. Indians can even sell finely cut colored paper under the guise of saffron.

Tamarind. This seasoning grows on trees in the form of large pods. Unlike other spices, tamarind is often used not in ground form, but whole. Inside the pods there is pulp, which is used for food, and seeds. Tamarind pulp is soaked in water and gives off its sour taste. This water is used to prepare marinades and curries. Tamarind can replace lemon; it is most often used for meat and fish dishes.

Turmeric. Perhaps the most popular spice in India. Most often found in powder form, it is made from the root of a plant of the ginger family. Turmeric has a bright yellow color and a fairly strong aroma. If you add too much powder to a dish, it will become bitter. In India, it is not just a spice, but also a medicine. Turmeric is a natural antiseptic that is sprinkled on wounds, added to milk for colds, and Indian beauties even make face masks.

Ginger. In India, both fresh and dried ginger are used. They have different tastes and spiciness. Dried masala is used to prepare a mixture of spices; fresh is used for frying and stewing meat and fish dishes. Also in India and Nepal, tea with ginger is popular: fresh ginger root is finely chopped, lemon, honey and black tea are added. This product will perfectly warm you up during the cold season and relieve colds.

Fennel. Externally, the seasoning is similar to cumin and cumin; the elongated seeds are green. Fennel has a distinct taste and aroma, reminiscent of anise. Indians use it to freshen breath, the seeds improve digestion, so in restaurants they serve it after meals instead of chewing gum.

Black salt. This salt actually has a reddish tint and is much healthier than regular salt. Indians add it to chat masala seasoning, which is used in salads. For our people, black salt may not seem very appetizing due to its specific eggy smell.

Street food in India

For some, Indian street cuisine is a waking nightmare, but for me it is a riot of flavors and aromas. Of course, looking at the conditions under which and how it is prepared, you want to drink a standard of activated carbon and douse yourself with an antiseptic, but believe me - you are just as likely to get poisoned from street food as in any other restaurant. I can confidently say that the most delicious food is not necessarily the most expensive. And a bright sign for a pretentious restaurant in a tourist area will not protect your body from poisoning.

No one will go hungry in India: they eat here from morning until night, and you can find the simplest snack everywhere. Street fast food is represented by small carts with food. There are also full-fledged cafes for locals with tables - dhaba - with a small assortment of inexpensive dishes. Indian street food is varied, but most of the food is vegetarian. Another feature of fast food is that many dishes are fried, so street food in India is not much healthier than our pancakes, shawarma or burgers.

Damn that's it

In many Indian cities, a popular dish from the southern states, dosa, is prepared right on the streets. In Kerala or Tamil Nadu, it is served for breakfast and afternoon snack on palm leaves which serve as a plate. A tourist does not have to go to the very south to get to know dosa better; today the dish is offered in almost all cities of India, including. Dosa is a pancake made from lentil and rice flour, baked on a flat pan. Unlike our pancakes, dosa is baked on only one side. The filling is placed inside - most often it is boiled potatoes with a huge amount of onions and spices. There are several varieties of dosa depending on the filling or dough. The most popular type is masala dosa (pancake with potatoes), rava dosa (semolina is added to the dough), paneer or cheese dosa (cheese filling), egg dosa (with egg) and many others. Another difference from our pancakes is that dosa is most often made in a huge size; I once took a pancake with a diameter of about 70 cm, and this is not the limit. The giant dosa comes with a delicious addition in the form of sambar (a thin lentil sauce) and chutney (a coconut sauce). On the street or in a dhaba, you can buy a dosa for $0.4 (30 rupees), in a cafe or restaurant it will cost from $0.8 (60 rupees).

Snack on the run

The queen of street food in all of India is, without a doubt, samosa. It has a triangular shape in common with the familiar samosa - it’s also a pie, only without meat. Samosas are stuffed with potatoes (boiled in small pieces), peas, carrots and other vegetables. Whatever the cook has in the refrigerator will become the filling. And of course, a lot of spices! There are even sweet samosas with dried fruits and nuts. I like it best with potatoes. The pies are deep-fried, which hardly adds to their usefulness. They sell samosas everywhere: on the street directly from a cart, in dhabas, on trains, at bus stations, in markets... The pleasure costs from $0.07 (5 rupees). Wash it down with hot tea!

The “friends” of samosas are all kinds of pakoras. It's all you can get, fried in batter. Onion and vegetable pakoras are commonly found in dhabas or carts. A separate delicacy is chili pakora, a green chili pepper whole fried in batter. Heat treatment reduces the heat of the chili, making it a good snack. The café serves decent paneer pakoras – the most delicious, in my opinion, representatives of this family. Paneer is an unleavened homemade cheese similar to feta cheese. Widely used in Indian national cuisine. It is an excellent alternative to meat. Paneer is stewed, fried, grilled and even made into desserts. This is the only variety of Indian cheese; despite the abundance of milk, no other cheese is produced in the country. Prices for pakoras start from $0.07 (Rs. 5).

If you're afraid of experimenting with your stomach, you can always find a place that sells an omelet sandwich. The bread is a hollow bun, like pita. An Indian omelette is beaten eggs with spices (you can always ask for them without) and sometimes vegetables. In addition to the omelet, tomato, onion, cabbage are placed in the bread, and all this is sprinkled with ketchup. Convenient and tasty snack. Some chefs turn this simple dish into a complete meal by adding cheese and other ingredients. Omelette costs from $0.29 (20 rupees).

Senor Tomato

There are also soups in India; they are even presented in fast food. The most popular soup among Indians and tourists is tomato soup; it can be found in cafes on the beach, in roadside eateries, and even on the train. Tomato puree soup with crispy crouton will fill you with vitality after a fun night and will warm you up on a long journey. A universal item! And it can be classified as fast food for the reason that tomato soup is prepared from a bag. The consistency of it resembles thick tomato juice with noticeable sourness. In more expensive cafes, the soup is made from real tomatoes, but powdered tomato soup will remain the leader and in the hearts of millions of tourists. On the train, a dish will cost $0.4 (30 rupees), and in a cafe or restaurant - from $0.7 (50 rupees).

Hamburger for the poor

The main street food dish in Maharashtra is wada pav. Pau is a fluffy bun that has a taste that is quite familiar to us. It can be safely eaten as an independent dish with sweet tea or milk. But for Indians it is too easy. So they break the pau in half and put everything they can in it. Most often, vada, a potato cutlet deep-fried in batter, ends up in the bowels of the bun. It didn't seem to you. Basically, it's a potato pie in a bun. And for locals it’s a cheap alternative to a burger. Vada pau can be served with ketchup, onions and fried green chillies. In principle, such a dish will save you from starvation, but I prefer not to mix these two products and eat them separately. After all, vada is a completely independent dish; it is sold along with samosas. What do they have in common? They have exactly the same filling: in samosa, potatoes are placed in dough and deep-fried, in vada, a potato ball is dipped in liquid batter and deep-fried. Here is such a variety of fried potatoes and deep-frying. The usual price is from $0.14 (10 rupees).

If vada pau replaces a burger for Maharashtrians, then poha replaces rice porridge. This kind of breakfast is also sold on the street! Instead of a plate you will be offered a newspaper. Have breakfast and learn the latest news at the same time. Poha is rice flakes with some vegetables (potatoes, of course), cilantro and spices. This dish is almost not spicy and has a rather calm, pleasant taste. She can easily have a snack without fear for her health. You can buy poha on the street for $0.14 (10 rupees).

Business lunch in Indian style

Closer to lunch, go to any dhaba in any city in India to try the main traditional Indian food - thali, each state has its own characteristics, order everywhere and compare. Thali is a set meal that Indian housewives prepare for their husbands. It consists of several dishes, their number can reach ten or more. Depending on the state and even city, thali recipes may differ, as well as their composition.

Thali is most often rice and flatbread (papad, roti, chapati). They are complemented by vegetable and legume gravy (baji), fresh vegetable salad, pickled spicy vegetables or mango (pickles), curdled milk (kerd), and often include dessert. They can also put meat dishes, for example, chicken or meat in curry. South Indian thali contains rice and several types of bhaji. Thali is a lunch dish, it is prepared only for lunch (from 13.00 to 15.00). Many cafes will offer you unlimited thali, rice and gravy will appear on your plate again and again until you leave the table. In Goa, thali is “richer” - it comes with fish, the dish is called fish curry rice. In addition to rice and salad, you will be offered a piece of fish fried in semolina, and the curry sauce itself, made from coconut. I strongly recommend trying this dish not in a tourist area, but in some small roadside eatery. A good restaurant is easy to identify - there will be no free tables at lunchtime. The price of a hoist depends on its type. The cheapest one I came across was $0.9 (60 rupees).

Meat!

If you don’t have the strength to eat only vegetables and dough, run to look for a cafe with tandoori. They can easily be classified as street food; these are small cafes with a couple of tables, offering take-out dishes. Vegetables, paneer cheese and chicken will be baked for you in the tandoor oven. Depending on the region, fish and seafood may be prepared. The signature dish is tandoori chicken. The chopped chicken parts are pre-soaked in a marinade consisting of yogurt, garlic, ginger, paprika and other spices. The chicken has a bright red color, achieved by adding food coloring to the marinade. After this, the meat is threaded onto skewers and immersed in the tandoor. As a result, the chicken is flavorful and very tender. As a side dish, you can take a salad of fresh vegetables, always with purple sweet onions, and hot nan - bread cooked in the same oven. Tandoori chicken is served with mint chutney - a green, mild sauce consisting of mint and coriander, an ideal addition to spicy meat. Tandoori chicken costs about $3 (Rs 200) for a good portion, enough for two.

Street food is not very varied or healthy, but it will provide a new experience to your taste buds. To avoid poisoning, you need to follow simple rules and common sense:

Taste and smell the food. If you don't like the look or smell of it, don't risk it.
Pay attention to whether the place is popular with locals. All these street cafes have been operating for many years and have already earned a reputation for themselves. If there are visitors, feel free to eat.
Eat spicy food with curd.
In dhabas, there are jugs of free drinking water on the tables. It's from the tap.
Do not load up on spicy food immediately upon arrival; give your body time to adapt.

10 most delicious Indian dishes

It's not easy to determine the top ten most interesting dishes, but I'll try. I tried to include national Indian dishes in the list. Of course, Nepalese food, continental cuisine, and much more are excellent in India. The list did not include fish and seafood dishes, because this is not the strong point of Indian chefs. These products are best prepared simply on the grill, which can hardly be considered traditional cuisine. So let's get started.

Biriyani. I have already mentioned this delicious and aromatic pilaf that came from the north of the country. Today it can be ordered in any restaurant in India. Biriyani is prepared with vegetables, chicken, lamb, shrimp and seafood. The dish is not too spicy, although it contains an incredible amount of spices, many of which are added whole and not ground. The success of delicious biriyani in rice; for pilaf, only basmati is used - the most aromatic rice in the world. The filling is fried in ghee with onions and spices, then simmered on fire for a long time, so the meat becomes soft and tender. After this, lay out layers of rice and meat with sauce. A proper biriyani will be accompanied by raita - finely chopped vegetables seasoned with kerd. In my opinion, the most delicious biriyani is obtained in Muslim cafes; after all, this is their traditional dish. Hindus often prepare biriyani as simple fried rice, serving all the ingredients mixed together. By the way, most often the portion of pilaf is simply huge, you can take it for two. The price of biriyani depends on its type and level of cafe or restaurant. The most inexpensive vegetable biriyani costs from $1.5 (100 rupees), with chicken or seafood - from $2.2 (150 rupees).
Palak paneer. Living in India without meat will not be difficult even for those who cannot imagine a day without a cutlet. And all because once upon a time, Indians invented paneer cheese. It is made in a matter of minutes, so it is always fresh, soft and very nutritious. After our abundance of cheeses, paneer may seem bland and boring, but after trying the huge number of dishes that Indians prepare from it, you will change your mind. The most common cooking method is stewing in various spicy gravies and sauces. There are fiery tomato sauces, soft and sweet creamy ones, and then there is emerald green fresh spinach sauce. You need to absorb these delicacies by immersing hot and crispy bread baked over a fire in aromatic gravy, or pouring it over snow-white basmati. Cheese in a delicate spinach sauce with the addition of cream is palak paneer. It is practically not spicy and is suitable for the delicate European body. Shahi paneer is a sweetish cream-based sauce with the addition of nuts and dried fruits. Paneer tika masala is charcoal-grilled cheese in a spicy tomato gravy. Be careful! By eating paneer every day, you can quickly forget about meat. Sometimes even forever. Palak paneer is an inexpensive dish, it costs from $1.3 (90 rupees).
Navaratna korma. In India there is such a thing as “navaratna”. It translates as "nine treasures." More often it is used in the meaning of 9 precious stones from which jewelry is made. Each stone represents its own planet, and together they bring happiness and good luck to their owner. The national food of India has its own 9 treasures - they are called navaratna korma. The basis of the dish is any 9 ingredients (most often vegetables). The obligatory elements are nuts and cream; they are responsible for the delicate taste of the spicy, sweetish sauce. Korma is eaten with chapatis or rice. The average price per dish is $1.4 (100 rupees).
Cheese garlic naan. Many of our tourists, coming to resorts, complain about spicy Indian food. They are saved by ordinary European cuisine: pasta, pizza, soups, steaks. But there is one Indian dish that captivates everyone at once - gharlik nan cheese. This is a flatbread cooked in a tandoori oven. Nan has many varieties: with cheese, garlic, sesame seeds, butter, dried fruits, moreover, each cook prepares it in his own way. The absolute leader among Russians is Garlic Nan cheese. The success of the dish depends on the generosity of the cook - the more cheese and garlic, the tastier. Nan, like other types of Indian flatbreads, serves as an addition to soups, curries, etc. However, our people can order it as an independent dish. And it’s not surprising - the nan is quite large and very filling. This is not the healthiest type of bread; it is made from white flour and is quite high in calories. For their daily diet, Indians prefer chapati - flatbread made from wholemeal flour. The cost of this cheese and garlic masterpiece varies depending on the concentration of tourists and can range from $0.59 to $2.23 (50-150 rupees).
Chicken tikka masala. If you want to try a good meat dish of Indian national cuisine, then go for curries and masalas. This is not only the name of spices, but also spicy hot sauces. They cook vegetables, paneer, chicken, meat, seafood and fish. The most win-win option is chicken in red hot masala sauce. And not just chicken, but tikka – pre-grilled over charcoal (tikka is an analogue of kebab). After the meat has absorbed the aromas of the open fire and is covered with a light crust, it is dipped into a thick mixture of ginger, garlic, spices, tomatoes and cream. The sauce turns out to be very rich and quite fatty; Indians do not skimp on butter. After a long heat treatment, the chicken literally melts in your mouth. Eat with tortillas or rice. In restaurants, as a rule, they take one serving of chicken and one serving of rice for two people. Chicken tikka masala starts at $0.59 (Rs. 150).
Malai kofta. Kofta are meatballs that are first fried and then mixed with sauce. The most delicious kofta is potato and cheese. This is a very tender dish, almost not spicy. I think children will like it. Balls of boiled potatoes and mashed paneer are fried and then dipped in a cashew and cream sauce. These meatballs are very filling; as always, you can order flatbread or rice with them. A malai jacket costs from $1.5 (100 rupees).
Chicken xakuti. The traditional Goan dish is no less tasty than the famous fish curry rice. A special sauce is prepared for chicken based on coconut pulp, and it turns out quite spicy. Khakuti is best eaten with fresh, soft pau buns. By the way, I don’t recommend ordering this dish in shek on the beach or a restaurant in a tourist place, where even traditional Goan food changes dramatically and not for the better. Look for small cafes away from the beach where Goans themselves dine. And one more tip: after sunset, small mobile kitchens with food, for example, shawarma, are set up near busy roads. They also sometimes sell khakuti chicken. If you see a line, go for it. True, you will have to eat from a bag; such establishments have neither tables nor dishes. A roadside chicken costs $1.20 (80 rupees).
Tukpa. This dish came to India from Nepal, which means it is best prepared in Nepalese cafes. Many travelers are familiar with momo dumplings; they are steamed or fried; the filling can be anything. But the dish thukpa is less known, although the homeland of these dishes is the same. Thukpa is a thick and rich noodle soup. It may be vegetarian or not. Thukpa is a very satisfying dish, because in addition to rich broth and noodles, vegetables are generously added to the soup. For our taste, the soup is quite familiar; there are very few spices in it. In a cafe, thukpa will cost $1.8 (120 rupees).
Puri bhaji. This simple but delicious dish is most often served for breakfast, but can be found in dhabas at any time. Puri bhaji has two components. Puri - deep-fried flatbread, bajji - any stewed spicy vegetables. In general, the option of vegetable gravy and some kind of baked goods is very popular among Indian breakfasts. Any Indian state will offer you something similar. These can be pau buns, paratha or puri. And among vegetable sauces, the leaders are stewed chickpeas, lentils, potatoes, tomatoes, onions and others. I highlighted puri bajji because puri is delicious on its own. These are small flatbreads made from wholemeal flour, fried in a huge amount of oil. During the frying process, they inflate like a ball. My friend calls them “meatless whites.” Eating such “belyashi” as a bite with spicy vegetables and washing it down with sweet masala tea is a real pleasure. If you order this breakfast at a dhaba, a slice of lime and a hefty pile of chopped onions will be waiting for you on your plate. For Indians, eating onions at any time of the day and with any dish is the norm. When ordering a vegetable salad at a restaurant, be prepared to be served a plate of onions. If you're lucky, there will also be a cucumber there. The cost of puri bajji in a simple cafe is from $0.59 (50 rupees).
Aloo gobi. A very simple dish of the Indian poor, it was enjoyed by travelers and vegetarians from all over the world. Alu is a potato, gobi is a cauliflower. That's all. Stewed cabbage with potatoes and spices. Stewed vegetables are always on the Indian table. Indians don't eat fresh vegetables as often as they would like. All products undergo heat treatment. Moreover, every home has a pressure cooker, which allows you to cook large quantities of food much faster. That is why all Indian foods are very boiled. Often vegetables turn into an almost homogeneous puree. Cauliflower and potatoes are one of the most popular combinations in Indian cuisine; potatoes with spinach (aloo palak), potatoes with tomatoes (Bombay style), mushrooms with vegetables and much more are also often prepared. In aloo gobi, cauliflower retains its shape and potatoes can boil well. The dish can be quite spicy, as many spices are used in cooking. If you are a vegetarian, you will definitely like aloo gobi. And such a dish is quite inexpensive - $1.8 (120 rupees).

Indian sweets

Indians have an incredible sweet tooth. They add sugar wherever they can. The peculiarities of Indian cuisine are such that their drinks are incredibly sweet, take masala tea, which is more like syrup with the aroma of tea, and Indians drink it several times a day. Plain tea or coffee without sugar is not accepted. Juices, lemonades, even milk drinks are too sweet for our taste. And you won’t find such a number of desserts in every country! I really like Indian sweets, even though they are unlike anything else. They have one drawback - absolutely all of them are very sweet.

For a long time I avoided display cases with desserts: all these little candy-cakes in green, pink, yellow did not inspire much confidence and did not arouse my appetite. Apart from ice cream, nothing tempted me. Until one day I bought different desserts to try. Then I learned 2 things: sweets in India are not cheap at all, but incredibly tasty. The price is usually indicated per kilogram, so when you pick up a little of everything, they can weigh your entire purchase and tell you the cost. Sweet shops can be found anywhere. Most often, the sweets are on display without any refrigerators.

For Indians, it is considered obligatory to buy sweets before major holidays; they give them as gifts. A valued guest will always be offered drinks and dessert - this is a sign of respect. For example, on the main Hindu holiday Diwali, it is customary to give boxes of sweets; other gifts are not even considered. Although India grows a variety of fruits, they are not the main ingredients in desserts. Previously, the main sweetness in many countries was honey - it served as the basis for many dishes. There is no such tradition in India. Most Indian desserts undergo serious heat treatment, and according to Ayurveda, when honey is heated, it loses its beneficial properties and becomes toxic. Indians use honey only for making sweets without heat treatment. Their main sweetener is jaggery, a sweet substance made from sugar cane. It resembles hard, candied honey and is sold in large pieces. It is customary to grate or break jaggery, this way it dissolves faster. It is very cheap, which is why it is used so widely even by the poor. Nowadays, jaggery is often replaced with refined sugar, which is also inexpensive. Most Indian sweets are made with milk. Other ingredients are nuts, spices (saffron, cardamom, nutmeg), butter.

So, what are the most popular sweets of Indian cuisine:

Bebinka. This is a traditional Goan dessert with an almost Russian name. Like many other Goan dishes, bebinca is made with coconut. Coconut is for an Indian what a potato is for a Belarusian. So, bebinka is a pudding consisting of many thin layers of coconut. The original recipe should have 16 of them. Goans buy or prepare this dessert on holidays, such as Christmas. Bebinka can be ordered in any cafe from $1.7 (120 rupees), it will be served with a scoop of vanilla ice cream, which really complements it perfectly. Also, pudding is sold in any store in prepackaged form for $3 (200 rupees), but the tastiest thing is to buy hand-made bebinka, it can be found in the departments with other sweets, it costs more - $4.4 (300 rupees), but big there is enough piece for everyone.

Kulfi. I can confidently say that the most delicious ice cream is made in India. And the most delicious ice cream in India is kulfi. This dessert has a long history; it was invented to encourage true Hindu believers who do not eat animal food. Today, kulfi is served at the festive table and eaten simply, buying kulfi from cyclist distributors. Ice cream has several varieties: with condensed milk, with mango puree, with pistachios, cashews, and saffron. Real kulfi has a solid consistency because it does not contain any artificial ingredients. In India, kulfi is produced by both huge ice cream factories and small home confectionery shops. The real dessert is sold in small clay pots - this is how kulfi was made many years ago.

Jalebi. This bright orange pretzel is familiar to many, sold from large carts in every city in India. Jalebi is a fairly inexpensive sweet. Colored pretzels are made from a batter that is poured into swirl shapes into boiling oil. After this, they are soaked in sugar syrup. This is not just a fatty dish, but also very sweet. The jalebi is crispy yet juicy.

Halva. Indians call this dish “halawa”, and it is in no way reminiscent of our dessert made from seeds or sesame. There are many varieties of halva made from a wide variety of ingredients. The most popular is made from carrots and semolina. To avoid confusion, here is a list of the main types: Sooji Halwa - semolina halwa, Sooji gajar Halwa - semolina with carrots, Sooji besan Halwa - semolina and chickpea flour, Gajar Halwa - carrot, Aate ka Halwa - wheat halwa, Kaju Halwa – made from cashew nut, Badam ka Halwa – almond.

Burfi. This fabulous milk fudge is one of the most popular desserts in India and has a very delicate and pleasant taste. Many Indian sweets are prepared by evaporating milk with sugar. This is a long process, which results in a creamy paste; just add saffron or cardamom to the milk, and you have an unusual dessert! Burfi is often made from milk powder, which is also tasty, but not as tender and creamy as natural ones.

Gulab jamun. This was the first sweet that I came across in India. Gulab jamuns are prepared according to various recipes, in some places it is made from milk powder, and in others from paneer. Need I say that the paneer version is much tastier? Gulab jamuns are small balls the size of a walnut, they are deep fried, which gives them their caramel color and thin crust, and then dipped in sugar syrup with rose water (gulab - rose).

Rasgula. A close relative of gulab jamun is the rasgula dessert. These are the same paneer balls, just not fried. They are boiled in sugar syrup, causing them to swell twice as much. Rasgula is a very tender and airy dessert; the balls are light and porous, like a sponge. The sweetness is served in the same sugar syrup.

Laddu. These small bright yellow balls have a special meaning for Indians. One of the most common sweets, it has many variations and recipes. Laddus are most often prepared on special occasions such as religious festivals, birthdays or weddings. Women from all over the family gather for the wedding and make laddoos in huge quantities all day long. This dessert is made from chickpea flour, less often from wheat flour or semolina, with the addition of nuts, dried fruits and coconut flakes. Laddus are often prepared as prasad (offerings to gods) in temples.

Kheer. Kheer is another traditional holiday dessert. It is a sweet rice pudding that can be compared to rice porridge. Milk is very important for kheer; it must be full-fat, which is why Indian cooks often use buffalo milk. Cardamom, pistachios, cashews and other fillings add piquancy to the dessert.

Falooda. The brightest and most unusual dessert in India is falooda. You will notice it immediately and are unlikely to confuse it with something. Falooda is a popular oriental dessert, loved not only in India, but also in Pakistan, Syria, Iraq and all countries of southern Asia. Falooda is served in restaurants and sold from street stalls. It immediately attracts attention: bright, colorful. Each chef prepares and decorates dessert in his own way, creating real masterpieces in a glass. It's something between a dessert and a milkshake. Falooda is made from milk, vermicelli (!) and tapioca (a starchy grain). Multi-colored syrups, ice cream, and pistachios are also added there. The result is a motley mix of white color with bright splashes of noodles and black grains (tapioca). In any store you can find a mixture for preparing this dessert - small boxes with powder and noodles, which are filled with milk. Be sure to try it!

All these sweets are traditionally Indian, and it would be difficult to find them on the menu of a tourist restaurant. For sweets, go to the market or just look for special stores - desserts are always sold separately. You can buy it by weight. If you are in doubt about the choice, take one of each type, it will be easier to decide. Most sweets do not require refrigeration and can be brought home as a gift from India.

Indian drinks

There is only one national drink in India - tea. Indians hardly drink coffee; moreover, they don’t know how to cook it. I, an avid coffee drinker, have to bring coffee from Russia to India. Indians export all their good coffee. It’s difficult to find a good ground drink, but local Nescafe tastes like leftover food burned on a frying pan. In India they drink only black tea. Green is harder to find and doesn't taste as good. Pleased with the abundance of freshly squeezed juices. Moreover, in Goa they are sold in cafes or special juice centers at an average price of $1.5 (100 rupees) per glass, and in other cities of India, juices are prepared right on the street in small tents and sold three times cheaper. If you want to enjoy the natural taste of fresh juice, tell the seller or waiter to cook without sugar, Indians strive to sweeten everything around them.

Soft drinks. When it's hot, the easiest way is to grab a bottle of cola or other soda and drink it on the go. In India, soft drinks are sold at every turn and they are suspiciously cheap - from $0.14 (10 rupees). In addition to the traditional Cola, Sprite, and Fanta, there are also Indian analogues. For example, the local Coca-Cola is called Thums Up, and it contains so much sugar that diabetes develops from one sip. The calmest drink is Soda, plain carbonated water. At the cafe, you can add salt, sugar (where would you be without it) or lemon if you wish. Another local lemonade is Limka, something between Fanta and tonic. Not too sweet and bitter. But what you will definitely try nowhere else is Maaza - a real mango paradise. Orange mango juice in bottles. It is sweet and probably made from some kind of chemical, but very tasty.

Lassi. If you can't live without dairy products, load up on lassi. It most closely resembles our kefir or snowball if you add sugar to it. Lassi is sold everywhere: in cafes, in stores in packaged form and on the street for bottling. A simple lassi is dahi (yogurt) mixed with water. For variety, salt, sugar and fruit are added to it. The most delicious fruit lassi is with mango. This drink will help calm the fire in your chest after a spicy dinner and simply quench your thirst on a hot day.

Masala tea. And here is the main Indian drink. There is no place in India where you cannot drink masala chai. By the way, for Indians it’s just tea – it’s called chai. But for Europeans it’s more like milk syrup. Tea is prepared with milk with the addition of spices and sugar. You can't drink a lot of this drink, so it's sold in tiny glasses. In cafes, sugar is served separately, so you can adjust the sweetness yourself. Masala tea costs $0.14 (10 rupees) on the street, and 3 times more expensive in a cafe. I drank the most delicious masala tea in the north of India in Manali - in addition to the traditional mixture of spices, cardamom and ginger root were added there.

Shake. Milk whipped with fruit is called a milk shake. This is a tasty and light drink that can be ordered in any cafe. The most common types of cocktails are made with banana, strawberry, avocado, and mango.

Rum. There is alcohol in India! It is not of the best quality and is often expensive (prices for alcohol are different in each state, in some states it is completely prohibited), and there are not too many stores with alcohol. But there is a piece of paradise in India where stronger drinks are sold on every corner and cost pennies. Of course, this is Goa - a place where alcohol is not subject to duties; people from all over India come here to drink. A spoiled Russian cannot be seduced by two types of beer, cheap port wine and coconut moonshine. Only one drink found the key to our tourist’s heart - Old Monk, or rather Old Monk rum. This dark rum with a spicy caramel aroma is familiar to everyone who has come across India in one way or another. It is sold throughout the country, but it costs mere pennies - $2.5 (170 rupees) for a 0.7 liter bottle. Some drink it neat with ice, others dilute it with cola, but everyone agrees on one thing - this is the most fun drink in the world!

Dictionary of Indian foods and dishes

So that you don’t get lost in Indian catering, take this cheat sheet with you. Even knowing English, you can get confused by the abundance of names, especially since most of them are in Hindi.

Aloo (alu, alo) - alu, potato.
Gobi - gobi, cauliflower.
Mattar - matar, green peas.
Paneer - paneer, a white cheese similar to feta cheese.
Palak - palak, spinach.
Jeera - cumin, cumin.
Veg - from English. vegetable - vegetables.
Sabji (sabji) or bhaji (baji) is the name given to any cooked vegetables, stewed or fried.
Curry is an orange sauce based on turmeric and many other spices.
Korma (korma) is a dish cooked in milk sauce.
Gravy - any sauce.
Pulau (pulau) - pilaf.
Roti (roti) is the same as chapati. True, flatbreads made from chickpea flour are sometimes called this.
Puri (puri) - flatbread fried in boiling oil.
Naan (nan) - flatbread made from yeast wheat dough, fried in oil.
Paratha, parantha, parotha (paratha) - puff pastry, most often with filling (herbs, potatoes, cheese).
Raita - vegetables with curdled milk, helps to take down the spiciness of the dish.
Curd - curdled milk.
Dahi is thick yogurt without additives, essentially the same kerd, only with a thicker consistency.
Lassi is a drink based on dahi or kerd, reminiscent of our kefir.

Indian cuisine is an endless feast. Bright, tasty, unforgettable. Often, in response to the question “Well, what is there in India,” they begin to describe the delicacies they have tasted. Nothing compares to oriental sweets, and that’s a fact. No one can make vegetables as tasty as an Indian. What should you pay attention to while traveling and what should you prepare at home to get inspired and bring it closer? We look, read, be surprised and inspired.

Chapati

Chapati is a type of Indian bread. A traditional dish that no meal is complete without. It resembles lavash and is popularly called flatbread. Indians eat not with chapati, but with chapati - they break off pieces and use it as a spoon.
The recipe is the same - coarse wheat flour, warm water, salt and butter. Instead of the usual butter, we usually use ghee - purified from fats and impurities.
In India, chapati is prepared like this: the dough is kneaded and left for a while. Then cut into small pieces. They are rolled out very thin, baked in a dry frying pan on both sides, and then kept over the fire. The flatbread should puff up like a ball, and after cooking it should be greased with oil.

At home, you can get by with cooking only in a frying pan. Chapatis are healthy and nutritious, but not as high in calories and dangerous as the bread we eat.

Let's make chapati at home

For 10 flatbreads: flour – 1.5 cups, water – 0.5 cups; a pinch of salt and butter. Mix the ingredients - the dough should be soft and plastic, like dumplings. Let's wait for half an hour and let's get started. Roll out pieces of dough onto a hot frying pan. Grease with oil and place in a stack. It takes about three minutes to prepare one flatbread.

Curry

They say that curry originated several thousand years ago. The word “curry” is used to describe a very popular dish in India and abroad, as well as the seasoning that underlies it. Curry sauce can contain several dozen spices, but turmeric is a must. Depending on the idea and capabilities, you can add anything.
Traditional curry is stewed vegetables and legumes in a sauce. Meat is optional, because most Indians are vegetarians. A thick, liquid dish, nutritious, served with rice.

There is no single recipe: curry can be prepared both in different parts of India and in each individual family in its own way. There are even Japanese and Thai curries, and in Britain they love it more than British national dishes.
Curry sauce can be sweet, spicy or sour. When preparing curry dishes, you can use ready-made mixtures, or you can experiment yourself, discovering the variety of Indian tastes.

Let's make curry sauce at home

For this we need:

Turmeric
Cardamom
Ginger
Cinnamon
Mustard seeds
Carnation
Oil
Garlic

Fry the spices in oil over low heat until the cardamom pods begin to open. Add onion, garlic and fry until soft. Next, add vegetables, poultry - whatever you want, and simmer.

Chutney

Chutney is not a separate dish, but an excellent addition to the main dish. This is a seasoning that comes in many varieties. It comes from raw and cooked products. Chutneys stimulate the appetite, stimulate digestion, and also complement the taste of other foods. As a rule, they are very bright, and only a couple of spoons are enough. So, if you see a small container with bright green, orange or red sauce at an Indian meal, this is chutney.

Chutneys can be sickly sweet and very hot, sour and spicy. They contain vegetables or fruits, as well as ginger, hot peppers, herbs, nuts, lemon juice, and spices. A counterpoint to Western chemical sauces and an excellent alternative - not only for taste, but also for health.

Let's make mint chutney

We will need:

3 cups fresh mint
Glass of water
1 cup coconut flakes
Half a green chili
Tablespoon chopped fresh ginger root
Tablespoon butter
A teaspoon of cumin
A teaspoon of mustard seeds
Half a lime
teaspoon salt

Grind mint leaves, water, coconut, chili ginger in a blender.
In a saucepan, saute the spices in oil until the seeds crackle. Cool, add the mixture from the blender, add salt, add lime juice and mix. Store in the refrigerator for no more than three days.

Indian sweets are truly a work of art. Bright, fragrant, healthy! They are made only from natural products: milk, cereals, fruits, honey, nuts, brown sugar.

A simple miracle

A simple miracle, or “khara pera,” is a miracle for us Westerners too. The ingredients are easy to find and prepare, and the taste is unforgettable. If you want to get acquainted with strange sweets and fall in love with them, try these balls. Or in a Hare Krishna temple, or on a trip, or of your own preparation.

Khara Pera is very quick and easy to prepare. Of course, there is a recipe, but it can be changed depending on taste preferences. Or for variety.

Let's prepare the balls

We will need:

Half a cup of unsalted butter
About 50 gr. powdered sugar
About 200 gr. milk powder (the quantity varies, we base it on site)
Spoon of milk or cream (more if you want)
Flavoring, chopped nuts, fruit jam - to taste.

Combine butter (room temperature) with powdered sugar and beat into cream. Add the rest of the ingredients (except the nuts) and knead with your hands until you get a plastic fudge. With dry hands, roll into balls and put in the refrigerator. “A Simple Miracle” can be stored for several days and must be served chilled.

Halva

There is no such thing as Indian halva! While sunflower is sadly displayed on our shelves, in India it is even made from carrots. If you see Indian halva in front of you, don’t even dare refuse. Fresh, soft, colorful and, according to Eastern traditions, very healthy.

A fairy tale is a fairy tale, but the recipes have already reached us. How to make Indian halwa at home? Let's get a look.

To prepare carrot halva we will need:

Tablespoon of water
2 cups finely grated carrots
6 tablespoons butter
A glass of milk
A third of a glass of sugar
A pinch of ground cardamom
Tablespoon ground almonds

Heat the oil in a thick-bottomed pan, add the carrots and sauté until they are browned. Slowly pour in the milk and add the remaining ingredients. Cook over low heat until all liquid disappears, stirring frequently. This will take about 15 minutes. Serve in dessert cups.

Good afternoon, dear readers!

Today the topic of our conversation is Indian national dishes. The homeland is an exotic country, with a centuries-old history and original traditions, which, of course, could not but be reflected in the national cuisine, which is distinguished by its unusual taste, original recipes and a lot of spices.

Today we invite you to take a virtual trip to India and find out what kind of food its residents prefer.

The uniqueness of Indian cuisine

The formation of Indian folk recipes was strongly influenced by Hinduism and, therefore, the vast majority of the population adheres to a vegetarian diet. Most of the dishes are prepared from vegetables and cereals with the addition of a huge amount of spices.

Meat can also be eaten - mainly lamb and poultry. Beef is strictly prohibited because the cow is a sacred animal in India. Pork is considered “unclean” meat, so it is practically not used for cooking.

Spices

As we have already mentioned, the Indian diet is unthinkable without seasonings. In India, spices are considered medicinal herbs that can be used to treat diseases, and not just seasonings that are added to dishes.

The origins of this idea lie in the philosophical and healing Indian system - Ayurveda, where one of the rules states that proper and moderate consumption of a variety of foods can help in the formation of good health, a stable nervous system and
psyche.

Therefore, it must be said that the popularity of herbs is due not only to the tart taste that they add to dishes, but also to the healing effect on the body.

These are the herbs used in Indian cuisine and medicine, and now let's find out what the people of India prefer to eat, and whether there are any culinary differences between different regions of this country.

Territorial features

In India there is no single cuisine as such; each state has its own specifics. Northerners prefer meat dishes - most likely this is due to the fact that the majority of Muslims live in the north.

One of the most popular dishes in the north is biriyani pilaf with chicken or lamb and a variety of flatbreads and dough products. Also in the northern part of the country there are many Nepalese who use meat in preparing their traditional dishes - soups and momo dumplings.

Southerners are adherents of vegetarian cuisine - the main ingredients from which a variety of dishes are prepared include vegetables, rice, legumes, and coconuts. In general, beans are popular both in the north and in the south - they can replace meat in their composition, therefore they are actively used in cooking.

In the western part of India, Goa and Kerala, preference is given to fish delicacies and various seafood. You can also find European cuisine here, because... It is in these places that the largest number of tourists vacation.

National dishes

Despite the differences between north and south, there are dishes that are common throughout the country. We will tell you about some Indian dishes that you should definitely try if you ever find yourself in exotic India.

Dal (dhal)

Probably the most famous dish, considered the national soup. It is prepared from beans, which are boiled until pureed, to which a lot of spices, vegetables, curry sauce and coconut milk are then added. You can serve it with dough flatbreads.

Dal is incredibly popular among locals and tourists alike. This is a very tasty and satisfying meal that can replace both the first and the second.

This is pilaf with lamb meat, rice, vegetables and an incredible amount of spices. To make the dish very appetizing, you need to use only basmati rice.

It is prepared as follows: the meat is fried along with vegetables and a very large amount of seasonings, the rice is boiled separately, and then the ingredients are laid out in layers and stewed.

Biriyani is most common in the north of the country.

Tandoori

It consists of chicken marinated in yogurt, which is then baked in a tandoori clay oven. A necessary condition for preparing such a dish is the addition of the following spices to the meat at the time of baking - ginger, cinnamon, garlic, turmeric, coriander, cumin.

Such an abundance of seasonings makes the dish incredibly aromatic and unusual. It is served with rice.

Street food in India

While in the country, you can have a snack in numerous cafes or even on the go - right on the street there are carts with a variety of provisions, where you will be offered to try Indian fast food, which is mainly vegetarian. The most famous and favorite dishes are dosa and samosa.

Dosa

It is a large pancake that is baked on one side only, with filling placed inside - for example, boiled potatoes with fried onions and seasonings, cheese or an egg omelet. It is also served with lentil and coconut sauces.

The dish is easy to prepare, but tasty and very loved not only by Indians, but also by numerous tourists.

Samosa

It resembles the samsa already known to many, only without the addition of meat. The filling in the dough can consist of any vegetables, spices and even boiled peas. There are also sweet samosas - they are best eaten with tea as a dessert.

Of course, not every Westerner may like eating on the street, because... The conditions for preparing various foods may somewhat surprise a European. Therefore, if you are worried about your health, then it is better to choose a restaurant or cafe, of which there are plenty in India.

Beverages

In the north of the country, people mainly drink tea, but in the south they prefer coffee. Alcohol is not welcome in India.

The tea is called masala. Spices are added to it - most often cardamom, ginger, black pepper and cloves. Milk and sometimes nuts are also added there. Both white and brown sugar are used as a sweetener.

By the way, there is also masala coffee.

Masala is an excellent warming drink and has a unique taste, but for those who have never tried it, it will be a little unusual at first.

Indian masala tea

Dessert

Those with a sweet tooth will no doubt also find something to pamper themselves with, because national Indian cuisine is rich in delicacies made from fruits, nuts, honey, coconut milk and sugar.

Here you can taste kulfi ice cream with pistachios and saffron, firni rice casserole with raisins and almonds, rasgulla - curd balls sprinkled with syrup and many other sweets.

Indian ice cream kulfi

Conclusion

Dear readers, today we end our story about traditional Indian cuisine - we discussed its features, and also talked about gastronomic differences in the south and north of the country.

We hope you found it interesting) We will be glad if you support the blog and share the link on social networks.

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The unforgettable aroma of India is not only the thick scent of jasmine and rose. It is also the subtle aroma of spices that occupy an important place in Indian dishes, especially curries. The name of this seasoning comes from the Indian word “kari” (sauce), but here it is not found in the form of powder familiar to residents of other countries. It is a subtle and delicate blend of spices such as turmeric, cardamom, ginger, coriander, nutmeg and poppy. Like paints on an artist’s palette, the Indian cook keeps on hand about 25 spices, always freshly ground, from which he creates his unique flavor bouquet. Many spices also have medicinal properties. Each region has its own favorite spices and their combinations.

Although not all Indians are vegetarians, you will eat more vegetable dishes here than at home. Vegetables in India are cheap, varied, abundant and always deliciously prepared.

Meat dishes are more common in the north: rogan josh (lamb curry), gushtaba (spicy meatballs in yogurt) and delicious biriyani (chicken or lamb with rice and orange sauce). The taste of Mughlai dishes is rich and rich, they are generously seasoned with spices and sprinkled with nuts and saffron. The famous tandoori (chicken, meat or fish marinated with herbs and baked in a clay oven) and kebab come from the northern regions.

In the south, curries are mostly vegetable and quite spicy. Traditional recipes include bhujia (vegetable curry), dosa, idli and samba (rice cakes, pickle-filled dumplings and curried lentils) and raita (yogurt with grated cucumber and mint). The main ingredient in South Indian cuisine is coconut.

The West Coast offers a wide selection of fish and seafood. Bombay duck (curried or fried bomnlo fish) and licorice fish (Indian salmon) are just two names on the extensive menu. Fish is also present in Bengali cuisine, such as dahi maach (fish curry in yogurt flavored with ginger) and mailai (prawn curry with coconut).

In the south, rice is a must, while in the north it is often complemented or replaced by a variety of unleavened flatbreads - puri, chappati, nan and others. Common throughout India are dal (a soup made from crushed lentils with vegetables) and dhai (yogurt or yoghurt served with curry). In addition to the fact that this is a very tasty dish, in the heat it is more refreshing than drinks.

Sweets are mainly served with milk puddings, cookies and pancakes. Throughout India, kulfi (Indian ice cream), rasgulla (curd balls flavored with rose water), gulab jamun (flour, yogurt and grated almonds) and jalebi (fritters in syrup) are common. In addition to an excellent selection of sweets, you will always be offered fruits: mangoes, pomegranates, melons, apricots, apples and strawberries. Western groceries are sold in many cities.

To improve digestion, it is customary to end the meal by chewing pan. Pan is betel leaves wrapped in anise and cardamom seeds. Another custom is to eat with your fingers, but (don’t forget!) only with your right hand.

Tourists with conservative tastes will always find dishes from almost any country in the world in cities.

Tea is a favorite drink of Indians and many varieties are popular around the world. It is often served with sugar and milk, but you can also order tea on a tray. The popularity of coffee is growing. Nimbu pani (lemon drink), lassi (foamed sour milk) and coconut milk straight from the nut are pleasantly refreshing. Sparkling water, often with syrup, and Western alcoholic drinks are available everywhere. Indian beers and gins are on par with the best world varieties and are also inexpensive. Remember that liquor permits are required in Tamil Nadu and Gujarat.

The diversity of Indian cuisine is indescribable, as are its colors and flavors. There are fiery spicy dishes and very mild ones, but they are all inexpensive even in high-class hotels. It's no surprise that Indian cuisine has become the third most popular cuisine in the world, and we wouldn't be surprised if it becomes number one one day.

Indian cuisine has one of the most delicious and spicy collections of dishes in the world. Religion had a great influence on the development of the culinary traditions of this multinational country. As you know, the overwhelming majority of the population of this country are people professing Islam and Hinduism. Islam prohibits eating pork, while Hinduism prohibits eating beef. Accordingly, the basis of traditional Indian national cuisine is vegetables and cereals. Over the past few hundred years, the range of Indian dishes has also been supplemented by poultry recipes (chicken, turkey, duck), which came to India thanks to the influence of the Tatar peoples.

Features of Indian cuisine

Due to religious restrictions, most Hindus do not eat beef or pork.
India is the birthplace of curry. The national cuisine of this country includes a whole group of different meat and vegetable dishes prepared using the world famous curry sauce, which uses a mixture of the following spices: turmeric, coriander, red pepper, cumin, garlic, tamarind and other seasonings. Hindus believe that spices can not only change the taste of a dish, but also the mood of the person consuming them.
Like other Eastern countries, India has a special attitude towards spices, adding them everywhere. The most popular are the already mentioned curry spice mixture, as well as saffron, cloves, ginger, cumin, nutmeg, mango powder, and various peppers.
Residents of the north prefer to drink tea with various additives: cream or milk, spices, lemon. Residents of the south love coffee more. Hindus also drink a popular drink, lassi, which is similar to a milkshake - it is prepared on the basis of yogurt, fruit with the addition of salt and other spices. Fruit juices and coconut milk are also common. Hindus practically do not drink alcoholic beverages.
The cuisines of the northern and southern parts of the country differ in many ways. Northerners prepare a variety of meat dishes, generously flavored with spices and butter. Southerners prefer vegetable dishes, and quite spicy ones at that. Along with the differences, there is also a common feature that unites the two parts of the country: a large number of dishes made from legumes.
The western part of the country is distinguished by the fact that many fish dishes are prepared here. Hindus like to marinate seafood in various sauces before cooking, some of which have a rather specific smell.
An abundance of fatty foods is a real test for the stomach. To improve digestion, it is recommended to chew pan (betel leaf rolls with nut filling).

Indian chefs are masters in preparing rice and vegetable dishes, so the main cooking methods are stewing, frying and baking. As for meat and fish dishes, Indian cuisine is famous for its large number of recipes for marinade sauces, which allow the meat to acquire a special aroma and delicate texture.

Traditionally, Indian dishes are served to guests on a special tray called a thali, or on banana palm leaves. The dish usually comes with a bowl of cold water to wash down the spicy food.

Almost all types of dishes are eaten with the right hand, without using ordinary cutlery. Before eating and between serving different dishes, it is customary to wash your hands in a bowl of warm water and lemon juice. It is not customary to have a conversation while eating. After a hearty meal, Hindus chew pan.

Traditional Indian dishes

If you are planning a trip to India, be sure to enjoy the local cuisine. We invite you to try these dishes:

Dhal is a thick creamy soup made from chickpeas or beans in coconut milk with the addition of curry and vegetables.
Rogan Josh – lamb in curry sauce.
Biryani is a main dish consisting of meat, rice and a mixture of vegetables, dressed with a spicy orange sauce.
Dahi maach is a curried fish dish topped with yogurt.
Makhanwala - spicy butter chicken.
Tandoori is tender chicken, specially marinated and baked in an Indian oven.
Guntaba – spicy meatballs with yogurt-based sauce.
Mailai - shrimp in a coconut milk curry sauce.
Papadam is a flour tortilla filled with lentils.
Chapati is the national Indian thin bread.

Those with a sweet tooth will find many dishes to suit their taste in India, and Bengali sweets are especially famous. We recommend taking for dessert:

Kulfi is ice cream with pistachios and spices.
Rasgulla - round cakes made from cottage cheese in rose syrup.
Jalebi - Indian pancakes.
Gulab Yamuns are dough balls filled with yogurt.
Phirni is a sweet rice casserole with nuts.