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Whether you are an Indian or an International traveller on holiday in India, you would be astounded by the variety of food in India. This entry was posted in Food Tours and tagged India, Kerala, Mumbai city, North India, Rajasthan, South India, Udaipur.
Indian cuisine reflects a 5,000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India.
A normal diet in early India consisted of legumes, vegetables, fruit, grain, dairy products, honey, and sometimes eggs and meat.
Cuisine differs across India’s diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains) and economics. The food of Andhra Pradesh is the part of South Indian food but known for their heavy use of spices and similar to South Indian cuisine, the use of tamarind in the food is very common.
During the festival of Chhath, thekua, a sweet dish made of ghee, jaggery, and whole-meal flour, flavoured with aniseed, is made. Delhi was once the capital of the Mughal Empire, where it is the birthplace of Mughlai cuisine and is thus known for Mughlai cuisine.
Kababs, kachauri, chaat, sweets, Indian ice cream (commonly called kulfi), and even western food items like sandwiches and patties are prepared in a style unique to Delhi and are immensely popular. Varieties in the cuisine of Karnataka has similarities with its three neighbouring South Indian states, as well as the states ofMaharashtra and Goa to its North. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. Kokum, most commonly served chilled, in an appetiser-digestive called sol kadhi, is prevalent. Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients.
Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. Nuestra recomendacion es que si quieres probar por primera vez la comida india pidas un thali. No obstante, siempre suele llevar las lentejas o dhal, el arroz que es basico en cualquier cocina de Asia, y el  roti, esa torta que nos ayuda a introducir los alimentos en la boca y que puede hacer las veces de nuestro pan.
Lo mas probable es que en los restaurantes hindues que os encontreis en Espana el thali lleve platitos elaborados con carne o pescado, aunque lo normal es que este compuesto por alimentos aptos para vegetarianos. Como veis en la imagen el colorido de un thali es realmente asombroso y os aseguramos que huele y sabe tan bien como aparenta. Contrary to the popular misconception, south Indian cuisine does not consist of only idli and dosas.
South Indian food is generally healthy as they do not use large quantities of oils, ghee or butter. In fact, their penchant for sweet calls for a dash of sugar or jaggery in their regular dal or vegetables dishes.
Though they use a variety of vegetables, extreme use of ghee or oil can increase the risk of cardio vascular diseases.
Go slow on sweets like jalebi, ladoos etc, you can swap them for custard with fruits or carrot halwa cooked in less sugar and ghee.

Well Known Nutritionist Vasudha Gupta says, "Gujarati cuisine is a healthy cuisine & has given a lot to the dieters world.
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Later, mughals, British, and Portuguese influence added to the already diverse Indian Cuisine. Litti chokha, a baked salted wheat flour cake filled with sattu (baked chickpea flour) and some special spices, is well known among the middle-class families. Among meat dishes, Meat saalan is a popular dish made of mutton or goat curry in garam masala and cubed potatoes. Typical dishes include bisi bele bath, jolada rotti, chapati, idli vada, ragi rotti, akki rotti,saaru, huli, vangibath, khara bath, kesari bhath, benne dosa, ragi mudde, and uppittu. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
It includes a range of dishes from mild to very spicy tastes. Popular dishes include puran poli, ukdiche modak, batata wada, masala bhat and wada pav. Because water is at a premium, food is generally cooked in milk or ghee, making it quite rich.
It is usually supplemented with choorma, a mixture of finely grinded baked rotis, sugar and ghee. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes. Un destino que es casi tan grande como un continente y tan diverso culturalmente tiene una riqueza culinaria extraordinaria como pocas. Hay veces que nos cuesta romper ciertos tabues culturales para atrevernos a degustar platos internacionales que, por otra parte, resultan deliciosos.
Solo por la presentacion tan colorida que tiene y por las fragancias querras hincarle el diente de inmediato.
Su composicion puede variar muchisimo dependiendo de la region de India en la que nos encontremos o del origen del cocinero. Asi que ya sabes, si quieres probar por primera vez la comida india pide un thali, seguro que repites.
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In fact, it comprises of different regional cuisines which are cooked in a similar cooking style.
Their every meal is diverse and a typical thali consists of at least 10 different varieties of food.
The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for stuffed flatbread (Paranthas).
The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. The Kodagu district is known for spicy pork curries (pig curry) while coastal Karnataka specialises in seafood. Gram flour is a mainstay of Marwari food mainly due to the scarcity of vegetables in the area.
Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water.

The south Indian palate generally consists of vegetarian food, though not exclusively vegetarian.
The dishes are generally prepared in coconut oil that is rich in saturated fats, and is bad for the heart when used in excess. A typical Guajarati or a Marwari thali consists of roti, puris, thepla, bhakris (types of roti), vegetables, dal (lentils), rice, papad, pickles, 2-3 types of accompaniments (farsans) like pakodas, ghatia, sev etc.
It is seen that there is a high incidence of food related diseases like diabetes, blood pressure, and heart disease among people who regularly consume this meal. Rice is the staple food eaten with lentils like dhal and sambar often with spiced vegetables or curries. The main highlight of their cuisine is the use of rice to prepare endless varieties of preparations such as idli, dosa, appams, payasams, idiappams, etc. Areas like Andhra Pradesh and Tamil Nadu eat excessively spicy food which gives rise to ulcers or other digestive tract disorders.
Their meal is incomplete without a dessert comprising of a variety of ghee fried sweets such as jalebi, ladoos, halva etc. Various pickles are part of local cuisine, popular among those are avakaya(a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves). Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, banana, cashew nuts, raisins, sugar, water and green cardamom. From idlis and dosas of South India to truly Mumbai-city-special Vada pav and Pav Bhaji, the feast in Mumbai city starts in early morning and lasts till late night. With chat items, Chinese dishes, non-vegetarian quick bites and juices, the city is full of options on almost every corner. Any Mumbai holiday is incomplete without a true taste of this city, if you got stomach for it.
The reason is, just like their palaces and havelis, their culture and food is a royal experience. The thali (platter) full of Ghee-soaked sweets and spicy veggies and non-vegetarian dishes could never leave you unsatisfied or hungry.
One meal in Udaipur or Jaisalmer could make you feel you would never need to eat again in life. Mawa Kachori, Dal Baati Churma, Ghewar, Mirchi Bada, Gatte Ki Sabji, Mangori Ker Sangri, Malpuas, Bajra Khichdi, Dal Ki Kachori, Pyaaz Kachori and Alwar ka Kalakand would always make you ask for more. Though it is not a part of traditional Rajasthan or North India tour package, local cookery classes are great places to pick some authentic recipes and food experiences. Kanji and Payaru, Kappa (Tapioca) and fish curry, Karimeen fry, Prawn fry, Meen mulligattathu, Olathan erachi, (chicken roast), Pattichathu, Thoren and Avil are appetizing Keralite dishes to die for. When you holiday in South India, the combination of coconut milk and spices create the most delicious food experience that would surprise the travellers.

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