Indian Cuisine by Region
Punjabi, Bengali, Goan Cuisines - More than Just Vindaloo!
Indian cookery is not the cuisine of a single nationality. It is, rather, the collective name give to the combination of different cuisines from many different countries.
Indian cookery is not the cuisine of a single nationality. It is, rather, the collective name give to the combination of different cuisines from many different countries.
India is a vast subcontinent, divided from the rest of Asia by the Himalayas. It is about the same size as all the countries of Europe put together, and is home to a diverse amount of people, speaking 14 major languages and 100 dialects. It's hardly surprising that the cuisine is also varied.
Each region has it's own cooking traditions, based on that area's climate and soil. As a general rule, food is more spicy the further south one travels.
- NORTHERN INDIA The Punjabi and Kashmiri styles of cooking come from the northern region of India. The north of the country is famed for its subtly spiced cooking. The Punjabi's have the reputation of being gourmets and the best cooks in the country. The Punjab are famous for Tandoori cooking and for many of its sweetmeats. Keen wheat eaters, which they prefer to consume over rice.Influence by the Moghals, Kashmiri cooking is known for its meat cuisine. The curries that are produced in this area, mostly made without onion and garlic, are close to perfection. Ghee is the most commonly used cooking fat in this region. A good example of a Northern Indian Cusine are Naan and Tandoori chicken.this article for a more in-depth explanation of Moghul cuisine.
- SOUTHERN INDIA This is the strong hold of the Hindus. The Hindu faith teaches non-violence, and thus not eating meat. The cow is a sacred animal, and Hindu followers are prohibited from eating it. The staple foods are vegetables and rice. Mustard oil is used as the cooking medium, and coconut, coconut milk and tamarind are used in many of the local recipes. Curries from this part of India, which include the fierce vindaloo, are thin and fiery, and use plenty of chilies. A good example of Southern Indian cuisine is Lamb Vindaloo
- EASTERN INDIA Encompassing Bengal and Bihar, this region is surrounded by rivers and seas; therefore, fish is both plentiful and inexpensive. Again, mustard oil is principal cooking medium, giving the food a slightly sweet flavour. Foods are spiced with mustard, cumin, anise and fenugreek seeds. This Fish and Coconut Soup is a good East Indian recipe to try.
- WESTERN INDIA The cuisine of western India comes mainly from Goa and Bombay. Goan food tends to be hot and spicy, using a lot of coconut milk, vinegar and tamarind juice. Dishes are cooked at a low heat for a long time, giving them a wonderfully rich flavour. Bombay is famed for fruit ice creams and refreshing cold drinks, made from fruit juice and yogurt, known as lassi. Try Usal for a authentic Western Indian dining experience. Also look at
When people think of Indian food, many will first think of curry. The word curry comes from the Tamil word karhai, which means sauce. Curry is the name given to a large number of dishes produced in a number of different ways, with a wide variety of flavours. The range of dishes is legendary.
Experiment with the different food the Indian continent has to offer. There is something for almost every taste range, with ingredients most westerners are familiar with (potatoes, spinach, etc).
Almost every city has an Indian grocer who will help educate cooks with unfamiliar ingredients. Find one today!
