Indian cooking involves different methods, and Indian food can be characterized by regional differences. Americans are most familiar with Western Indian cooking, served in most Indian restaurants.
Features
Indian cuisines are associated with curry; other characteristics include flatbreads, kabobs and Thali meals (composed of small dishes on a large plate).
Geography
Indian cuisines have regional variations, such as popularity of rice and coconut in South Indian foods or more dairy, such as yogurt gravies, in North Indian dishes. Western Indian fare reflects British influences and is commonly served in Indian restaurants.
Types
Such spices as curry, turmeric, cumin, ginger and cinnamon, plus rice, vegetables and fruits are common to all Indian cuisines. Pulses, such as Chana (Bengal gram), Urad (black gram) and Mung (green gram), and flatbreads are predominant.
Cooking Styles
Wok-style cooking is popular in Western Indian cooking. Whole-wheat-flour atta flatbreads originated in North Indian cooking, prepared on the tandoor grill. South Indian dishes are characterized by stewing or steaming in plantain leaves.
History
Because of religious beliefs, Indian cuisines are primarily vegetarian with lentils as a source of protein, although fish is protein for some. Additional ingredients, including meats, were introduced to Western Indian cuisine by British soldiers; South Indian food was influenced by Dutch, French and English visitors.
Tags: Indian cooking, Indian cuisines, Western Indian, South Indian, Indian dishes, Indian food