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Indian food

Indian cuisine is the summary of all cooking cultures that have developed on the Indian subcontinent. It is quite different from the Himalayas to the southern tip of India. In the western world, the epitome of this culinary culture is the variety of spices and the use of hot sauces.

The reason for the different development of this cuisine can be explained not only with the geographical and associated climatic conditions, but also with different cultural influences in the course of history, partly also with the different religions. So many Hindus eat predominantly or exclusively vegetarian; Most of those who have meat on the menu, however, reject beef for traditional religious reasons, since the cow is of particular importance in Hinduism. Muslims, on the other hand, eat meat, but not pork. Members of the lowest stratum of the caste system are less affected by these religiously based restrictions, but many live in poverty and eat what they can afford.

For the majority of Indians, however, meat generally plays a subordinate role on the daily menu and is usually only a small side dish in terms of quantity. The main sources of protein in Indian cuisine are dairy products and legumes. Apart from a purely vegetarian diet, chicken is popular across all caste and religious borders (the chicken was originally domesticated in this part of the world).

The difference between the North Indian dishes and those of the South is big. A lot of wheat is grown in the north, and people in this part of the country tend to prefer bread, such as chapati, puri or nan. In contrast, rice is preferred as a staple food in the south and east of India. In India, unlike in East Asian countries, rice is grown as long-grain rice (the Basmati rice variety is particularly well known in our country). It is above all this rice that, together with various legumes, such as peeled red lentils or chickpeas, forms the daily basis of satiety.

You can roughly distinguish three cooking traditions: the North Indian, the South Indian and the East Indian tradition. The north Indian cuisine is particularly well tolerated by the western palate, as it is usually only spiced up with side dishes, the chutneys and pickles. South Indian dishes, on the other hand, are spicy when they are prepared.