Indian national food is one of the wonders of India, it has a divine origin with certainty and is under the protection of gods with certainty. There is one city on the bank of the Ganges river – Varanasi ( or Benares ), where the most popular temple of the goddess of abundance Annapurna is ( literally translated „the goddess of grain“). As a goddess of the food Annapurna, sitting on a lotus, holds in her right hand a spoon, and in the left a big cup with food. Here at the festival Annakut, dedicated to Annapurna, the goddess is offered 55 types of dishes, which later are given away as sanctified food to all praying people in the temple.
The Indian food is characterized with six tastes:
Тhe Indian cuisine – geographical principle
Depending on the used products and spices, conditionally the Indian cuisine can be divided by a geographical principle – East and West, North and South. Also each religious community has a specific alimentary regimen.
Cuisine of the East part of India
In The East part of India, people have preference towards the rice, as they use the spices moderately. The dishes are predominantly fried and stewed in steam. The coastal zones are the kingdom of fish – fried, smoked, prepared in steam, roasted in banana leaves, with pastes out of aubergine or mustard seed. The sea delicacies do not yield before the fish – the shrimps have superiority over them. In the dishes are present pastes out of mustard seeds or poppy seeds, the curds, the drained youghurt, cummin, red and green hot peppers, the nuts, the pastes out of cashew. The East is a festival of the desserts. They are a local miracle:
- Khir – a sweet rice pudding, seasoned with saffron and cardamom;
- Rasabali – fried flattened balls out of chhena cheese strongly soaked with sweetened milk seasoned with cardamom;
- Rasgula – balls out of chhena (Indian cheese) and semolina boiled in light syrup of sugar;
- Sandesh – balls out of well mixed chhena cheese in sweet sauce out of fruits;
- Chhena poda – a small cake out of mixed chhena cheese with cashew, sugar and raisins and baked up to caramelization of the sugar;
Indian national food of the West part of India
The cuisine of the West part of India is influenced by the dry climate of the desert in this region and by the rich coastal zone. In the dry regions dominates the vegetarian food. Therefore the contrasts between the separate cuisines are expressed stronger.
- Dal-bati – hard wheat (or out of semolina or chickpea) small baked loaves in thick soup out of 5 types of lentil with spices garlic, ginger, green chilli, coriander, cummin and garam masala;
- Refrehments ( Farsan ) – paste out of rice and chickpea, seasoned with ginger, pepper and is prepared in steam.
Along the coast are offered fish and sea delicacies with hot-sour sauces at coconut base. The dishes are pungent and seasoned with coco-nut, hot peppers and vinegar. There also do not miss dishes out of pork meat.
Vindalu – Indian curry (influenced by the Portuguese colonizers, who preserved the pork meat in casks with fermented wine, salt and garlic), in addition with the typical Indian spices.
Cuisine of the North part of India
Indian national food in the North part of the country is characterized with the usage of the wheat for the preparing of different types of bread – loaves, naan. At the refreshments or the appetizers an important place has: Samosa – fried dough with stuffing out of seasoned potatoes, peas, onions, meat or fish and pakora – vegetables, fried in egg and flour out of lentil.
The traditional lunch or dinner consist of legumen – rice, groats, lentil, peas – popular under the general name dal; vegetable dish; skillfully prepared highly seasoned stewed meat out of mutton or chicken; Kofta – meatballs complemented by many spices, rice, groats or an egg and served with a rich sauce; Korma – meat, stewed with youghurt and dried fruits. Dal makhani- a dish out of urad (black lentil). In the menu present the fresh milk and the youghurt (dahi), the home-made not fermented cheese (panir) and clarified cow butter (ghee).
Indian national food of the South part of India
Indian national food in the South part of India predominantly is the rice, which is prepared in highly varied forms:
- Biriyani – it is prepared out of chicken, lamb or fish, eggs or vegetables, with adding of the clarified butter ghee, nutmeg, pepper, clove, cardamom, peppermint, ginger, onions, garlic and even saffron. Biriyani has vegetarian and vegan variants;
- Dosa – a pancake out of thin dough of fine ground rice and peeled urad ( black lentil), with stuffing of vegetables and sauces;
- Masala dosa – a variety of dosa –with stuffing of potatoes, caramelized onions and spices;
- Idli –prepared in steam dough good out of fermented urad (black lentil) and rice four;
- Sambar – a thick soup of lentils in combination of whole and cut vegetables and seasoned with seeds of coriander, hot peppers, tamarind, fenugreek, turmeric, curry leaves and others. Dishes out of fish and sea delicacies;
- Raita – a thin sauce out of youghurt, seasoned with coriander, tutsan, peppermint, cummin and hot red pepper, masala, cucumbers, carrots, aubergine, onions;
- Chatni – hot and thick vegetable and fruit purees with addition of a coco-nut, tamarind, mango, lime;