Different Flavours of Indian Cuisine
‘When the rich strong smelling condiments are put all together in the pan with the fresh vegetables almost meeting together inexplicitly and is boiled to produce one of the most unique dishes of all time, one bite is enough to tell that it's there culture magic which does not reveal in the finest restaurants of all but reveals on their streets' these words are often quoted one or another foreigner touring our country. With Indian food there is various history related,they basically are the epitome of our rich culture, history and beliefs.
India started developing it’s rich food culture from Harappa and then gradually began to move towards the perfection which began during the Vedic period. The cuisine of each geographical region includes a wide variety of dishes and cooking techniques reflecting the varied demographics of the ethnically diversefied Indian subcontinent. India's religious faiths and culture have played an influential role in the evolution of its cuisine. Vegetarianism is widely practised in Hindu, Buddhist and Jain communities.
There are many Indian dishes which are rich in flavour Misa Mach Poora (or grilled shrimp) is one such dish made in Mizoram it is basically a dish traditionally which is made by grilling or roasting the shrimp on leaves of banana which is placed on hot charcoals. The shrimp is flavoured with local spices and then served with steamed rice. The sheer simplicity of this dish is what makes it so comforting to the soul and the other dish named Chamani Qaliya is a Kashmiri dish which is made of paneer (cottage cheese), milk, curd and spices. The gravy is made with with delicate flavours of Kashmiri spices, but the real essence of the dish lies in the utensil it is cooked in. Kashmiris use earthenware to give the dish its unique rich flavour and aroma. Bhutte ka kees is another popular street food from Madhya Pradesh, mainly Indore, which is famous for its chaat and dairy sweets. The grated corn is simply cooked with spices and then simmered with milk. This delicious snack is simple, wholesome and very satisfying.
The north-eastern states are rich in culinary treasures and Jadoh is only one of them. Popular among the Khasi tribes of Meghalaya, Jadoh is made up of red rice cooked with bits of pork. The more authentic versions have pork blood and black sesame seeds added to it. The ingredients used are very less, but the flavours pack a punch. Kerala is known for its spicy food, but Irachi Ishtu is one of the rare exceptions. A thin stew made of chicken, beef or lamb cooked with vegetables and coconut milk, this delightful dish is popular for its subtle flavours and soothing taste. Irachi Ishtu is best relished with steamed rice or appams (rice pancakes).
Overall the list goes on and on this was only a little glimpse of into the vast array of Indian cuisine. Indian food depicts richness in the warmth of culture, shared bond and is more than just a food or dish it is the feeling of mutual love within its people and culture.
