It is no more a secret that Indian food is loved throughout the world and Indian food is very different from other countries cousine not only in taste but also in the way they are prepared. Indian food uses a mixture of species, herbs and tastemakers that give it an Indian taste that is very different and unique from other cuisines. The cooking time and the preparation method is also very different and unique in Indian kitchens. One of the best parts of Indian cuisines is that they are full of nutrients and vegetables. The majority of Indian cuisines uses lots of vegetables and are cooked perfectly mixed with spices and herbs that makes a perfect balance and brings out a great taste. Different regions have different cuisines in India and that gives Indian food very large varieties.
One of the major reasons behind such wide varieties of food options in Indian cuisines is Indian history. For centuries India was ruled by foreign invaders. When Mughals ruled the country, Indian was introduced to non-vegetarian dishes like biryani, meat fish etc. Central and West Asian cuisines also became popular in India like kebabs, nuts, dates etc. Indian food is influenced by Mughals, Persians, Chinese Mongolians and middle eastern cuisines. Cuisines from these countries made with Indian touch have a whole another level of flavour and taste.
Every state in India has their cuisines for example
Punjab has Makki ki roti and Sarson ka saag
Gujarat has dal dhokli, jalebi fafda, dhokla and other farsan
Bihar has litti chokha
South India has Dosa, idli, vada, sambhar etc.
Haryana has bajre ki roti, churma, kadhi etc.
Maharashtra has vada pav, missile pav etc.
Rajasthan has Dal baati, gatte ki sabzi etc.
Every Indian state has their speciality and this is what makes Indian food different and unique from western food.
AASTHA SINGH
