ATITHI DEVO BHAVA (THE GUEST IS YOUR GOD ) -HOW MANY REGIONS ,SO MANY TASTES IN INDIA

Indian cuisine has ancient origins and is a combination of different ways of cooking of various ethnic groups living in this country.
These combinations gave birth to a true art which varies by religion, wealth, taste and especially climate
Incredible aroma of India is not only in the scent of jasmine and roses, but in specific food flavor, prepared with many spices
In Indian cooking is considered an art. Meals are the most important times of the day and are served only in family and mothers transmit traditional recipes and culinary secrets of their daughters still small, the guru (teacher) to vidhyarthi (student). In some families in rural areas, where life is less hectic than the city, people prefer to buy wheat that take him to get flour mill after the desired standards.
Indian hospitality is famous in India but also in the world. The three words "Atithi Devo Bhava" (With Guest is your God  ) are relevant to show kindness hosts, who feel honored to share the food.

How many regions, so many tastes

What characterizes Indian cuisine is the existence of regional specialties. Also, religion has divided Indian cuisine in varieties, the most significant influences Hinduism and Islam starring them.
Variety of spices and perfumes are available in India cuisine of this country extremely tasty.
Taste, color, texture and appearance of specialties differ from one area to another.

In mountainous northern India, chili peppers, saffron, milk, yogurt and butter are culinary favorites, while in southern hot pepper, rice, and coconut Tamarins are among the favorite ingredients to the table.
Feel Nepalese and Tibetan influences also neighbors. Here you can taste ramen noodles - thukpa or momos - famous stuffed and fried dumplings. And all in the north you will find various ways with chicken.
In Bengal it pregatestc best milk sweets and south famous rice dishes are cooked and crispy pancakes stuffed with onion and potato masala dosa called.
Towards the northern plains, Uttar Pradesh and Bihar, various breads are cooked, while the north and east, where it rains a lot, cultivate rice. In the eastern area is very poular a type of fish, Hils, served on special occasions: births, marriages, funerals. Here is the famous fish curry flavored. In this part of the country is consuming more sweets, made from a very condensed milk, Khoy, and very fat cheese, chhena.

 East is the godson connoisseur of dishes with mustard and over, while in the West Indians and Western ingredinete easily adopted their kitchen cabinets is one easily integrated fusion category.
In the north and east, Kashmiri and Mughlai areas like, feel very strongly infleuentele Central Asia, while towards the East, Bengali and Assamese feels in proximity to east.


Gujarat region is famous for its vegetarian dishes and sweet taste of preparations. Almost every dish add some sugar.
In Goa region, seafood and pork are queens menu, but the peculiarity of this region is beef that you will not find too easy in Indian meals. Cows are sacred animals in India, but in this area there are influential Portuguese and most of the population is Catholic, so do not refuse a roast beef.
Most prepratelor based Indian spice flavors. In addition, Indian cuisine is distinguished by the use of many types of vegetables. Another feature of Indian cuisine is the strong presence of fish and coconuts.
In the western vegetarian cuisine prevails, because here lives Marwari community. Dishes are very spicy and rich in butter. In desert regions of Rajasthan and Gujarat using beans, lentils, peas and spices to replace proasptete vegetables, so rare. In Tamil often adds a sweet sauce called tamarind. In contrast, about prepratele of Andhra are said to be too high in chili.
In the western vegetarian cuisine prevails, because here lives Marwari community. Dishes are very spicy and rich in butter. In desert regions of Rajasthan and Gujarat using beans, lentils, peas and spices to replace proasptete vegetables, so rare. In Tamil often adds a sweet sauce called tamarind. In contrast, about prepratele of Andhra are said to be too high in chili.