Regional Cuisines of India
India is a vast country. Within its borders are all kinds of landscapes and a wide range of climates. Throw in a vibrant mix of cultures and a long, rich history and it's little wonder that the food of the subcontinent is so diverse and delicious. What we share with you here is just a brief outline of some the regional characteristics that makes Indian cooking, in our (admittedly biased) opinion, the greatest cuisine in the world.
Paratha, Ghee, Cream, Yoghurt, Butter, Nuts, Dried Fruit, Meat (Lamb in particular), Tandoori Kebabs, Kashmiru Chillies and Paneer
Mustard Oil, Panchporan (Indian 5 Spice), Fresh Water Fish, Desserts and Sweets
Rice and rice derivatives - Dosas (Rice Wraps) and Idlis (Rice Cakes), Fish, Coconut, Chillies (Birds Eye), Tamarind, Lime Juice, Curry Leaves and Malabar Biryanis
Vegetables, Lentils and Grains, Chapattis, Jaggery and Vindaloos
