Indian recipes
Non Vegetarian food
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The non-vegetarian side of Indian cuisines comprises of many juicy, tender, mouth watering delicacies made with eggs, chicken, fish and more.... | |
Vegetarian food
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| Vegetables are an integral part of Indian food and they are consumed in a number of ways. For pure vegetarians India is heaven. Some of the famous recepies are Navratan Korma, Shahi Paneer and more.... |
India bread
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In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India like roomali roti, naan , aloo paratha and more.... |
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India Chinese food
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| In India, chinese food like chowmein, chilli chicken, fried rice are liked by every one. So in keeping up with trend we have provided some indochinese recipes like fried rice, chilli chicken, gobhi manchurian and more.... |
Snacks food
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The crispness and tempting tastes of Indian snacks is liked by young and old alike. The Indian snacks are usually delicious and mouth watering. Savouries like samosa, aloo tikki etc. are commonly served in India and more.... |
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Did you know:
- Most Indian dishes use spices and a greater variety of vegetables than many other cuisine.
- Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians.
Rice is the basis of most meals. The type of rice determined how it was prepared. Short-grained rice was pounded into flour and then used to make the pancakes known as chapattis which are still a very important part of the Indian cuisine. Long-grained rice was generally mixed with vegetable broth to form a kind of gruel. Medium-grained rice was the most commonly used as the basis for meals. Indian households resounded to the sound of the regular beating of mortar and pestle as the rice was separated from its husks, before being sorted and then rinsed regularly. It was then cooked in water brought to the boil. This rice could be a meal in itself, and often was for the poorer people who would be grateful enough for it. Alternatively, it could be served flavoured with ghee (clarified butter) or mango juice or garam or other spices. Cinnamon, cardamom and mace were the basic spices used in combination on nearly all dishes. These spices had been brought from the South Sea islands at a very early date.
