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The basic diet of Indian cuisine is rice, atta (whole wheat flour), and a variety of pulses, the most important being masoor (usually red lentil), chana (Bengal gram), toor ( pigeon pea or yellow gram), urad (black gram) and mung (green gram).

Many Indian curries are fried in vegetable oil. In North and West India, peanut oil has long been a popular delicacy, while in East India, mustard oil is widely used. In South India, coconut oil and sesame oil (gingelly) are common.

In recent decades, sunflower oil and soybean oil have gained popularity throughout India. Hydrogenated vegetable oil, also known as Vanaspati ghee, is also a popular alternative to Desi ghee (specified butter).

The most important and widely used spices in the Indian diet are pepper, black mustard seeds (rai), cumin (jeera), turmeric (Haldi, manual), fenugreek (methi), asafoetida (hing, i) -perungayam), ginger (adrak, inji), nesweli (Lassan, poondu).

The most popular spices are garam masala which is usually a powder of five or more dried spices, usually consisting of cardamom, cinnamon, and clove. Each region has its own mix of Garam Masala.

Goda Masala is a popular spice blend in Maharashtra. Other herbs such as tejpat (cassia leaf), coriander leaf, fenugreek leaf, and mint leaf are commonly used. The use of curry leaves is common in all South Indian cuisine. In sugary bowls, cardamom, nutmeg, saffron, and rose petal essence are used.

The word “curry” is generally understood to mean “gravy” in India, rather than “spices.”

Northern Cuisine:

North Indian cuisine is categorized by the equally high consumption of dairy products; milk, paneer, ghee (specified butter), and yoghurt (yoghurt, yoghurt) are all common ingredients. Gravies are usually milk-based. Other common ingredients include peppers, saffron, and nuts.

Northern Indian cuisine includes the use of a “tawa” (grid) for baking flat loaves such as roti and paratha, and “tandoor” (a large, cylindrical oven burning with coals) for baking naan, and kulcha bread; Main subjects like tandoori chicken are also cooked “in tandoor,” in a cylindrical clay oven. Other foods such as puri bread and bhatoora, which are high in fat, are also common. Goat and lamb are popular recipes for many northern Indian recipes.

Samosa is a popular snack in North India and is now commonly found in parts of India, Central Asia, North America, Africa, and the Middle East. The most common varieties are topped with boiled, fried, or mashed potatoes. Other fillings include minced meat, cheese (paneer), mushrooms (khumbi), and peas.

The staple food of most North India is a variety of lentils, vegetables, and roti (wheat-based bread). The variety used and the method of preparation may vary from place to place. Popular snacks, side dishes and drinks include Mirchi vada, buknu, bhujiya, chaat, kachori, imarti, a few cucumbers (known as achar), murabba, sharbat, aam Panna and aam papad. Popular sweets known as mithai (meetha means sweet in Hindi), such as gulab jamun, jalebi, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several species of laddu. , barfi and halwa.

Eastern Cuisine:

East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chum, Sandesh, rasabali, chhena poda, chhena Gaja, and kheeri. Many of the most popular sugary dishes now popular in North India originally came from the provinces of Bengal and Orissa. Besides sweets, East Indian cuisine offers delicious posta (poppy seeds).

Traditional Bengali cuisine is less spicy and less dense. Common ingredients used in Bengali curry are mustard seeds, cumin seeds, black cumin, green peppers, and cumin paste. Mustard dough, curd, nuts, poppy seed paste, and cashew paste are best cooked with mustard oil. Curries are divided into bata (paste), Baha (fried), chochchoree (slightly curdly curry) and jhol (slightly spicy curri). These are eaten with boiled rice or ghonto (spiced rice). A typical Bengali breakfast includes Panta Bhat (spoiled boiled rice), doi -urey, and fruitful doodh-muree. Bangladesh cuisine is very similar to that of West Bengal, with a link between Pakistani and northern Indian cuisine. Fish are commonly used in the eastern part of India, especially in Bengal.

Rice is the staple food of East India, as is South Africa. The traditional diet consists of many side dishes made with vegetables. Orissa’s most popular vegetable dishes are Dalma and Santula. Bengal’s most popular vegetable dish is Sukto. Fried, fried and minced vegetables are very popular. Fish are often seen in common foods.