What kinds of food do Indian people eat?
If you are talking about Indians from India, we have what I would call a diverse selection of cuisine types. Different parts of India have their indigenous cuisine which may or may not have been influenced of time by invaders and settlers.
We have steamed food like rice Cakes (Idli), griddle cakes (Dosa, Uttapam), breads like Chapati, Naan (Persian or Afghan influence), Kulcha, Paratha. We also have rice, Pulav (Pilaf), Biryani (with meat, chicken or vegetables), Dum pukt (slow oven cooking) in sealed container. We have salads, raw and in yoghurt. We have upkaris (steamed vegetables falored with mild spice and grated coconut), Bhaji (sauted or braised vegetables), Gashi (Mangalore style spicy curry), Tandoori (spit or oven roasting), Kebabs from the Mughals and Persians to name a few.
We also have Lassi (buttermilk drink served sweet or salty). We have Sharbat (flavored water), Fresh juices, fruits, pickles, chutnies and deserts that are one step closure to heaven.
Yes we do have spicy and mild types of food. Come to India toa taste the difference.
We have steamed food like rice Cakes (Idli), griddle cakes (Dosa, Uttapam), breads like Chapati, Naan (Persian or Afghan influence), Kulcha, Paratha. We also have rice, Pulav (Pilaf), Biryani (with meat, chicken or vegetables), Dum pukt (slow oven cooking) in sealed container. We have salads, raw and in yoghurt. We have upkaris (steamed vegetables falored with mild spice and grated coconut), Bhaji (sauted or braised vegetables), Gashi (Mangalore style spicy curry), Tandoori (spit or oven roasting), Kebabs from the Mughals and Persians to name a few.
We also have Lassi (buttermilk drink served sweet or salty). We have Sharbat (flavored water), Fresh juices, fruits, pickles, chutnies and deserts that are one step closure to heaven.
Yes we do have spicy and mild types of food. Come to India toa taste the difference.
Ingredients
The staples of Indian cuisine are Bajra, rice, atta (whole wheat flour), and a variety of pulses, of which the most central to this cuisine are masoor (most often red lentils), channa (bengal gram), toor (pigeon pea or yellow gram), urad (black gram), and moong (green gram). Pulses may be used whole, dehusked – for example, dhuli moong or dhuli urad – or split. Split pulses, or dal, are used extensively. Some pulses, like channa and mung, are also processed into flour (besan).
Most Indian curries are cooked in vegetable oil. In northern and western India, peanut oil is popular, while in eastern India, mustard oil is more commonly used. Coconut oil is used widely along the western coast, especially in Kerala; gingelly (sesame) oil is common in the south as well. In recent decades, sunflower and soybean oil have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium. Butter-based ghee, or desi ghee, is used very frequently, but still less used than before.
The most important or frequently used spices in Indian cuisine are chilli pepper, black mustard seed (sarso), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lehsun). Popular spice mixes are garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive garam masala blend. Goda masala is a comparable, though sweet, spice mix that is popular in Maharashtra. Some leaves commonly used for flavoring include tejpat (Bay leaf), coriander leaf, fenugreek leaf, and mint leaf. The use of curry leaves and roots is typical of Gujarati and all South Indian cuisine. Sweet dishes are seasoned with cardamom, saffron, nutmeg, and rose petal essences.
Eating habits
People in India consider a healthy breakfast, or nashta, important. They generally prefer to drink tea or coffee with the first meal of the day. North Indian people prefer roti, parathas, and a vegetable dish, accompanied by achar (pickles) and some curd; people of western India, dhokla and milk; South Indians, idlis and dosas, generally accompanied by various chutneys.
Lunch in India usually consists of a main dish of rice in the south and east and rotis made from whole wheat in the northern and western parts of India. It typically includes two or three kinds of vegetables. Lunch may be accompanied by items such as kulcha, Nan, or parathas. Curd and two or three sweets are also included in the main course. Paan (betel leaves), which aid digestion, are often eaten after lunch in parts of India.
Indian families will gather for "evening breakfast" to talk, drink tea, and eat snacks.
Dinner is considered the main meal of the day, and the whole family gathers for the occasion. Dinner may be followed by dessert, ranging from fruit to traditional desserts like kheer, gulab jamun, gajraila, and qulfi or ras malai.
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