Indian Food

The food available in India is as diverse as its culture, its racial structure, its geography and its climate. The essence of good Indian cooking revolves around the appropriate use of aromatic spices. The skill lies in the subtle blending of a variety of spices to enhance rather than overwhelm the basic flavor of a particular dish. These spices are also used as appetisers and digestives.

Besides spices, the other main ingredients of Indian cooking and Indian meals are milk products like ghee (used as a cooking medium) and curd or dahi. Lentils or dals are also common across the country and regional preferences and availability determine the actual use in a particular area. Vegetables naturally differ across regions and with seasons. The style of cooking vegetables is dependent upon the main dish or cereal with which they are served. Whereas the Sarson ka saag (made with mustard leaves) is a perfect complement for the Makke ki Roti (maize bread) eaten in Punjab, the sambhar (lentil) and rice of Tamil Nadu taste best eaten with deep-fried vegetables.

Although a number of religions exist in India, the two cultures that have influenced Indian cooking and food habits are the Hindu and the Muslim traditions. Each new wave of settlers brought with them their own culinary practices. However, over time they adopted a lot of specialties and cooking methods from the Indian cuisine and blended the two to perfection. The Portuguese, the Persians and the British made important contributions to the Indian culinary scene. It was the British who started the commercial cultivation of tea in India.

The Hindu vegetarian tradition is widespread in India, although many Hindus eat meat now. The Muslim tradition is most evident in the cooking of meats. Mughlai food, kababs, rich Kormas (curries) and nargisi koftas (meat-balls), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and tandoori chicken are all important contributions made by the Muslim settlers in India.

A typical North-Indian meal would consist of chapatis or rotis (unleavened bread baked on a griddle) or parathas (unleavened bread fried on a griddle), rice and an assortment of accessories like dals, fried vegetables, curries, curd, chutney, and pickles. For dessert one could choose from the wide array of sweetmeats from Bengal like rasagulla, sandesh, rasamalai and gulab-jamuns. North Indian desserts are very similar in taste as they are derived from a milk pudding or rice base and are usually soaked in syrup. Kheer a form of rice pudding, shahi tukra or bread pudding and kulfi, a nutty ice-cream are other common northern desserts.

South Indian food is largely non-greasy, roasted and steamed. Rice is the staple diet and forms the basis of every meal. It is usually served with sambhar, rasam (a thin soup), dry and curried vegetables and a curd preparation called pachadi. Coconut is an important ingredient in all South Indian food. The South Indian dosa (rice pancakes), idli (steamed rice cakes) and vada, which is made of fermented rice and dal, are now popular throughout the country. The popular dishes from Kerala are appams (a rice pancake) and thick stews. Desserts from the south include the Mysore pak and the creamy payasum.

A meal is rounded off with the after-dinner paan or betel leaf which holds an assortment of digestive spices like aniseed, cloves, arecanut, and cardamom.

Hyderabadi Biryani


Biryani is a popular dish and relished all across India. Hyderabadi Biryani is one of the most sought after variants of the popular biryani.Hyderabadi Biryani has its origins from Hyderabad in Andhra Pradesh. Hyderabadi Biryani is a non-vegetarian dish and its main ingredients are meat, rice and spices. Hyderabad is the best destination to enjoy the Hyderabadi Biryani.

Punjabi Sarson Ka Saag


Sarson ka Saag, is originally a Punjabi dish but now its gaining popularity all over North India. It is prepared with mustard leaves and often accompanied with makki de Roti. The luscious green sarson ka saag tastes fabulous with makki de roti and a dollop of butter. Tadka with ginger, green chillies and red chillies in ghee.

Delhi's Paranthe


Chandni Chowks Paranthewali Gali is a bylane in the market devoted to only parantha sellers. Paranthas are a type of unleavened bread that are stuffed and then shallow fried in clarified butter.Plain paranthas, salted or sweet paranthas, dal (pulses) ka parantha, gobhi ka parantha (minced cauliflower), radish parantha, pudina parantha (mint), popadom parantha, cashew nut parantha - the variety is endless. You name it and they have it!

South Indian Foods


Cuisine from southern part of India offers a variety of popular dishes. South Indian cuisine is known to display a wide range of options to the vegetarian and non-vegetarian food lovers. Popular south Indian dishes like Idli, dosa and sambhar are the most savoured items loved across India.

Seekh Kebabs


Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. Here we are using lamb mince but you can use any kind of meat according to your taste. Lamb Seekh kebab and beef seekh kebabs are the most popular.

Dal Makhani And Tandori Naan


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Delhi's Chaat


Delhi's Chaat is also an ideal exemplar of “Unity in diversity”. Chaat is a plate of savoury snacks that have a fine blend of sweet and tangy taste. It is an amalgamation of various ingredients like fried potato pieces, crispy fried bread, gram bean, chopped onions, coriander leaves and spices.Aloo Chaat, Bhel puri, Sev Puri, Dahi puri, Panipuri, Dahi vada, Papdi chaat.



In India, chinese food like chowmein, chilli chicken, fried rice are liked by one and all. But over a period of time actual chinese cooking has indianised and taken up the form of indo- chinese. So in keeping up with trend we have provided some indochinese recipes like fried rice, chilli chicken, gobhi manchurian and more