India is a rich peninsular nation with diverse culture, traditions and cuisine. The name India origins from the Indus Valley Civilization which was prominent in the 3300 BC to the 1700 BC.
The Cuisines of India vary from region to region and the availability of different vegetables, spices, herbs, fruits, fish, meat and pulses. The method of preparation of dishes also vary from North to the South and East to West. The south Indian Cuisine uses a lot of coconut based dishes, while the north will have dairy based dishes and rich cooking. The southern region enjoys the seas and availability of fish.
Located in the tropical region, India enjoys the tropical fruits like jackfruit, cashew, papaya, pine-apple, mangoes and different berries. Apart from that, fruits like apples and grapes are found are found on the altitudes in India. Tea is plentily available in the northeastern India and Coffee and different spices in the southern.
Dairy products are plentily available and prepared in a very traditional way in almost every houshold in India. The famous produce from the dairy from Cow or buffalo Milk are Cottage cheese (Paneer), Khowa, Makhan (Butter), Ghee (clarified Butter), and Curd.
Methods for the lovers of the dairy products;
Paneer (Cottage Cheese): Cottage cheese is prepared by boiling milk and adding citric juice or fruit acid like lime and vinegar to cuddle the milk. This seperates the curds from the whey. The whey is then seperated out and the water is drained using a muslin clot. The excess water is also drained by using heavy weight. It is then added to cold water to get a better appearance texture and to soften. The cottage is cut the into cubes.
Cottage cheese is used in different cooking processes, as a starter or main course. You can also have it plain without any preparation.
Khowa: Khowa is prepared by first boiling milk in a heavy bottom vessel. A bit of lemon is added but that is optional. Then the flame is reduced and the milk it then heated on a slow flame stirring constantly to make sure that the milk is not burnt. Keeps stirring the milk till the milk forms into a lump and the sizzle stops. Then cool khowa. Khowa is traditionally used in the preparation of Indian sweets like burfis, pedas, etc. These sweets mark the joyful occassions and festivities in India.
Below are mentioned a few regions of India along with their dishes.
Maharashtra: Shrikhand, Vada pao, Modak
Orissa : Rasabali, Chhenapodapitha
Karnataka: Bisi Bele Bhaat, Kesari Bath, Mysore Pak,
Goa: Vindaloo, Xacuti, Fish Curry, Prawn Balchao, Bibinca,Dodol,Cafreal
Gujarat : Thepla, Dhokla, Khandvi
Rajasthan: Dal-Baati-Churma, Lal Maas,Gatte
Orissa : Rasabali, Chhenapodapitha
Karnataka: Bisi Bele Bhaat, Kesari Bath, Mysore Pak,
Goa: Vindaloo, Xacuti, Fish Curry, Prawn Balchao, Bibinca,Dodol,Cafreal
Gujarat : Thepla, Dhokla, Khandvi
Rajasthan: Dal-Baati-Churma, Lal Maas,Gatte
Punjab: Dal Makhani, Butter chicken, Makke di roti, Sarson de saag, Amritsari Machchi and kulcha
West Bengal: Sarson ilish Mach, Baingan Bhaja, Aloo Posto, Rasgulla
Tamil Nadu: Appam, Dosa, Idli, Sambhar, Rasam, Chettinad Chicken, Pongal
Kerala: Avial, Malabar Parotha, Dal Payasam, Chicken Stew, Fish Molee
Kashmir: Dum aloo, Mutton Rogan Josh, Kashmiri Pullao
