Fine Opportunities for the best South and North Indian Food

In its diversity, Indian cuisine offers refined vegetarian and fish and meat dishes, as well as numerous desserts. Getting used to be the spiciness of the dishes, to which dozens of spices contribute, especially chili. Curry, this yellow powder, is only an export item in India and is not used in the kitchen. Curry (Tamil: kari) means instead a sauce cooked with vegetables and spices, which each cook prepares to his own recipe.

The Options in the Southern Part of India

Rice, mixed with vegetables in various ways, is eaten more in southern India than in the north. Exception: in the so-called Mogulk├╝che (also Muglaik├╝che). Their recipes with butter and almonds come from Lucknow and Hyderabad. The simple Linsenbrei dal is offered in different degrees of severity. The vegetarian dishes of South India are very spicy.

Luckily, most waiters do not understand the not spicy, not too hot, please the western guests. What is then served is often bearable for the sensitive. Sharpness is tempered by yoghurt (not water!), which is served with food. The use of sambusa is also popular here just as it is in the Northern part.

The Other Dishes for You

Not all Indians are vegetarians, so there are also good meat dishes. However, no pig, because that is illegal for Muslims and suspected as unclean even in Hindus (in Goa, there are, however, pork and sausage, because of the Portuguese tradition). Absolutely impossible for Hindus is the consumption of the sacred cow, so it remains lamb and poultry.

  • Marinated with yoghurt, ginger and clove pepper, they are fried in the tandoor, on the inner walls of the clay oven. Lovers of fish and seafood can revel in Goa, Kerala and the Bay of Bengal. Cooked fish in sour-hot coconut sauces or crabs with vegetables are popular in Goa. From the Bay of Bengal come huge shrimp (tiger prawns).
  • Recovery from the spiciness guarantees the sweets. Her fragrant spices are rosewater, saffron, cinnamon, cardamom – sometimes the desserts are dripping from syrup or fat. Sweets made from thickened milk are also popular.

The Aspect of Drinking

Drinking is even more important than eating in a hot climate. Indians are content with water, which is served unasked at each table. But beware! Instead, drink still mineral water that you buy in bottles with original closure (!). In smaller places, mineral water is often not available, because it is too expensive for the locals. Freshly-opened coconuts contain a healthy, thirst-quenching, even if some dull-tasting liquid. There is plenty of soft drinks, soda in crown cork bottles and lassiand a yoghurt drink with spices and fruit juices.

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