Indian food is vibrant and full of exciting flavours. The regional cuisines are numerous and totally diverse in character reflecting the size of the country, its huge population, its history and the many religions practised.
- India is a vast melting pot of Hindus, Muslims, Christians, Jews, Sikhs, Jains and Parsees.
- It is impossible to appreciate the complexity of Indian food without some knowledge of these religions and the dietary laws that govern them.
- The majority of the population are Hindus most of whom are vegetarian, but those who do eat meat will not touch beef and the same applies to the Sikh community.
- The next biggest religious group in India are the Muslims for whom pork is a total taboo as it is for the Jewish population. Muslims will also only eat halal meat.
- Buddhists and Jains are strict vegetarians with Jains even restricting root vegetables from their diets.
- Christians and Parsees eat all types of meat, fish and vegetables
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We can divide India into 5 main geographical regions with their own specialist cuisines:
The North
The South
Western/Central
Western/Central is highly influenced by immigrants such as Parsees. It is a coastal region, so Goan cuisine and seafood is dominant.
Central India
Eastern
The Eastern region is a Bangla community highly influenced with lots of seafood speciality dishes. Rice is the staple rather than wheat, which is more prevalent in the North.
The North
- The Northern dishes are generally rich and warming, onions, garlic and ginger are used as a base for sauces.
- Dairy products are widely used – ghee for cooking, cream and yoghurt to thicken sauces and paneer as a vegetarian substitute for meat.
- Curries tend to be thick so they can be easily eaten with different breads.
- Garam Masaala consists of a combination of coriander, cumin, black pepper, cardamom, clove, cinnamon and mace is widely used in cooking.
The South
- In the South food becomes lighter with the use of coconut milk and chillies are used to make thin, fiery curries.
- Coconut is used in cooking as flavouring and for thickening certain dishes.
- Rice is the staple and accompanies the thin aromatic curries very well.
- The main tastes come not from garam masaala but from curry leaf, mustard seeds and asafoetida.
- In Goa the vindaloos are made using pork and flavoured with chillies and vinegar.
- Fish is widely eaten in the coastal regions.
Western/Central
Western/Central is highly influenced by immigrants such as Parsees. It is a coastal region, so Goan cuisine and seafood is dominant.
- Comprises of Goa, Gujarat and Maharashtra.
- Goa has a strong Portuguese influence e.g. use of Pork and vinegar. Parsi influence is also strong e.g. Dhansak Mutton, Fish (coastal) and chicken is also predominate.
- Gujarat is almost totally vegetarian – cuisine is based on grains and vegetables including millet, split peas, sesame seeds, peanuts and rice flour.
Central India
- Includes the states of Madhya Pradesh & Andhra Pradesh (Hyderabad).
- Hyderabad cuisine is strongly influenced by Muslims eg. kebabs, pilaus and biryani.
- Cuisine is based on a combination of Northern and Southern influence therefore main ingredients are not only lamb, chicken and rice but also tamarind, mustard seed, curry leaves and coconut milk.
- Cooking medium / utensils – Handi, Degh & Tawa.
- Famous dishes include dalcha, kulcha, lamb do piaza, biryani and kebabs.
Eastern
The Eastern region is a Bangla community highly influenced with lots of seafood speciality dishes. Rice is the staple rather than wheat, which is more prevalent in the North.