Indian cuisine

Very fine meals that suit the various taste buds of people all over the world are prepared in India.


Indian cuisine are characterized by their relatively extensive use of spices and herbs.
They are also characterized by a wide assortment of dishes and cooking techniques.BR>

The staples of Indian cuisine are rice, atta (whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Chana is used in different forms, and may be used whole or processed in a mill that removes the skin.


Tea is a staple beverage throughout India; the finest varieties are grown in Darjeeling and Assam. It is generally prepared as masala chai, tea with a mixture of spices boiled in milk. The less popular coffee is largely served in South India. One of the finest varieties of Coffea arabica is grown around Mysore, Karnataka, and is marketed under the trade name "Mysore Nuggets". Other beverages include nimbu pani (lemonade), lassi, badam dood (milk with nuts and cardamom) & Chaach (made from curd/yogurt ) , sharbat and coconut water