Indian Cuisine – Its Popularity and Different Varieties

The popularity of Indian cuisine has spread to all the foreign shores, and its demand from different quarters is still increasing by leaps and bounds every single day. According to food connoisseurs, Indian dishes were first made famous by those Indians who migrated to different parts of Europe, its colonies and North America during the usher of globalization. Wherever they went, they took their native recipes with them, which were delicious enough to pique the curiosity of the foreigners.

The interest of the world in Indian cuisine has been spearheaded further by its depiction in several Hollywood films as well as popular TV shows. People in countries like USA, UK, Canada and Australia are so in love with Indian food that countless restaurants have come up in major cities of these nations for catering such world famous delicacies as tandoori chicken, biriyani, naan, chicken curry, etc. Besides that, there are fans for almost every specific variant, particularly Punjabi, Bengali, Gujarati, Rajasthani and Parsi food.

Each and every Indian food owes its origin to a particular region of the country. North, South, East and West India – every area has its own specialities and distinct food items. Let’s have a look at them in greater detail:

Cuisine of the West & North

Dishes of North India are typically rich in ghee, oil and cream. Naans, Rotis, kulchas, parathas and curd are more popular than rice, and spices such as ginger, onion, chillis and coriander are active ingredients of countless dishes. Tawa and tandoori delights are among the Northern specialities.

Cuisine of The East

Rice is a staple food item of the East Indian cuisine, which is generally used for preparing various steamed items. Fish and prawn are often used for cooking the most delicious complementary dishes. Popular sweets and desserts include such international favourites as Gulab Jamun, Rasmalai and rasgulla.

Cuisine of The South

Since most of the Southern region is a coastal area, veggies and seafood are chief ingredients of many South Indian delicacies. Besides that, coconut is also used frequently for seasoning and as a garnish. Many different types of spices are utilised for adding aroma and flavour to the typical dishes. Some of the non-vegetarian items are also prepared with chicken and mutton, particularly curries.

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