When Indian spices are put into a hot frying pan, the wonderful aroma is immediately spread throughout the area. He knocks lightly on doors and windows, envelops wooden huts and trees. Already the neighbors' dogs are leading their noses in the wind, wondering what it is: marinated chicken or fried paneer cheese melting in your mouth? You can eat Indian food every day and discover something new every time. Today I will talk about what we ate in Delhi and Goa for two months. The most delicious and favorite dishes with descriptions and photos. It is dangerous to watch fast on an empty stomach, so make yourself a sandwich.

It's amazing how the same products "sound" differently in different cuisines of the world. Take at least vegetables - potatoes, cauliflower, carrots, onions. Our hostesses will most likely make a vegetable soup or stew out of this. Flip-flops will quickly fry it in a hot skillet with soy sauce and half a spoonful of sodium gluconate. Taiki, in addition to salty soy sauce, add sugar and squeeze lime juice. And Malaysians are rolled in breadcrumbs and will be fried in a huge vat with butter poured to the brim.

Most Indian cooking starts the same way. A small fragile woman in a flowered sari will first add oil to the pan and then begin to conjure with spices. I think that nowhere else in the world do I use so many powders, seeds and herbs at the same time. Here's a pinch of cardamom, heels of cloves, a spoonful of mustard seeds and a couple of curry leaves, fenugreek and fennel seeds, turmeric for color ... Each dish is like the result of the work of a skilled alchemist. To breathe flavor into a new dish, you need to be a bit of a magician.

Indian dishes: what to order in a restaurant

Chicken Masala or Chicken Tikka Masala

Chicken fried in tandoor and then stewed in a sauce of tomatoes, ginger, garlic, cream and Indian spices. The Tikka prefix means that the chicken is pre-marinated in spices before baking.

I also highly recommend trying the same dish, only with lamb. Called Lamb masala... In good restaurants of Indian cuisine, the meat turns out to be tender, it just melts in the mouth.

Shakhi Paneer and Palak Paneer

Paneer is the name for Indian homemade cheese, which is somewhat similar to our Adyghe cheese. Uncooked from a neutral taste, not greasy, porous, so it perfectly absorbs any sauce. Shahi Panir is a cheese cooked in a creamy tomato sauce. Ground nuts are sometimes added to it. Palak Panir - the same cheese, but in spinach gravy.

We've also tried Paneer Makhanwala with a simple creamy tomato sauce. And Kadai Paneer - in yoghurt gravy with green bell peppers.

Very tender chicken in spinach sauce. Usually it is prepared without the addition of hot spices, so the dish can be safely ordered for children. It can be eaten with tortillas or rice.

Dal

Lentil soup, more likely even mashed potatoes. Boiled lentils are fried with fried vegetables and spices. Gave spicy, spicy, hot and incredibly delicious. Be sure to order Indian flatbreads for it. He gave it right not with a spoon, but scooping up a flat cake from a plate of mashed potatoes.

A very simple vegetarian Indian dish. Alu is potato and gobi is cauliflower. Despite the uncomplicated ingredients, this dish from Indian chefs is simply masterpiece. If you are not a vegetarian and are skeptical about meals without meat, then Alu Gobi can convince you that a hearty meal can be without animal protein.

Biriyani

It is called Indian pilaf, although it has nothing to do with pilaf. The peculiarity of Asian pilaf is that rice is cooked in a broth of overcooked vegetables and meat. But when cooking Biryani, rice is boiled separately in ordinary water, and vegetables and meat with spices are fried in a pan. Then, all this is combined already on a plate, beautifully laying out the filling of meat and vegetables inside the rice. It turns out a kind of a dish with a surprise. Sometimes, however, rice with vegetables is simply stirred in a frying pan and no surprise comes out. Biryanis are vegetarian, with chicken, pork or lamb. Rice is usually made spicy, but if you do not like spicy, then ask to cook it without chili (no chilli).

Momo

These are Tibetan dumplings. If you don't know how to feed a child in India, order a momo. There are vegetarian momo with cabbage, carrots and onions, there are chicken momo, pork and beef.

The correct momo should be freshly made and steamed in a special momo just before serving.

When the perfect momo enters the mouth, meat juice flows out of it, which simply makes you close your eyes in pleasure. If the momo is prepared in advance, frozen, and cooked after a while, then you will immediately feel it. They will be dry and tasteless. One has only to find an Indian restaurant that serves delicious momo, and you will not notice how your legs will carry you there again and again. If you suddenly find yourself in Goa in Arambol, take a look at the beach Shiva Garden restaurant... They make delicious momo.

Raita

Vegetable or fruit salad, generously flavored with fermented Indian curd (curd is a drink similar to kefir). Some people compare it to okroshka, because wright is usually liquid, because kerda there are more vegetables. There are raita with onions, cucumbers and tomatoes, sometimes with small pieces of pineapple or other fruits. Wright with roti cake is an ideal dinner in the heat, when you do not want to eat heavy and fatty foods, and the body requires a light and cool lunch.

Dosa is an Indian flatbread made from lentil or rice flour. It is large and crispy. There can be many options for dosa. The most famous vegetarian restaurant chain in India serves 22 types of dosas. Masala dosa is the most popular of them. Spicy mashed potatoes are placed inside the flatbread, and sauces are served along with the pancake.

Pakora

This is the general name for vegetables, cheese, or meat fried in batter. Pacora can be a great beer snack, for example.

Another vegetarian Indian dish. These are pancakes made from rice or lentil flour, into the dough of which small pieces of vegetables have been added. It is very similar to our omelet with vegetables, but instead of eggs, the dish is based on dough. Uttapams are served with sauces as an appetizer for meat, dal or as a main course.

Uttapams are mainly home and street food, but these pancakes are also served in restaurants that are a class higher than roadside cafes.

Cutlets made from cathrofelle puree with paneer cheese, stewed in a creamy nut sauce with cashews and raisins. Very delicate, sweetish taste. A hearty dish that goes well with tortillas or rice.

Veg Jaipuri is a blend of vegetables in a special spice cocktail. There are coriander seeds, and cashews fried in butter, as well as ginger and garlic, tomatoes and a special mixture of spices Garam Masala. Boiled vegetables are stewed in this Jaipuri sauce, a little cream and Paneer cheese are added and voila - the dish is ready!

This is one of my favorite foods in India. It is simply excellently prepared in a small a restaurant in Arambol called Gods Gift.

Another type of Indian flatbread made from rice, lentil or wheat flour. They are steamed and usually served with vegetable sauces. This everyday Indian food is perfect for a light breakfast.

Sambar soup

The famous Indian soup with lentils and vegetables. It is hot, spicy, sour and sweet at the same time. This soup contains a lot of vitamins, as it contains an incredible amount of different vegetables: eggplants and carrots, tomatoes and pumpkin, tamarind and green beans. Mustard seeds, coconut flakes, caraway seeds, turmeric, curry leaves and ground coriander add a spicy Indian flavor to this dish.

Kebabs can also be vegetable or meat. Chicken kebab is a mixture minced chicken with rice and spices. Sausage is formed from minced meat, strung on a skewer, and then fried in a tandoori oven until cooked. Served with sauce.

If you want to try everything at once, then you won't find a better dish than Tali. This is a real big lunch or dinner with just a little bit of everything. For example, in this picture, there are several dishes at once in meat Tali (from left to right): vegetable Raita, Shahi Panir cheese, Dal soup, vegetable Biryani and Naan flatbread.

Each cafe or restaurant has its own Tali with its own set of dishes. For example, fish Tali, which cost us as much as $ 2.5.

And here is the vegetarian Tali.

Indian sweets

Yes, in India they also like sweets and here are the main desserts:

Jalebi- fried dough spirals soaked in syrup.

Burfi- small squares made from coconut or cow's milk. Milk is boiled for a long time to evaporate excess liquid, and then mixed with sugar, butter, coconut, vanilla and chopped nuts.

Rasgullah- curd balls, boiled and soaked in sugar syrup.

Fruit salad- There is a great variety of fruits in India, so fruit salad can become the most delicious and healthy of all desserts.

Indian bread

Tortillas is simply an integral part of any Indian meal. There are so many varieties of them that you need to seriously try to remember everything.

Rotti or chapatti

The most popular and inexpensive Indian bread. Unleavened dough cakes fried without oil in a cast-iron pan. They are not fat and are quite harmless for the figure. Rotti and chapatti are not fried for future use. Once they cool down, they become tasteless. So if you ordered dinner at a restaurant, then order a rotti to it as needed, so that the bread is always hot.

Naana

My favorite treat is Naana's cakes. They are made from a special airy yeast dough with the addition of butter and yogurt, and baked in a tandoori oven. In addition to simple naans, you should definitely try Butter Naan with butter, Chiiz Naan with cheese, and Garlick Naan with garlic.

Paratha

Filled tortilla. The most popular is Alu Paratha, which is no longer even bread, but a whole pie with potatoes. Puree is simply added to the dough and the cake is rolled out, and then fried in a pan.

Puri

Fried dough balls, hollow inside. They are deep-fried and then allowed to drain. Puri is eaten with chutney sauces. This is a simple food that is sold not only in small cafes, but also by street vendors. You can have a snack while sitting on a bench in the park.

Pawa

Flour with bran. The pavas are delivered on bicycles in the morning by street vendors. One cake costs only 3-5 rupees ($ 0.05-0.08). Amazing vegan burgers with cheese and vegetables are made with these scones. And for those who eat meat and eggs, they will prepare burgers with scrambled eggs or fried meat.

Indian drinks in restaurants

What to order as drinks in an Indian restaurant?

Masala tea- the famous black hour with milk and spices.

South Indian coffee- hand-brewed freshly ground coffee. Served in unusual iron cups.

Milk coffee- instant coffee powder added to hot milk.

Lassi - fermented milk product, similar to sweet drinking yogurt. Fruit cocktails are also made with Lassi.

Freshly squeezed juices... They are made in India from everything from carrots and avocados to mangoes and strawberries. Usually the price of a large glass of juice is 60-100 rupees ($ 1-1.6).

After a delicious, hearty and spicy dinner, you will be brought just such a box with fennel. It is chewed after meals because it freshens breath and helps to digest food better.

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India rightfully enjoys a reputation as one of the most mysterious and distinctive countries in the world. She is often called "the mother of all civilizations." And indeed it is. India is a country with an absolutely incredible cultural heritage, in which national cuisine plays an important role.

Cooking in India is not only an art but also an extremely complex philosophy. And therefore, going on a gastro tour to this country, you should first, at least in general terms, study the basics of the Hindu doctrine about food, its types and methods of its intake.

general characteristics

Science about proper nutrition- one of the main topics in the Vedas, the religious books of the ancient Hindus. So, according to the Vedas, all dishes are divided into three groups, which correspond to the three states of material nature: ignorance, passion and goodness.

"Ignorant" foods include very spicy foods that have been overcooked and are served either too cold or too hot. "Passionate" dishes are very spicy and contain a lot of aphrodisiacs. Finally, “blissful” food is those foods in which everything is in moderation. They are not too spicy and at the same time not bland, they are not cold or hot, they are not lean and not too fatty. According to Vedic cuisine, it is the "blissful" foods that are energetically balanced.

In addition, India has one of the world's oldest cooking systems. Extremely sophisticated, it stipulates that the dish must combine five flavors: sweet, salty, sour, pungent and astringent.

It is believed that it is the sweet taste that gives the feeling of satiety. The sour taste is responsible for the vitamin and mineral composition of the dish. Sharp taste is healing properties, which give spices to the dish. Salty taste is the energy our body needs. Finally, the ingredients that give food an astringent taste help to cleanse the body of toxins, help to naturally remove metabolic products and slow down the rate of formation of fat reserves.

Moreover, Indian philosophy divides all dishes into "cooling" and "warming". In this case, it is not at all about the temperature regime of the food itself, but about what effect it has on the body. It is believed that only the right combination of "cooling" and "warming" meals helps to maintain the correct temperature in the body and maintain health.

Characteristics

Today, Indian cuisine is deservedly considered one of the most exotic. It combines the centuries-old traditions of the local population with trends that have been brought into the country from outside. As a result, the following characteristic features of Indian cooking can be distinguished.

1. India is a land of spices. During cooking, local housewives use about thirty types of various spices in the most unexpected combinations. Thanks to this, Indian dishes are distinguished by their spicy aroma and simply incredible taste.
2. Despite the fact that today there are more than three and a half thousand castes in the country, each of which has its own rules that establish the food standard, the culinary preferences of the local population were formed under the influence of two religions: Hinduism and Islam. In the diet of Muslims, who inhabit predominantly northern states, it is absent. At the same time, India at the state level refused. And the most curious thing is that even members of the same family can eat separately if they are of different religions, which is not uncommon in India.
3. Throughout its history, Indian cuisine has absorbed many culinary traditions of representatives of other nationalities. For example, immigrants from Portugal were brought into the country. The Indians owe the French a baguette and soufflé. The British also "noted" in the culinary history of India - they brought here puddings, jelly, etc.
4. The greatest influence on the formation of local cuisine was the legacy of the Great Mughals - the descendants of Tamerlane, who ruled India for several centuries. Fatty rice pilaf with spices, the recipe of which has remained unchanged for centuries, as well as biriyani - sweet breads stuffed with and - are popular in the country until today. Also, the Mughals (or, as they are also called, Timurids) brought the tandoor to India, which the local population renamed to the tandoor. These are special ovens in the shape of giant jugs. In tandoras in India to this day they bake and smoke meat, bake bread, cook pilaf and vegetables. Taking into account the fact that the temperature in the oven can go up to 500 degrees, the cooking process is significantly accelerated.
5. India is considered the birthplace of vegetarianism. Meat is present in the diet of the local population, but not in all states and in very limited quantities. According to experts, the reason for this is in the climatic conditions of the country. In most of the territory, the air temperature is very high, and, accordingly, the meat here quickly deteriorates. At the same time, thanks to the fertile soil and temperature regime, in some parts of India three to four harvests of vegetables are harvested per year.
6. Cows in India are under government protection. The murder of a cow in Hinduism is considered a greater sin than the murder of a person, and therefore the use of beef for food by the Hindus is strictly prohibited. At the same time, dairy products are considered sacred and are very popular. He managed to win special recognition, which is called here dakhi. Many Indians believe that a meal without a dahi is incomplete. In fact, there is a simple explanation for this tradition - the casein contained in yogurt helps to quench the thirst provoked by spicy food.

Main dishes

, legumes and are the staple of Indian cooking. Most Indians eat rice at least once a day. Local chefs know a huge number of ways to prepare it. So, pulao is prepared from rice with vegetables and spices - a special Indian pilaf. For dessert in India, rice is often served, boiled in with the addition of spices and spices. They even make rice here, which is called kulfi. Chopped nuts and rose water are added to it.

Legume dishes in Indian cuisine are one of the main sources. A variety of cakes are baked from, sometimes mixing it with and millet.

Vegetables are widely used in the Indian diet. Vegetable sabji stews and stuffed vegetables in a yoghurt and nut sauce are very popular. A popular snack is fried greens, known in India as shak. The composition of this dish includes roots, fresh, leaves and, cabbage, chicory shoots, etc. Greens are first steamed, and then fried in a sauce and spices.

A must-have in a traditional Indian breakfast is airy puri. They are fried in oil and served with stewed vegetables or potatoes in a spicy sauce.

Another element of the morning meal is dosa - a huge, very thin pancake made from rice flour. It is served rolled up with several types of sauces.

Traditional lunch and dinner in India

The most common dish in the diet of not very wealthy Indians is dal. This is a very spicy chowder made from boiled legumes, adding spices, tomatoes and onions to it. Dal is usually served with wheat flour cakes called chapatis.

Another Indian dish that has won worldwide recognition is curry. In fact, calling curry a dish is not entirely correct, because in fact, this name hides a whole group of Indian sauces that are prepared with legumes, vegetables or fish and served with boiled rice.

Many gourmets point out that “side dish with side dish” is one of the “chips” of Indian cuisine. For example, alu gobi, a type of curry, is a popular dish. This is a cauliflower stew that is cooked with spices. It is usually served with a plate of boiled rice.

Paneer is another popular Indian food group that can be served for lunch and dinner. This is a soft cheese that resembles the Adyghe cheese. Paneer in Indian dishes is roasted and baked. They are often substituted for meat in traditional Indian dishes. One of the varieties of paneer is palak paneer. This is spinach puree with chunks of cheese and lots of spices.

Indian desserts and sweets

Sweets and desserts in India are high in calories. They are usually prepared from cereals, nuts, legumes, dairy products and spices. Ghee and fruit are also added. It is noteworthy that honey is rarely added to Indian sweets, because, according to the Vedas, it is unhealthy when heated, and most local desserts are prepared by frying them in a mixture of fat and spices.

One of the most popular desserts in India is laddu. These are sweet balls made from nuts, spices, coconut, etc. Fry them in ghee. Gulab jamun is another dessert made from mixture and milk. This delicacy is fried in oil until it is crispy and hard.

Among other Indian sweets, one should highlight the creamy burfi fondant, which is made from butter and milk, as well as halava, which has nothing to do with the usual halva sold in European stores. Indian halava is a semolina so delicacy that resembles pudding in consistency.

Khir is another dish that is served in most Indian cafes and restaurants. This is a sweet rice porridge cooked in fat milk with the addition of zest, almonds and a huge amount of spices.

Indian drinks

India is a true paradise for those who love dairy products. Dahi is an Indian variety that is used both for making sauces and as a standalone drink and ingredient in other dishes. For example, in the northern regions of India, condensed milk-rabri is prepared from dahi, and in the center is a Basandi dessert with the addition of sugar, nuts and spices.

Another popular milk drink is lassi. It is similar in consistency to drinking yoghurt. Lassi is served either with or with sugar and fruit.

An excellent thirst quencher called nimbu pani is a mixture of mineral water with the addition of the same spices. However, the favorite drink of the locals is. It is usually drunk in India with milk and sugar. Masala is very popular - strong black tea with milk, cardamom, cloves, pepper and other spices.

Health benefits and harms

Despite the huge number of fatty and fried foods, Indian cuisine is considered healthy. The secret of its beneficial effects on health lies in the spices, which strengthen the immune system, have a positive effect on the digestive system and help to cope with colds.

At the same time, nutritionists urge tourists to be extremely careful with local delicacies. In hot climates, food deteriorates very quickly. In addition, people who have problems with the digestive system should not get too carried away with Indian delicacies precisely because of the large amount of spices in their composition - such a treat can adversely affect the condition of the gastrointestinal tract.

Cooking pilaf biriani

To prepare traditional Indian pilaf, you will need the following ingredients: one and a half kilograms of lamb (it is better to take a scapula and brisket), 70 g of butter, one large carrot, two onions, a teaspoon of vegetable oil for frying, for decoration, as well as spices (a teaspoon, the same amount of ground coriander, three tablespoons, ten cloves, eight peppercorns, ten cardamom, one and half a teaspoon), three heads of garlic and half a kilogram.

Rinse the meat and chop it into small pieces. Cut the onions and carrots into strips. Soak the rice and barberry. Grind the cardamom and peppercorns and combine with the main spices.

Pour vegetable oil into a wide skillet and heat it. Salt the meat and fry over high heat until golden brown. Drain the cooking liquid into a separate container.

Add two teaspoons of the spice mixture to the skillet and cook the meat for two minutes. Then add bay leaf and simmer over low heat until tender.

In a separate skillet, sauté the onions until golden brown. Add the carrots and cook for another three minutes. Add turmeric and pour in the liquid left over from frying the meat. Add pre-cooked rice and barberry to the same place. Stir and add meat to pilaf. Stir again and add another teaspoon of spices. Add the cloves of garlic and simmer for a quarter of an hour.

Put the finished pilaf on a plate and garnish with pomegranate seeds.

Cooking Indian Vegetable Stew

You will need the following ingredients: two potatoes, two carrots, a small head of cauliflower, one sweet red pepper, two onions, three cloves of garlic, ginger root, 50 g cashew nuts, two tablespoons of tomato paste, 200 ml 20 percent, two tablespoons ghee, two bay leaves, a teaspoon of turmeric, half a teaspoon of coriander and a pinch of salt.

Disassemble the cabbage into inflorescences. Peel and cut carrots and potatoes into wedges. Cut the onion into half rings and cut the pepper into cubes. Chop the garlic and ginger finely.

Pour boiling water over carrots, potatoes and cabbage. Cook for eight minutes.

Sauté the bay leaves, onions, and cashews in oil for three minutes. Add ginger, garlic and turmeric. Season with salt and fry for another minute. Add the tomato paste and, stirring constantly, simmer for two minutes.

Place the bell peppers in a skillet and saute for two minutes. After that, mix all the ingredients and simmer until tender.

The basis of the average Indian's diet is rice with vegetables and legumes, and the dishes are so spicy that sometimes a fire extinguisher will not hurt. When preparing food in India, they use such a quantity of spices, a mixture of which is called "masala", that after a meal, a real "fire flower" blooms in our European stomachs, which are unusual for this. However, Indian cuisine is so unusual and varied that it’s not a pity to study it.

HOLY COW

Approximately 80% of India's population is vegetarian. In Hinduism, meat-eating is not encouraged. But the remaining 20%, most of whom are Muslims, enjoy eating chicken, lamb and even beef.

The cow in India is a sacred animal, it is forbidden to eat it in most states. At the same time, Indians are happy to eat locally produced dairy products.

When you read Indian law, you get the impression that cows in the country are doing much better than women! Judge for yourself: for wounding or killing an animal in India, a prison term is imposed. So, in the state of Kashmir, you can get up to 10 years in prison, and in the state of Gujarat, even more - life imprisonment! In addition, the storage and transportation of beef is prohibited, which is also punishable by a prison term.

"When you read Indian law, you get the impression that cows in the country are doing much better than women."

It is legal to slaughter and eat cows in the northeastern state of West Bengal and in the south of the country in Kerala. By the way, it is an extremely prosperous Indian state with the lowest fertility rate in the country, the best medical care and the highest level literacy of the population - 93%. The communists have ruled here for a long time, and the cow is not considered such a sacred animal. Therefore, they are brought here for slaughter from all over the country.

MUST EAT

Snack and breakfast

The most common snack in the country is fried triangular pies with a spicy filling of potatoes, legumes or vegetables - samosa. Vendors shouting "Samosa, samosa, samosa!" And we are familiar with such pies under the name samsa.

Another great quick snack is pakora, or vegetables fried in batter, cut into small pieces. However, be careful (-zhna)! Hot peppers can also be found among potatoes, cauliflower and eggplant.

In India, it is customary to eat with your hands, and bread cakes here often play the role of not only a snack or a side dish, but also spoons. Therefore, there are a great many varieties of bread in the country, and each region will surely find its own own recipe... Puri - airy, palm-sized cakes fried in oil - can be found everywhere in India. Puri is usually served with breakfast, accompanied by toppings from stewed vegetables or a sweet-spicy potato.

Another popular breakfast dish is dosa. This is a huge, thin and, in most cases, crispy rice flour pancake. Set on a mountain-like tray or rolled into a tube, dosa are served with several kinds of chutney sauces that are hot to tears.

Dinner and supper

The most common dish in the diet of poor Indians, and there are most of them in the country, is dhal. This is a spicy stew made from boiled legumes (chickpeas, lentils, mung bean) with the addition of spices, tomatoes and onions. Dal is served with wheat cakes cooked over an open fire, and at home on a gas burner. In different parts of the country, such cakes are called chapati or roti, although they are the same dish.

If it’s time for lunch, feel free to go to any eatery and order a traditional Indian “business lunch” - thali. Tali is served on a large tray in the center of which they put a plate with rice and a couple of wheat cakes, and around 5-7 bowls with different dishes are added: dal, stewed vegetables, spicy potatoes, local milk - in general, everything that can be found in the kitchen. Tali is traditionally eaten with hands or with the help of flat cakes.

"The role of the main dish here is successfully played not only by legumes and vegetables, but even by simple potatoes."

Well, and, perhaps, the most famous Indian dish in the world is curry. In fact, curry is not a specific dish, but a whole group of Indian sauces. In different parts of the country, curries are prepared using all kinds of ingredients (legumes, vegetables, meat or fish) and served in addition to boiled rice.

One of the peculiarities of Indian cuisine is that not only legumes and vegetables, but even simple potatoes successfully play the role of the main dish here. To understand how it is - there is a side dish with a side dish, order one of the varieties of curry - fiery spicy alu gobi. Aloo is Hindi for potato and gobi for cauliflower. The whole dish consists of stewed potato pieces with cabbage inflorescences, of course, with the addition of the hottest spices and served with a plate of boiled rice.

Another popular group of dishes in India includes the word "paneer" in the name. Paneer is a soft cheese similar to the familiar Adyghe cheese. In Indian dishes, paneer is fried, steamed and baked. They are often substituted for meat in vegetarian versions of local dishes. One of the must eat dishes of this group is palak paneer. It looks like an unpresentable green slurry made from puréed spinach with chunks of cheese and traditional Indian spices, and tastes soft and spicy.

Desserts and sweets

Indian desserts are sweet and extremely high in calories. They are usually prepared from bean flour, cereals, nuts, dairy products, fruits and all kinds of spices, and they must also add ghee (ghee) to the treats or fry them in fat. Honey is used extremely rarely, as according to Ayurveda, when heated, it becomes unhealthy.

The most popular treat in India is a sweet laddu made from ground nuts, spices, coconut and chickpea or mung bean flour fried with ghee. Ladda is traditionally cooked in India for the holidays, and on ordinary days they can be found in pastry shops throughout the country.

MUST DRINK

India is famous all over the world for its "tea with an elephant"! But it is immediately exported, and the Indians are forced to drink the remaining black powder, like we have in tea bags. When brewed, it turns out to be very strong and completely tasteless. Perhaps that is why tea (chai) in India is always and everywhere drunk with milk. If you want regular black tea, do not forget to ask for "black tea" before ordering. Unfortunately, street vendors, food peddlers on trains and at stations, as well as inexpensive cafes often will not have this opportunity and will have to be content with ready-made tea with milk.

Masala chai is a national Indian drink made from the same powdered black tea with milk, to which the Indians did not forget to add their favorite spices: cardamom, cloves, ginger, pepper and much more. You can order it along with regular tea in cafes, restaurants and even in street teahouses.

India's second national drink is lassi. This fermented milk product in the north of the country is thick, sour and resembles our kefir, and in central and southern India it is more like drinking yoghurt, which is served with salt, sugar or fruit. Lassi can be ordered at any eatery and even in special lassie cafes all over the country. The main thing to remember is that on street stalls and in small cafes, crushed ice is added to the lassi to make it cold.

Freshly squeezed sugarcane juice is also common among street drinks in India. The bamboo-like stems are squeezed out in special presses, and the greenish cane drink is sweet and thick, like baby food. In some especially advanced cafes, spices or fruits may be added to the juice. But be careful (-zhna) sugarcane juice has a laxative effect!

"For those who cannot live without kefir and a day, India is a real paradise"

But with spirits in India tense. Hindus and Muslims are not allowed to drink alcohol, which is why local bars and restaurants have a very limited choice. However, this does not prevent you from producing your own alcoholic drinks Among which the inexpensive Kingfisher beer from Bangalore and Old Monk Goan rum are especially popular. The maximum distribution of alcohol was, of course, in tourist areas, and outside of them it is extremely difficult to find a strong drink.

REGIONAL KITCHENS

There are 22 official state languages ​​in India, and there are even more dialects and local languages! Often residents different parts countries, in order to understand each other, are forced to communicate in English. Of course, this cultural and linguistic diversity has led to gastronomic differences as well. True, now dishes typical for certain regions can be found in any corner of the country, and delicacies typical for the whole of India in each state often have their own special recipe.

Northwest India and Hyderabad

Mughlai cuisine stands out against the background of the rest of India, which is widespread in the northwest of the country in the states of Uttar Pradesh, Delhi and Madhya Pradesh. It originates from the Muslim Mughal Empire. It is customary to add a large amount of spices to Muglai cuisine, including expensive saffron, nuts and dried fruits. Kebab and pilaf (pulao) are as popular here as curries, and pork is not encouraged.

Food in the northwestern Indian states, as a rule, is cooked in the tandoor clay oven, in which we bake lavash. By the way, bread is also cooked here in the oven, but the resulting lush cakes are called "naan". Although the taste and appearance lavash lavash! The most famous dish in the region is tandoori chicken. All cook it in the same tandoor, pre-pickling with a mixture of spices - tandoori-masala.

Another popular Indian dish with a "Muslim trace" is biriani. Despite the fact that you can find it in cafes and restaurants throughout the country, it is believed that for the best biriani you need to go to Hyderabad. Hyderabad is a real Muslim city, as if descended from the pages of a fairy tale about Aladdin, and also the capital of the state of Telangana in Central India. The legendary biriani itself is very similar to our pilaf: meat, rice, vegetables and a huge amount of the best spices! Its main difference from pilaf is that meat is cooked separately from rice and pre-marinated in a biryani-masala mixture. As a rule, along with the main dish, which lies in a huge mountain on a plate, they serve a bowl of local curdled milk - Kurdish or the Indian equivalent of okroshka with vegetables, herbs and curdled milk - raita, which help not to burn alive from the spice of delicious biriani.

Goa and coastal states

In the states stretching along the coast of the Arabian Sea and the Bay of Bengal and, accordingly, rich in seafood, even Indians, without any twinges of conscience before the gods, gladly eat fish. Along the coast of the country, there are perhaps several dozen recipes for a popular dish called ilish - it can be fish curry, as well as any type of fried, boiled or baked fish with rice, vegetables and various seasonings.

But the gastronomic traditions of Goa, the most tourist state of India, were greatly influenced by the Portuguese colonialists. Firstly, they brought seafood and pork dishes to the vegetarian cuisine of Goa, and secondly, they brought here recipes for their traditional sweets. And although pashtai (pastel de nata) will still have to be looked for, but the Indo-European dishes prawn balchao and pork vindaloo, which are shrimps or pieces of pork stewed in a fiery red and the same spicy chili sauce, can be found in most Goan edal ...

North East India

The gastronomic traditions of the northeastern territories have been significantly influenced by neighboring Nepal, Tibet and China. The main dish of the state of Sikkim and the very north of West Bengal is momo. In fact, this is an analogue of the Asian mantas, poses, buuz and, finally, dumplings known to us. In the mountainous regions of northern India, momo is prepared stuffed with chicken, pork, goat and buffalo meat. And in the cold season, even Indian brahmanas do not disdain meat dishes here.

Another typical East Indian dish is Kolkata rolls (kati roll). They come, as the name suggests, from Kolkata - the capital of the easternmost Indian state of West Bengal. This variety of local street food is the familiar chicken or lamb kebab with vegetables wrapped in an Indian paratha (paratha) flatbread. Traditional paratha is made by adding a filling of mashed potatoes (aloo paratha), cheese or vegetables inside the chapatis.

Mumbai and Maharashtra

Another popular regional street food, vada pav baked potato burgers, originated in. In the preparation of the "Mumbai burger" everything is standard: lush square pav buns are cut in the middle into 2 parts, and instead of a cutlet they put a huge baked potato generously seasoned with hot spices.

The cuisine of the state of Maharashtra, the capital of which is Mumbai, is also characterized by a group of dishes called bhaji, which means "fried vegetables" in Hindi. Pav Bhaji, Chapati / Roti Bhaji and Puri Bhaji are the stew-filled flatbreads specified in the name of the dishes. The bhaji vegetables themselves are served on a separate plate and eaten with bread.

South india

In addition to the fact that in the very south of India, in Kerala, you can eat beef and cafes with restaurants are full of inviting signs to try beef curry, in South Indian cuisine it is customary to serve dishes not on brass trays, but on banana leaves. Moreover, the farther from the tourist paths, the more often the usual dishes are replaced by palm leaves and the less often you can find cutlery.

In the south of the country, coconut is commonly used for cooking, and coconut chutney spicy coconut sauce is usually served with boiled rice. But it goes best with the local idli, steamed rice with lentils and often used for breakfast by Tamil and Keralians. The tortillas themselves are as tasteless as possible, the dish dal or the same coconut chutney saves.

"Indian McDonald's has a lot more Indian than McDonald's."

In the south of India, the well-known dosa is also changing. For breakfast, they traditionally cook a hearty masala dosa, that is, the same thin pancake made from rice or lentil flour, but stuffed with mashed potatoes with spices.

Indian McDonald's

When Indian food burns more than one hole in your stomach, and the smell of curry begins to discourage your appetite, when you get tired of crying over every dish, you want something simple and familiar and the last hope for your familiar McDonald’s remains - take heart!

Indian McDonald's has a lot more Indian than McDonald's! Here you will not find native hamburgers or cheeseburgers, and among the rather meager menu, you will be offered a choice of three types of burger: with chicken, potatoes or eggs. At the same time, regardless of your choice, the food will be generously seasoned with the same hot spices and familiar curry. Beware of the veggie burger - the cutlet is made from peas.

Discoverdelicious.org

Each nation inhabiting the Earth has its own history and traditions. As well as national cuisine, which has its own unique characteristics. Let's talk about the cuisine of the peoples of India. What is she like? How to cook Indian food? What products do they include? Today we will present the most delicious Indian dishes and give recipes for their preparation. But let's start with some curious facts.

Features of Indian cuisine

In each country, national dishes are a matter of special pride for residents. What are the characteristics of Indian cuisine?

Indian dishes: top 8

We bring to your attention the most famous national dishes of the country. We have ranked them.

• Rasgullah is in eighth place.
• Seventh - Alupatras.
• The sixth is jalebi.
• The fifth is gulabjamun.
• The fourth is the pakora.
• The third is chapatis.
• The second is khir.
• The first is the Tandoori mushrooms.

Now you know which Indian national dishes are the most popular, let's look at the recipes for their preparation.

Chapati

Indian cuisine has original and melodious names. What is chapati? This is a product that Indian people cannot do without at any meal. Such an interesting name is just bread. Today we will teach you how to cook it. We need the following ingredients:

• Wheat flour - 250 grams (or one glass).
• Hot water (boiled) - 1 incomplete glass.
• Salt to taste.
• Rye flour- 250 grams.
• Butter - 2 tablespoons.

Let's start cooking. Mix the flour and add a little salt to it. Pour boiled water into a saucepan and heat it, but do not boil it. We begin to gradually add water to flour. Then we knead the dough, if necessary, you can add a little more flour.

After making the dough, cover it with a clean and damp cloth and leave it for 25-30 minutes. Then pinch off small pieces in the form of balls from the dough and roll out thin cakes. Bake in a pan, frying on both sides. One of which is pre-lubricated with butter.

Put the baked chapatis in a saucepan and cover with a lid so that they do not cool down. You can make them with filling:

• potato;
• fried onions with mushrooms;
• any mince, etc.

Once you have tasted these amazingly delicious tortillas, you will certainly make them again.

Khir

One of the most delicious and healthy Indian dishes is pudding, which can be solid or liquid. Most often khir is made from rice, but it can also be made from carrots, almonds, dates. Let's take a closer look at the classic version. For cooking we need:

• rice - 150 grams (half a glass);
• sugar - one incomplete glass.
• cardamom - 2-3 things;
• milk - 3-4 glasses.

Recipe:

Pour 2.5 cups of milk into a saucepan. Put well-washed rice there and cook. When the milk boils, you need to reduce the heat. Remember to stir the rice constantly to avoid burning it.

When it becomes soft, remove the pan from the stove. Add the remaining milk, sugar, cardamom and put it back on the fire, not forgetting to stir gently. When the rice is completely cooked, the dish is considered almost ready.

We take out the cardamom, you can add nuts: pistachios or almonds. Rice should dissolve in milk, you can grind it. Refrigerate the cooked pudding. Some housewives prepare khir for breakfast and dinner, as it is very satisfying and healthy dish... And in India it is prepared on holidays for the most dear guests.

Rasgullah, or sweet cheese balls

What are the most popular Indian vegetarian dishes? We invite you to try one of the most famous and simple recipes... In order to cook rasgullah we need:

• lemon - 1-2 pieces;
• milk - 1.5-2 liters;
• sugar - one glass;
• cardamom;
• pistachios;
• water - 4 glasses.

First of all, we need to prepare the paneer cheese. To do this, you need to heat one liter of milk, but not boil it. We take a lemon, cut it and squeeze out the juice. We need four tablespoons. Add juice to milk. When the fat is separated from the whey, remove from heat. The mass must be filtered through a colander, which is previously covered with gauze.

Now we will prepare the sauce. Pour three cups of milk into a saucepan and add three tablespoons of sugar and some cardamom to it. Cook until slightly thickened.

Next, you need to make sugar syrup. Add 200 grams of sugar to a liter of water, stir everything well and bring to a boil. We make small balls of cheese and cook them in syrup for a few minutes. Pour the prepared rasgullahs with sauce and sprinkle with pistachios, which must first be chopped.

The dish is very tasty, but the cooking time takes more than an hour.

Alupatras

This dish is for all lovers aromatic spices... Alupatras or potato rolls are a snap to make. First you need to boil jacket potatoes, about five or six. Let cool. Then peel, mash and add the following foods:

• coconut flakes - 2-3 tsp;
• sugar - 2 tsp;
• salt - 1 tsp;
• greens - parsley, dill, etc.;
• any spices to taste.

Mix everything well and make the dough. For him you will need:

• half a glass of water;
• half a teaspoon of salt;
• you can add 1 tsp. turmeric;
• 2 tsp ghee or butter;
• a glass of flour.

Roll out a large cake, evenly spread the potato filling on it. We twist the roll. Cut into small pieces and fry in a pan. Can be fried in sunflower or olive oil... Fry on both sides. Ready-made potato rolls are very tasty to eat with various vegetables or separately.

Gulabjamun

The next recipe is small cakes that are prepared in several stages. For the test we need:

• 1 tablespoon semolina
• two tablespoons of wheat flour;
• 100 grams of milk powder;
• one glass of milk;
• half tsp soda;
• 2 tbsp. l. ghee.

We mix all the products, add regular milk last. When the dough is ready, we divide it into small pieces, of which there should be about twenty. From each we make a small neat ball.

We take a deep frying pan, pour sunflower oil. We put balls there, they should be completely in oil. Fry them until golden brown, then put them on a plate covered with a paper towel to absorb excess fat.

We take 2 cups of sugar and 3.5 cups of water. Pour everything into a saucepan and heat until the sugar is completely dissolved. We set the heating temperature very low. Do not forget to gently stir the syrup.

Now put the balls in it, bring to a boil and cook for 2-3 minutes. Put on a plate, let cool.

Delicious dessert is ready. If you wish, you can decorate it with mint leaves.

Jalebi

We bring to your attention another crazy delicious dessert... This dish is quite high in calories, but it is still worth trying. The cooking recipe consists of three stages. First, we prepare the dough. For him we need:

• flour - 500 grams (2 cups);
• sour cream - 1 tbsp. l .;
• semolina - 1 tbsp. l .;
• soda - on the tip of a knife;
• water - 350-400 grams.

Knead the dough, adding water last. Cover it with a towel and put it in a warm place for several hours.

We proceed to the second stage. Making syrup. We need:

• water - half a glass;
• sugar - a glass;
• lemon juice - a teaspoon;
• sunflower oil.

Let's start preparing the syrup. In a saucepan, mix the water and sugar and bring the mixture to a boil. Add lemon juice and cook for a few minutes.

The third stage is to fry the jalebi in vegetable oil. We need to spread the dough into the pan in the form of spirals. How to do it? You can use the following option. Fold the dough into a plastic bag, making a small hole through which to squeeze it.

Fry each side in boiling oil for no more than two minutes. Then put it in sugar syrup for a few seconds. Serve when cool slightly. This dish will decorate any festive table.

Pakora, or vegetables fried in dough

The most popular Indian dishes (recipes for some of them are presented in the article) do not require a lot of money and are quite simple to prepare. To prepare pakoras we need vegetables: eggplants, bell peppers, zucchini, potatoes, carrots, etc. Whatever vegetables you choose, you will need to cut them into even pieces. What else do we need?

• 150 g pea flour (if you don't find it, you can take wheat flour);
• 2 tsp salt;
• 0.5 tsp soda;
• glass of water;
• sunflower oil;
• any spices: turmeric, cinnamon, red pepper, coriander, etc.

Spices, soda, salt must be added to the flour. Gradually pour in water and stir everything well, you can beat with a mixer. Dip the pieces of vegetables completely into the dough and place them in a hot frying pan with sunflower oil.

Fry vegetables until golden brown. Then take out. It is necessary to put the vegetables on the wire rack so that the glass has excess oil. If there are no necessary spices, then you can cook this dish without them.

Tandoori mushrooms

One of the most favorite dishes of the people of India. You will love this simple and delicious way of preparing mushrooms (champignons are the best). First, they will need to be pickled and then baked. Products for the marinade:

• kefir or yogurt - 250-300 g;
• lemon - 1 pc.;
• garlic - 2-3 cloves;
• spices: ginger, pepper, cardamom.

We prepare a marinade based on kefir or yogurt. Add spices to taste, squeeze out a little lemon juice. We put the mushrooms in the marinade, preferably for a day. Then we string the mushrooms on skewers or skewers and bake in the oven for 10-15 minutes.

Little tricks

• If you have made chapatis (Indian bread), then know that they are best eaten warm. As it cools, their taste will be less intense.
• The prepared chapatis dough must be moist.
• If you are going to cook rice pudding or khir, it is best to take round rice. It should completely dissolve. Sugar is added only at the end of cooking.
• To make the khir more tender and airy, add a few tablespoons of cream to the milk.
• For the preparation of rasgullah, it is best to take homemade milk, there is a higher percentage of fat content than in the store.
• If the sweet syrup thickens a lot, you can slightly dilute it with hot water.

Conclusion

Indian food (recipes are given in the article) are affordable and easy to prepare. Be sure to pamper your family with them. Plus, Indian food is very healthy.