As diverse as it is delicious, Indian cuisine is incredibly varied, from bite-sized sugary snacks served with mouthwatering relishes, to light tasty meals infused with a cocktail of taste bud teasers.
Food is an integral part of Indian culture, and the cuisines differ according to region, religion and custom. In India, food, culture, religion, and regional festivals are all closely related. Characterised by a staggering variety of foods, spices and cooking techniques, Indian cuisine is also distinguished by the use of a larger variety of vegetables than many other well-known cuisines.
Rice features predominantly in Indian dishes, and so do dozens of different varieties of pulses. The most regular are: chana (bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung (green gram).
Spices have always been considered to be India's prime commodity, and they are widely used for culinary as well as medicinal purposes.The most regular herbs and spices in Indian cuisine are chilli pepper, black mustard seed, cumin, coriander, turmeric and ginger. Another important ingredient is garam masala, which is a seasoning made by blending dry-roasted, ground spices, such as black pepper, cumin, cloves, and cardamom, and is widely used in the cooking of Northern India.
Eating from a thali is widely common in India. A thali is a selection of different dishes, usually served in small bowls on a round tray. The tray is generally made with steel with multiple compartments. Depending on the restaurant or the region you are in, the thali usually consists of delicacies native to that region.
Traditionally, Indian cuisine is eaten while seated either on the floor or on a cushion. Cutlery isn't a feature, thus using the fingers of the right hand is considered a far more enjoyable and practical method of eating. These customs aren't necessarily adopted by Western society when eating Indian cuisine.
Most Indian curries are fried in vegetable oil. In North India, groundnut oil is most popular for frying, while in Eastern India, mustard oil is more commonly used. Coconut oil is also widely used throughout South India.
Contrary to popular opinion, and despite being the most popular Indian dish in the world, chicken tikka masala isn't widely available in India. Though there is no standard recipe for chicken tikka masala, most are variants of tomato gravy (using puree or even ketchup) with cream or coconut cream and various common spices.
The popularity of chicken tikka masala has proven so great that almost every Indian restaurant worldwide will feature the dish on its menu. But despite being the flagship of Indian and South Asian cuisines, it is not nearly as popular as it is outside the Indian subcontinent.
