A Taste of India

Cooking and eating in India

Indian cuisine is varied, is the result of the diversity of cultures that have enriched along colonizations occurred during several centuries.

Most flavors of India are closely linked by the significant use of spices, and a variety of vegetables. Within this general trend there is a huge diversity of local styles.

DAL (lentils)

Channa (chickpeas)Channa masala, urad dal, dhal makhani

Rice(Basmati and patma)

Curry (“what you eat with rice”)

Indian Pickles

Spices (Masala)

Typical food in the south

• Rice is the staple food

• Lentils and spices, dried

red chilies and fresh green

chilies, coconut, and native

fruits and vegetables

including tamarind, plantain, 

snake gourd, garlic, and

ginger 

Typical food in the north• It is distinguished by its high

proportion in the use of dairy products as an ingredient in various dishes

• The tawa or grill used for cooking flat breads and tandoor dish like chicken tandoori.

• The food in the form of stews used in the north generally a variety of lentils, vegetables, and roti. The varieties used and the method for making them vary greatly from one place to another.

• There are some popular sweets (mithai) like gulab jamun

• Many of the meat dishes are influenced by Muslim traditions.

Typical food in the west

• It is distinguished by its emphasis on the use of rice as a central element, and coconut leaves to make your oil, and the ubiquitous sambar and rasam (also called saaru) meals.

• Some of the most common snacks are dosas, idli, vada, bonda and bajji. Southern cooking is not limited to use of these dishes.

Typical food in the east• Steaming and frying are popular

methods of cooking. • In coastal regions fish is the

non-vegetarian food of choice while further inland, pork wins the popularity contest.

• They love sweets and desserts.• Mustard seeds and paste,

chillies (both green and red), Paanch Phoran (a mix of five spices – white cumin seeds, onion seeds, mustard seeds, fennel seeds and fenugreek seeds).

• Yoghurt, coconut, maize and gram flour are also common ingredients. Milk and dairy products play a huge role in the preparation of desserts.

Table manners

The host or the oldest person to begin eating first

One should not leave the table before the host or the eldest person finishes his or her food.

It is also considered impolite to leave the table without asking for the host's or the elder's permission.

Handwashing, both before sitting at a table and after eating, is important.

Small amounts of food are taken, ensuring that food does not reach the palms.

Distorting or playing with food is unacceptable.

Eating at a medium pace is important, as eating too slowly may imply dislike of the food and eating too quickly is rude.

• Generally it is not acceptable to burp, slurp, or spit.

• Staring at another diner's plate is taken as being rude.

• Answering phone calls, sending messages and using inappropriate language are considered rude while dining and while elders are present.