Indian cuisine with a diversity of north and south flavours

Due to the wide variety of climates, cultures and religions of the people, India has a diverse range of cuisines.It includes different varieties of foods and traditional methods of preparation.  There are a variety of food preparation methods from north to south and east to west. The flavours produced from north and south Indian areas are unique in taste and in Indian food. Indian cuisine is available all over the world. Even in Australia, you can visit any nearby Indian restaurant in Sydney. In Indian restaurants, they used authentic ways to prepare the food.

 

Flavours of Indian food 

Different kinds of spices and flavours are used in food preparation. Some Indian cuisines use spicy, tangy, sour, and sweet to make a beautiful combination of all these tastes in one dish. Many delicious dishes are available from north to south and east to west. Most of the spices are used to enhance the flavours of Indian food.  South Indian people more often eat different dishes made from rice, including different drinks and varieties of curd to complete the meal. They also use some species to enhance the taste of curd. On the other hand, on the north side, people prefer to eat wheat chapati and a variety of chicken and meat.

 

Indian spices 

In every Indian cuisine, spices are a vital element to enhance food flavour. As India is a diverse country, many different spices are available according to the area. Various types of flavours are used in just one dish to make the dish richer in taste. Many Indian restaurants in Sydney or any other foreign place innovate one simple Indian cuisine into a unique dish by bringing different spices from their area. Spices like turmeric, salt, cardamom, cumin, mustard seed, etc., are used in day-to-day life to make the dish full of flavours.

 

Indian food of north India

North India represents tons of flavours and spices in their dishes. In Punjab, lassi and breads like naan and roti are very famous. Also, there are various varieties of chicken dishes available, and the methods of cooking chicken are very different. In Indian cuisine, multiple flavours of north-side food are available. In north India, to bring sourness to the food, people used dried mango powder; they also used spices like garam masala, a combination of spices like cinnamon, cloves, cardamom, and nutmeg. For drinks, they prefer hot tea with cardamom or ginger, and in many places in Punjab, lassi is one of the famous drinks of summer. 

 

Indian food of South India

If we talk about South India, rice is a staple food in their cuisine; they prepare different varieties of rice dishes, such as biryani, chicken biryani, and lemon rice. They mainly used coconut milk and coconut in most of their cooking. Compared to people in northern India, those in southern India use tamarind to add sour components to their food and prefer lighter and sweeter dishes. They mostly used sambar powder to enhance the flavour of their food. Also, they used to eat dishes like idli sambar, dosa sambar, upma, fish curry, and rasam rice. They prefer coconut chutney with dosa and sambar.

 

Conclusions

 Unique flavours and spices from different regions add taste to the food. If you love Indian cuisine, try north and south-flavoured dishes in Sydney. These spices add flavours to the food and are also suitable for health.

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