South Indian Food
South Indian cuisine is known for its delicious, rice-based dishes like dosa, idli, and sambar, along with coconut-rich chutneys and spicy curries. To get the perfect crispy dosa, make sure your pan is hot before spreading the batter. Fresh coconut enhances the flavor of chutneys, and adding a pinch of jaggery can balance overly sour sambar. Don’t forget, the Kerala banana chips made from Nendran bananas are a tasty and unique snack.
North Indian Food
North Indian cuisine is famous for its rich, buttery gravies, tandoori items, and naan. For soft and fluffy naan, try adding yogurt to the dough. Marinating paneer or chicken for at least an hour in yogurt and spices brings out deeper flavors. Fun fact: Butter chicken was invented in Delhi in the 1950s! And if you want a richer gravy without using cream, just blend cashews with water for a creamy base.
East Indian Food
East Indian food, especially from Bengal and Assam, features bold flavors with mustard oil, fish, and earthy vegetables. For a perfect mustard fish curry, use cold-pressed mustard oil and temper it with nigella seeds. Steaming fish instead of frying can make dishes like Patra Poda Maach healthier. Bengali sweets like rasgulla and sandesh are made from fresh paneer called chhena, and kneading it well is the secret to soft, fluffy rasgullas.
West Indian Food
West Indian cuisine, from regions like Gujarat, Maharashtra, and Rajasthan, offers a delightful mix of sweet, spicy, and tangy flavors. For a light and airy dhokla, let the batter ferment for a few hours. Adding gram flour to your bhajis makes them extra crispy. And did you know Goa’s famous vindaloo has Portuguese roots? It’s inspired by a dish called “carne de vinha d’alhos,” made with wine and garlic.
