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Naan |
Friday, September 03rd 2010
Indian cuisine for the most part is rich in flavor and diversity. Many cultures and regions in other parts of the world lightly use spices and seasonings on their foods while much of Indian cooking relys on the heavy use of such things. The variety of ingredients is immense and many are blended together to create symphony of flavor on your taste buds. Cumin, turmeric, fenugreek, ginger, coriander, cardamom, cinnamon, nutmeg, cilantro, chiles, curry leaves, and black mustard seed are the most commonly used ingredients with meats and vegetable dishes. Since India is a large country with many different regions and sub-cultures the foods in these areas can differ from place to place. Wheat is more widely used in the northern areas while rice is more popular in the southeastern areas.
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