Indian Cuisine
The cuisine of Indian subcontinent is largely described by its twisted and pernicious use of numerous spices and vegetables produced across India and also for the far-flung practice of vegetarianism across its society. As India is multi-religious and multi-cultural society, so the religious beliefs and culture has acted an important role in the development of Indian cuisine. The cultural interactions especially with the Middle East, Central Asia and the western world make this Indian subcontinent an unparalleled blend of several cuisines of several continents with its peculiarity of India subcontinent. In this way, the Indian cuisine can broadly be categorized into the various categories on the basis of its geographical locations, its evolution, and the dominant food culture. North Indian cuisine is discerned by the proportionately rich use of dairy products like milk, paneer, ghee (clarified butter), and yoghurt are all common ingredients besides chillies, saffron and nuts. Roti, Pratha, Naan and Kulcha all are forms of breads in one form or other baked on Tawa (griddle) and Tandoor (charcoal fire-oven) while some are fried in oil breads in the form of Poori and Bhatoora mixed with the chicken kebab or mutton kebab and most of the meat dishes collectively known as Meghalaya Dishes as largely influenced by the Muslim culture. With golden triangle tours in north India, you will get an opportunity to experience the royal dishes at India noble family while you are taking this tour, as you are experiencing the life of the modern prince/princess while holidaying in India. Other famous dishes of India are popularly known as East India dishes famous for various types of sweets and posta (poppy seeds). South Indian cuisines are mainly comprised of dosa, poori, idli, vada, bonda and bajji as a staple food while Kesaribath, Upma, Pulao, Puliyodharai and Thengai Sadham and Hyderabadi Biryani are popular dishes of south India.
