Fruits
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{{seealso|Southern India#Eat}}
{{seealso|Southern India#Eat}}
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In '''[[Southern India|South India]]''', the food is mostly '''rice-based'''. A typical meal includes ''sambhar'' (a thick vegetable and lentil chowder) with rice, ''rasam'' (a thin, peppery soup), or ''avial'' (mixed vegetables) with rice, traditionally served on a banana leaf as a plate. Seasoning in South India differs from northern regions by its ubiquitous use of mustard seeds, curry leaves, pulses, fenugreek seeds, and a variety of souring agents such as tamarind and kokum. There are regional variations too — the coastal regions make greater use of coconut and fish. In the State of [[Kerala]], it is common to use grated coconut in everything and coconut oil for cooking, while someone from the interior could be surprised to learn that coconut oil can be used for cooking. The South also has some great breakfast dishes like ''idli'' (a steamed cake of lentils and rice), ''dosa'', a thin, crispy pancake often stuffed with spiced potatoes to make ''masala dosa'', ''vada'', a savoury Indian donut, and ''uttapam'', a fried pancake made from a rice and lentil batter with onions and other vegetables mixed in. All of these can be eaten with ''dahi'', plain yogurt, and '''chutney''', a condiment that can be made from practically anything. Try the ever popular
Masala
Dosa
, which originated from Udupi in [[Karnataka]], in one of the old restaurants of [[Bangalore]] like CTR and Janatha in Malleswaram or Vidyarthi Bhavan in Basavangudi or at MTR near Lalbagh. South Indian cuisine is predominantly vegetarian, though there are exceptions: Seafood is very popular in [[Kerala]] and the [[Mangalore]]an coast of Karnataka; and [[Tamil Nadu|Chettinad]] and Hyderabad cuisines use meat heavily, and are a lot
more
spicier. Coffee tends to be the preferred drink to tea in South India.
+
In '''[[Southern India|South India]]''', the food is mostly '''rice-based'''. A typical meal includes ''sambhar'' (a thick vegetable and lentil chowder) with rice, ''rasam'' (a thin, peppery soup), or ''avial'' (mixed vegetables) with rice, traditionally served on a banana leaf as a plate. Seasoning in South India differs from northern regions by its ubiquitous use of mustard seeds, curry leaves, pulses, fenugreek seeds, and a variety of souring agents such as tamarind and kokum. There are regional variations too — the coastal regions make greater use of coconut and fish. In the State of [[Kerala]], it is common to use grated coconut in everything and coconut oil for cooking, while someone from the interior could be surprised to learn that coconut oil can be used for cooking. The South also has some great breakfast dishes like ''idli'' (a steamed cake of lentils and rice), ''dosa'', a thin, crispy pancake often stuffed with spiced potatoes to make ''masala dosa'', ''vada'', a savoury Indian donut, and ''uttapam'', a fried pancake made from a rice and lentil batter with onions and other vegetables mixed in. All of these can be eaten with ''dahi'', plain yogurt, and '''chutney''', a condiment that can be made from practically anything. Try the ever popular
masala
dosa
, which originated from Udupi in [[Karnataka]], in one of the old restaurants of [[Bangalore]] like CTR and Janatha in Malleswaram or Vidyarthi Bhavan in Basavangudi or at MTR near Lalbagh. South Indian cuisine is predominantly vegetarian, though there are exceptions: Seafood is very popular in [[Kerala]] and the [[Mangalore]]an coast of Karnataka; and [[Tamil Nadu|Chettinad]] and Hyderabad cuisines use meat heavily, and are a lot spicier. Coffee tends to be the preferred drink to tea in South India.
To the '''[[West (India)|West]]''', you will find some great cuisine groups. '''[[Gujarat]]i''' cuisine is somewhat similar to Rajastani cooking with the heavy use of dairy products, but differs in that it is predominantly vegetarian, and often sweetened with jaggery or sugar. Gujaratis make some of the best snack items such as the '''Dhokla''' and the '''Muthia'''. [[Mumbai]] is famous for its chaat, as well as the food of the small but visible Irani and Parsi communities concentrated in and around the city. The adjacent states of [[Maharashtra]] and Goa are renowned for their seafood, often simply grilled, fried or poached in coconut milk. A notable feature of Goan cooking is that pork and vinegar is used, a rare sight in the rest of India. Vindaloo originated in Goa, and is traditionally cooked with pork, and in spite of its apparent popularity in Indian restaurants abroad, it is not common in India itself.
To the '''[[West (India)|West]]''', you will find some great cuisine groups. '''[[Gujarat]]i''' cuisine is somewhat similar to Rajastani cooking with the heavy use of dairy products, but differs in that it is predominantly vegetarian, and often sweetened with jaggery or sugar. Gujaratis make some of the best snack items such as the '''Dhokla''' and the '''Muthia'''. [[Mumbai]] is famous for its chaat, as well as the food of the small but visible Irani and Parsi communities concentrated in and around the city. The adjacent states of [[Maharashtra]] and Goa are renowned for their seafood, often simply grilled, fried or poached in coconut milk. A notable feature of Goan cooking is that pork and vinegar is used, a rare sight in the rest of India. Vindaloo originated in Goa, and is traditionally cooked with pork, and in spite of its apparent popularity in Indian restaurants abroad, it is not common in India itself.
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To the '''[[East (India)|East]]''', '''[[West Bengal|Bengali]]''' and [[Odisha]]n food makes heavy use of rice, and fish due to the vast river channels and ocean coastline in the region. Bengali cooking is known for its complexity of flavor and bittersweet balance. Mustard oil, derived from mustard seeds, is often used in cooking and adds a pungent, slightly sweet flavour and intense heat. Bengalis prefer freshwater fish, in particular the iconic ilish or hilsa: it can be smoked, fried, steamed, baked in young plantain leaves, cooked with curd, aubergine and cumin seeds. It is said that ilish can be prepared in more than 50 ways. Typical Bengali dishes include ''maccher jhal'', a brothy fish stew which literally means "fish in sauce", and ''shorshe ilish'' (cooked in a gravy made from mustard seed paste). Eastern India is also famous for its desserts and sweets: Rasgulla is a famous variant of the better-known gulab jamun, a spherical morsel made from cow's milk and soaked in a clear sugar syrup. It's excellent if consumed fresh or within a day after it is made.''Sondesh'' is another excellent milk-based sweet, best described as the dry equivalent of ras malai.
To the '''[[East (India)|East]]''', '''[[West Bengal|Bengali]]''' and [[Odisha]]n food makes heavy use of rice, and fish due to the vast river channels and ocean coastline in the region. Bengali cooking is known for its complexity of flavor and bittersweet balance. Mustard oil, derived from mustard seeds, is often used in cooking and adds a pungent, slightly sweet flavour and intense heat. Bengalis prefer freshwater fish, in particular the iconic ilish or hilsa: it can be smoked, fried, steamed, baked in young plantain leaves, cooked with curd, aubergine and cumin seeds. It is said that ilish can be prepared in more than 50 ways. Typical Bengali dishes include ''maccher jhal'', a brothy fish stew which literally means "fish in sauce", and ''shorshe ilish'' (cooked in a gravy made from mustard seed paste). Eastern India is also famous for its desserts and sweets: Rasgulla is a famous variant of the better-known gulab jamun, a spherical morsel made from cow's milk and soaked in a clear sugar syrup. It's excellent if consumed fresh or within a day after it is made.''Sondesh'' is another excellent milk-based sweet, best described as the dry equivalent of ras malai.
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A lot of food has also filtered in from other countries. '''Indian Chinese''' (or ''Chindian'') is far and away the most common adaptation: most Chinese would barely recognize the stuff, but dishes like ''veg manchurian'' (deep-fried vegetable balls in a chilli-soy-ginger sauce) and ''chilli chicken'' are very much a part of the Indian cultural landscape and worth a try. The British left fish and chips and some fusion dishes like mulligatawny soup, while [[Tibet]]an and [[Nepal]]i food, especially ''momo'' dumplings, are not uncommon in north India. Pizza has entered India in a big way, and the chains such as Pizza
hut
and Domino's have Indianised the pizza and introduced adaptations like paneer-tikka pizza. There is an Indian chain called Smokin Joe's, based in Mumbai, which has
mixed Thai curry with
Pizzas
.
+
A lot of food has also filtered in from other countries. '''Indian Chinese''' (or ''Chindian'') is far and away the most common adaptation: most Chinese would barely recognize the stuff, but dishes like ''veg manchurian'' (deep-fried vegetable balls in a chilli-soy-ginger sauce) and ''chilli chicken'' are very much a part of the Indian cultural landscape and worth a try. The British left fish and chips and some fusion dishes like mulligatawny soup, while [[Tibet]]an and [[Nepal]]i food, especially ''momo'' dumplings, are not uncommon in north India. Pizza has entered India in a big way, and the chains such as Pizza
Hut
and Domino's have Indianised the pizza and introduced adaptations like paneer-tikka pizza. There is an Indian chain called Smokin Joe's, based in Mumbai, which has mixed Thai curry with
pizzas
.
It is, of course, impossible to do full justice to the range and diversity of Indian food in this brief section. Not only does every region of India have a distinctive cuisine, but you will also find that even within a region, castes and ethnic communities have different styles of cooking and often have their signature recipes which you will probably not find in restaurants. The adventurous traveller is advised to wangle invitations to homes, try various bylanes of the city and look for food in unlikely places like temples and Gurudhwaras in search of culinary nirvana.
It is, of course, impossible to do full justice to the range and diversity of Indian food in this brief section. Not only does every region of India have a distinctive cuisine, but you will also find that even within a region, castes and ethnic communities have different styles of cooking and often have their signature recipes which you will probably not find in restaurants. The adventurous traveller is advised to wangle invitations to homes, try various bylanes of the city and look for food in unlikely places like temples and Gurudhwaras in search of culinary nirvana.
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===Fruits===
===Fruits===
−
While
there are
a wide variety of fruits native to India
such as
the ''chikoo'' and the ''jackfruit'', nothing is closer to an
Indians
' heart than a juicy ripe mango. Hundreds of varieties are found across most of its regions — in fact, India is the largest producer, growing more than half the world's output. Mangoes are in season at the hottest part of the year, usually between May and July, and range from small (as big as a fist) to some as big as a small cantaloupe.
It
can be consumed in
its
ripe, unripe
as
well
a baby form (the last 2 predominantly in pickles). The best mango (
The
king
of
mangoes
as Indians call it)
to be had
is the "Alphonso" or Haapoos (in Marathi) in season in April and May along the western coast of Maharashtra. Buy it from a good fruit shop in Mumbai or Mahatma Phule market (formerly Crawford market) in South Mumbai. Other fruits widely available (depending on the season) are bananas, oranges, guavas, lychees, apples,
pineapple
,
pomegranate
,
apricot
, melons,
coconut
, grapes, plums, peaches and berries.
+
While a wide variety of fruits
are
native to India
,
including
the ''chikoo'' and the ''jackfruit'', nothing is closer to an
Indian
'
s
heart than a juicy ripe mango. Hundreds of varieties are found across most of its regions — in fact, India is the largest producer, growing more than half the world's output. Mangoes are in season at the hottest part of the year, usually between May and July, and range from small (as big as a fist) to some as big as a small cantaloupe.
They
can be consumed in
their
ripe, unripe
and
also
a baby form (the last 2 predominantly in pickles). The best mango (
the
"King
of
Mangoes",
as Indians call it) is the "Alphonso" or Haapoos (in Marathi)
,
in season in April and May along the western coast of Maharashtra. Buy it from a good fruit shop in Mumbai or Mahatma Phule market (formerly Crawford market) in South Mumbai. Other fruits widely available (depending on the season) are bananas, oranges, guavas, lychees, apples,
pineapples
,
pomegranates
,
apricots
, melons,
coconuts
, grapes, plums, peaches and berries.
===Vegetarian===
===Vegetarian===