Photos By ROSEMARY PARKINSONThe Punjab (land of milk and honey) is known for its Tandoori (meat cooked in special ovens) and curries that are often slow cooked to enhance the flavours. Punjabis believe in eating out of big brass 'thali' (bowls) using their fingers.
In this region of the country it has become vogue to eat at a dhaba (roadside eateries). Nans, parathas and roti are the typical breads and dairy products are used extensively in regional dishes.
THE WEST (BENGAL)
In the West, areas such as Bengal (the cultural capital of India), the panchphoron the five basic spices of mustard, aniseed, fenugreek seed, cumin seed and black cumin seed are used extensively. In this region the garam masala (curry) made of cloves, cinnamon, cumin, coriander seeds, mace, nutmeg and cardamom create a mixture of sweet and spicy flavours.
A true Bengali meal is incomplete without seafood and mustard oil is a key ingredient of the cuisine. Karais (woks), tawas (griddle) handis (pots) and the handless, rimmed flat-bottomed Dekchi are hallmarks of the Bengali kitchen.
THE SOUTH (GOA)
In the South, areas such as Goa, there is a mix of cultural influences, including Portuguese. It's in this region that Pork Vindaloo has made its name. A chili hot, spicy and pungent dish, it's a favourite of Christians.
Hindus, in this region, however, go for meats like lamb and chicken.
There is also an abundance of seafood in this region, with prawns, lobsters and crabs a staple of the menu. Very important in Goa cuisine is the 'kokum' a sour, deep red fruit that gives coconut milk a sharp and sour flavour.
Sarpotel is another specialty. This is a mouth-watering curry of boneless pork, liver, heart, kidneys, red chillies, cinnamon and cloves bathed in tangy toddy vinegar (needed to balance the strong taste of the pig's blood that is also an ingredient).
THE EAST
The East is about Gurajati cuisine. This is where vegetarian gourmets would have a feast day because of the Jain and Buddhist influences.
Hindus partake of millet, yoghurt, buttermilk, coconut, groundnut, sesame seeds and 'jaggery', ensuring an adequate amount of protein in their diet. There is a delicious vegetable of particular importance here a concoction called 'undhyoo' that is made with potato, brinjal, and green beans as well as several other vegetables.
Muslims, on the other hand, partake of beef preparations known as Malai Tikka and Malai Wa Khalija.
THE KARNATAKA
The Karnataka's culinary culture of the South revolves around three staple items rice, ragi and jowar. Coconut oil and milk are used extensively and meals are divided into two parts.
The first part of the meal: Pickle, sliced lemon, raita (yoghurt) dry vegetables and bowls of special dal (yellow split peas) with rice served with plain yellow dhal (lentil), papads and fat puris made from wholewheat flour and shreekhand (sweetened yoghurt with saffron).
Aromatic vegetables and nut pilau form the latter part.
THE DEEP SOUTH (TAMIL)
Tamils who live in the most southern part of India prefer rice, lentils, fish and seafood. Coconut is used in almost every dish with tamarind added for that extra tang.
Known for its spicy, oily, hot, fare, Chettinand cuisine from the really deep South is famous for its aromatic cuisine. Numerous pickles, powders, especially roasted and ground spices and dry snacks are part of the everyday diet.
If you're interested in the various cuisines of India then log on to the Internet where there is an amazing amount of information about the culture, traditions and varied cuisine.
