Of all the cuisines of the world, India has the most fragrant and colorful. The combination of Arab, Turkish and even European influences acquired during the history of invasions and conquests gives India an excellent opportunity to boast of thousands of variations of its repertoire of national products.
- The main feature of Indian cuisine is the abundant use of spices and spices in the production of various dishes.
- For the preparation of dishes of Indian cuisine, more than 25 kinds of various spices are used, each of which has certain healing properties. In different regions of India, their spices and their combinations are used.
- One of the most frequently used condiments is curry. Translated from Indian curry sounds like "sauce" and is a thin mixture of chopped turmeric, ginger, cardamom, poppy, nutmeg and coriander.
- In the south, most dishes are prepared from vegetables with a lot of spicy seasonings. Main dishes: Bhujia (curry vegetables), Idly, Dosa, Samba (rice cakes, lentils with curry, ravioli stuffed with marinade), Raita (yogurt seasoned with mint and grated cucumber).
- The west coast of India is famous for dishes from fish and seafood. Bombay duck, braised in curry (fish roasted fried), dahi-maach (fish curry with yogurt and ginger), licorice fish (salmon) and mailya (curry shrimps seasoned with coconut) are just some of the local cuisine.
- In addition to sweets in India, mengoes, apples, apricots, strawberries and even melons are used all the time.
The meal is finished by chewing pan, which improves digestion. Pan - crushed betel nut with spices, which is wrapped in betel leaves.
Important: In India, it is customary to have the fingers of the right hand.