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There does not exist a Indian kitchen but of the very original regional kitchens and a large variety. A strong part of the population is vegetarian by choice or by obligation, one thus finds a large variety of receipts vegetarians exploiting the dry Légumes in particular (lenses, chick-peas, etc) for their contribution in Protéine S.

The Indian kitchen is based on the Masala or mixes spice S which characterizes each receipt. One took the practice, in occident in particular, to name this mixture Curry or Cari with the Frenchwoman, but this unsuitable term is employed little in India. In fact, the word curry rises from a word meaning “ragout”, “dish mijoté”.

The importance of spices in the Indian kitchen is undeniable: each dish will be automatically scented. In India, to ask whether a dish is " piquant" , do not ask simply " Is it spicy? " , because for an Indian all the dishes are " spicy" (with spices). Prefer a term like " hot".

Principal ingredients

Spice S: the Curcuma or saffron of the Indies, the saffron, the Cardamome produced in the Kérala, the Ginger fresh or powder some, the Coriandre out of seed, powder or fresh, the nut of Muscade and its envelope the Macis, the seeds of Pavot, the Fenugrec, the Piment, the Cumin out of seeds or powder, the grooves powder or in stick, the nail of Girofle, the whole Poivre or powder some, the mustard out of seeds, the Anise, the Star anise (or Star anise), the Nigelle or Seeds of onion, the seeds of Fennel, the mango powders some, the sheets of curry or Cari patta, the bay-tree, the Assa-foetida, the tamarin as well as a mixture of spices named Garam masala.

Others: the Cashew nut, the Coconut, the Coconut milk, Pistachio S, the garlic, the Onion, the Almond S, the grenade out of dried seeds, the Mint, the Water of pink, the Sesame out of seeds.

Influences come besides

The Moslems mogols by invading the north of the India, brought there their receipts and modes of cooking, in particular the Kebab S and cooking with the Tandoor or Tandoori.

In the same way, the ingredients come from Americas (Pepper S, potatoes, Tomato S, Corn) were integrated in the culinary practices.

Certain regional kitchens were also influenced by the colonizing countries. Thus, the cities “counters” of country like the France and the Portugal cooked the pig and ox, meats prohibited in the other areas. For example, the pig which arrived of the Portugal at Goa in barrels of Vinaigre gave the Porc vindaloo. Generally, the kitchen of Goa is less prickly and the Western influence is rather present.

Receipts

Entries

Samosas
Pakoras or vegetable fritters

Meat S

Lamb korma
Chicken korma
Pig vindaloo, a receipt of Goa very spiced
Chicken tandoori
Penjabi Lamb curry in photograph

Poisson S

Curry of fish keralais

Vegetable S

Rice and Bread S

Naan, bread cooked with the tandoor
Chapati, the bread wafer of the every day
Biryani, rice with or without meat
Dosaï, wafer. The masala dosaï are filled.
Papadum, fried and crusty wafer.
Puri, fried marrowy wafer

Desserts

Gulabjaman, of the small scented babas with the water of pink
Kulfi, an ice with the pistachios
Barfi

Drinks

Lassi, drink containing yoghourt: nature, sweetened or salted. Is used to alleviate when one eats a dish very pricking
Nimbu pani
Asha, liquor of the the Rajasthan

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