What traditional foods do Indians have?

The staple food of Indians is rice, various potato foods and corn. Pasta is a kind of non-staple food, and its varieties are mainly western-style puddings, cakes, bread and cakes thrown or baked locally. In the processing of pasta, Indians basically bake and fry, because the pasta processed in these two ways is more suitable for people to eat and preserve in India's warm, humid and sultry climate.

Chapati, India

Indian curry is world-famous. Many people think that rice and curry are the main food and seasoning in India. But in fact, rice is only the staple food in some parts of India, and curry is a strange seasoning for most Indians.

In fact, there is no unified style is the biggest feature of Indian food. Moreover, there are not only great differences in eating habits among cities in India, but even every family has an obvious eating style. But in general, chicken, fish and mutton are the most common. Gravy is the main sauce in India and is very popular all over India. Of course, the gravy in every place has its obvious local characteristics. In Indian kitchens, only fresh green peppers and dried red peppers are spicy. So tourists who don't like spicy food don't have to worry about not eating authentic Indian food.

For tourists, India's most famous traditional dishes originated from the Indian royal family. Stewed meat, sauce and rice are the basis of three different cooking styles. But after all, royal food can only be eaten in special restaurants and hotels, and ordinary people are not "cold" about it. In the local area, many popular Indian dishes are very common, such as unfermented oatmeal bread coated with green mustard, which has been cooked all night with coal fire. This simple winter snack is regarded as the favorite by farmers and city dwellers. Authentic shortbread and steamed rice cakes are famous in southern cities. As for some coastal areas, in addition to seafood feasts such as crabs, lobsters, tiger shrimps and shellfish, fragrant coconuts are also the most commonly used ingredients.

Clay stove charcoal cooking is a unique cooking method in India. It is very particular about timing. When the furnace temperature reaches 600 degrees Celsius, the difference between cooking is one or two minutes, even one or two seconds, which will affect the success or failure of cooking. The meat made in this way does not need oil, and it is dipped in yogurt when eating. Before the food is served, the creaking charcoal fire and lingering fragrance have made your index finger move.

In addition, in many parts of India, people like to hold food in a large shallow dish called "Tali". When eating with Tali, do as the Romans do and taste it slowly, because gorging will only make the local people laugh.