Username:   Remember Me

Uber Articles {Über (ger) adj. above, beyond }

- Above and Beyond a Mere Article Directory


Wonderful Varieties Of Indian Food

By Dr Robert Patterson

Indian food is well-known for its sumptuous varieties and richness and is widely considered to be among the tastiest cuisines in the world. Indian food carries a typically strong and distinctly scrumptious aroma that is difficult to miss. If you have not tasted Indian food, I propose you give it a try as it is incredibly unique and different from nearly every other cuisine.

India is a large country with plenty of languages and cultures and not surprisingly its cuisines are segregated according to the four geographic regions. In this article we will attempt a brief discussion on the south, north, east and west indian cuisines.

Lets start by talking a bit about North Indian cuisines. Fruits and veggies are a ample in North India and the region has extreme climates – cold winters – good monsoons and intense summers. Central Asia has had a great influence on North Indian culture and food. Nuts and dry fruits are used a lot and there is always a generous dash of cream, yogurt and ghee in the sweet North Indian dishes. The region is abundant in vegetables and as a result there are plenty of vegetarian dishes in North India. Rice is not consumed in this region as much as it is in other parts of India. Bread, naans, rothis, parathas and kulchas are more prevalent. Coriander, red chillies, garam masala and turmeric are the widely used spices here. Some of the famous North Indian cuisines are Punjabi Chole, Tandoori Chicken, Lassi Patial and Dal Makhani.

South India has a lot of coastal areas that receive heaps of rain during the monsoons and so there is no scarcity of crops, fruits and vegetables in this region. Rice is the staple food in this region with bread and rothis being less common. Rasam and Sambhar are the two most popular soups that are mixed in rice and they form the important part of any meal in South India. The food in some southern regions like Andhra Pradesh tends to be very hot and spicy. Commonly used spices in South Indian Curry leaves, chillies, tamarind and mustard. Some examples of the common south Indian snacks are dosa, vada, idli and payasam. Dosa is made from rice and black lentils and is more like the Indianized version of the pancake. It is rich in carbohydrates and proteins and is generally eaten for breakfast. Idli is the thicker version of Indian pancake prepared from a batter of rice and fermented black lentils. Both idli and dosa are served with soups like sambhar and chutney.

The East Indian Cuisines are influenced by the Chinese and Mongolians. East India is renowned for its sweet dishes and the sheer number of dessert recipes in this region is testimony to that. People here like to steam and fry their food and the staple food is rice. Milk and yogurt are used in abundance while the spices used are similar to that used in South India. Fish is very popular in this region. Sandesh, Momos and Thukpa are popular vegetarian dishes in this region.

West India is said to have hot and dry weather conditions and is also said to have limited vegetables but that doesn’t stop it from having an assortment of cuisines, which are a lot. Rajasthani dishes are spicy while Gujurat is renowned for its delicious sweet dishes. The staple food that is available in this part depends on what the cuisine is; and rice as well as bread/rothis are consumed just as well here.

For further information on Indian recipes and in particular the south Indian food please visit Indian Recipes. You can also take a look at Dinner Recipes for some fantastic dinner recipes and videos.

Article kindly provided by

Topics: Recipes | Comments Off

Tags: , , , , , ,

Article Citation
MLA Style Citation:
Patterson, Dr R. "Wonderful Varieties Of Indian Food." Wonderful Varieties Of Indian Food. 7 Jul. 2010. 3 Aug 2014 <>.

APA Style Citation:
Patterson, D (2010, July 7). Wonderful Varieties Of Indian Food. Retrieved August 3, 2014, from

Chicago Style Citation:
Patterson, Dr R. "Wonderful Varieties Of Indian Food"

Reprint Rights

Creative Commons License
This article is subject to a revocable license under a Creative Commons Attribution-No Derivative Works 3.0 Unported License, which means you may freely reprint it, in its entirety, provided you include the author's resource box along with LIVE VISIBLE links (without "nofollow" tags). We may revoke the license at any time with or without cause. You must also include the credit to

Comments are closed.

Uber Articles and its partner sites cannot be held responsible for either the content nor the originality of any articles. If you believe the article has been stolen from you without your permission, please contact us and we will remove it immediately. If you have a problem with the accuracy or otherwise of the content of an article, please contact the author, not us! Also, please remember that any opinions and ideas presented in any of the articles are those of the author and cannot be taken to represent the opinions of Uber Articles. All articles are provided for informational purposes only. None of them should be relied upon for medical, psychological, financial, legal, or other professional advice. If you need professional advice, see a professional. We cannot be held responsible for any use or misuse you make of the articles, nor can we be held responsible for any claims for earnings, cures, or other results that the article might make.
  • RSS Feed

    RSS for Recipes

  • Plugin UAW into your sites and start receiving fresh, unique and niche relevant content today and everyday!