Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Easternand Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies
How to make naan bread
The naan, a word that just means bread in its original Persian, is a flatbread native to west, central and southern Asia. It is baked in a clay oven, rather than over a flame like the chapati, which gives it a crisp exterior, a fluffy core and a distinctive charred flavour.
Keralan fried chicken
Kerala, a state in Southern India is known as a tropical paradise of waving palms and wide sandy beaches. It is a narrow strip of coastal territory that slopes down the Western Ghats in a cascade of lush green vegetation, and reaches to the Arabian sea. It is also known for its backwaters, mountains, coconuts, spices and art forms like Kathakali and Mohini Attam. It is the most literate state in India, and a land of diverse religions, where you can find Hindu temples, mosques, churches, and even synagogues.
If there is one dish with which Indian cuisine, and in that sense, most Indians, share an umbilical-like connect, it has to be the humble dal. Each state in India has its favourite selection of dal. Each of these dals are also prepared in different ways in different regions – while they all have an earthy creaminess in common, the fragrant tempering of spices used in each gives them distinctly unique flavours that simply cannot be compared.