INDIAN CUISINE – Down The Lane

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits… Also A wide variety of spices play a key role in this dynamic cuisine.

Indian cuisine uses the whole palette of flavors – spicy, sour, sweet, and hot all at the same time. The Indian cuisine is varied and vivid and has a whole lot of regional projections to boast off. Cuisine wise it may be a Rogan josh in the North, an Avial in south and may be a Peri Peri n Goa and it moves on. It all depends on from an array of to spices in Indian cuisine each spice has a role to be there certain spices have health benefits, another few for flavorsome reasons
And a few have Aphrodisiac properties. On the whole they make the food more exciting and feel sometimes the pungent, aromatic and sharp too.

For the carnivorous and herbivorous, the choices are unlimited, from starters to desserts. We in India have the habit of accompaniments, and crispies even if you have a main food. Without a Pickle or Pappad a meal in India is incomplete. The usage of cottage cheese [ Paneer ] is very high and people make it at home either plain or cumin flavored. Of course there are a few brand names who sell the same. Why! Why forget about the Indian Breads like Chappatis , Nans and other flat breads? They too play a predominant role in Indian cuisine . We cook for our native festivals too.

Our Motley of spices and condiments and experimental approach, Indian cuisine allows everyone to get creative and adventurous. Like we play around with sauces in Continental cuisine, have your attitude towards basic dishes and flavors and you’ll find it’s an easy way to shake up your usual dinner repertoire.

Thinking of Pairing wines with Indian spicy food, the study has revealed the fact
The red is easier, Pernod Ricard’s wine ambassador Hortense Cabouret
talks about Chennai’s wine culture and pairing Spanish wine with South Indian foods.
On the other hand, trying to pair the Jacob’s Creek Chardonnay with Chef Siddiq’s mushroom and truffle soup. “It is the kind of wine that will go well with creamy Indian dishes, like Palak Paneer and butter chicken,” she says. Drinking wine especially with Indian dishes. It shall not be high in tannin. If there is too much tannin in your wine, you can’t pair it with spicy food common to India. It will burn your mouth.”

So the good news for Indians is that they too can “Sniff, swirl, savour, a Red with the creamy food In Indian Cuisine.

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