There are more than ten nationalities in India. Most residents believe in Hinduism, as well as Islam, Christianity, Sikhism and Buddhism. Generally speaking, rice and pasta are the main foods in the diet. Indians don't eat beef, drink milk and are good at preparing dairy products. Taste, they especially like curry, like hot and sour, wide soup, heavy oil. Common cooking methods include burning, boiling, stewing, frying and frying. When eating, people like to grab food with their hands, and people with high status often eat with knives, forks and spoons. When cooking meat dishes, I prefer hanging paste to pulp. The amount of clove, star anise, fennel, cardamom, Chili powder, turmeric powder and Gramashira powder is amazing. Black tea is a specialty of India, which needs to be cooked and added with sugar and milk powder. Among many Indian dishes, curry is the biggest feature.
Indians don't drink much soup, so they mainly eat various cakes instead of rice. However, there is an Indian-style fried rice, which is full and slender, soft and chewy, and will not stick when boiled in water, showing a moist golden color. When it comes to its staple food, it's a bit like fried cakes in Taiwan Province Province, but it's much thinner and only fried and baked. For example, mustard wheat flour, add salad, oil, sugar, salt and milk, knead into a ball, spread it out, immediately put it in a pot and fry it into a hollow and crisp wheat cake, and then dip it in sweet and sour mango sauce or curry sauce. When the crispy crust meets the ice paste cooked with mango, peach, shredded ginger and vegetable vinegar, it tastes excellent. In addition, there is a kind of cream pancake, which is spread flat with dough mixed with fragrant cream, coated with mud of various flavors and finally eaten. Crispy outside and tender inside.
Speaking of the characteristics of appetizers in Indian cuisine, it is definitely worse than the main course. Because pepper granules and salt are added to the machine-pressed soybean paste, some salt on the thin slices may be lost when eating, and the taste is less salty, which is in line with the principle of health. People who love spicy food might as well sprinkle some spicy powder and thick curry to make it have a different flavor. Crispy curry Crispy jiaozi is called "Bombay Butterfly". The skin looks like the skin of a spring roll. There are two flavors in it, potatoes or meat sauce, and you can also enjoy the fragrance of green beans, diced green peppers and onions. If you eat them with a special green sauce, the taste is just a simple surprise. Because this green sauce is dipped in mud made of coriander powder, onion, salt, lemon juice and green pepper. Besides onions, curries and cakes, Indians also like to eat all kinds of cheese products. The most special way to eat is divided into sweet and salty cakes, which moisten the noodles and help digestion. Such as cucumber milk dew, put cucumber, onion and tomato in fresh lemon sauce cheese to make it sour and salty. Yogurt, another liquid beverage, can be added with sugar, salt or sweet chocolate powder according to personal preference.
Due to religious beliefs, Indian dishes are mostly mutton, fish, chicken and fresh vegetables (meaning edible garlic and onions). According to different seasonings, each ingredient cooks a delicious stew. The most typical is dry fried curry shrimp. First, soak fresh shrimp in hot curry juice to remove fishy smell, then add spices and stir-fry fragrant blocks, drain the juice and put it into the pot. The meat is very elastic. The other is the famous curry chicken, which is neither oily nor spicy, light and salty, and needs to be cooked at will.
For Indians who don't drink soup, drinking a cup of cheese after a meal can help them feel full. Or a cup of Indian Darjeeling milk tea. Indian tea is made by directly mixing tea leaves with milk, adding ginger, sugar and spices, and simmering for two minutes. Or directly add condensed milk. Another best "rose milk tea", the smooth and pure rose fragrance is drunk first and contained on the tip of the tongue. It is pure and fragrant, more intoxicating. Ma Sala tea should be served with ginger and cardamom. Drinking water drips from the top and connects with the mouth. Drinking tea is poured into a plate and licked with your tongue. Accustomed to the dining system, many departments sit on the floor and grab food with their right hands.