5 DISHES YOU NEED TO TRY IN INDIA
Oh, Indian food! I am ready to sing her an ode, because in this country a vegetarian can feel in a gastronomic paradise. Here is a whole army of those who do not eat meat, fish and any products, upon receipt of which animals are killed or maimed. It is estimated that between thirty and forty percent of the country’s population prefers food of plant origin. Indian food is incredibly rich. At one time, the Mughals brought into it recipes from their equally rich Muslim tradition. All dishes with bright flavors, oily, curried and spicy. If you are not a fan of fire in your mouth, always say “Know Spicy!” When ordering, otherwise your meal can be a real challenge and not bring the promised pleasure.
1. Tali, or thali
The word in translation means a tray. However, in the southern states of India, for example, in Tamil Nad, this dish will be served on a large banana leaf. The main component of thali is boiled rice. Around it in small ploshka will be given (spicy soup-pulp from legumes), chapati (thin unleavened tortilla made from wheat flour), papad, or papadam (thin tortilla made from lentil flour), sabji (steamed vegetables), wright (salted yogurt with vegetables , onions and herbs). Thali components may vary depending on the state in which you decide to order it. This is one of the cheapest and affordable Indian dishes. In many establishments, you will receive the additive of any component of thali absolutely free. Later, some grateful cow will eat up your banana plate.
2. Masala Dosa
Most often in the states of South India (for example, in Karnataka) masala dosa is breakfast. A large, crunchy, very thin fried tortilla of lentil or rice flour served with two mandatory sauces. Chutney is a spicy fruit and vegetable mixture, often with coconut flakes. Sambar is a sauce of lentils and any vegetables that are usually added in a particular region. It is these sauces that set the basic taste of an unleavened flat cake. Inside the masala dosa are steamed vegetables: tomatoes, potatoes, onions and, of course, spices.
3. Palak Paneer
Blessed turmeric, how wonderful this dish, in which the main components are homemade paneer cheese and spinach. Large pieces of cheese, rolled in flour, fried in butter with spices. Separately with the cream cooked spinach. Then the two parts of the dish are combined into one – it turns out a thick, oily substance of the most delicate taste, ideally combined with boiled rice for those who are used to eat more.
4. Flapjack with cheese and garlic, or garlic cheese naan
In some Turkic languages, the word “nan” means bread. In India, it is a tortilla made from wheat flour, roasted in a tandoor oven. Nan is served to many dishes, it can also become an independent unit on your table. Generously fill it with cheese, garlic and herbs, brush with oil and try not to eat your own fingers.
Pakora is an Indian fast food, the most frequent dish at various festivals in the northern states of the country. Cooking is easy. Under the canopy, a huge vat of boiling oil is put, any vegetable or even fruit is taken (chili pepper, potatoes, cauliflower, banana, pear, orange), dipped in thick dough of chickpea or pea flour and immediately falls into boiling oil. In a few minutes the pakora is ready. Let it cool down a bit and send it straight to your mouth. The best way to eat pakora is freshly cooked. Enjoy your meal!