best foodsindian foods

The best Indian foods dishes

Instead, a lot of caraway and asafetida (an aromatic herb that tastes similar to leeks) is sued But for a long time (400 years) the country was under the rule of Mughal Muslims, who brought meat dishes with the use of spices to the cuisine of the region.

The two largest street markets, Chapin Dukun (meaning 56 stores) and Saraf, are packed with street food vendors.

Here you can buy and taste sav (savory crispy fried noodle snacks), dashi Vada (lentil dumplings topped with yogurt and chutney), chole tikka (boiled chickpeas in a spiced stew), coconut water smoothies, and kachori samosas (fried puff pastry with vegetables).

Bean dishes – dal

Indians usually eat without using cutlery, with the right hand. The left one is considered unclean. Eating with your hands is healthy and tasty. It is useful because it is difficult to grip too much with your hand, your fingers are sensitive to the consistency of food and its temperature, unlike a spoon. Rice itself is dry, and in order to soak it, a medium-thick pea soup, dal, is poured right into a pile of rice. In India, many varieties of peas are available in all shops and stores. These are Chana-dal, and chickpea, and urid-dal, and matter-dal (large peas), and mung-dal (mash). From very small, which quickly boil and forms a thick creamy soup, to large peas, which are known in Russia.

Legumes are superior in protein content to all other foods. There are so many recipes for their preparation that you can cook different types of dale for several months and not repeat. The simplest recipe is matter-dal: peas are boiled and blended in a saucepan until smooth, and then spices fried in oil, masala, are added to it, which stimulates digestion and gives the dish aroma and color. Masala is usually made from fresh ginger and turmeric paste.

Almost all Indian housewives have pressure cookers at home: you can quickly boil dal in them, saving gas, which is not cheap in the country.

Fish and seafood prices in Goa

It is not accepted to eat pork, beef, lamb in India, only poultry meat is in demand.

Some gourmets come to Goa solely for the fish and seafood, which are abundant here. Most of the product can be bought at fish markets. If you want something exceptional, go further away from the tourist centers.

Lobsters can cost more than 1,700 rupees per kilo, prices for other seafood start at 400 rupees. Do not spare money on them. They have not only an extravagant look, but also an extraordinary taste.

There are the most democratic prices in Asia, even in Vietnam and Thailand – more expensive. Prices are not fixed, they depend on the catch, season, and a specific fisherman:

Vegetable dishes – Sabri

In India, where over 80 percent of the population is vegetarian, rice and dal are the staples of a nutritious meal. Poor people who cannot buy vegetables every day eat only rice and dal. In difficult times, when dal rises in value, they eat only rice and eat it with green chili. But traditionally, Sabri, fried and stewed vegetables with spices are also prepared for rice and dal.  The markets where vegetables are sold are called “Sabri bazaars”, where every morning at sunrise they unload fresh vegetables and fruits that have just been picked from the fields and garden beds.

Many of them are known to us: pumpkin, eggplant, potatoes, radishes, cauliflower, tomatoes. Others are little known in the West: breadfruit, ceiling (Indian cucumber), bitter melon (Karla), green papaya, and so on. In India, shako dishes are very fond of, this herb is very cheap and available all year round. It is simply fried in a pan, seasoned with salt, spices and oil.

The markets where vegetables are sold are called “Sabri bazaars”, where every morning at sunrise they unload fresh vegetables and fruits that have just been picked from the fields and garden beds.

Vegetables are fried mainly in mustard oil; by the way, it has a very high combustion temperature. It is also prepared with coconut, peanut and sesame oils. But ghee, ghee, has been considered a sign of wealth in India for centuries. It is also called liquid gold, because earlier the wealth of a person was judged by the supply of ghee. Ghee is also healthier than other oils, in the shastras it is called “food for the brain.” When you cook food with ghee, the dish has a special caramel aroma and sweet taste.

Vegetables are usually mixed with ginger paste, chili, cumin, coriander and mustard. Several types of subjoin are served at the same time.


Indian pilaf, more spicy than spicy, cooked in ghee from basmati rice. Fish, seafood, lamb, chicken can be used as a serval, for Muslims – beef. There are a lot of biryani options. Calcutta biryani is very popular – with potatoes (vegetarian option), the most common in India is Hyderabad biryani – pickled meat or hare, rabbit, quail, fish, shrimp are put in it.

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