Indian cusine
Indian Cuisine Indian food encompasses the cooking of many different regions and the foods are quite different from state to state. In the north, where the climate is temperate, sheep are reared and the lamb dishes are generally cooked slowly in the oven. Travelling south through Delhi and the Punjab, the diet becomes much richer; here they cook mainly with ghee and eat both goat and chicken. In these northern regions, instead of rice, the preference is for breads. To the east, around the Bay of Bengal, there is an abundance of fish from the many rivers and from the bay itself. Coconut palms grow in the hot and humid climate, so coconut features strongly in many recipes. On the west coast, in Gujarat, the people are mainly vegetarian, eating pulses and vegetables; likewise in Tamil Nadu in the far south east. The humid tropical conditions of the south west, in Goa and Malabar, encourage date and coconut palms and banana plants to flourish and there is also an abundance of fish and shel...