There is so much information in this fantastic book! The vegetarian curry section has allowed me to expand my repertoire. East Indian cuisine is famous for its sweets. The predominant spices are mustard seeds, nigella seeds, fennel, turmeric, poppyseeds, ginger, garlic, coriander (seeds and leaves), coconut, and fenugreek. South Indian broths (Sambars and Rasams) are thinner than North Indian curries.Įast Indian (Bengali) cuisine uses fish, dal (lentils), a variety of vegetables, and rice. It makes extensive use of fish, coconut, peanuts, tamarind, chillies, curry leaves, dal (lentils), fenugreek seeds, cilantro, garlic, onions, and ginger. South Indian cuisine is rice and lentil based and hotter than North Indian cuisine.

The predominant spices are coriander, cumin, dry red chillies, turmeric, chilli powder, cardamom, cinnamon, cloves, fennel, and asafoetida (hing). Also featured are nuts and dried fruits, and a variety of bread, rice, and greens. North Indian cuisine uses lots of dairy, like paneer (cottage cheese), ghee (clarified butter), and yogurt. The most popular Indian cuisines - North Indian, South Indian, and Bengali - evolved over thousands of years, and reflect the cultural influences, topography, and climate of the regions. Are you looking for a healthy, flavorful, whole foods approach to cooking? Wherever you are on the vegan to meat-eating spectrum, Indian food offers a wide variety of tastes, colors, and textures guaranteed to appeal to every palate.

Classic Indian Cooking by Julie Sahni