
Indian cuisine is a specialized art and it would be wrong to say that only
rice and curry constitutes the Indian staple. The reason being that cuisine
in India not only differs from region to region but may even differ from
household to household! Curry made anywhere in India is gravy but the
interesting fact is that there are over 500 variations of it in the country.
Chillies give a distinct flavour to Indian food but surprisingly it is not a
vegetable originally native to India. Another interesting bit of information
is that some of the great culinary traditions of India originated in the
royal courts of the Mughals. The delicious Mughlai food is always meat-
based. The tandoor or clay oven is a great Indian innovation used to make
delicious dishes. It is used as a stove and has made its way to other shores
as well. Delicacies prepared using a tandoor can be tasted in restaurants
all over the country.
The cooking styles and flavours of every region of India is unique and
differs from each other. While Kashmir is famous for its 24-course banquet-
the Wazwan; coastal Goa, Kerala and Bengal specialize in fish, seafood and
coconut-based dishes. Gujarat and Tamil Nadu are the best states to taste
vegetarian specialities. Bengal, Bikaner and Delhi are particularly famous
for sweets. Such is the diversity available in Indian cuisine that it is not
possible for a tourist to taste all Indian delicacies in a single visit to
the country.
Continental, Chinese and western cuisines are easily available in many
restaurants of India. Some restaurants, particularly those in the metros
also specialise in speciality cuisines such as Thai, Spanish, French,
Mexican, Italian, South Asian and Mediterranean. Tourists need not go only
to the restaurants in starred hotels, several stand-alone restaurants in
towns and cities also offer a range of cuisine. (See individual city
sections for details.)
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