The most common dish in the diet of poor Indians, and such a majority in the country – gave (dhal). This is an acute soup of boiled legumes (chickpeas, lentils, mungbeans) with the addition of spices, tomatoes and onions. It is served with wheat cakes cooked on open fire, and at home on a gas burner. In different parts of the country, such tortillas are called chapatis (chapati) or roti (roti), although this is the same dish.
The Time of Dinner
If the time is right for dinner, boldly go to any medallion and order a traditional Indian “business lunch” – thali. Tali is served on a large tray in the center of which you place a plate of rice and a pair of wheat cakes, and around you add 5-7 pots with different dishes: given, stewed vegetables, spicy potatoes, local milk, – in general, everything found in the kitchen. They usually eat them with their hands or with the help of flat cakes.
“The role of the main dish here is successfully performed not only legumes and vegetables, but even simple potatoes”
Well, and, perhaps, the most famous Indian dish in the world is curry. In fact, curry is not a certain dish, but a whole group of Indian sauces. In different parts of the country, curry is prepared using all sorts of ingredients (beans, vegetables, meat or fish) and served in addition to boiled rice).
The Features:
One of the features of Indian cuisine is that the role of the main dish here is successfully performed not only legumes and vegetables, but even simple potatoes. To understand how it is – a garnish with garnish, order one of the varieties of curry – a fiery-sharp alugobi .Alu (aloo) in Hindi – “potato”, and gobi (gobi) – “cauliflower”. The whole dish is stewed pieces of potatoes with cabbage inflorescences, of course, with the addition of the sharpest spices and served with a bowl of boiled rice.
Desserts and sweets
Indian desserts are sweet and extremely high-calorie. Prepare them, usually from bean flour, cereals, nuts, dairy products, fruits and all kinds of spices, and also add ghee ghee (ghee) or roast them in fat. The presence of sambusa also stays there. Honey is used extremely rarely, because according to Ayurveda, when heated, it becomes harmful to health.
