Different Cooking Styles Followed in Indian Cooking

By : | 0 Comments | On : February 25, 2015 | Category : Blog


There can hardly be any other region that can have as many cooking styles as Indian cooking. Every region of the country of India has its own kind of food, which is cooked by using the peculiar styles that are prevalent in that area. A very salient feature of Indian food is the creativity and flexibility that goes into making any dish. All the Indian dishes can be modified and new ingredients can be incorporated to come up with better and tastier Indian delicacies.

However, there are a few rules in Indian cooking that are followed all over the country, irrespective of the region. One of the widely followed practices is that the curries are made a few hours before it has to be eaten. This extended time gives the spices to add maximum flavor and aroma to the dish. The vegetables like potatoes and carrots are always peeled before using them for cooking. These two vegetables also have to be kept soaked in water for the time between peeling and cooking them in order to prevent any kind of discoloration.

The grinding of different spices together is one of the most basic practices followed in Indian cooking. Earlier, the grinding stone was used to manually grind these spices. In today’s times, the electric grinders have replaced these grinding stones, reducing the work to a great extent. All the curries are generally moist; their color, texture and taste depending on the region where the curry is being made.

The breads in Indian cooking are done with the help of a flat, round iron griddle, which is known as the tawa. The tandoor which is a container made of earthenware with hot coal is also used for making different kinds of rotis. As far as frying is concerned, both deep-frying and shallow frying are conducted in the country, depending on the nature of the dish. In south India, idlis are made by steaming them over hot water. The Dum biryani, which is a very famous delicacy of India, is made by sealing the utensil with a lid so that the dish retains the maximum flavor of spices. Irrespective of the cooking style followed, the flavors of local spices and ingredients are always present in the dish.


Source by Sarah A Myerscough

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