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Indian Cuisine |
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The different traditions of Indian cuisine are characterized by the furnished and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. Though a significant part of the Indian food is vegetarian, still several traditional Indian delicacies also include chicken, goat, lamb, fish, and other meats. Indian cuisine is an important part of the Indian culture and is playing a crucial role in everyday life as well as in festivals. In most of the Indian families, everyday meals are usually sit-down affairs consisting of two to three full course dishes. In a varied way it is accompanied by chutneys and pickles, carbohydrate staples such as rice and roti or bread, as well as desserts.
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Diversity is a specifying feature of the Indian geography, culture, and food. Indian cuisine varies from region to region, reflecting the varied statistics of the ethnically diverse subcontinent. In a broad sense the Indian cuisine can be classified into four categories: North Indian, South Indian, East Indian, and West Indian. Despite this diversity, some unifying threads can be observed in the art of Indian cuisine. Varied uses of spices are an integral part of food preparation, and are used to enhance the flavor of a dish and create unique flavors and aromas. Cuisine across India has also been determined by various cultural groups that entered India throughout several periods of history, such as the Mughals, Persians, and European powers.
Several customs are associated with the manner of food consumption. Traditionally, the Indian cuisines are consumed in India while seated either on the floor or on very low stools or cushions. Food is most often eaten without eating utensil and the people prefer using the fingers of the right hand. However, these traditional ways of dining are losing popularity as modernization has modified these customs. Silverware and Western-style seating arrangements are becoming the norm in urban areas of India.
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