Like our country, India is also divided into cuisines, the north and south have great differences, such as close to the origin of coffee in the south like to drink coffee, and in the Ganges and the lower plains of the Brahmaputra River, the climate is temperate, suitable for the cultivation of tea, so the drink became tea, but whether it's coffee or tea, the Indians will be added to the milk and sugar, the north of the staple food to grains, bread is the main thing, like to eat spicy, you can eat meat , while the south is mainly vegetarian, eating rice with curry.
Besides the fruit is also India's favorite food, which may be related to India's abundance of fruit, cheaper, a dozen high-quality bananas only need 7 to 8 rupees, less than 1 yuan, the rest of the lychee, mango, pomegranate, pineapple honey, coconut, papaya, watermelon, and also are not expensive, this point and our country is very much the same, the only difference is that we are much more expensive than they are, so helpless ah!
The Indian meal, usually start with soup, dishes on a large tray together up, dishes are also very rich, such as with Mongolian characteristics of the Boyani stew, creamy chicken, Tandoori chicken, spinach custard, and so on.
Improve Indian food have to mention curry, curry in the Indian people's daily life in the but is an indispensable existence, authentic Indian curry will be cloves, cumin seeds, caraway seeds, mustard seeds, yellow ginger and chili pepper and other spices blend and become, due to the heavy material, plus less to reduce the spicy coconut milk, so the authentic Indian curry spicy strong and rich, I do not know how other people feel, anyway I don't know how other people feel about it, but I think it suits me both in terms of flavor and appearance.
India's street food is also very rich, for example, fried potato pancakes (that is, crushed potatoes into a circle of about 8 cm in diameter pancake fried and eaten) fried samosas (frying various curries and potatoes), roti (dough in a circle to form a light, thin and crispy pancake, and then put into a frying pan deep-fried), puri (palm-sized pancake will bulge in the frying, the center of the pancake shows the state of the hollow), samosas (triangular curry cakes), and other Indian snacks. samosas (triangular curry dumplings filled with potatoes mixed with beans, fennel, chili and other spices), and they also have the Indian "pancake fruit which is perfect for me".
Special flavor of the Indian milk tea, milk tea is the most common drink, Indian-style milk tea milk than water to come more, sugar is also much too much, in the winter will be added to cardamom seasoning, summer is to add ginger seasoning, so the Indian milk tea drink is not only sweet, the taste is also heavy. This rich and sweet milk tea is a great way for Indians to beat the heat, especially when riding the train, there are often boys or old men carrying a pot of steaming milk tea to the carriage selling Chai, a cup of milk tea sold for 5 rupees, that rare sweet taste is absolutely unforgettable!
All in all, Indian food is also very rich, there must be one of them is also suitable for you, although most of the food flavor is very strong, we are not accustomed to use their hands to grab things directly, but if you go to India, always try something new, this is life, once again, girls should not go alone, pay attention to their personal safety.
What are the food customs and cuisines in Singapore?
There are countless Singaporean cuisines, one of the most representative Asian cuisines, which is becoming more and more popular in the world. Singapore is a gourmet's paradise with not only the flavors of the three major ethnic groups - Chinese, Malay, and Indian - but also the cuisines of Japan, France, Italy, Spain, and other countries. Here are some representative ones to share with you.
Indian pancakes
Indian pancakes, which are crispy on the outside and soft on the inside, are very addictive every time you taste them. Roti, which means "bread" in Hindi and prata or paratha means "flat," is a South Indian round pancake made by tossing and stretching dough with ghee (Indian clarified butter), and is usually served with fish or lamb curry. Some believe the dish evolved from the Punjabi practice of pancakes in India, but across the Johor Bahru embankment to Malaysia, the flat round pancake is known as "roti canai", and some believe it originated in Chennai. Regardless of its origins, roti canai is a delicious treat that can be enjoyed at any time of the day. While the classic roti is served plain or with eggs, the local menu now offers a variety of specialties such as cheese, chocolate, ice cream, and even durian - both as a main course and as a dessert.
Laksa
From Penang's tamarind-flavored laksa to Sarawak's curry-like laksa, Singapore has a wide variety of laksa. But none of them are as famous as the native Katong Laksa. Katong Laksa was inspired by the native Chinese (Straits Chinese) living in the Katong area. It has a spicy broth that resembles a flaming sunset, flavored with coconut milk and shrimp, and topped with fresh clams, shrimp and fried fish cakes. It is characterized by its rice vermicelli: the thick vermicelli is cut into short strips that can be easily enjoyed with a spoon. At some stalls, only spoons are given for laksa - no chopsticks at all. Thanks to franchises and enterprising laksa vendors borrowing from a wide range of flavors, Katong laksa, so delicious, has spread from eastern Singapore to all corners of the country.
Fish head curry
Nervous people will cringe at the sight of bulging gills and bulging eyes surrounded by red gravy. But for many, it is a feast for the eyes - often served with rice and drenched in fragrant curry. Fish head curry is a uniquely Singaporean dish that epitomizes the melting pot of cultures. It is a fusion of curry spices typical of South India and is a delicacy of the Chinese race. Each race has its own version of fish head curry with slightly different amounts of curry. Some add tamarind juice to add a sour flavor, while others add coconut milk for a denser texture. The only similarities are the fatty red snapper rocking in the spicy gravy and the mix of vegetables like okra and eggplant.
Curry Toast
This snack is perfect with a cup of local "kopi" (coffee) or "teh" (tea); slices of charcoal-grilled or toasted bread are wrapped in cold butter and a generous dollop of coconut-and-egg-based Coconut chutney. Some people serve this toasted sandwich for breakfast, while others choose to enjoy it for tea. It is more often served with two half-boiled eggs, a dash of dark soy sauce and white pepper. The tasty eggs are complemented by the tantalizingly crispy and sweet curacao toast, with a layer of melt-in-your-mouth olive-green curacao sauce and a thick layer of butter.
Coconut rice
Translating the Malay phrase "nasi lemak" into English, you get "rich rice". The word "rich" here does not mean rich, but refers to the delicious coconut cream. The dish has a perfect blend of flavors: coconut milk and vanilla leaves soaked in fragrant rice, accompanied by fried fish or chicken wings, otah (spicy grilled dried fish), deep-fried kangkung (local anchovies), peanuts, egg, cucumber slices, and "Sambal (chili sauce). It is a hearty dish that is highly prized by the Malays and loved by non-Malays too, who have their own version of coconut milk rice. The rice remains the same, although some of them are slightly green and fragrant with vanilla leaves, but what sets them apart is the side dishes.
Stir-fried carrot cake
Don't confuse it with the carrot cake dessert, a fluffy cake made with carrots and spices and topped with a cream cheese frosting. There are no carrots in this delicious Fried Carrot Cake, at least not orange carrots. The main ingredients in Singaporean fried carrot cake are rice flour and white radish. The rice vermicelli is mixed with shredded white radish and steamed, then cut into small pieces and stir-fried with garlic, egg and preserved vegetables (dried pickled radish). These delicate and creamy fried rice cakes are known in the Teochew dialect as "choy tau kuey teow" and can be found in almost every hawker center. They are served either black (stir-fried with sweetened dark soy sauce) or white (plain).
Meat Bone Tea
Anyone who has been to Singapore knows that you have to have a meat bone tea when you are there, and travelers from all over the world enjoy it here. Pork bone tea, is to eat pork ribs while drinking tea. The pork ribs are made from the finest fresh pork ribs wrapped in thick, lean meat, then added with a variety of condiments, some also add a variety of herbs that nourish the body, stewed to a rotten.
Rojak
Rojak means "eclectic mix" in Malay, and rightly so. Its ingredients reflect the diversity of Singapore's culture, combining different foods with strong flavors in a harmonious and delicious blend. It is a local salad of vegetables, fruits and fritters, covered in a thick black sauce and flavored with crushed peanuts and fragrant grated ginger. A sign of success or failure, the sauce is made from brewed shrimp paste, sugar, lime and chili paste. An appetizing mixture of sweet, sour and spicy must be created. Usually, the sauce is made in a large wooden bowl with a wooden spoon. The sauce is not complete until all the ingredients have been added and well mixed. These ingredients include blanched macaroni and bean sprouts, freshly crunchy cucumbers and sago, pineapple slices, aromatic fruits such as green mango or unripe jambu, deep-fried fritters, and roasted dabs.
Chili crab
The crab is excellent, but it's the sauce that shines - sweet and salty with a slightly spicy texture - that's extremely tasty. The sauce gets all over your hands when you peel back the shells, and it's impossible not to suck on the flavor. You'll also want to order some deep-fried or steamed buns to dip into the sauce - a mixture of tomato and chili sauce, with a hint of egg to thicken the consistency - and enjoy. Chilli crab is Singapore's greatest culinary invention and leads all crab dishes. Easily found in most seafood restaurants, it is typically eaten with a flavorful, sweet and juicy puree of fresh crab meat.
Chicken rice
When you see a food stall with cooked chickens hanging neatly in rows, you should know that it is Hainanese chicken rice, one of Singapore's national dishes. It can be found in hawker centers all over Singapore, and is also served in many big restaurants and even hotel cafes. It's the same dish at a different price: bite-sized pieces of chicken - or a whole chicken for a group meal - served with sizzling rice, choking chili peppers, and a fresh ginger sauce. The recipe was adapted from early Chinese immigrants who came from the island of Hainan, far from the southern coast of China. Hainanese locals call this dish Wenchang Chicken. They use a special breed of chicken and serve it with chicken fat rice. A dark green green chili pepper dipping sauce completes the dish.