Like China, India is also divided into cuisines, and there is a great difference between the north and the south. For example, the south near the coffee producing area likes to drink coffee, while in the lower reaches of Ganges and Brahmaputra rivers, the climate is warm and suitable for growing tea, so the drink becomes tea, but whether it is coffee or tea, Indians will add milk and sugar. The staple food in the north is mainly grain and bread, and they like spicy food and can eat meat, while the south is mainly vegetarian, eating rice and meat.
In addition, fruit is also a favorite food for Indians, which may be related to India's abundant fruit, which is relatively cheap. A dozen high-quality bananas only need 7 to 8 rupees, less than 1 yuan, and the rest, such as litchi, mango, pomegranate, jackfruit, coconut, papaya and watermelon, are not expensive, which is very similar to our country. The only difference is that we are much more expensive than them.
Indian dinner usually starts with soup, and dishes are served together in a large tray. The dishes are also very rich, such as Poiani stewed rice with Mongolian characteristics, creamy chicken, tanduri roast chicken, spinach cheese, and so on.
To improve Indian food, curry has to be mentioned. Curry is indispensable in the daily life of Indians. Authentic Indian curry is made of spices such as cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Because of the heavy materials and less coconut milk to reduce the spicy taste, authentic Indian curry is strong and rich. I don't know how others feel. Anyway, I don't think it tastes or looks.
India is also rich in street snacks, for example, fried potato cakes (that is, potato pieces are pressed into round cakes with a diameter of about 8 cm to be fried and eaten), fried samosa (all kinds of curry and potatoes are fried), Roti (the dough is made into thin and crisp Indian cakes in a circle, and then fried in an oil pan), Puri (like a round cake with a palm big when fried, the center of the round cake is hollow), Samosa (a triangular curry).
Indian milk tea with unique flavor, milk tea is the most common drink. Indian milk tea has more milk than water, and there is also a lot of sugar. In winter, cardamom is added to taste, and in summer, ginger is added to taste. Therefore, Indian milk tea tastes not only sweet, but also heavy. This rich and sweet milk tea is an excellent way for Indians to cool off the summer heat. Especially when taking the train, there are often little boys or old uncles carrying a pot of hot milk tea to the carriage to sell Chai, and a cup of milk tea costs 5 rupees. That rare sweet taste is absolutely unforgettable!
In short, Indian food is also very rich, and one of them is definitely suitable for you. Although most of the food tastes very strong, we are not used to grasping things directly with our hands, but if you go to India, you must always try something new. This is life. Once again, girls should never go alone and pay attention to their personal safety.
What are the food customs and cuisines in Singapore?
There are countless Singaporean cuisines, which are one of the most representative Asian cuisines and are increasingly praised in the world. In Singapore, there are not only the representative flavors of China, Malay and Indian, but also Japanese, French, Italian, Spanish and other national delicacies, which can be said to be a paradise for gourmets. Here is a representative introduction to share with you.
Roti tissue
Indian pancakes with crisp outside and soft inside are very enjoyable every time you taste them. South Indian tortilla, made by throwing and stretching dough with ghee (Indian clarified butter), is usually served with fish or mutton curry. Roti means "bread" in Hindi, while prata or paratha means "flat". Some people think that this dish evolved from the pancake practice in Punjab, India, but it crossed the New Soft Long Beach to Malaysia. This flat round cake is called "roti canai", and some people think it originated from Chennai. No matter where it comes from, Indian pancakes are delicious at any time of the day. Although the classic Indian pancakes are original or with eggs, the local menu now offers a variety of fancy flavors, such as cheese flavor, chocolate flavor, ice cream flavor and even durian flavor-both as a main course and as a dessert.
Lesha
From tamarind-flavored laksa in Penang to curry-like laksa in Sarawak, there are all kinds of laksa in Singapore. But they are not as famous as the native Kadong Lesha. Lesha in Kadong was inspired by the native Chinese (Strait Chinese) living in Kadong. It is colored like a spicy thick soup burning in the sunset, flavored with coconut milk and shrimp, and then poured with fresh clams, shrimp and fried fish cakes. It is characterized in that its rice flour: coarse flour is cut into short strips and can be easily enjoyed with a spoon. In some stalls, only spoons are given when eating lasha-chopsticks are not needed at all. Thanks to franchising and enterprising vendors' reference to various flavors, such delicious Kadong Lesha has spread all over the country from the east of Singapore.
Curry fish head
People with weak nerves will feel uncomfortable when they see bulging fish gills and bulging fish eyes surrounded by red gravy. However, for many people, it is a delicious feast-often accompanied by rice and soaked in fragrant curry. Curry fish head is a unique dish in Singapore and a microcosm of the cultural melting pot. It combines the typical curry spices of South India and is a delicacy of Chinese people. Each race has its own version of curry fish head, and the amount of curry is slightly different. Some people will add tamarind juice to increase the acidity, while others will add coconut milk to get a more dense taste. The only similarity is the fat red snapper swaying in the spicy gravy, and the mixture of vegetables such as okra and eggplant.
Coconut toast
This snack is perfect with a cup of local "kopi" (coffee) or "teh" (tea); Grilled or toasted bread slices are wrapped in cold butter crumbs and a large touch of coconut and egg-made coffee coconut sauce. Some people have this grilled sandwich for breakfast, while others choose to enjoy it for refreshments. It is more served with two half-cooked eggs, a little black soy sauce and white pepper. Delicious eggs and tempting crispy sweet coffee and coconut toast complement each other. One layer is instant olive green coffee and coconut sauce, and the other layer is thick butter.
Coconut sauce rice
Translating Malay "nasi lemak" into English will get "rich rice". The word "rich" here doesn't mean rich, but refers to the delicious coconut cream. This dish has a perfect mixed flavor: coconut milk and vanilla leaves are soaked in fragrant rice, accompanied by fried fish or chicken wings, "otah" (spicy grilled fish breast), fried "river fish fry" (local anchovies), peanuts, eggs, cucumber slices, and "ginseng sauce" (Chili sauce). It is a sumptuous food highly praised by Malays, and non-Malays also like it, and they have their own version of coconut milk rice. Rice remains the same, although some rice is slightly green and fragrant with vanilla leaves, but their difference lies in the side dishes.
Fried radish cake
Don't confuse it with carrot cake dessert, which is a soft cake made of carrots and spices with cream cheese icing on the surface. This delicious fried radish cake has no carrots, at least no orange carrots. The main ingredients of fried radish cake in Singapore are rice flour and white radish. Mix rice flour with shredded white radish, steam it, cut it into small pieces, and fry it with garlic, eggs and preserved vegetables (pickled dried radish). These delicate and tender fried rice cakes are the "caitouguo" in Chaozhou dialect, which can be found in almost every hawker center. When eaten, it is either black (fried with sweet black soy sauce) or white (original flavor).
bak kut teh
Anyone who has been to Singapore knows that you must eat Baku Kut Tea once when you arrive in Singapore, and tourists from all over the world all enjoy a delicious meal here. Baku-bone tea means drinking tea while eating ribs. Meat and bones are made of the finest fresh pork ribs wrapped in thick lean meat, and then added with various seasonings, and some of them are also added with various nourishing medicinal materials, which are stewed rotten.
Luojie
Raja means "eclectic mixture" in Malay spoken language, and it deserves its name. Its ingredients reflect the diversity of Singapore's culture and blend different foods with strong flavor harmoniously and delicately. It is a local salad mixed with vegetables, fruits and fried dough sticks, covered with thick black sauce, decorated with chopped flowers and fragrant ginger flowers to enhance the flavor. Sauce is a sign of success or failure of Royale, and its sauce is made of brewed shrimp sauce, sugar, lime and Chili sauce. It is necessary to prepare an appetizing mixed sauce with sweet and sour sauce. Usually, the sauce is prepared with a wooden spoon in a large wooden bowl. The sauce is not finished until all the ingredients are added and thoroughly mixed. These ingredients include boiled cabbage and bean sprouts, crisp cucumber and shage, pineapple slices, green mango or immature jambu and other fragrant fruits, fried dough sticks and baked bean sprouts.
Hot pepper crab
Crabs are excellent, but the sauce is the most shining-sweet and salty, slightly spicy and extremely delicious. When you open the crab shell, the sauce will get all over your hands. At this time, it is impossible to enjoy the taste without sucking your fingers. You'll also want some fried or steamed buns, and taste them in the sauce-this sauce is made of tomato and Chili sauce, and the shredded egg liquid increases its consistency, which is wonderful. Chili crab is the greatest cooking invention in Singapore, ranking first among all crab dishes. Most seafood restaurants can easily find it, and the typical way is to eat it with delicious, sweet and juicy fresh crab paste.
Chicken rice
When you see cooked chickens lined up in a food stall, you should know that it is one of Singapore's national dishes-Hainan chicken rice. It can be seen everywhere in the national hawker center in Singapore, and it is also a dish in many big restaurants and even hotel cafes. Different prices for the same dish: a bite-sized chicken nugget-or the whole chicken when eating in a team-is eaten with fragrant rice, choking pepper and fresh ginger sauce. The recipe of this dish was adapted from early immigrants from China, who came from Hainan Island, far from the southern coast of China. Hainan locals call this dish Wenchang chicken. They use a special variety of chicken and enjoy it with chicken oil rice. The dark green green pepper dipping sauce adds icing on the cake.