The food culture of Indian people is quite different between the north and the south. The food in the north contains a lot of meat, grains and bread, and they like spicy food; the food in the south is mostly vegetarian, rice, and spicy curry.

The basic foods of Indian families are rice, home-style bread, and lentils. The common condiments are dry green pickles and coriander leaves.

Indian meals often start with a soup, usually a thin curry, and the rest of the dishes are usually served at the same time, regardless of the order.

There are auxiliary foods besides the main meal, the most common ones are curdled milk or yogurt, curry mixed with vegetables, curdled milk mixed with vegetables, vegetable puree and chutney.

After-meal foods usually include Ayuezi nut ice cream, rice pudding, cream cheese balls flavored with rose water, pancakes with sugar water, sugar and fresh fruits made with cheese and milk, etc.

After meals, Indians often serve guests with a concoction made of betel nut, hydrated lime and spices wrapped in betel leaves to aid digestion.

However, ordinary people's meals at home are not as complicated as the above.

Drinks in India are diverse.

In the South, people like to drink strong coffee because it is close to the coffee producing areas.

In the north, people like to drink tea because there are plains downstream of the Ganges and Brahmaputra rivers, the climate is humid, and the amount of tea produced is the largest in the world.

Both drinks are always served with milk and sugar. If you don't put milk or sugar in your tea, ask for "clear tea".

Other drinks in India vary by place and season, but fresh juice is a common favorite among Indians.

Alcohol is not as popular in India as in Western countries, and in many provinces, especially areas where Muslims live, drinking alcohol is prohibited outside hotels and restaurants.

In New Delhi, alcohol prohibition days are observed on the first and seventh days of every month and holidays.

When traveling to India, tourists can apply for an "All-India Liquor License" when applying for a visa. Holding this certificate will allow you to carry and consume alcohol in alcohol-free areas.

Indians usually do not use cutlery when dining.

In the north, people use the fingertips of their right hand to grab and eat food. It is impolite to hold food above the second knuckle.

In the South, people use their whole right hand to stir rice and curry and knead them into balls before eating them.

Indians eat with their hands, but they cannot touch public dishes or take food from them for themselves, otherwise they will be disgusted by their fellow diners.

A common water container is often used to provide water when dining. When drinking water, do not touch the water container with your lips, but pour it into your mouth.

After a meal, Indians usually bring a bowl of hot water to the guests and place it on the table for them to wash their hands.

The staple food of Indians is rice and pasta.

In the north, wheat, corn, beans, etc. are the main food, in the eastern and southern coastal areas, rice is the main food, and in the central Deccan Plateau, millet and miscellaneous grains are the main food.

Due to different taboos of various religions, some meats cannot be eaten in India, and gradually evolved into a vegetarian-based dietary system.

Except for beef, Indians do not eat chicken and mutton as their main food because cows are worshiped as gods in India.

Indians also often eat a kind of bread called "naan" as their staple food.

Whether in high-end restaurants or under the shade of trees on the streets, you can often see Indians sitting cross-legged on the floor, tearing off a piece of naan with their hands, and dipping it into vegetable paste, soup, and bean soup made from peas, mung beans and other bean products.

Eating with relish.

There are also foods that combine pie with potatoes.

In addition, hand-picked rice is also a very popular food.

When everyone eats, they use their right hand to stir the food repeatedly and mix it evenly, and then use their right thumb, index finger and middle finger to pick up the food and put it into their mouth.

However, eating with your hands is limited to your own home or informal occasions. When dining in high-end restaurants or attending formal occasions, Indians still use knives and forks as tableware.

Indians especially like to eat curry in terms of taste. They like hot and sour food, heavy in oil and heavy in color.

Common cooking methods include roasting, boiling, braising, frying and stir-frying.

When cooking meat dishes, I like to use paste instead of starch. Cloves, star anise, cumin, cardamom, chili powder, turmeric powder, and gramathra powder are used in surprising amounts.

Black tea is a specialty of India. It needs to be boiled and added with sugar and milk powder when drinking.

Among the many Indian dishes, curry is its most distinctive feature.

The cooking methods are diverse, the raw materials used are different, and the tastes are unique.

The most important feature of Indian cooking is spices. In addition to dried chilies and peppers, there are more than 80 other plant fruits, seeds, leaves and roots that can be used as spices.

It is said that Indian cuisine has the most seasonings in the world, with no less than 10 kinds in each dish. The amount of cloves, star anise, cumin, cardamom, chili powder, turmeric powder and masala is astonishing.

When Indian chefs use spices, they generally prepare a mixture of spices in proportion. Each real chef has his own unique preparation method. The mixed spices are called "masala".

If you fry it in a hot pan before use, the flavor will be more fragrant.

Indian curry is very famous, but you can't find anything like "curry powder" or "curry paste" in India.

In fact, "masala" mixed with a variety of spices is generally considered "curry powder" by people outside India; while in India, "curry" refers to dishes seasoned with "masala" and is mainly

It is a stew-like dish.

Although outsiders have certain deviations in their understanding of the concept of Indian curry, the aroma of curry has long spread beyond the borders of India.

In the early days, it mainly spread to surrounding areas, such as Pakistan, Sri Lanka, Thailand, Malaysia, Indonesia, Singapore, etc. adjacent to India; later it expanded to other Asian countries (regions) and as far away as Europe and the United States.