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Indian food totally depends on the spices. Spices have been known as India’s prime commodity. It interests the eyes to see an Indian cook, with a palette of spices, pointlessly sprinkling the powders in accurate pinch in the dish. Most of the dishes need a whole day’s preparation such as pounding spices, cutting vegetables or just sitting tolerantly by the fire for hours. There are quite effortless dishes which can be best for everyday consumption. Eating from thali is common in both north and south India containing small bowls around the plate or the leaf filled with various spiced foods.

A meal of Punjabi is based on corn bread,[link widoczny dla zalogowanych], bread, greens and buttermilk. Some of them also consume meat dishes. Another field from this section is ‘khoya’ sort of thick cream, used in preparing the sweets. ‘Tandoori’ is favorite for many foreigners.

The dishes in Kashmir mainly consist of rice and green leafy vegetable. The boat-dwelling people use the lotus roots as a substitute for meat. Mushrooms are consumed in summers. The Kashmiri equal of the thali is a 36-course meal known as waazwaan.

The history does not end here; it is this complication of local foods in India which makes India so attractive,[link widoczny dla zalogowanych], upon trying it.
Brahmins are one of the uppermost orders of the caste and are authoritarian vegetarians but in the coastal states they eat fish. Southern Indians are traditional in their tastes. In the Northern region of the country, the weather varies from burning heat to stressful cold, with drizzling. So, the food is rather rich and weighty. Mughal sway has resulted in the meat-eating ways amongst many North Indians. Flours are utilized in various types of breads such as rotis, chapathis, phulkas, naan and puris. Dry vicinity of Gujarat and Rajasthan, offer a vast mixture of dals and conserves such as achar are used to alternate the shortage of unsullied vegetables and fruits. Food by Tamil includes use of tamarind to add tartness to a dish, whereas the food of Andhra is chili-hot.
The Rajsik food was permissible eating under the sun, with no consumption of beef. The Rajputs known as the warrior-kings mainly ate these types of foods for strength and power.

Most of Indian recipes and food are associated with the use of spices and greater selection of vegetables. Religious and caste limitations, geography, weather, and the impact of the foreigners has pretentious the eating way of life of the Indians.
It is understood by the people of India that hot and spicy curry may fight against the flu virus. Since a long time, the Indian food has been on the lead,[link widoczny dla zalogowanych], separated into the Rajsik and Satwik class. Previously, the food of Brahmins was prone towards health and spirituality. It consisted of vegetables and fruits regardless of garlic, onions, mushrooms and root vegetables.