声音&后期：离宝（本up）

BGM：昼夜-钢琴曲《力夕才乇亻》-Aimer

封面：talbi_illust

文本内容：网络

Indian Cuisine

When it comes to Indian food it is as diversified as its culture. the following paragraphs describes the food culture of India region-wise:

1.North Indian food

Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked there is the 'Saag that is prepared with a green leafy vegetable known as the 'Hak'. But on the other hand states like the Punjab.

Haryana and Uttar Pradesh show high consumption of chapatis (flat wheat bread) as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida (finely grounded wheat flour), besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan (different types of flat wheat breads). However in the northern region impact of Mughal food is quite obvious.

2. West Indian

The west Indian cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the various flavour of Indian food. Here an immense variety of dals (pulses) and achars(pickles) is used that simply substitutes the relative lack of fresh vegetables in these areas. In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both rice and wheat with same interest. Along the coastline of Mumbai a wide variety of fishes are available. Some of the delicious preparations include dishes like the Bombay Prawn. In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this region are the sweet and sour Vindaloo, (popular Indian curry dish) duck baffad (spicy duck curry), sorpotel (spicy pork curry) and egg molie (spicy egg curry).