Who doesn’t love Indian food? At ChefOnline, we are huge fans of curries and Indian dishes, and with the vast array of delicious takeaway meals to choose from, it’s easy to get stuck in our comfort zone and order our well-loved favourites (we mean you with the Korma over there!).
We understand that no one likes the dreaded “dinner regret”, but Indian cuisine has so much more to tempt your taste buds than most of us realise.
Like many cuisines, Indian food varies greatly dependant on the region it originates from.
Fancy something milder for your Indian takeaway?
The northern regions of India specialise here with their penchant for creamy sauces infused with an abundance of spices, onions and garlic; this region is well known for curries such as Rogan Josh. Northern India also has many breads, naans and samosas, to name a few. Punjab is a prominently agricultural region reflected in the vast array of vegetables, lentils and dairy products used within its dishes, lasses, yoghurt and ghee (clarified butter often used in traditional Indian dishes.)
Travel east and you are likely to need your umbrella!
With a relatively wet climate, the Eastern regions of India are abundant with green vegetables served with lentils, meat and fish. Eastern Indian cuisine is akin to traditional Chinese and Mongolian flavourings. You may recognise this with momons – a steamed dumpling not dissimilar to Chinese dim sum!
In comparison to the east, the western regions of India host a hot, dry climate, and if you are a Vegetarian, this may be the best region for you! Unlike the other regions previously mentioned, the West lacks vegetables and relies heavily on lentils, corn, and pickled vegetables to enhance their dishes. Not to your taste? However, as a coastal region, if you travel towards Goa, its dishes include plenty of fish, rice and coconuts- delicious! So perhaps a Goan fish curry for your takeaway is a good option!
However, if the carnivore in you still craves a meat dish, then the region of Rajasthan serves up delicious biryanis. Cooked in a few different ways – one is the layering of rice and raw chicken cooked together. The other method involves cooking the chicken first, which is a much quicker option. However, ordering from your favourite local takeaway is also just as fast and without the washing up!
For the fans of hot and spicy Indian food, the south is the region for you! If you can stand the heat, try Sambaar or Rasma. With whole chillies and sour flavours, it epitomises the flavours of the southern regions. With Choices of both types of meat and seafood, this region is well known for its Dosa (a lentil and rice crepe) and curried vegetables. Not only do Southern dishes tend to include coconut most are cooked in coconut oil. Rice is more prevalent in the southern cooking style as the climate conditions are better for its production.
So there you go a brief overview of Indian foods by region. If that has got you in the mood for a curry, visit ChefOnline and order something new, you may be surprised!
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