Indian Food

What makes the text entitled “Indian Food” specific and concrete is that the author really bought ideas that the readers could understand more. In the text, spiciness of the foods of India was explained by the author. In, North India mostly all dishes are prepared around the main course of rice found abundantly in the beautiful valley. Saag and Hak were mentioned in the text, it is a green leafy vegetable. In West Indian Food, desert cuisine is famous because an immense variety of dals and achars is used that simply substitutes the relative lack of fresh vegetables in these areas. Some of the major dishes of this region are sweet and sour Vindaloo, duck baffad, sorpotel, and egg molie. In East Indian Food, the Bengali and Assamese styles of cooking are noticeable. Bengalis is the yummy combination of rice and fish. A special way of preparing the delicacy is also explained, which is called as the Hilsa is by wrapping it in the pumkin leaf and then cooking it, and lastly in the South Indian Food, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.