If you are a foodie looking to spread your wings in India, there are dozens of things you can try out for a tongue – tantalizing journey. But you will never know the best of things if you don’t know what to look out for. While Indians know the regular fare wherever they are, if you are not from India, here are all the things to look out for before getting cheap flight tickets from USA to Hyderabad on Tripbeam.
Expert Tips To Order Authentic Indian Cuisine
There are many ways to appreciate authentic Indian cuisine but we have made it simpler for you by categorising it into parts. These are spices, flavour profiles, regional variations, etc. Visit Tripbeam.ca for flight deals from Canada to India.
Basic Indian Flavors : Spices, Flavour Profiles, Regional Variations, Etc.
Basic Indian Spices
These spices play a major role in basic Indian cooking and every household has it, period! There are just no buts about it.
- Cumin: Provides an earthy, warm flavour with a hint of citrus.
- Turmeric: Famous for its bright yellow color and health benefits, turmeric adds a warm, slightly bitter flavour.
- Coriander: Gives a spicy (not hot), nutty flavour.
- Cloves: Intensely aromatic and has a strong, slightly sweet taste.
- Cardamom: Of two types – green (small) and black (big). It has a unique, aromatic and slightly sweet taste with the black cardamom having more flavour.
- Cinnamon: Adds a sweet, woody flavour to dishes.
- Mustard Seeds: These seeds are black, brown or white, and give a pungent taste.
- Chili Peppers: Used for heat and red color, various types of chili peppers used in Indian regions.
- Fenugreek: Has a bitter flavour.
Basic Indian Flavour Profiles
The basic Indian flavour profiles include sour, sweet, bitter, salty, spicy and astringent flavours. Book your flight tickets to Delhi from USA on Tripbeam and try it out today.
There are also 2 other profiles widely associated with Indian flavours.
- Masala: Refers to something being full of spice (again, not hot!) such as garam masala and chaat masala. Can include gravy dishes as well.
- Curry: An umbrella term used for dishes with gravy, although the flavours and spices vary greatly from one another.
Basic Indian Regional Variations
Regional variations of India include 4 major types, namely north Indian, south Indian, east Indian and west Indian.
- North Indian: Famous for rich, buttery, tandoori dishes usually drenched in ghee like Butter Chicken, Paneer Tikka Masala, Tandoori Chicken, Dal Makhani, Naan, etc.
- South Indian: Renowned for healthy breakfast – style meals like Idli, Dosa, Vada, Uttapam, Sambhar and coconut – based dishes and chutneys, etc. Uses rice as a staple with flavours of coconut, tamarind and curry leaves. Coconut oil is a regular cooking oil here.
- East Indian: Prevalently known for fish, rice and non – vegetarian based dishes like Macher Jhol, Panta Bhat, Fish and Prawn Fry, etc. along with a wide variety of sweets. Mustard oil is a regular cooking oil here.
- West Indian: Features intense, richly flavoured foods (especially those made from gram flour) like Dhokhla and Khandvi and seafood – based dishes down on the map of India.
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Also Read: 9 Incredible Things In India You Can’t Experience Anywhere Else
