As we all know that there are different culture in India .Many People from different Religion live together. Food is also a also different Choice.Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. Authentic Indian Food ranks and Chinese cuisine as one of the great culinary traditions of the world. The culture of India is an amalgamation of these diverse sub-cultures spread all over the Indian subcontinent and traditions that are several millennia old.Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, are traditionally not associated with much of Chinese cuisine. In the 1970s, India dramatically increased food production, finally allowing this giant country to feed itself. But government efforts to continue that miracle by encouraging farmers to use fertilizers have backfired, forcing the country to expand its reliance on imported food. Of the 118 countries on the global hunger index, India ranks 98th, with 214 million people going hungry. Millennium development goal 1, which looks to eradicate extreme poverty and hunger and provide food securityby 2015, is miles off. The secret of fine Indian cooking is the inspired use of spices. A common accompanying to most Indian meals is dal, or lentils, valuable for their high protein content. Dozens of different kinds, innumerable methods of preparation and a wide range of accompanying ingredients create a bewildering variety. A selection of pickles and chutneys - sour, hot and sweet - accompanies every meal. Chosen to complement the main course, they stimulate the appetite and aid digestion. Mango and lime are common pickle bases, while fresh mint, coriander, ginger and coconut are also used. Sweet chutneys of mango and tomato are often served. Papads, roasted or deep-fried savoury crisps, accompany meals in all parts of the country. Usually made of rolled and dried rice or lentil dough, they have a delightful crunchiness. Among the daily products used Indian cuisine, ghee, clarified butter, is a traditional cooking medium with a unique full flavour. Rising prices have now restricted its use to special occasions. Yoghurt, known as dahi or crud, integral to Indian meals, is used as a marinade, as a tangy base for rich sauces, and is also served to counter rich or spicy food. It is sometimes lightly spiced and mixed with vegetables or fruit to create the soothing raitas of the north and the pachadis of the south. Churned and salted or sweetened dahi also makes a refreshing summer drink called Lassi. Paneer, similar to cottage cheese, is a favourite source of protein among vegetarians in the north. South Indian food, also predominantly vegetarian, is popular throughout India for its zesty flavours and generally low cost. People in Bangalore India love to eat these foods. The crisp, paper-thin, pancake-like dosa, served plain or stuffed with lightly spiced potatoes, steamed idli ad deep-fried doughnut-shaped vadas are served together piping hot with a mustardy sambhar and a more bland but equally delicious coconut chutney. Dosa, idli and vadas, a popular breakfast combination, are all made of a slightly fermented rice and lentil batter. Upma, crumbly semolina cooked with curry leaves and garnished with nuts, is another southern favourite. Less well known but equally delicious are dishes like the thick avial stew of Kerala, cooked in coconut oil; kaottu, in a coconut and chickpea sauce; and rasam, a thin peppery soup, all served with mound of rice saturated with ghee. A paan is often served at the end of a traditional Indian Food. Paan consists of a betel leaf smeared with catechu (a tannin-rich powder), lime paste (not the fruit) and fragrant essences, wrapped around shredded betel nut, cardamom, aniseed and other ingredients, all secured by a clove pierced through the folds of the leaf. Given the acclaimed digestive properties of the package, it is a perfect and sometimes necessary finale to a rich Indian meal - and definitely and acquired taste.
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