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A North-Indian meal consists of Indian bread - chapatis or rotis or parathas, pooris, rice, dals (pulses), fried vegetables, curries, curd, chutney, and pickles. North Indian desserts are milk pudding or rice based and are usually soaked in sugar syrup. Kheer - a form of rice pudding, shahi tukra or bread pudding and kulfi - a nutty ice cream are some common northern desserts.
The states of Gujarat and Tamil Nadu have important vegetarian traditions. The seemingly endless array of imaginatively cooked vegetables and lentils often attract non-vegetarians. South Indian food is of the roasted and steamed variety. Rice is the staple diet of a South Indian meal. It is usually served with sambhar, rasam - a thin soup, dry and curried vegetables, and a curd preparation called pachadi or raitha.  Coconut is an important ingredient in all South Indian food. South Indian dosa, idli and vada, which are prepared from fermented rice and pulses, are popular throughout the country. Desserts from the south include the creamy payasum. Kerala, is famous for its variety of crisp pancakes and steamed rice cakes made from pounded rice.
In many parts of the country, thali meals are the norm. These large plates contain a dozen dishes in individual servings, consisting of vegetables - gravied and dry, pulses and accompaniments. |
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