Indian Cuisine

 

The food of India is as regionally specific and diverse like its population.  A little background on the commonalities and differences between India’s regional cuisines can turn your next Indian meal into an exhilarating, and deeply gratifying, adventure. Although Indian cuisine is highly regionally specific, there are certain common threads that unite the different culinary practices. Indian cuisine throughout the nation is highly dependent on curries, which are gravy-like sauce or stew-like dishes with meat, vegetables, or cheese, although the particular spice mixtures, degree of liquidity, and ingredients are determined by regional preference. Indian cuisine in general is also very dependent on rice, although Southern Indian regions use rice more heavily than other areas. All regional cuisines are reliant on “pulses” or legumes. Indian cuisine uses perhaps a greater variety of pulses than any other world cuisine: red lentils (masoor), Bengal gram (chana), pigeon peas or yellow gram (toor), black gram (urad), and green gram (mung) are used whole, split, or ground into flour in a diverse number of Indian dishes. Dal, or split or whole legumes, add creaminess to dishes that don’t use dairy, and protein to vegetarian diets. Perhaps the most defining characteristic of Indian cuisine is its diverse use of spices. Indian spice mixes often use upwards of five different spices, sometimes combining 10 or more. Chili pepper, black mustard seed, cumin, turmeric, fenugreek, ginger, garlic, cardamom, cloves, coriander, cinnamon, nutmeg, saffron, rose petal essence, and asafetida powder ( a spice that has an overly strong scent when raw but imparts a delightful flavor akin to sautéed onions and garlic when cooked) are all used frequently in various combinations. Garam masala is a popular spice mix, cardamom, cinnamon, and clove, with the additional spices varying according to region and personal recipe. Mint, coriander, and fenugreek leaves offer their pungent, herby flavors to dishes throughout India. In Northern Indian Cuisine Tandoori Chicken , Naan bread ,Korma, Dal or Paneer Makhani are popular dishes, Wherein in Eastern Indian Cuisine "Rasgulla" is a popular sweet treat; in south India Dosa, Idly, Rice, biriyani are popular one.

Restaurants serving Indian food in Glasgow are

1.OBSESSION OF INDIA

#25, High Street, Glasgow, G1 1LX

https://www.obsessionofindia.co.uk/

OBSESSION OF INDIA is the number one Indian Restaurant in Glasgow by TripAdvisor and many other websites. It is one of the recommended place to know more about Indian cuisine and dishes. We believe food served here should be simple, tasty, fresh and healthy.  we infuse fresh herbs with our home made finest spices to make dishes. We cook every dish from the scratch and can customize each plate to a maximum level Our goal is  to provide  a better Indian dining experience to our clients the and our team works very hard to keep up the standard. Garlic and Coriander Naan, Mango Chutney, Bombay Aloo, South Indian Garlic Chili Prawn, Lamb Rogan Josh ,Tender Lamb Biriyani ,Obsession Mixed Grill, Paneer Tikka, Gola Kebab, Prawn Poori, Mushroom Pakora are some of the menu items.