Moving further north we will get to the states of Karnataka, Goa and Andhra Pradesh, where once aga

Hi :). I wanted to ask you about the common Indian cooking. October ru ufsc is the perfect time for this type of cuisine - there is nothing that przepędzi colds and flu like Indian spices :). But seriously ... Indian food is my favorite cuisine. Not overcome them completely yet, because the country is huge, and the number of flavors, dishes and their variants very large, but I would like to share with you their knowledge on the subject, poduczyć ru ufsc at you, and those who are not familiar with this cuisine encourage - indeed ru ufsc worth it! I hope that you will join crowds. Indian cuisine has the great advantage that most of the spices you can already get in Poland (World Cuisines type shops, Bomi, Alma, and of course Allegro), and if something runs out it will not be the end of the world. If you do not find or purchase you will be a one-off, leave out or Substitute something else - does not make sense to collect things that later you do not use. Call for action can be found also in the colander, where you can submit your recipes (if you do not have an account there send links directly to me kokoko.blog @ gmail.com - at this address also happy to answer any questions that I can help you find a recipe, if anything ever eaten Indian, would like to play at home, but do not know how). I invite ru ufsc you! Indian cuisine is characterized by a multitude of different ru ufsc types of spices, herbs, vegetables and fruits and vegetarian traditions. The enormous ethnic diversity and many regions make the concept of Indian ru ufsc cuisine is very general and imprecise. India is a conglomeration of nationalities and cultural mosaic, a huge impact on the way of eating will also cause religious beliefs (and as such muzełmanie the west introduced meat dishes, while Hindus are vegetarians in the south). Kitchen has evolved as a result of interaction with Mogołami the British colonizers. The basic division is distinguished, however, kitchens south and north India. More specifically analyzing the traditional ru ufsc Indian culinary art consists of four basic kitchen, ru ufsc located as four directions: south, north, east and west. Let's start with the map :).
In southern India, in the states of Kerala and Tamil Nadu, prepared foods have much in common with those we meet in Sri Lanka: a lot here, and the flesh of coconut milk. Staple diet is rice (although in this region ru ufsc it is grown not too much), faced generally in the middle of the table, accompanied by various sauces and curries. Vegetarians ru ufsc predominate in the population of the region, and many dishes are based on rice and other cereals, tapioca, lentils, fruits and vegetables, although some Hindus in Kerala also eats fish. As in all over India spices play an important role in the local cuisine uses cinnamon, cardamom, ginger, red and green chillies, cloves, nutmeg, garlic, cumin, coriander, turmeric, ru ufsc curry leaves, tamandyrowca and rose water. More about the cuisine of the region, along with links to pages of rules can be found here (Kerala) and here (Tamil Nadu).
Moving further north we will get to the states of Karnataka, Goa and Andhra Pradesh, where once again the rice and coconut milk play a huge role. Dosas and idlis are very popular. ru ufsc Many people are vegetarians, but Goa which for a long time Portuguese colony has absorbed many of the culinary traditions of the Portuguese and their religion, so there are also beef, pork, fish, seafood and poultry. On the other hand, in Hyderabad, the capital of Andhra Pradesh, meet many muzełmanów and also a bit more meat dishes. More about the cuisine of the region can be found here (Karnataka), here (Goa) and here (Andhra Pradesh). ru ufsc
State of Maharashtra surrounding the city of Mumbai (Bombay) is a place where you will find dishes ru ufsc from all over India. The local cuisine is, however, a combination of several communities that have long ago settled in the region: the Parsees, Zoroastrians (who came from Persia, their dishes ru ufsc are meat and mild), Gujaratów and Marathas. The variety of flavors, aromas and spices there is an enormous, the basis of food remains bread and rice. The cuisine of the region can find both dishes mild in flavor and are very sharp. Lots of vegetarian options here, but also przygotowywnych dishes of chicken, lamb, fish and seafood. More about the cuisine of the region can be found here.
To the north of Maharashtra is Gujarat, where vegetarian traditions are very strong, and the kitchen one of the characteristics ru ufsc usually mild flavors and a balance of sweet, sour, salty and slightly sharp. Lentil is added here to breads and desserts, and the number of flat breads (flatbreads) is shocking. Gujarat cuisine is seasonal cuisine, this applies to both vegetables and HUNTERS, and spices.
Further north is the desert state of Rajasthan, the kitchen imbues the lives of war and the components available in the area. The following