Indian dishes vary according to region, but some common staples include rice, whole-wheat flour, pearl millet, lentils, pigeon peas, chickpeas, mung beans and kidney beans. Chicken and mutton are the most-popular meats, although lamb, fish and beef are often consumed in some regions.Know More
India is known for strongly seasoned curry dishes. Seasonings typically used in Indian food include chili pepper, cardamom, turmeric, paprika, ginger, black mustard seed, coriander, garlic, cumin, cinnamon, clove, saffron and nutmeg. Various culinary regions of India have their own spice blends called garam masala. Many individual chefs have their own custom version of garam masala as well.
Some common curry combinations include potato with either peas, chickpeas, cauliflower, methi leaves or spinach, eggplant with tomatoes or onions, cottage cheese cubes with spinach and assorted lentils. Meat curries often contain chicken, goat, lamb or fish. Curries are typically served with basmati rice and a leavened, oven-baked flatbread called naan.
In East India, many dishes are mustard- and fish-based. Common ingredients in North India include milk, yogurt, ghee, saffron, chillies and cottage cheese. Southern culinary food often uses coconut and coconut oil, as well as tamarind and pepper. West Indian cuisine tends to be a fusion of all Indian food styles. Most Indian meals consist of multiple courses, including accompaniments such as chutneys, pickles and finger foods such as pakoras and samosas.Learn more about Regional Cuisine
France calls pot-au-feu its national dish; this hearty beef and vegetable stew appears on lunch and dinner tables throughout France, appealing to people of all socioeconomic backgrounds. Pot-au-feu recipes and production methods vary regionally, but its staple ingredients remain the same: a tender cut of beef or other type of meat, root vegetables such as carrots, turnips and cabbage, and broth. The name of this soup translates to "pot-in-the-fire" in English, and makes a particularly pleasant cold weather meal.Full Answer >
The people of the Miwok tribe ate almost any animals they could catch. The only animals they did not eat were bears and skunks.Full Answer >
Asian cuisine shows great variation, with people in the southwest nations including Sri Lanka and Burma eating different foods than those in China, Korea or Japan. Asian-Nation divides Asian cuisine into three distinct cultures: the southwest Indian style that emphasizes rice and strong spices; the northeast style of China, Korea and Japan that emphasizes heavier sauces in cooking; and the southeast Thai style that uses herbs, vegetables and light sauces.Full Answer >
The main foods that the people of Madagascar eat include rice, beef, chicken, root vegetables and noodles. Rice is the main staple eaten at breakfast and other meals throughout the day. This can be accompanied by zebu, which is beef meat, and vegetables with sauce.Full Answer >