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Food
in India
Diversity
can be found in India's food as well as its culture, geography and
climate. Spices are a vital part of food preparation and are used to
enhance the flavor of a dish. Correct use and blending of the aromatic spices is crucial
to the proper preparation of Indian cuisine. Even oil is an important
part of cooking, whether it's mustard oil in the north or coconut oil in the
south, each section of the country has it's preferences.
Vegetables
vary according to the different regions and the season. The vegetables are
prepared according to the main dish or food that's to be served with them.
It is not common for Indians to keep leftover food, if it is bought or made in
one day it is consumed that same day. Some foods compliment each other, with the Tamil Nadu's rice and lentils being
an example. These foods taste best when they are consumed with deep fried
vegetables, whereas in Punjab, Sarson ka saag compliments the Makke ki
Roti (maize bread).
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