Indian cuisine
The Indian culinary tradition includes kitchens of different regions of the country. In north, where the climate is temperate, vegetable growing is advanced. Dishes of lamb meat, basically cooked on slow fire, are very common there. The further we go to the south - closer to Delhi and Punjabi - the more various becomes the menu. Food is prepared also of goat meat and chicken here, basically cooked in clarified vegetable oil. In these northern regions bread is prefered to rice. In the eastern part of India various kinds of fish, from both sea and rivers, are widely used. A hot, damp climate of this area supports the growth of coconut palms, which means that many recipes include also coco. On western coast, in Guddjara, people prefer vegetarian food - the vegetarians make the majority of the population a southeast of India. The damp climatic conditions of the southwest of India favour to growth coconut, date palms and bananas. Dishes of fish and different kind of seafood are popular here, too. People here love to eat much rice and stewed dishes, usually much sharper than in north.
Probably in none of the national kitchens of the world spices are used with such imagination as in India, but thus, however spicy the dish wouldn't be, it does not necessarily have to be sharp. Chili pepper, giving to food pungency, was delivered to India by the Portuguese only in XVI century, when the basic culinary traditions had formed up already. Red chili is more burning than green chili. Whole pepper pods are less burning and less fragrant than grounded ones. If you do not like excessively sharp dishes, don't use chili seeds. While working with chili be cautious: it allocates burning juice, which irritates eyes and mucous membrane of a mouth. Try not to touch the seeds with your hands and wash your hands very carefully every time after working with chili. There are also many other spices capable to give food sharpness: mustard seeds, black pepper and cayenne pepper are burning enough; nutmeg and cardamon are moderately burning. Whole spices are better to remove from the prepared dish before serving. A corner stone of the Indian cuisine is a special mix of spices