"Indian food is different from rest of the world not only in taste but also in cooking methods".
Light Dish:
Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'.
Dishes:
In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region.
Breads:
In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India like roomali roti, naan, aloo partha.
Snacks:
The crispness and tempting tastes of Indian snacks is liked by young and old alike. The Indian snacks are usually delicious and mouth watering. Savouries like samosa, aloo tikki are commonly served in India.
Deserts:
Indian desserts are very tempting and mouth watering. Be it a scorching summer or a bone clattering winter indian mithai is always too difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamuh or kulfi or gajjar ka halwa.