And Pakistan foods are based
to a large extent on rice, spices, chapatis (Indian bread), pulses and
fruit and is influenced by the various religious believes, this may
include vegetarianism. Each area can still offer its own specialties:
Kashmir is famous for its meat and checkpeas, Delhi for its tandoori food,
Bombay for its pork in vinegar, Bengal for its sweet dishes and its fish
and Madras for its vegetarian dishes, made with tamerind, semoline and
coconut.
Extensive British influence was responsible for the wide spread of
dishes and seasonings that were derived from Indian cuisine, particularly
curries and chutneys, but they are not really representatives of authentic
Indian cooking.
Methods of preparing fruit and vegetables sometimes differ from those
of Western countries. Ready-made curry powder is never used in India.
Each cook prepare their own spices as required at each stage in the
cooking of the dish.
