West Indian food influences

Gujarat and Rajasthan have dry and hotter climate which affects the local western Indian cuisine. These regions do not have favorable climatic conditions so the few vegetables which are available are often preserved in the form of chutneys and pickles. These states are mainly vegetarian because of the Hindu population in abundance. West Indian regional food is moderate in spices which has slightly tangy and sweet texture in gravies compared to south Indian food.

Maharashtra is a large state with cosmopolitan cities like Mumbai, surrounding Goa which is arid and coastal region so the seafood from these regions varies significantly. Coconut and peanut are used generously in the food due to abundant availability. Maharashtra has both south Indian and north Indian food cooking style as wheat and rich, both are used. Goan food is popular because of mouth watering seafood comprising of fresh fish and fish also Bengalis staple food in east Indian food. Some important Portuguese dishes are still part of Goan cuisine like the Xacuti, duck baffad, egg molie, sorpotel and the Vindaloo. Goan cuisines uses strong and flavored spices which are piquant and rich after using vinegar and red chillies. Mumbai offers delicious and crisp pomphret, Bombay prawns.

The style of West Indian food has several diverse food styles in India which includes the Rajasthani food. It is sweet and spicy too including dishes like Laal Maas, jungle mass with an array of vegetarian dishes like dal baati, churma. Gujarati cuisine is generally sweet and traditionally vegetarian. Gujaratis mostly add pinch of sugar in the food. In central Maharashtra,saoji food is eye watering and very spicy. Saoji food draws influence from hyderabadi food in some ways. Thali is served in Gujarati food which is a large plate consisting the complete meal with minimum 10 varieties of dishes from starters, main course to desserts. Gujaratis love snacks and are found and cooked in plenty there. Collectively the snacks put together are known as farsan.

Malvani cuisine is well known in the coastal areas of Maharashtra which is freshly prepared with fresh coconut and spices for curry used in seafood like fish and prawns . The inner regions of Vidhrabha are frugal so they use dry coconut in almost every preparation.

Discovering different aspects of Regional Indian food

Indianfood is exotic with an amazing blend of cultures clearly evident in the 4 major uisinesserved across India. Every cuisine has its own significance and health aspects which make them popular. Indian food is taken quite seriously because cooking is a tradition in India which is passed to generations. Indian food comprises of breads, meat, staples, rice,vegetables. Regional Indian food differs every 100 kms you travel in India which diversifies Indian food greatly. If you consider the West Indian food only then many states like Goa, Gujarat, Maharashtra and Rajasthan contribute delicious recipes and specialties of their culture.

The west Indian food has staple foods like yoghurt, sugar, rice, coconut, red chillies, gram flour,corn, lentils, buttermilk.

Fish Curry, Laal Maas, kesari rice, white gravy, Kolhapuri chicken, Bhelpuri, Thepla and Ghewar are important dishes in west regional Indian food.