By cheema
Indian Cuisine-For Travelers
India offers of the most varied cuisines of any place on the planet. However, many visitors have not been exposed to the full variety of foods that are available in India and tend to stick to the same dishes they order in their favorite Indian restaurant at home. To help you break new ground in ordering, here are a few regional specialties you can look for as you travel.
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It is inaccurate to lump all India food together as each area has regional variations, though these distinctions are blurring. These days you will find north Indian dishes commonly available in the south, and South Indian specialties in the North. However, there are some distinctive foods commonly served in the South, and well try and describe them.
Restaurants: -
First, a word about restaurants. In India only a fancy place would call itself a restaurant Most Indian-style places call themselves hotels (Dont go looking for rooms at most of these hotels. You have to go to a Lodge for that. ) Sometimes they are called cafes (pronounced Kef), and they are not to be confused with European style cafes.
The most common Indian hotels, especially in South India, are strictly vegetarian. No meat, no eggs. There are non-vegetarian places, sometimes called military hotels, and they will serve omelets or fried eggs, as well as veg and non-veg. Dishes. Most up-scale establishments offer both veg and non-veg cuisine.
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Eating Meat; -
India is one of the best countries in the world to travel as a vegetarian in, but if you eat meat, you may not want to miss some of the excellent meat dishes served here. However, It is wise not to consume meat on the scale that many do in the West.
India is a hot country and in the traditional medical thinking. Some foods, including meats, heat your body.
South Indian Rice Meals: -
Traditionally for lunch and dinner Southerners eat rice meals- the famous thali that really should be eaten with your fingers. You can still find it served on a banana leaf, though it is now most commonly served on a stainless steel platter, surrounded by small dishes of sauces, curries, and curd (Yogurt).
(If the thali is served on a banana leaf, it is good hygiene to sprinkle just a little of your bottle water on the leaf and carefully wash it with your fingers. Do not rub against the veins of the leaf, or it may tear. Then tip the water off onto the table or floor. Watch others around you for the technique.)
North Indian Vegetarian
Aloo: Potato Gobi: Cauliflower Palak: Spanish Bhendi: Lady Finger
Mattar: Peas Paneer: Mild farmers style cheese Dahi: LaLYogurt
Channa: Chickpeas Dhal: Lentils
These are ordered a la carte, and be served with rice, chapatti, puri, or parotha, and also with naan and roti special breads also cooked in the ovens.
North Indian Non-Vegetarian
North Indian non-veg cooking relies a lot on the tandoor (oven). Marinated and meat are usually eaten with the breads also cooked in ovens. Here are some terms that might help.
Kheema: Minced meat
Kababs: Usually ground meat, sometimes chunks, cooked on skewers
Tikka: Pieces of boneless meat or fish, sometimes paneer, marinated and cooked on skewers in the tandoor.
Tandoor Chicken: Jointed of chicken, marinated and cooked on skewers in the tandoor.
Western Style Food
Chinese food, now commonly available, isnt much to write about either. Pizza has hit India and can be ordered in all major cities now, even arriving by scooter at your home or hotel The standard menus borrow heavily on British boarding house cuisine-palatable but uninspired
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Plan the dishes on your day wise menu careful with your trekking buddies. Agree that on Monday morning you will eat A and B for breakfast, C for lunch, D and E for dinner, and on Tuesday, you will eat X, Y and Z and so on. If you prefer porridge for breakfast, dont carry the whole heavy tin, but measure out the required quantity and carry it in a zip-lock bag or plastic. Avoid carrying tinned food, as this will only add dead weight to your pack. Be realistic about the quantity of rice each person is going to eat every day and carry only the required amount of rice, Dal, onions and potatoes. Carry an extra day of rations for emergencies if you are going out to an uninhabited area. Take along dry fruit. It is light and gives you plenty of energy. 
