Cuisines of Different Countries
Indian cuisine is supposed to be shared in groups and consumed until everyone is pleased. All of your courses will be served at the same time on a thali platter. A thali is a huge tray used to serve all of the foods at the same time. Some dishes are sweet and mild, while others are spicy and scorching. The menu includes everything from simple vegetarian meals to complex delicacies with layers of texture and taste. North, south, east, and west have different food options. Northern Indians favour flat breads such as chapati and naan, while southern Indians prefer rice and coconut.
Western India is increasingly cosmopolitan, yet traditional spicy curries are still popular. At the heart of the region, Mumbai, formerly Bombay, is teeming with city people, students, and employees. Traditional meals vary by region, but seafood and curries, hot and spicy sausages, and snacks with chai tea are all popular. East Indian cuisine is based on rice, milk, and vegetables, which are steamed and curried with yoghurt, seeds, and spices. East Indians adore sweets and use a lot of milk and other dairy products in them.
Italian cuisines have great influence in the food culture around the world and is considered as art by many. Wine, cheese and pasta make up a large part of the Italian meals. Pasta which is considered as an important part of the meal is available in wide ranges of lengths, shapes, width and includes penne, linguine and fusilli.
Italians consider food not only as just nourishment but as life. In brief we can say no one area in Italy eats the same thing as the next. We can say each region has its own spin on “Italian food”. For example, most of the Italian foods like spaghetti, pizza come from central Italy whereas fish, potatoes, sausages and different cheeses are part of northern Italy. In the south dishes like pasta with tomatoes and many stuffed pasta are famous.
These dishes are served fresh or cooked into sauce and also include capers, peppers, olives and olive oil. The southern cuisines with tomatoes dominated are cooked with garlic, artichokes, eggplant and ricotta cheese.
Chinese cuisine is considered to be an important part of the Chinese culture. Utensils such as chopsticks and wok are used by them to eat and cook respectively. North China Plain was initially centered by the Chinese culture.
Cantonese cuisine, Jiangsu cuisine, Sichuan cuisine, Shandon cuisine were the most influential regional cuisines. Rice, wheat and noodles were a great source of staple food. Soy milk, soy oil, soy paste, soy sauce are few of the soybean products which were important in Chinese cooking. Straw mushrooms, Chinese eggplant, Chinese broccoli, bok choy , snow peans were the most commonly used vegetables in the Chinese cuisine.
Sichuan peppercorns, white peppers, cinnamon, fennel, cloves, stars anise, ginger, garlic, sesame was used as the herbs and sea sings. Jelly, bean curd, cold soups are few of the cold dishes that are served before the main meal. Wonton soup, herbal chicken soup, hot and sour, winter melon soup, etc…. are soups which are usually served between main dish or between cold soups or between main dish and staple foods by the Chinese.
According to Chinese dining culture “Tea” plays an important role. Strong alcoholic beverages like Baijiu and Huangjiu are preferred by many people in China. A good was supposed to balance hot, warm, cool nature and Five tastes such as pungent , sweet , sour , salty as pungent , sweet , such and bitter.
France has been regarded as the center of gastronomic prowess since the 18th century. The French cuisine is considered as a flavourful amalgamation of history, culture, tradition and above all sophisticated cooking techniques. Some famous palatable cuisines like Bouillabaisse, Quiche Lorraine, Bœuf Bourguignon, Escargots de Bourgogne and Coq au Vin have put the food of France firmly on the global map.
The French love their food as much like Italians and believe that eating is a way of life. The traditional French food is revered for it’s simplicity and we are unlikely to find strong marinades and heavy spices that find pride of place in hearty Italian food. Instead there is an emphasis on butter and herbs which are simple yet technically specific mother sauces from essence of French cuisine.
Some of the French cooking techniques include Braising, Flambering, sautéing, broiling and poaching. One will be spoilt for choice in quaint cafes as well as Michelin star restaurants, and the culinary landscape in equal measure when it comes to eating out in France.