Here are some tips on eating Indian food - 1. Start off with starters like a kebab or tandoori platter usually served with tamarind sauce, mint or yoghurt sauce. 2. Next we then have the flat bread (roti, chapati, naan, puri, paratha, kulcha, bhatura) with some of the side dishes, either vegetarian or non vegetarian curry aka gravy aka sauce. The warmer the bread the more the flavors and less chewy. You tear the bread and scoop out the meat along with sauce/gravy/curry. Curry basically translates to Indian sauce with spices and based on the spices used the curry will change. So a tandoori chicken or kebab can never be a curry unless it is later cooked in a sauce. 3. Then we take the rice into the plate and have it with the lentils or veg/meat sauce/gravy/curry and clean it all up. The hotter the rice, the more chance your mouth will get burnt. And If you having the biryani rice, you take it with a salan gravy and a raita based yoghurt dip. And it's a complete meal on its own. 4. Finally finish off with a sweet desert either gulab jamun, rasogulla, kheer, payasam, barfi, sandesh etc We don't scoop out the bread and rice and the sauces/gravy/ curries together at the same time. However some people have only the bread with the veg/non-veg sauce/gravy/curry or just the rice with the sauce/gravy/curry in their meals. Since eating both rice and bread can be too heavy for some. You will also find plenty of Cuisines to try from various regions in India. Next time you order Indian food ask them restaurant folks which cuisine does the dish you ordered belong to or which state. The more popular cuisines outside India are - Mughlai cuisine - (North Indian) dishes eg Mughlai chicken, Changezi, Nihari, Mughlai Paratha, Haleem, Keema, Pulao, Kadai, Pasanda, Rogan Gosh, Mughlai biryani,etc Punjabi cuisine - (North Indian) eg Tandoori Chicken, Butter Chicken, Tikka Masala, Sarson ka Saag, Rajma chawal, Palak Paneer, Amritsi Kulcha, Chole Bhature, Chana Masala, Dal Makhani, Naan, Bhatura etc Tamil cuisine - (South Indian) eg Dosa, Idli, Uttapam, Vada, Chettinad Chicken, Chicken 65, Sambar, Pongal, Payasam, Upma, Ambur Biryani etc Malyalee/Kerela cuisine - (South Indian) eg Prawns in coconut gravy, karimeen fish, Beef Masala fry, Puttu, Appam, Idiyappam, Fish Molee, Thalassery Biryani, Banana chips etc Awadhi cuisine - (North Indian) eg Musallam, do Pyaaza, Korma, Galouti Kebabs, Malai kofta, Rumali roti, Chaat, Aloo gobhi, Gulab Jamun, Badami Chicken, Lucknowi biryani etc Bengali cuisine- (East Indian) eg Fish in Mustard gravy, Mutton Kosha and Chaap, Mishti Doi, Prawn Malaikari, Bhapa Ilish, Muri Ghonto,Aloo Poshto, Luchi, sandesh, rasogulla, Jhal Muri, Kolkata Biryani etc Goanese cuisine- (West Indian) eg Vindaloo, Xacuti, Cafreal, Sorpotel, Bebinca, Dangar, etc Gujrati cuisine - (West Indian) eg Dhokla, Khandhvi, Khakra, Shrikhand, Kadhi, Thepla, etc Marathi cuisine - (West Indian) eg Pav Bhaji, Misal Pav, Vada Pav, Chicken Kolhapuri, Batata Vada, Modak, Bhakarvadi, etc Andhra cuisine (South Indian) - Pulihora, Pootharerkulu, Ulava Chaaru Indo-chinese - Chowmein, momos, manchurian chicken/pork, sweet & sour pork, chilly chicken/pork, springrolls, Szechwan, etc If you find any other cuisine other than these, then it's an added bonus. Not all Indian food is spicy. You will find some which are not, like Malai kofta. By the way Biryani rice has about 20+ varieties depending on which state is cooking it. There are other Biryanis outside of India also (Burmese, Indonesian, Arabic, Afghani, Iranian etc). Anyway here is a list of Indian Biryanis that I know of. Each is from a particular region of the country so the ingrediants, method of cooking as well as taste differs from one another. The popular meats used are Chicken, Mutton, Beef and Sea-food. Here is the list- 1. Awadhi/Lucknowi 2. Kolkata 3. Hyderabadi 4. Ambur 5. Thalassery/Malabari 6. Kashmiri 7. Mughlai 8. Beary 9. Kampuri 10. Memoni 11. Bombay 12. Konkani 13. Kozhikodan 14. Dingdigul 15. Donne 16. Bohri 17. Yakhni 18. Muradabadi 19. Murshidabadi 20. Sindhi 21. Bhatkali 22. Kalyani 23. Rawther 24. Kolhapuri All these biryanis will fall in either 2 categories, based on the method of cooking. Category 1 is called pucki biryani where the rice and meat are cooked in separate pots and just before being fully cooked are added together in layers. Category 2 is called Kacchi biryani where the marinated meat and the rice are cooked together like a one pot dish with the meat and rice being layered and cooked till done. Dum method of cooking is also popular where the biryani pot is sealed with flour so as to completely retain all the flavors inside the pot till the cooking is done. The north Indian biryanis have subtle spices and use a lot of flavoring agents and essence like Screwpine water and Rose water etc. Raw spices are sometimes removed before serving the biryani. In South indian biryanis, it's all about the spices. Each spice used gives the biryani a different character all together. I hope you will get a chance to compare between the different types of biryani and let us know which one you like more. Also another cousin of the Biryani is the Pulao, I hope you will get the chance to also try a good pulao, like the Mysuru Chicken Pulao. It's pretty neat. Now Paratha bread is called Paratha in North India and Parotta in South India. Also, main cereal of North and west Indian is wheat ie flat bread and for South, east and north east indian it's rice. So in north India and west india they will have 3-4 breads and a small portion of rice later to finish off the curry/sauce/gravy. In South and east india they normally have 1-2 breads and then 3-4 plates of rice. In north east india its rice eaten with beef and pork with bare minimum spices. Flat Breads are eaten sometimes as a snack. Indo-chinese and tibetan snacks are popular in the north east. An Indian meal is eaten in a thali which literally means plate. It's a plate of various dishes which makes a thali a complete meal as it usually comprises of all the 6 flavors of food. If you want, you can check the link below to see how a thali is made. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Tb-jF0NvgSA.html If I may suggest , perhaps next time you can choose one cuisine from India for your Indian food video, say Punjabi, grab 3-4 items from that cuisines and have it. Then try another cuisine for the next round. Happy eating ☺️
