Indian Delicious Foods

Indian cuisine is the general name for foods of the Indian subcontinent, characterized by the extensive use of various spices, herbs, and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian recipes includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographicsof the ethnically-diverse subcontinent.

Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of some various cuisines. The spice tradebetween India and Europe is often cited as the main catalyst for Europe's Age of Discovery. The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean

People in India consider a healthy breakfast, or nashta, important. They generally prefer to drink tea or coffee with the first meal of the day. North Indian people prefer roti, parathas, and a vegetable dish, accompanied by achar (pickles) and some curd; people of western India, dhokla and milk; South Indians, idlis and dosas, generally accompanied by various chutneys.
Lunch in India usually consists of a main dish of rice in the south and east and rotis made from whole wheat in the northern and western parts of India. It typically includes two or three kinds of vegetables. Lunch may be accompanied by items such as kulcha, nan, or parathas. Curd and two or three sweets are also included in the main course. Paan(betel leaves), which aid digestion, are often eaten after lunch in parts of India.
Indian families will gather for "evening breakfast" to talk, drink tea, and eat snacks.
Supper is considered the main meal of the day, and the whole family gathers for the occasion. Dinner may be followed by dessert, ranging from fruit to traditional desserts like kheer,gulab jamun, gajraila, qulfi or ras malai.

Butter chicken (or murgh makhani) is part of the Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Kundan Lal Gujral, a Hindu Punjabi, who ran a restaurant called Moti Mahal Delux in Peshawar before the partition of British India. With the partition of British India, Moti Mahal moved to New Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in New Delhi. Butter chicken is usually served with naan, roti, parathas or steamed rice. It should not be confused with Chicken tikka masala, a similarly coloured Indian chicken dish that originated among the South Asian diaspora in the U.K.