India is called the only country with has unity in diversity because India is a lovely blend of different castes, creeds, religion and languages. Every state in Indian being individual in their clothes, language, culture, religious beliefs and of cause their cuisine. Indian cooking is as diverse as the country itself, every region has a cuisine specific to that region Down south you have kerala and the cuisine of kerala.Malayali curries of Kerala contain shredded coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, sliced red chillies fried in hot oil. Most of the non-vegetarian dishes are heavily spiced. Kerala is known for its traditional Sadhya, a vegetarian meal served with boiled rice and a host of side-dishes, such as Parippu (Green gram), Papadum, some ghee, Sambar, Rasam, Aviyal, Kaalan, Kichadi, pachadi, Injipuli, Koottukari, pickles (mango, lime), Thoran, one to four types of Payasam, Boli, Olan, Pulissery, moru (buttermilk), Upperi, Banana chips, etc. The sadhya is customarily served on a banana leaf. Up north we have punbaj, popular for its bhangara, their lively dance form and its varied cuisine.Punjabi cuisine is mainly based upon Wheat, masalas (spice blends), pure desi ghee, with liberal amounts of butter and cream. There are certain dishes which are exclusive to Punjab, such as Maha Di Dal and Saron Da Saag (Sarson Ka Saag). And all the states inbetween contributing to the diverse cusine called the Indian Cusine. Thus Indian Restaurant in London Newyork, Paris ? world over being a one stop shop having something on offer to satisfy every palate.
