If you're not well versed, you could get lost in the ingredients required to make just one Indian curry. Scores of them can be featured in a single recipe, and one state in India offers enough dishes to keep you guessing for years. Start eating your way through the country's different regions and the culinary soup gets even murkier. To the north, tandoor ovens turn out breads and kebabs, while eastern India's fertile soil yields the wheat, potatoes and other vegetables featured prominently in its dishes. To the west, beef, chicken and pork point to European influences; move south and coconut invades every curry, paste, soup and chutney... More >>>
One of many thalis available for lunch at Chennai.