ATITHI DEVO BHAVA (THE GUEST IS YOUR GOD ) -HOW MANY REGIONS ,SO MANY TASTES IN INDIA

Indian cuisine has ancient origins and is a combination of different ways of cooking of various ethnic groups living in this country.
These combinations gave birth to a true art which varies by religion, wealth, taste and especially climate
Incredible aroma of India is not only in the scent of jasmine and roses, but in specific food flavor, prepared with many spices
In Indian cooking is considered an art. Meals are the most important times of the day and are served only in family and mothers transmit traditional recipes and culinary secrets of their daughters still small, the guru (teacher) to vidhyarthi (student). In some families in rural areas, where life is less hectic than the city, people prefer to buy wheat that take him to get flour mill after the desired standards.
Indian hospitality is famous in India but also in the world. The three words "Atithi Devo Bhava" (With Guest is your God  ) are relevant to show kindness hosts, who feel honored to share the food.

How many regions, so many tastes

What characterizes Indian cuisine is the existence of regional specialties. Also, religion has divided Indian cuisine in varieties, the most significant influences Hinduism and Islam starring them.
Variety of spices and perfumes are available in India cuisine of this country extremely tasty.
Taste, color, texture and appearance of specialties differ from one area to another.

In mountainous northern India, chili peppers, saffron, milk, yogurt and butter are culinary favorites, while in southern hot pepper, rice, and coconut Tamarins are among the favorite ingredients to the table.
Feel Nepalese and Tibetan influences also neighbors. Here you can taste ramen noodles - thukpa or momos - famous stuffed and fried dumplings. And all in the north you will find various ways with chicken.
In Bengal it pregatestc best milk sweets and south famous rice dishes are cooked and crispy pancakes stuffed with onion and potato masala dosa called.
Towards the northern plains, Uttar Pradesh and Bihar, various breads are cooked, while the north and east, where it rains a lot, cultivate rice. In the eastern area is very poular a type of fish, Hils, served on special occasions: births, marriages, funerals. Here is the famous fish curry flavored. In this part of the country is consuming more sweets, made from a very condensed milk, Khoy, and very fat cheese, chhena.

 East is the godson connoisseur of dishes with mustard and over, while in the West Indians and Western ingredinete easily adopted their kitchen cabinets is one easily integrated fusion category.
In the north and east, Kashmiri and Mughlai areas like, feel very strongly infleuentele Central Asia, while towards the East, Bengali and Assamese feels in proximity to east.


Gujarat region is famous for its vegetarian dishes and sweet taste of preparations. Almost every dish add some sugar.
In Goa region, seafood and pork are queens menu, but the peculiarity of this region is beef that you will not find too easy in Indian meals. Cows are sacred animals in India, but in this area there are influential Portuguese and most of the population is Catholic, so do not refuse a roast beef.
Most prepratelor based Indian spice flavors. In addition, Indian cuisine is distinguished by the use of many types of vegetables. Another feature of Indian cuisine is the strong presence of fish and coconuts.
In the western vegetarian cuisine prevails, because here lives Marwari community. Dishes are very spicy and rich in butter. In desert regions of Rajasthan and Gujarat using beans, lentils, peas and spices to replace proasptete vegetables, so rare. In Tamil often adds a sweet sauce called tamarind. In contrast, about prepratele of Andhra are said to be too high in chili.
In the western vegetarian cuisine prevails, because here lives Marwari community. Dishes are very spicy and rich in butter. In desert regions of Rajasthan and Gujarat using beans, lentils, peas and spices to replace proasptete vegetables, so rare. In Tamil often adds a sweet sauce called tamarind. In contrast, about prepratele of Andhra are said to be too high in chili.

AKSHARDHAM

Akshardham  is a Hindu temple complex in Delhi, India. Also referred to as Delhi Akshardham or Swaminarayan Akshardham, the complex displays millennia of traditional Hindu and Indian culture, spirituality, and architecture. The building is the second monument inspired and developed by Pramukh Swami Maharaj, the spiritual head of the Bochasanwasi Shri Akshar Purushottam Swaminarayan Sanstha, whose 3,000 volunteers helped 7,000 artisansconstruct Akshardham.

Akshardham is Located in the city of New Delhi Near the Nizanmuddin Bridge. Akshardham Means of eternal, divine abode of the supreme God, the abode of eternal values and virtues of Akshar as defined in the Vedas and Upanishads where are divine bhakti, purity and peace forever pervades. Dedicated to Lord Swaminarayan.

Today the Askhardham Temple is regarded and recognised as the Largest Hindu Temple Complex in the World which is being recorded in the Guinness World Record Committee. The Temple construction does not include the use of steel in the whole Monument.

The main shrine of the New Delhi Akshardhaam temple consists of the statue of Lord Swaminarayan. There is also an Akshardham Temple Monument to World Peace inside the temple complex. The other deities are Shri Radha Krishna Dev, Shri Sita Ram, Shri Laxmi Narayan and Shri Uma Maheshwar. Another attraction is a restaurant modeled on the Ajanta and Ellora caves and an Ayurvedic bazaar. Combining all the cultures of Rajasthani, Orrisan, Gujarati, Mughal and Jain temple architecture, the mandir presents a magnificent sight. This temple is a major tourist attraction and counts amongst the wonders of modern India.

In the Temple Approximately 234 ornate pillars There has, Floral Motifs, arches, exquisitely carved Pavilions, 9 ornate domes, 20 shikhars Quadrangle, a spectacular Gajendra Pitha (plinth of stone elephants), The which adorn this architectural wonder. There is about 20,000 statues inside Akshardham Mandir of Delhi Which consists of India's great sadhus, devotees, acharyas and divine personas. Other features of the Akshardham Temple is IMAX theater year, the Swaminarayan temples, elaborate musical fountain and year. The area around the temple building Has Been Converted into manicured lawns with beautiful water fountains.

The Temple is built in the Medieval Style of Architecture, The which is made in Pink White Marbles, Which Has Carved Pillars 234 ornately 9 Ornate Domes, 20 Shikhars Quadrangle. For the first time ever in the world, one CAN Witness the heritage of India in all facets of ITS, insights and beauty Swaminarayan Akshardham through STI at the mandir, Exhibitions, verdant gardens and other attractions.

The Akshardham Temple’s experience for any one is an enlightening journey through India’s glorious art, values and contributions for the progress, happiness and harmony of mankind. The temple has grand ancient-styled Swaminarayan Akshardham complex which was built in only five years through the blessings of HDH Pramukh Swami Maharaj of the Bochasanwasi Shri Akshar Purushottam Swaminarayan Sanstha (BAPS) and the colossal devotional efforts of 11,000 artisans and BAPS volunteers. The complex was inaugurated on 6 November, 2005.  The Swaminarayan Akshardham in New Delhi manily epitomises 10,000 years of Indian culture in all its breathtaking grandeur, beauty, wisdom and bliss. The temple brilliantly showcases the essence of India’s ancient architecture, traditions and timeless spiritual thoughts and messages.

The making of Akshardham lies in the wish expressed by Brahmaswarup Yogiji Maharaj in 1968; the thought was "A mandir to be built on the banks of the Yamuna." The wish of Yogiji Maharaj was fulfilled through the efforts and divine blessings of his successor and present spiritual master of BAPS, HDH Pramukh Swami Maharaj

Mandapams

The inside of the mandir there are 8 ornately carved mandapams, each featuring the forms of Bhagwan Swaminarayan, avatars and the deities of Sanatan Dharma. The ornate external wall of the mandir is known as the Mandovar.

Garbhagruh

It is the inner sanctum which lies in the 11 feet high beautiful and divine murti of Bhagwan Swaminarayan and the murtis of Guru Parampara, namely, Aksharbrahma Gunatitanand Swami, Bhagatji Maharaj, Shastriji Maharaj, Yogiji Maharaj and Pramukh Swami Maharaj; where every sincere prayer is answered.

Vibhutt Mandovar

For the past 800 years, it is the only intricately carved and Largest Mandovar in India 611ft x 31ft with dimensions of. It comprises of 200 sculptured stone figures of India's great rishis, sadhus, devotees, acharyas and divine incarnations

Narayan Pitt

It is the beautiful bronze relief panels which illustrates the divine incidents from the life of Bhagwan Swaminarayan.

Gajendra Pith

It is a unique pith which captivates the feature of Swaminarayan Akshardham mandir. It mainly pays tribute to elephants, symbolizing the entire animal kingdom. Sculptured according to the ancient shilpa shastras of India it is ornately carved in pink stone, while stretching for 1,070 ft and featuring stories and legends of elephants with nature, man and God. Every panel reflects the messages of social harmony, peace and spiritual faith. The Gajendra Pith weighs 3,000 tons, has 148 full-sized elephants, 42 birds and animals, 125 human sculptures and decorative stone backdrops of trees, creepers and royal palaces.

Narayan Sarovar

It has pure water, there lays a pilgrim place and therein the gods sport. Narayan Sarovar is a sacred water lake surrounding the main Akshardham mandir. The lake contains holy waters from 151 rivers and lakes sanctified by Bhagwan Swaminarayan, including Mansarovar. The Narayan Sarovar is surrounded by 108 gaumukhs, symbolizing 108 names of God, from which holy water issues forth.

Neelkanth Abhishek

Abhishek offer devotees, the ritual of pouring water on to the murti of Neelkanth Varna, and express Their reverence for spiritual upliftment and prayers and Fulfillment of wishes.

Parikrama

For the past 800 years and it is the only widens intricately carved Mandovar in India 611ft x 31ft with dimensions of. It comprises of 200 sculptured stone figures of India's great rishis, sadhus, devotees, acharyas and divine incarnations.

CREAM OF VEGETABLE SOUP

MASALA

We can say that the masalas are the essence and yet the spirit of Indian cuisine. The masalas are mixtures of artisan and master spices that characterize Indian cuisine. They are mixtures in which Indian chefs get a perfect harmony and synchronization so that it does not protrude one another. Masalas roasting the seeds are prepared, for giving off its aroma, and are ground at the time, which are linked with other spices, which is achieved enhance its flavoring properties. There are endless combinations of spices from garam masala, typical of northern India; the tandoor masala, for tandoor kitchen; the panch phoron, which is incorporated mixture hot oil itself Bengali cuisine; paan masala (photo), refreshing mix after eating ... and so many mixtures that are transmitted from generation to generation.

Masala can be used in various ways

Masala chai or chai, tea made with spices
Garam masala, ground spices used for flavouring food
Chaat masala, ground spices used for flavouring chaat
Tandoori masala, ground spices used in tandoor cooking
Chicken tikka masala, a curry
Masala dosa, a dosa with spices
Paan masala, a paan with spices

GARAM MASALA 

2 tablespoons coriander seeds/1 tablespoon cumin seeds/1 tablespoon cardamon seeds/1 tablespoon whole black peppercorns/1 teaspoon fennel seed /1 teaspoon mustard seed/ 1/2 teaspoon whole cloves/ 2 dried red chile peppers seeds discarded/ 2 tablespoons ground turmeric

THE CHAAT

The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread Dahi vada or Dahi Bhalla ("Bhalla" in Hindi), gram or chickpeas and tangy-salty spices, with sour home-made Indian chilli and Saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants includedAloo tikkis or samosa (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.

There are common elements among these variants including dahi, or yogurt; chopped onions and coriander; Sev (small dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.

In cities where chaat is popular, there are popular chaathouses or dhabas, such as Mumbai's Chowpatty Beach. The chaat specialities vary from city to city. 

INDIAN CUISINE --INGREDIENTS THE MOST COMMON INDIAN USE

In India there are many vegetarians, for various reasons, so the vegetables and tubers are an essential part of Indian diet in many places. The most common way to eat them is in curries with rice and pulses


                                                                    DAL

Dal is the generic name given to legumes, and by extension also referred to the dish. Legumes are usually prepared shelled and items. The most common are lentils of which there are several varieties: ghana dal (yellow), masoor dal (red), unad dal (black) and moong dal (green and round). Are also consumed chickpeas, there are clear and black; and of course beans and peas.

Dal preparations can be eaten with rice, as well as Indian breads in North India. In India, it is eaten with rice and with a wheat flatbread called roti. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar. It is also used to make pappu that is mixed with charu and rice.

Dal has an exceptional nutritional profile. It provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. It is typically around 25% protein by weight, giving it a comparable protein content to meats. It is also high in carbohydrates whilst being virtually fat-free. It is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.

Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with somet urmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavour.

                                          RICE 

Rice is one of the chief grains of India. Moreover, this country has the biggest area under rice cultivation, as it is one of the principal food crops. It is in fact the dominant crop of the country. India is one of the leading producers of this crop.
Little consumed in northern India in the south is a fundamental part of the diet. The variety of rice is the most consumed Basmati, whose name comes from the Hindi word meaning aroma.


 CEREALS

Essential for the development of different breads: wheat mainly maize and millet.

CAESAR WRAP