Sweets. Surprisingly very similar to ours: not sugary sweet. Tried different biscuits, agarbatti ma

Hi everyone! Little had to postpone writing this post, because Yesterday I visited the first class school bloggers LJ surfers in Odessa. The event took almost a whole day, but something new for themselves learned, especially with regard to the art of photography. As you can see from my pics, I have no reflex, and I'm just learning the basic techniques of photography. agarbatti making At this meeting, agarbatti making the two shared their skill racy photos, one of which specializes in creating artistic images of food - very symbolic because today's post will also be devoted to food and eating Indian.
Specific cuisine of India becoming a headache many travelers, especially those who have never been in this country. I also focused on this issue a lot of attention before a trip to India and realized agarbatti making that some of the difficulties can not be avoided: we are not going to warm the belly in the tourist ghetto and climbed into some w .... the main thing that the body does not accept the long strike.
Seasoned backpackers told that the kitchen of the northern states of India is slightly different from its southern variant. They say also that the southern North Island dishes because of the hot climate. Perhaps, but we have to compare, unfortunately, there is nothing, as all our journey took place precisely in the southern states of India. Therefore, I can only offer a small review of food with which we had to meet in the states of Tamil Nadu, Kerala and Karnataka.
In the not most popular parts of India and even in large institutions, bearing the proud title of "restaurant", the menu will rarely contain more than two pages. And on one turn you will meet a lot of dishes, the difference between them will be clear only one chef. Put more rice - it is rice with chicken, put more chicken - this chicken with rice, something like that. Save the situation a bit of friendly countries cuisine: Chinese, Tibetan, Nepalese and others, but they are not very common. So many do not have to memorize.
Soups (soups). In the menu, as normally occurs 3-4 different soup, most of which are welded on the chicken broth with many spices. We were always asked what the most mild soup, and so ordered. Roma once ventured to try a spicy tomato soup, ate in silence and with a serious look.
Fried chicken, fish, etc.. (Chicken fry, fish fry). Marinated in a spicy sauce chicken or fish fried without agarbatti making any batter in the pan. Fish is often charred appearance, served on a banana leaf. But, there is more confidence in the fact that all the germs are killed by heat treatment.
Dosa (dosai). With pancake agarbatti making olonovaty different sizes. For breakfast, usually bought simple dosa (plain dosa) - a small pad without any filling. At lunch you can indulge yourself dosoy masala - large pancake agarbatti making with potato and vegetable stuffing and various hot sauces.
The word masala you will meet every third line of any menu, not only in the "dosas", but in any other, including teas. Masala means spice, and not necessarily sharp.
Sweets. Surprisingly very similar to ours: not sugary sweet. Tried different biscuits, agarbatti making rolls, agarbatti making something of a cottage cheese edible foil, solid coconut cookies, cakes are very delicate - most sweets are quite tasty.
Menu of tourist restaurants is very different from the humble flyers with prices Pedal in the dense recesses India. On the colorful pages of a small book, you can find other Asian cuisines dishes (we even met local variation of Russian cuisine). In addition, the resort towns are often located on the coast, giving the opportunity to pamper yourself with fresh seafood cooked to suit individual requirements. Graded kitchen, naturally, is far from authentic, but it tastes much more pleasant agarbatti making and familiar, and the cost of two to three times higher.
PS: A lot of times in the intelligent and authoritative arguments on the topic in one southern state of India food is sharper than the other. Looks like I do not belong to the gourmets agarbatti making as the difference between the local Tamil and Kerala cuisines my taste buds are not found. The principal differences are only in the food adapted for tourists and local cuisine. Dishes in the three states meet the same all the same biryani, hoists, dosa, pastries etc.
Immodestly say that of all the overseas cuisines that I ever tasted in terms of their natural habitat, Indian concoction is at the bottom of my own rankings. And it is not only in the sharpness, which I could barely move, but all the flavors of dishes - enough that I really liked.
Water all experienced travelers are advised to buy bottled. We listened agarbatti making to this advice and now advise the same thing themselves. What lives in the Indian water one to Shiva known and not worth paying attention to the locals who do not seem afraid of anything. The more water