تقرير برجراف فقرة
برزنتيشن بحث موضوع ملخص جاهز باللغة الانجليزية انشاء
ـ
موضوع انجليزي عن ابدا قصير كيفية كتابة موضوع تعبير باللغة الانجليزية توجيهي
قواعد كتابة تعبير بالانجليزي طريقة سهلة لكتابة تعبير بالانجليزي موضوع تعبير
انجليزي يصلح لكل المواضيع كتابة تعبير بالانجليزي عن نفسك دولة عاصمة كيفية باللغة
الانجليزية كتابة تعبير بالانجليزي عن المستقبل وصف تعبير انجليزي يصلح لكل
المواضيع موضوع انشاء شامل لكل المواضيع موضوع تعبير عربي يصلح لجميع المواضيع
موضوع تعبير انجليزي جاهز برجراف ينفع لاى موضوع تعبير عن وطني نبذة معلومات عامة my country عن الوطن قصير جدا طويل
paragraph presntation اين في اي قاره عاصمة السياحة
مملكة لمحة عن نقاط الاهتمام
الوجهات عادات وتقاليد الشعوب
الشامل
قائمة مدن جمهورية the great wall of information
برزنتيشن
information
about india بوربوينت
معلومات
عن الهند باللغة الانجليزية
presentation
about india
موضوع
انجليزي عن تاج محل
معلومات
بسيطة عن الهند عن دولة الهند موضوع انجليزي عن الهند سهل
A kingdom of flavors
With a rich and ancient tradition, pulled up by an increasingly
demanding clientele, Indian gastronomy represents a journey in itself.
From Northern Tandoori cuisine to Southern spicy curries, each
region has a rainbow of flavors, scents and colors. The North relies on a good
range of breads, starting with roti, chapati, paratha and other naans, while in
the South, no meal is conceived without rice. The sauces of the North do not
hesitate to pick - very - generously in spices, and you will find butter or ghee
(clarified butter) in almost all dishes; in the South, the kitchen is lighter,
and it is often softened with coconut. Another characteristic of the North -
unknown in the South - the tandoor , charcoal oven used for cooking tandoori
dishes.
History plays a major role in Indian cuisine. The Mughals
bequeathed a living heritage - Mughlai cuisine, associated with Punjab scents,
has long dominated the North. The Portuguese presence in Goa has also left its
mark with the vindaloo , a tasty example of Indo-Portuguese collaboration.
Basic Ingredients - Despite inevitable regional differences, here
and there you will find many similarities, starting of course with the use of
spices, appreciated not only for their flavor, but also for their stimulating
and digestive properties. A golden rule to respect: spices must raise the
flavors, not hide them. According to tradition, each ingredient corresponds to
a season, to specific goals - to warm, refresh, soothe or stimulate - and even
to the age, or even the personality of the guest. In the past, the six rasa
(flavors) in a meal were classified as sweet, salty, bitter, astringent, sour
or spicy. Each was invested with a specific power and prescribed in proportion,
according to the desired final effect.
Another essential element, milk and dairy products - ghee
(clarified butter) and dahi (yoghurt), in particular, whose sweetness can
reduce the spicy character of some dishes. Dahi often accompanies fruits or
vegetables; slightly spicy, it gives the northern raita and southern pachadi ;
churned, he is tired , a nice refreshing drink salty or sweet.
Dal (crushed lentils) has won most of the country. Depending on
the regional preferences and the available ingredients, you will find it in
many forms, from the thick sambar flavored with southern tamarind to the
delicious northern makhani dal, to the sweet dales of Gujarat.
Vegetarian Menus - In this country where a whole religion -
Jainism - observes strict vegetarianism, you will not be surprised to discover
a wide range of meatless cuisines. Vegetable fritters are a great accompaniment
to Tamil Nadu sambar and rice. The invigorating Kerala stew with coconut oil,
or kaottu with gram (legumes) and coconut, make excellent rice-based meals. In
Punjab, the mustard leaves of sarson ka sag are eaten with maki ki roti (corn
bread). In Bengal, the delicate scents of chorchori blend harmoniously with
fish and rice.
Southern specialties, grilled or steamed, are generally lighter
than those in the North. Systematically present, rice accompanies sambar ,
rasam (pepper soup, quite clear), vegetables with or without sauce and pachadi
. The coconut decorates cooked preparations and chutneys (condiments). Dosa,
vada and idli (fermented rice and dal dough) have won all over the country.
Almost as widespread, upma (semolina cooked with curry leaves and
topped with nuts and coconut) rivals samosas, triangular donuts stuffed with
potatoes, pakora or bhajiya , coated fried vegetables of a gram paste. In
Gujarat, another region known for its vegetarian cuisine, gram flour is used in
bread making and the preparation of various dishes.
The kadi ( dahi and gram mixed with spices) has its fans. Gur and
jaggery (unrefined sugar) bring a zest of sweetness to pungent sauces, as does
am rasa , a puree of mango to be enjoyed in summer with puri (puffed breads).
In Bengalis, it is customary to serve a sweet accompaniment to
fight the fire of peppers or vary the flavors. In North India, Banarsi cuisine
is considered by orthodox Hindus as the most "pure" of all. Spicy
without excess, many dishes are based on panir . Good source of protein, this
soft cheese comes in all forms - spinach ( palak panir) , with pea sauce (
matter panir ) or lotus seeds ( panir phulmakhana ).
Fried or stuffed breads , based on complete or refined flours,
puri, paratha and other batura , or simply a chapati cooked on its plate, will
satisfy small appetites.
Meat and Fish - The tandoor , this conical brick or earthenware
oven from the northwest, is home to the mouth-watering tandoori roti (rolls),
chickens and tandoori fish, and seekh, boti or barra kabab . Among the roti ,
you have the choice between naan, tandoori roti or, more substantial, tandoori
paratha .
Mughlai (Mughal) cuisine broadcast a whole culinary kaleidoscope -
creamy dahi , cream and crushed nut sauces, tasty korma and appetizing nargisi
kofta (meatballs stuffed with egg yolk) from Lucknow, pasanda (steaks of mutton
with almond sauce), famous biryani (rice and meat preparation) from Hyderabad,
and kabab more fondant than the others.
Nuts, dried fruits and saffron, Kashmiri- haleem specialties
(mutton and crushed wheat), gaustaba (meatballs lighter than air), or rogan
josh (Kashmiri Lamb curry) - have close similarities with Iranian gastronomy.
This is the vinegar that gives its unique taste to Goa cuisine,
with meat - pork sorpotel, vindaloo , sausages or chicken shakuti or cafreal -
with inimitable flavors.
The fish also inspires many recipes: macher jol with mustard,
malai shrimp curry or Bengal cream, Andhra diabolical curries, coconut and
southern curry specialties, and the memorable curry of fish and shellfish from
Goa. Bengali specialty, the hilsa surprises with its delicate flesh, though
bristling with formidable edges. Curiously dubbed "Bombay Duck", the
dried fish is prepared with vegetables or dal , what raise the ordinary less
flamboyant Maharashtra.
The Parsis also introduced interesting dishes: the dhansak , meat
accompanied by five different dal and an unusual cocktail of spices, or the
patrani machi, slightly spicy fish steamed in banana leaves.
Chutneys and pickles, sweet, sour, hot or all three at once,
stimulate the taste buds and raise the dishes. Many ingredients are used in
these condiments - mint, coriander, mango, ginger, lime and vegetables simply
salted or scented with the most exotic spices.
Sweets - Often too sweet for Western palates, desserts and sweets
are most often made from milk. Bengali confectioners, unbeatable on this
terrain, concoct a whole range of rasagulla, sandesh, rasamalai or gulab-jamun
steaming. In the North, the barfi (milk cake) is flavored with coconut. At
breakfast or tea time, even in the smallest bazaars, everyone can enjoy his
crisp and golden jelabi dripping syrup.
In the North, always, we appreciate kheer (rice cake, sometimes
with fruit) with cardamom, saffron, sprinkled with pistachios, almonds, or
cashew nuts; shaki tukra , French toast with cream, phirni (powdered rice
served in a clay bowl) and kulfi (smooth ice cream, including almonds and
pistachios). Elsewhere, you can taste Mysore's pak and payasam , or Gujarat's
rikhand , made with dahi, drained, sweet and spicy. As for the Indian halva, it
uses ingredients as diverse as carrots, semolina, eggs or whole wheat flour.
Finally, the inevitable masala pan after-meal will be praised for
its digestive and medicinal virtues - even more, according to some. This
cocktail combines betel leaves, areca nuts, cachous, cardamom, cloves and other
ingredients.
Restoration
To be spoiled for choice is perfect, but too much choice can
sometimes be embarrassing. One solution, if you are carefree: follow the
movement. The most frequented places should logically limit the risks in terms
of hygiene and culinary quality, even if the tastes of the local population do
not always coincide with those of a stranger. The cheapest places - street
stalls, the most basic restaurants - offer a smaller choice of dishes: most
often, you will eat what you are given. Anyway, as often no one speaks English,
you would need to point to the neighbor's plate to communicate your choice. And
then the northern thali and southern meals usually include several dishes, most
often renewed without supplement.
Then come the Dhaba , these "road" restaurants whose
most traditional - and the most basic - of them actually act as truckers, and
offer for seat only a charpoi , simple wooden frame stretched cross straps.
Again, the choice will be limited, but the quality of their cuisine may
surprise. Some dhaba have tables and chairs, cards in English, and a nice
skewer of dishes: their value is often unbeatable, and you will spend a
memorable moment.
In the big cities, the upscale restaurants are multiplying like
hot cakes, proud of their "multi-cuisine". Clearly, their menu offers
a wide range of Indian, Chinese and even European dishes, although all share an
"indianisante" touch. The large hotels and their sumptuous rooms
offer a wide range of cuisines from around the world: Thai, Mongolian, Lebanese
or Italian.
Most Indians drink only water during meals. Here too, the same
divisions are repeated: the cheapest restaurants serve tap water or well - not
to consume under any circumstances. Go upmarket, and you will be entitled to
the "filter water", usually drinkable, but the quality depends on the
filter and its maintenance - difficult to check. In fact, this filtered water
fills the vast majority of bottled water; you can consider it, overall, as
safe, especially if you limit yourself to the big national brands. At the top
of the basket, you'll find a handful of authentic mineral waters, recognizable
at their higher price and more palatable taste. The other drink consumed during
the meal is lassi , made with yoghurt; renowned for its refreshing virtues, it
will be very appropriate to mitigate the incendiary effects of a spicy dish. In
the north, chai (spicy milk tea) is offered after the meal, while southern
Indians prefer coffee.
Westernization requires, cafes have the wind in their sails, and
several local and international channels operate today in major cities.
Students and business people will be happy to meet you for a variety of reasons
- to relax, to discuss their work or to develop a wedding.
You'll find sodas practically everywhere; lack of mineral water,
they represent the best option. Know that the few local brands have been either
bought or eradicated by major international companies.
Indians have at least a
complicated relationship with alcohol. Officially, the latter is prohibited
only in Gujarat and Mizoram, and available everywhere else, more or less. State
"English Wine & Beer Shops" are widespread, but offer an
extremely variable choice. Be careful, the term "English" does not
refer to any British products, but means that it is alcohol produced by the
national companies, not local alcohol. In small towns, however, these stores
will sell you this fire-water - locally distilled beverage that makes hundreds
of deaths a year and must be avoided absolutely, despite its unbeatable price.
You will also find in the English Wine & Beer Shops a selection of Indian
beers and liquors, presented in bottles of 25 or 50cl for immediate consumption
- enough to brighten the atmosphere of the streets after dark. An
ever-expanding range of reasonably priced international spirits is spreading in
major cities, but wine remains a rare commodity, despite a small, almost
drinkable, local production.
إرسال تعليق