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From the north to the south of Indian subcontinent, the regional
variations in cooking are very marked. In the far north the
influence is predominantly Mogul, with plenty of nuts, cream,
buttermilk, and dried fruit. Parathas, naan bread, tandoori chicken,
and meat kebabs are baked in tandoor clay ovens. In the far south
the food is lighter and more simply cooked. Many of the people are
primarily vegetarian, but do eat fish. The coconut is very much in
evidence here, with coconut based vegetable dishes, sambals, and
dishes fried in coconut oil. These dishes are redolent with the heat
of the chili and plenty of garlic. A variety of wet vegetable
curries, coconut sambal, dal, lime pickle, and rice are offered on a
banana-leaf thali; they are eaten with the fingers and washed down
with pepper water. On the West Coast, Goanese cooking has been
heavily influenced by the Portuguese; there they use tomatoes,
garlic, plenty of chili, sugar, and vinegar. To the east the food is
similar to that in Burma, and there is plenty of seafood.
An Indian meal always consist of a curry, rice, a bread, and a
vegetable. Pickles and a variety of sambals or raitas are served at
every meal. Desserts, which are very sweet, are popular on feast
days.
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