Basic ingredients!

I started writing this blog as I am a big time foodie and whenever I am frustrated I put my entire energy into creating something new in terms of learning new types of stitching, painting or food. I was just reading something about the basic ingredients

Like we Bengali in our general food for tadka or frying use punch foran (Five ingredients which include fenugreek, methi, kalunji, cumin and mustard) if i am not wrong and in my house from my mother side we have bihari influence so we sometime use kalunji (kala cumin) for our fry tadka

In Kashmir for instance we see fenugreek replaces cumin

But when we come down to north India, its cumin which forms the major part of the tadka in Uttar pradesh, haryana, Punjab and some part of MP

In Rajasthan and Gujarat its mix of cumin, mustard and sesame seeds

While we move down to Maharashtra and Karnataka mustard takes the lead with combination of cumin and sesame not used majorly in all types of preparation

Down south which includes Tamil nadu and kerela mustard is majorly used for all form of tadka.

In Hyderabad (Nawabi cuisine) - it’s a blend of north and south.....

India with its cultural vibrancy delights me every moment, I am lucky that I was born here as visiting each state is like visiting different countries.

I have still places to explore in north east :)

Next time i will write about the various basic ingredients we indian use in different parts of India.