The unforgettable aroma of India consists not only of jasmine and roses, but also of the scents of the spices of Indian cuisine – especially when preparing curry. The word “curry”, an English derivation of kari, means nothing more than “spicy sauce”. In India, curry is therefore much more than the spice mixture of turmeric, cardamom, ginger, coriander, nutmeg and cumin available in the West. The Indian chef has around 25 different spices that are freshly roasted and ground before use to work out the right composition or masalas. Compositions vary significantly between different regions. Although not all Hindus are vegetarians, there is an extraordinarily large variety of tasty vegetable dishes. In the north, meat dishes are more common: rogan josh (lamb curry), gushtaba (spiced meatballs in yoghurt) and the fine biryani (chicken or lamb with rice seasoned with sugar and rose water). Mughlai cuisine is rich, creamy, well seasoned and loaded with nuts and saffron. The very popular tandoori dishes (marinated chicken, meat or fish baked in a clay oven) and kebabs are also northern specialties. In the south, there are many spicy vegetable dishes. Particular specialties are bhaji (vegetable curry), biryani (rice dish with curry), dosa (wafer-thin, crispy pancakes made from lentil flour with a tasty vegetable filling and coconut sauce), idli (rice dumplings), Sambar (thin vegetable curry) and Raita (yoghurt with grated cucumber and mint). Coconuts play a huge role in South Indian cuisine. The west coast has a wide variety of seafood options, Bombay Duck (curried or fried bombbloe fish) and pomfret (Indian salmon) are just two examples. Fish is also an important part of Bengali cuisine: dahi maach (curried – especially turmeric and ginger – spiced fish in yoghurt sauce) and mailai (crab with curry and coconut). While rice is the main side dish in the south, flat bread is very common in the north: pooris, chappatis and nan. Dhal (spicy lentil soup) and dhai (yogurt on the side) can be ordered anywhere in India, from the poshest hotel restaurant to the cheap food stall; The latter is not only very tasty, but also helps to “defuse” the sometimes very spicy dishes – much better than a glass of water or beer. Desserts are Indian sweets whose main ingredients are often thickened milk, sugar, honey, ghee, nuts and syrup; Particularly irresistible are kulfi (Indian ice cream), rasgullas (curd balls flavored with rosewater), gulab jamun (flour, yoghurt and ground almonds) and jalebi (oil-fried, spiral-shaped syrupy pastries), among others. Of course there is also excellent fruit, depending on the region and season, e.g. B. Oranges, bananas, mangoes, pomegranates, melons, apricots, apples, papayas, pineapples and strawberries. Chew pan (spices such as aniseed and cardamom wrapped in betel leaf) after eating to aid digestion and neutralize the mouth. Samosas, Pakora, dosa and vada are available as small snacks on every street corner; European sweets are also available in the larger cities. Good quality European dishes can also be found in many places. Beverages: Tea is the most popular beverage and many types of tea from India are well known around the world. If you don’t specifically order »Tray Tea«, milk and sugar are automatically added to the tea. Coffee is becoming increasingly popular, especially in the south. Nimbu Pani (lime juice with soda), Lassi (buttermilk) and coconut milk straight from the nut are pleasant thirst quenchers. In the restaurants, table service is provided; Depending on the region and the style of the restaurant, alcoholic beverages can be ordered with the meal. Hotel bars can be found in the larger, “international” hotels. An All India Liquor Permit can be obtained from the Indian embassies, consulates or tourist offices upon request. This permit is issued together with the visa and allows the purchase of alcoholic beverages in Gujarat, Hargana and Andhra Pradesh, where e.g. Current restrictions on the purchase of alcohol apply. The tourist office provides information about the latest status; here you can also get information about all other rules and prohibitions that exist in the respective states. Especially in the big cities, certain days of the week are considered “dry days” when alcohol cannot be sold. Mostly generously sugared sparkling and cola drinks, bottled water and European alcoholic drinks are available everywhere.
- Andyeducation: Introduction to education system in India, including compulsory schooling and higher education.
Alcohol may not be sold within 500 m of national roads. In the state of Kerala, hard alcohol can only be served in three, four and five star hotels.
Minimum age for consumption of alcoholic beverages
In most Indian states, the drinking age is 21. There are also numerous deviations such as in Kerala, where the minimum age is 23 years, in Punjab it is 25 years and in Goa it is 18 years. In Bihar and Nagaland, for example, alcohol consumption is completely forbidden.