North Indian cuisine is
mostly influenced by the great Mughals and savoured in the curries,
kormas and in delicious tandoori recipes and kababs. Equally popular
are the Wazwan from Kashmir, the Dum-Pukht from Awadh and Biryanis
and pulaos of Hyderabad.
Eating from a thali, a
round tray, has not changed over the centuries, although functional
metals have replaced the gold and silver. Sometimes the thali is
placed on a low ,able and one sits cross-legged on the ground in
front of it, shoes removed and feet tucked away. In the south
both the thali and the flat green banana leaf takes the place of the
western plate. The latter is thrown away afterwards thus saving
washing up. Around the inside rim of the thali are arranged small
bowls. each filled with a different sort of preparation making a
complete wholesome meal.
|