Many Indians eat no
meat or fish for religious reasons and there is an abundance of
vegetarian dishes in Indian cooking. In southern India in particular
meat is seldom eaten. Highly spiced dishes are popular there, served
with a lot of rice, vegetables and various pulses (dal). In northern
India, meat and fish dishes are also cooked. Fresh spices (chili,
garlic, coriander, cumin, ginger, turmeric, cardamom, cinnamon) are
used in abundance everywhere. A little water is usually added to
them to make a thick, highly aromatic curry paste; this is
particularly fiery in the Madras region, in the hot south of the
country. Rice, coconuts and sour milk products such as yoghurt play
an important role. Ghee, or clarified butter, is often used for
frying. In northern India, the tan door, a conical clay oven, has for
centuries been used to cook food, often threaded on skewers and
quickly baked in the oven. Throughout India, food is stir-fried in
large, heavy pans.
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