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Indian Restaurants in the West Island

The typical Indian cuisine is the result of the union of eclectic religious, geographical, and cultural influences. Many Indians, due to their religion, tend to be vegetarian. But India's land was blessed to yield a wide variety of spices, such as turmeric, cardamom, mustard, cumin, coriander, ginger, nutmeg, and saffron. Then, exposure by trade and migration has enriched Indian cuisine and has popularized many flavorful Indian dishes and spice mixes, such as chicken tikka, curry, and garam masala.

There are, however, regional differences of Indian cuisines around the country. For example, northern India has a great tendency to use milk-based ingredients, producing dishes such as tandoori chicken, the flat breads paratha and roti, samosa, and chaat. Eastern India, on the other hand, has the lion's share of desserts, such as chhena jalebi, chumchum, kheeri, rasagolla, and sandesh. Southern India maximizes the use of rice and exploits the variety of ways that coconut can be used. Some of the popular dishes are Kozhambu, bonda, bajji, vada, and biryani. And finally, in the western region, Indian cuisine can be classified into three: Goan, Gujarati, and Majarashtrian. Goan has European influences because of the colonization by Portuguese. Gujarati is mainly sweet vegetarian foods and Majarashtrian typically includes coconut.