Elinye lamakilasi amahle kakhulu ezokuvakasha angasebenza eNdiya ngokungangabazeki ukuvakasha kwe-gastronomic. Njengoba wazi kahle, ukudla kwaseNdiya kuyinhlanganisela enkulu yama-flavour, iphunga nemibala, ikakhulukazi izitsha ezilungiselelwe ngokususelwa kwimifino nezinongo.
Ezinye izithako eziyisisekelo ze- i-hindu gastronomy kukhona upelepele, usawoti, uwoyela namakhambi. Kusetshenziswa kakhulu i-cardamom ne-turmeric. Amanye ama-condiment esingawathola ekudleni kwase-India upelepele, upelepele, isinaphi esimnyama, ikhumini, igalikhi ne-coriander.
Enye yezitsha ezidume kakhulu yi- inkukhu thika tandoori. Yisitsha esenziwe ngenkukhu engenamathambo nesosi ye-yogurt, igalikhi nopelepele obomvu. Intokozo yolwanga. Sincoma futhi ukuthi uzame izitsha zerayisi ezahlukahlukene ezenziwe ngophizi, amantongomane, udali omnyama nemifino.
Kubalulekile ukuthi wazi ukuthi izitsha eziningi zamaHindu zidliwa nesinkwa saseNdiya esaziwa ngokuthi ama-rotis, kanye ne-omelette yaseNdiya ebizwa ngokuthi ama-chapati.
Engxenyeni esenyakatho yezwe, okunye kokudla okusetshenziswe kakhulu ubisi, ibhotela elicacisiwe elaziwa nangokuthi i-ghee, neyogathi. Uma uzohambela e- UBangal no-OrissaAkufanele uzame umhluzi wenyama, inkukhu ye-tandoori kanye nezitsha zemifino, izinhlanzi nezinhlanzi zokupheka kwasolwandle.
Eningizimu yeNdiya, izitsha ezenzelwe ilayisi zivame kakhulu. Uma uzohambela e- I-Andhra, iChettinad, iHyderabad, iMangalore neKerala, ungazama ukunambitheka okuhlukahlukene kokulungiswa kwayo.
Konke okuphathelene ne-gastronomy yamaHindu kuyathakazelisa kakhulu, ngizamile ezinye izitsha ezijwayelekile futhi zilunge impela.