Indian Foods India manufactures 86% of all spices in the world! Since ancient times, spices and aromatics have been used in Indian cuisine that is closely related with culture, religion and traditional festivals. All of these diversifications combine to influence the preparation of spicy Indian food. To understand spicy food cooking tips in India one should know the characteristic of each spice and its combinations with other spices. The Indians call that masala – a blend of some different spices. Ie., famous spicy food chef d'oeuvres like Chicken Tikka Masala and Masala tea. Spices and herbs used in Indian cooking are either fresh or dried They can be used whole or grounded (more often than not still pounded at home!) and they may be roasted, fried, deep-fried, half-done, well-done. The most widespread spices are cumin, chili pepper, coriander, black mustard, ginger, cardamon, nutmeg and fenugreek. Most of the Indian population are vegetarians, and that fact causes the popularity of rice and various pulses like chana (bengal gram), toor (red gram) and mung (green gram). Processed in flour, pulses with spice are common spicy food in India. When preparing their dishes, besides familiar sunflower and soybean oil, the Indians use coconut oil, peanut oil, mustard oil and even hydrogenated vegetable oil, known as Vanaspati ghee. Each region in India has its own customs and cooking secrets. In the north many dishes are milk-based. Indians put chilies and other spices not only in main courses like Tandoori Chicken, but also in sweets, ie., desserts as ‘gulab jamun’ or ‘ras malai’ contain cinnamon and saffron. Indian bread differs from its western confrere: using a griddle called “tawa” Indian housewives bake flat round ‘roti’, ‘naan’ and ‘paratha’. “Samosa” is also a typical snack in the North. “Sambar” is known as a South Indian cuisine. The popular Indian beverage which originated from Punjab is “Lassi” – a blend of water, salt or sugar, yogurt, and spices, dressed with cumin and topped with malai (clotted cream).