About IndiaVivid

IndiaVivid is a platform to Discover, Share and Celebrate INDIA. We showcase the best of Indian States, Places, Art Forms, Dances and the like focusing on unique and distinct aspects of Indian culture which makes this country beautiful and one of a kind.

We serve the cause of Indian society through focus on optimism, positivity and opportunities. We operate through a global community consisting of writers, editors, photographers, videographers, artists from different walks of like representing Indian culture focused on the unifying mission of “”spreading India’s uniqueness with the world“.

You can contribute and participate in this journey of discovery, sharing unique insights in the process and celebrating India’s uniqueness and vividity.

Contributor Network

IndiaVivid invites contributions from writers, editors, photographers, videographers, artists and anyone with the desire to contribute. IndiaVivid is looking at contributors from each State of India as a contributor anchor to act as a nucleus/focal point for the State. If you are interested in joining as a contributor anchor or would like to associate long term, please Email IndiaVivid. Each contributor anchor will have an opportunity to manage and work with other contributors for IndiaVivid.

In addition, we are also looking for writers and editors to join us on long-term basis or as a freelancer.

We believe in providing opportunity to enhance careers and showcase skills. With this in view, we are open to people contributing voluntarily and enhancing their brand. If you would like to contribute voluntarily, you could join us.

We reserve the right to screen and publish articles and content as per our own guideline.

Indian Food

Indian Food – Indian cuisine with a history of 2000 years cultivated through cultures and ages is a delicacy of varying tastes and flavours. From curry and raita to samosa and lassi to my favourite kashmiri pulao and chicken butter masala, Indian cuisine is in a league of its own.

Matt Preston in his article on Indian cuisine says, “The sheer size of India means a wealth of different climates and environments, which means not just 19 or so different regional cuisines but also the fact that everything from coconuts to peppercorns varies in flavour from coast to coast. It’s the same in Indian Cities like Mumbai. In Mumbai you’ll find the local Marathi cuisine living beside onion-free Gujarati food from the north and Mangalorean cuisine from the south. So basically calling something ‘Indian’ is about as specific as calling a cow a ‘mammal’.”

Lots of variety is seen in the cuisines as we travel the length and breadth of the country. With the popularity of rice in the Eastern part of India, Roti in the North and the Dosa in the South, there is rich variety in the way Indian recipes are cooked. North India is known for its tandoori dishes; Southern Indian for spicy and hot foods. Street foods such as Pani Poori and Sweets like Rosh Bora have a following of its own. Pani Poori or Gup Chup as it is called is an eternal favourite along with Samosa and Jalebi. Rasagolla and Gulab Jamun are sweets that are liked by all. Each state has its own traditional dishes which though not so popular in the rest of the States of India, is extremely popular in a region.

Indian Food style is catching up in the world as more and more Indians travel abroad. Although slow to pick-up, Indian restaurants are becoming a big draw across the developed world.

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