is distinguished worldwide for its authentic cuisine and spices. When it comes to sweets, with the widest range of sugary delicacies, milk sweets, confectioneries and deserts, Indian sweets are equally famous and in high demand. Keeping in mind both the traditional and modern food, at present, Indian food and sweets have gone par excellence in its taste, tang, presentations and multiplicity. No wonder Indian sweets are a demanded lot in overseas cities. Since India coalesce numerous cultures, traditions and cuisines, the cooking method and ingredients varies from one sweet to another. That’s how Indian sweets can be categorized into an enormous variety.
Bengali sweets or Misthi – the integral part of all the celebration in Bengali families are now an integral part of all celebrations for the rest of Indian families too. Misthi Dahi, Pakiza, Pista King, Malai Rabdi, Badam Angoori Petha, Rasgulla etc. are some of the mouth watering Bengali sweets. All Bengali sweets are usually Chenna based, which is unique feature as in other parts of India sweets are usually khoya based like Kalakand, Til Buggha, Gulukund Barfi, Kesar Peda, etc. Khoya based sweets or solidified milk sweets are very much popular in North India. Any traditional celebration, be it an Indian marriage or a birthday celebration, New Year or Diwali, without these milk sweets the party would still probably be fun but not as sweeter.
A forte of Indian recipe is the use of spices and herbs in nearly all of the cuisine and widespread practice of vegetarianism in Indian customs. If spoken about snacks, various yummy and regional snack foods do pop into the mind of Indian people. Advent of snack industry in India has enlarged the choices which enable people to snack inconspicuously with absolutely no compromise on palatable taste. The stupendous taste of a snack – salty, sour, sweet, yummy, yucky, does create a sensation in the taste buds. Chaat and namkeen are among the best tasting Indian snacks. Tangy, easy to eat with the hands, and amazingly varied – the ‘Chaat’ takes advantage of the rich library of spices in the Indian kitchen, ranging from precisely spiced puffed crisp breads known as puris, stuffed breads which may be filled with anything from potatoes to other ground vegetables. An assortment of dipping sauces such as raita and richly spiced ground chili dips are served with chaat, along with various garnishes. Various regions of India have explicit chaat specialties which are hard to find anywhere else, and some chaat is limited to distinctive districts within Indian cities or provinces.