Northeast Florida is home to quite a few authentic Indian restaurants, so there's no shortage of places you can try.
Indian cuisine varies regionally due to a reliance on locally available spices, herbs, meat, vegetables and fruits.
In early India, the typical diet rarely included meat, instead relying heavily upon fruit, vegetables, grains, eggs, dairy and honey. Consumption of beef was taboo, as cows are considered sacred in Hinduism. Even today, beef is rare within Indian cuisine. However, chicken, followed by mutton (goat), sheep and buffalo, are frequently part of area menus. Common vegetables include cabbage, cauliflower, potato, tomato, onion, bell peppers and eggplant.
Traditional Indian flavors combine a variety of ingredients, including powdered chili pepper, black mustard seed, cardamom, cumin, turmeric, ginger, tamarind, curry leaves, bay leaves, coriander, garlic and cloves. In sweeter dishes, cardamom, saffron, nutmeg and rose petal essences are used.
Dipping sauces, called chutneys, are present at almost every Indian meal and can be spicy, sweet or sour. The dominant flavor or ingredient gives the chutney its name — coconut, tamarind, mint, coriander, peanut, cumin, tomato or ginger.
Some dishes are cooked at high temperatures in an earthenware oven called a tandoor. These include tandoori chicken, which is marinated in yogurt that's been seasoned with garam masala, garlic, cumin, cayenne pepper and ginger. Another dish, called chicken tikka, is made from small pieces of boneless chicken marinated in yogurt and spices and then grilled on skewers in a tandoor. It is then typically served with green coriander chutney.
In some regions, samosas, a popular triangular-shaped snack stuffed with spiced potatoes, peas, onions, coriander and lentils, or ground lamb or chicken, are cooked in a tandoor. In other regions, they're fried.
Just like American cuisine, menus in Northern India are quite different from the food served in … More