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| Region | Staple | Cooking Fat | Signature Technique | | :--- | :--- | :--- | :--- | | | Wheat (Roti) | Butter/Ghee | Tandoor (Clay Oven) | | South (Tamil Nadu) | Rice | Coconut Oil/Sesame Oil | Tempering (Tadka) | | East (Bengal) | Rice & Fish | Mustard Oil | Dum (Steam cooking) | | West (Gujarat) | Millet (Bajra) | Peanut Oil | Steaming (Dhokla) |

Traditional Indian cooking scorns refrigeration for long periods. Most families shop daily or every other day for vegetables, curd, and bread. What grows in a season—mangoes in summer, leafy greens in winter, gourds in monsoon—dictates the menu. hot mallu desi aunty seetha big boobs sexy pictures verified

) is the customary way to dine, as it is thought to improve blood circulation and help the brain signal when the stomach is full. Traditional Cookware Earthen Pots : Used for slow-cooking and cooling water. Copper & Brass | Region | Staple | Cooking Fat |