WEST INDIAN FOOD

 
    
    It is easy to forget how hard it is to create cuisine in the islands. Most of the ingredients have to be imported, and the West Indians cook very differently from most of the visitors. In the past the result has tended to be fare that is studiedly international. Recently though, certain islands have developed a greater tradition of cuisine. In St Barts, St Martin, Anguilla and Barbados there are some very good restaurants. Most islands now have a good restaurant or two for a romantic evening out.
West Indian food also has its own strong traditions. The best of it is delicious, with a good use of local fresh fish and the exceptional spices and fruits. In general local food is unexpectedly heavy, with stews accompanied by a volley of starchy vegetables, so you might find that the weekly buffet is enough, but many islands have delightful local restaurants which give a good exposure to Caribbean food at its best. If you are staying in a villa in which there is a cook, she or he may be happy to show you how to cook some local dishes.
    The western region of India has a wide range of dishes to offer. The Rajasthani cuisine has less of vegetables because of the desert like conditions but they have a wide variety of spicy chutneys and pickles. The people in Gujarat add a pinch of sugar to almost every dish. The typical Gujrati "thali" consists of atleast 10 different varieties of vegetables alone! The people of Maharashtra prepare a dish called "puran poli" that is famous throughout the country. Most of the items are steamed and roasted that make it easily digested.