One can see many restaurants in Westchester, located in most of the streets. Most Americans who are trying to have a go at Indian cuisine can very well try the food there. But do you know much about Indian food to start out. The biggest demarcating element of Indian food is the spices which are found in its varied flavors of cultures and religions.

You will find in a typical Indian restaurant's menu, that the cuisine is not restricted to particular flavors. The dietary structures of nearly every Indian religion are different and the influence of Moghuls and British culture is evident in the food in India. The unifying trait as mentioned above is spices.

Various groceries provide a huge assortment of spices. Even if you are not well versed with the ingredients, one can find the food ingredients which are required to make Indian food. Asafoetida which is added to Indian food is particularly helpful for digestion, and fennel seeds work well as digestive aids and breath fresheners.

The Indian population in this place has risen to more than 14,000 from the 1980s, from the original figure of 350 (census results). More than 5,000 Indian families reside near Hudson Valley. The Indians credit that growth, in the region with the popularity of Indian food especially in recent years.

One can find all native things related to food in the place right from native rose water to lumps of cane-sugar-based jaggery. You can find local Indian flavor of Kerala's snacks there with murukku leading the roost. There is plenty of crunch and flavor in the Indian found in some good restaurants in Westchester too.

Chutneys, pickles and spice pastes can be found here in large quantities. The chutneys are used as dressing marinated chicken pieces. As a side dish, perfumed rice is cooked with subtle flavor throughout. One can find the prized Tilda brand here.

One can mostly find the right ingredients which are required for making traditional dishes including dal which is a staple of Indian diets. The other parts of the menu carry rich nutrients too which are preferred by vegetarians mostly. Most ethnic diets carry lentils and chickpeas which are core to Indian cuisine.

One can see familiar sights in some Indian restaurants including the making of tandoor-grilled bread, and fried pakoras, spiced curry with cottage cheese, along with the non-traditional yet crunchy Paneer Poppers. One can find a hint of Persian food along with North Indian food in some Indian restaurants here. Many Persians migrated to India and influenced North Indian food. There are dishes such as kebabs and pulao which are eaten almost in all places of India. Jalebi which is a deep fried batter of sweet rings made of honey fused together was popularized in India by Mughal emperor Jehangir.