This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi - Mangalorean

East India Assamese - Bengali – Oriya

North-East India Sikkimese – Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments

See also:

Etiquette Indian chefs Cookbook: Cuisine of India

edit

The Cuisine of India is characterized by its sophisticated and subtle use of many spices and herbs. A handi is a deep narrow-mouthed cooking vessel used in Indian cooking Kadai redirects here For the language family see Tai-Kadai languages For the PepsiCo beverage see Tava (soft drink; for the village in Azerbaijan see Birinci Udullu. Uruli is a traditional cookware used in Kerala (a state in South India) Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan) Cuisine of Uttar Pradesh ( Hindi: उत्तर प्रदेश का खाना Urdu: اتر پردیش کا کھانا) is from the state of Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people living in Bihar. Bihari cuisine (बिहारी खाना is predominantly Vegetarian. Kashmiri cuisine has evolved over hundreds of years The first major influence was the food of the Kashmiri Buddhists and Pandits the Hindus who lived in the valley The cuisine of Kerala (കേരളീയ പാചകശൈലി is linked in all its richness to the history, geography, demography Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India Rice is the Staple food of the southern state of India, Andhra Pradesh. The cuisine of Karnataka comprises diverse Vegetarian and non-vegetarian cuisines Hyderabadi Cuisine is a princely Legacy of the Nizams is a blend of Mughlai and Persian cuisines The use of ingredients is carefully chosen Mangalore ( Kannada:, Mangalūru; Tulu: Kudla, ಕುಡ್ಲ Konkani: Kodial, ಕೊಡಿಯಾಲ್ The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. Sikkimese cuisine is one of the popular cuisines coming from North-East India. The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External The Tripuri ( Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients Goan cuisine consists of some unique varieties of Goa, India. Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Western Region of India Maharashtrian (or Marathi) cuisine is Cuisine of the Marathi people, those from the state of Maharashtra in India Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Nepalese cuisine refers to the cuisines of Nepal. The Cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the History of Indian cuisine As a land that has experienced extensive immigration and intermingling through many millennia the subcontinent has benefited from numerous food influences The traditional Jain cuisine is completely Vegetarian and also excludes onions and garlic like the Shojin-ryori cuisine of Japan Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Sindhi cuisine refers to the cuisine of the Sindhi people. The daily food in most Sindhi households consists of Wheat -based flat-bread ( Phulka) and rice Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Udupi cuisine ( Kannada:ಉಡುಪಿ ಶೈಲಿಯ ಆಹಾರ) is a world-renowned Cuisine of South India. Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals List of Indian dishes by region of origin South West Bengali List of Indian sweets and desserts by region of origin North East South West Pan-Indian Alcoholic traditional Hadia: rice Central India Mahua: Mahua flowers Central India Feni: cashewnuts Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals Indian spices includes a variety of Spices and Herbs grown across the Indian subcontinent. Following is a list of condiments used in Indian cuisine Chutneys Coconut Chutney Onion chutney Tomato As in many cultures eating and drinking are important and widely respected parts of Indian culture local customs traditions and religions Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include chicken, goat, lamb, fish, and other meats. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from The domestic goat ( Capra aegagrus hircus) is a subspecies of goat Domesticated from the Wild goat of Southwest Asia and Eastern Europe Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Beef is not eaten by most Hindus, while pork is not consumed by Muslims. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows A Hindu ( Devanagari: हिन्दू is an adherent of the philosophies and scriptures of Hinduism, a set of religious, Philosophical Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive A Muslim (مسلم pronounced Muslim, not Muzlim) is an adherent of the Religion

Food is an important part of Indian culture, playing a role in everyday life as well as in festivals. The culture of India has been shaped by the long History of India, its unique geography and the absorption of customs traditions and ideas from some of its neighbors In many families, everyday meals are usually sit-down affairs consisting of two to three main course dishes, varied accompaniments such as chutneys and pickles, carbohydrate staples such as rice and roti (bread), as well as desserts. Chutney ( Hindi: चटनी Urdu: چٹنی) (British spelling or chatni is a term for a variety of sweet and spicy Condiments, usually Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi List of Indian sweets and desserts by region of origin North East South West Pan-Indian

Diversity is a defining feature of India's geography, culture, and food. Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent. The Demographics of India are overall remarkably diverse India's population of approximately 1 This article deals with the geophysical region in Asia For geopolitical treatments see South Asia. Generally, Indian cuisine can be split into four categories: North Indian, South Indian, East Indian, and West Indian. Despite this diversity, some unifying threads emerge in the art of Indian cuisine. Varied uses of spices are an integral part of food preparation, and are used to enhance the flavor of a dish and create unique flavors and aromas. A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive Cuisine across India has also been influenced by various cultural groups that entered India throughout history, from regions as diverse as West Asia, Central Asia and Europe. Southwest Asia or Southwestern Asia (largely overlapping with the Middle East) is the southwestern portion of Asia. Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east and from southern Russia in the north to northern Pakistan in the south

Contents 1 History and influences 2 Elements 3 Geographical varieties 3.1 Northern 3.2 Eastern 3.3 Southern 3.4 Western 3.5 North Eastern 4 Indian Cuisine outside the Indian subcontinent 5 Beverages 6 Etiquette 7 See also 8 References 9 Bibliography 10 External links

History and influences

As a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population consume no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable. Jainism, traditionally known as Jain Dharma / Shraman Dharma (जैन धर्म is an ancient religion of India. Jain vegetarianism is the diet of the Jains the followers of Jainism.

One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Hinduism is a religious tradition that originated in the Indian subcontinent. At 31%, slightly less than a third of Indians are vegetarians. ^[1].

Around 7000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley. Sesame ( Sesamum indicum) is a Flowering plant in the genus Sesamum. The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades Zebus ( Bos primigenius indicus) sometimes known as 'humped Cattle ' or 'indicus' cattle are a type of cattle better-adapted to tropical environments The Indus Valley Civilization (Mature period 2600&ndash1900 BCE abbreviated IVC, was an ancient Civilization that flourished in the Indus River basin ^[2] By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India^[3]. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae The name cardamom (or cardamon is used for herbs within two genera of the Ginger family Zingiberaceae, namely Elettaria and Amomum Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried For the prepared condiment see Mustard (condiment. For other uses of the term "mustard" see Mustard. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. The Vedic Period (or Vedic Age) is the period in the History of India during which the Vedas, the oldest sacred texts of Hinduism, were being In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey. The Vedic Period (or Vedic Age) is the period in the History of India during which the Vedas, the oldest sacred texts of Hinduism, were being Over time, some segments of the population embraced vegetarianism. This was facilitated by advent of Buddhism and a cooperative climate where variety of fruits, vegetables, and grains could easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. In Hindu philosophy, sattva ( Sanskrit sattva "purity" literally "existence reality" adjectival sāttvika "pure" In Samkhya philosophy one of the six schools of Hindu philosophy, rajas (Sanskrit rajas, or rajoguna) is the quality ( Guna) of activity In Hinduism, Buddhism, and Sikhism Tamas, or tamo-guna, is the lowest of the three Gunas It is a force which promotes one or Ayurveda ( Devanāgarī: आयुर्वॆद the 'science of life' is a system of Traditional medicine native to India, and practiced in other Each was deemed to have a powerful effect on the body and the mind

Later, invasions from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east and from southern Russia in the north to northern Pakistan in the south The Arabian Peninsula (in Arabic: شبه الجزيرة العربية šibh al-jazīra al-ʻarabīya or جزيرة العرب jazīrat al-ʻarab) The Mughal Empire ( Persian and self-designation گورکانی; مغلیہ سلطنت) was an Islamic imperial power which ruled most The Persian Empire was a series of Iranian empires that ruled over the Iranian plateau, the original Persian homeland and beyond in Western Asia Influence from traders such as the Arab and Portuguese diversified subcontinental tastes and meals. Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Portuguese cuisine is characterised by rich filling and full-flavoured dishes and is an example of a Mediterranean diet. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as tomato, chilli, and potato, as staples. The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Capsicum is a Genus of Plants from the nightshade family ( Solanaceae) native to the Americas, where it was cultivated for thousands The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae These are actually relatively recent additions. Many of the food items that define modern North Indian and Pakistani cooking have origins inside the Indian subcontinent.

Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. Islam in India is the second-most practiced religion after Hinduism. Pilaf, also called polao, pilau or pulao, is a dish in which a grain such as Rice or cracked wheat is browned in oil and then cooked in a Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. Nuruddin Salim Jahangir (full title Al-Sultan al-'Azam wal Khaqan al-Mukarram Khushru-i-Giti Panah Abu'l-Fath Nur ud-din Muhammad Jahangir Padshah Ghazi ''( September 20 Shihab-ud-din Muhammad Shah Jahan I (full title Al-Sultan al-'Azam wal Khaqan al-Mukarram Abu'l-Muzaffar Shihab ud-din Muhammad Sahib-i-Qiran-i-Sani Shah Jahan I Padshah Ghazi The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani, often considered by many connoisseurs to be the finest of the main dishes in India. Nizam ( Urdu: نظام‌) a shortened version of Nizam-ul-Mulk ( Urdu: نظام‌الملک) meaning Administrator of the Realm, was Hyderābād and Berar (హైదరాబాదు حیدر آباد under the Nizams was the largest Princely state in the erstwhile Indian Empire Hyderabadi Biryani is a famous meat and rice dish of Hyderabad India.

During this period the Portuguese and British introduced foods from the New World such as potatoes, tomatoes, squash, and chilies and cooking techniques like baking. Portuguese India (Índia Portuguesa or Estado da Índia) was the aggregate of Portugal 's colonial holdings in India. For usage see British rule in India British Raj ( rāj, lit "reign" in Hindustani) primarily refers to the British The New World is one of the names used for the non-Eurasian/non-African parts of the Earth specifically the Americas and Australia. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Squashes generally refer to four species of the genus Cucurbita native to the Mexico and Central America, also called marrows depending The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade

Elements

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Whole wheat flour is a powdery substance derived by Grinding or mashing the wheat's Whole grain. Pulses are annual leguminous crops yielding from one to twelve Grains or Seeds of variable size shape and color within a Pod, according The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, The pigeon pea ( Cajanus cajan, syn Cajanus indicus) is a perennial member of the family Fabaceae. Urad, also referred to as urad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil ||-||} Mung bean, also known as green bean, mung, moong, mash bean, munggo or monggo, green gram, golden Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are annual leguminous crops yielding from one to twelve Grains or Seeds of variable size shape and color within a Pod, according Pulses are used extensively in the form of dal (split). Dal (also spelled dahl, dhal or daal) ( Devanagari दाल Telugu పప్పు Bangla দ্দাল is a preparation Some of the pulses like chana and "Mung" are also processed into flour (besan). Gram flour is a Flour made from ground Chana dal, a lentil similar to chickpeas

Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil has traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. Peanut oil ( arachis oil is an organic oil derived from Peanuts noted to have the slight aroma and taste of its parent Legume. The term mustard oil is used for two different oils that are made from Mustard seeds a fatty Vegetable oil resulting from pressing the seeds In South India, coconut oil and Gingelly Oil is common. Coconut oil, also known as coconut butter, is a tropical oil with many applications In recent decades, sunflower oil and soybean oil have gained popularity all over India. The sunflower ( Helianthus annuus) is an Annual plant in the family Asteraceae and native to the Americas, with a large flowering Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter). Vanaspati ( Devanagari: वनस्पति is the Sanskrit word that now refers to the entire Plant kingdom.

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Brassica nigra ( black mustard) is an annual weedy plant cultivated for its seeds which are commonly used as a Spice. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae Fenugreek ( Trigonella foenum-graecum) is a plant in the family Fabaceae. Asafoetida ( Ferula assafoetida) alternative spelling asafetida, æsəˈfɛtɪdə (also known as devil's dung, stinking gum, asant Ginger is commonly used as a cooking spice throughout the world Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Garam masala, whose literal meaning is 'hot spice' (in the meaning of high temperature as opposed to spiciness is a basic blend of ground Spices to be used alone or with other This article is about the Spice; for other meanings see Clove (disambiguation. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Fenugreek ( Trigonella foenum-graecum) is a plant in the family Fabaceae. Mentha ( mint) is a Genus of about 25 Species (and many hundreds of varieties) of Flowering plants in the family The common use of curry leaves is typical of all Indian cuisine. For the "Curry Plant" see Helichrysum italicum. Kadipatta(Hindi Karivepaku(Telugu கறிவேப்பிலை(Tamil In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used. The name cardamom (or cardamon is used for herbs within two genera of the Ginger family Zingiberaceae, namely Elettaria and Amomum The nutmegs Myristica are a Genus of Evergreen Trees indigenous to tropical southeast Asia and Australasia Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus A rose is a perennial flowering Shrub or vine of the Genus Rosa, within the family Rosaceae, that contains over 100 species

The term "curry" is usually understood to mean "gravy" in India, rather than "spices. "

Geographical varieties

Northern

Main article: North Indian cuisine

North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. North Indian cuisine, part of Indian cuisine, is a term used to refer to the cuisines found in Northern India which includes the twelve Indian states A dairy is a facility for the extraction and processing of animal Milk &mdashmostly from goats or cows, but also from buffalo, Sheep Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Paneer ( Hindi: पनीर panīr, from Persian پنير panir) is the most common Persian and South Asian Cheese Ghee ( Hindi घी ghī, Urdu گھی ghī, Punjabi ਘਿਉ/گھیو ghiu, Kashmiri ग्याव/گیاو Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Gravies are typically dairy-based. Gravy is an English Sauce made often from the juices that run naturally from meat or vegetables during cooking Other common ingredients include chilies, saffron, and nuts. Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus Nut is a general term for the large dry oily Seeds or Fruit of some Plants.

North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical coal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi A paratha (or parantha) is a flatbread that originated in the Indian subcontinent. thumb|Looking into the mouth of a tandoor A tandoor is a cylindrical clay Oven used in cooking and baking For the kibbutz see Na'an Naan ( Urdu / Persian: نان, नान ਨਾਨ nɑːn is a round Flatbread Kulcha is a north India bread usually eaten with chole. It is typically made with Maida flour. Tandoori Chicken is a semi-fried chicken delicacy that originated in the Punjab region of the Indian subcontinent. Other breads like puri and bhatoora, which are deep fried in oil, are also common. WikipediaWikiProject Indian cities for details --> Puri is a city in the east Indian state of Orissa. Bhatoora Hindi (भटूराis a soft and fluffy Indian fried bread and is often eaten with a Chickpea Curry, Choley, making Goat and lamb meats are favored ingredients of many northern Indian recipes. The domestic goat ( Capra aegagrus hircus) is a subspecies of goat Domesticated from the Wild goat of Southwest Asia and Eastern Europe Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget

The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia and the Middle East. A samosa, a stuffed pastry is a common Snack in South Asia, in countries such as India, Bangladesh, Pakistan and Nepal Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east and from southern Russia in the north to northern Pakistan in the south The Middle East is a Subcontinent with no clear boundaries often used as a synonym to Near East, in opposition to Far East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea. Paneer ( Hindi: पनीर panīr, from Persian پنير panir) is the most common Persian and South Asian Cheese A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source

The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi The varieties used and the method of preparation can vary from place to place. Popular dishes include buknu, gujiya, chaat, daal ki kachauri, mirchi bada, jalebi, imarti, several types of pickles (or achar), murabba, sharbat, pana and aam papad. Buknu is a powdered mixture of several spices Buknu is very popular in parts of Uttar Pradesh, India. Chaat (चाट literally meaning "to lick or taste" is a word used across India, Pakistan and the rest of South Asia to refer to small plates Jalebi ( Hindi: जलेबी Urdu: جلیبی) is a fried sweet made from Maida flour, commonly prepared in India, Pakistan Jaangiri is a sweet and is a variant of Jalebi prepared in India. Murraba or murrabo is a savoury Pickle or Achar originating in the Gujarat region of India. Sharbat ( Arabic: ﺎﺕ‎شرﺑ‎) is a popular Middle Eastern and South Asian "juice" that is prepared from fruits or flower Petals Aam papad is a traditional Indian snack made out of Mango pulp mixed with concentrated sugar solution and sun dried Popular sweets include mithai, such as gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balushahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa. Gulab jamun ( Turkish:Kemalpaşa tatlısı; Hindi: गुलाब जामुन Urdu: گلاب جامن (gool-aab jaa-mun or gulab jambu is a Peda or Pera ( Urdu: پیڑا) is a Pakistani and Indian sweet shaped like a thick cookie The winter melon also called white gourd or ash gourd, is a Vine grown for its very large Fruit, eaten as a Vegetable. Baal Mithai (बाल मिठाई is a brown chocolate-like fudge made with roasted Khoya, coated with white sugar balls and is a popular sweet from the Himalayan Singori is a North Indian sweet originating in the Kumaon hills of Uttarakhand in India. Kulfi or Qulfi is a popular flavoured frozen Dessert found in the Indian subcontinent made with Milk. Falooda or Faluda ( Urdu: فالودہ) is a popular beverage in the Indian subcontinent made primarily by mixing rose syrup with Vermicelli and Tapioca Khaja is a sweet delicacy of Bihar, Orissa and West Bengal states in eastern India Ras Malai ( Urdu: رس ملا‏ئی) is a sweet dish found in Pakistan, India and Bangladesh Ingredients Ras malai consists of sugary Laddu or Laddoo ( Hindi: लड्डू Urdu: لڈو is an Indian sweet that is often prepared to celebrate festivals or household events such Barfi or burfi ( Urdu: برفی is an Indian and Pakistani sweet Types Most types of halva are relatively dense confections that are sweetened with Sugar or Honey.

Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ incursions into the country. Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern A Muslim (مسلم pronounced Muslim, not Muzlim) is an adherent of the Religion Pakistan was part of North India prior to the partition of India. Pakistan () officially the Islamic Republic of Pakistan, is a country located in South Asia, Southwest Asia, Middle East and Geography Northern India lies mainly on continental India and a very small part of it lies on the Indian peninsula The Partition of India was the partition of the British Indian Empire which led to the creation on August 14, 1947 and August 15, As a result, Pakistani cuisine is very similar to northern Indian cuisine. The Cuisine of Pakistan ( Urdu: طعام پاکستانی) can be described as a fusion of cuisine from three Asian regions Central Asia, Middle East

Eastern

East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. This article refers to the region in the Indian subcontinent. Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The Rasgulla (Rasagolla রসগোল্লা Rôshogolla; Rasgulla is a syrupy Dessert of Orissa and Bengal. Rasabali is a sweet dish from Orissa, India Unlike some other popular Oriya desserts such as Rasagolla which have spread throughout India through Bengal the popularity Chhena poda is the quintessential Cheese dessert from the state of Orissa in eastern India. Chhena Gaja is a sweet dish from Orissa, India Unlike some other popular Chhena -based Oriya desserts such as Rasagolla which have spread throughout India Kheer ( Sanskrit: हिन्दी (Payasam Oriya: Kheeri) a traditional dish in the Indian subcontinent, is a Rice pudding typically Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Etymology and ethnology The exact origin of the word Bangla or Bengal is unknown though it is believed to be derived from the Dravidian-speaking tribe Bang Orissa (ଓଡ଼ିଶା is a state located on the east coast of India, by the Bay of Bengal. Apart from sweets, East India cuisine offers delights of posta (poppy seeds).

Traditional Bengali cuisine is not too spicy, not too faint. General ingredients used in bengali curries are mustard seeds, cumin seeds, black cumin, green chillies,cumin paste, mustard paste, curd, nuts, poppy seed paste, cashew paste,etc. and cooked in mustard oil. Curries are classified into bata(paste), bhaja(fries), chochchoree(less spicy vapourized curries) and jhol(thin spicy curries). These are eaten with plain boiled rice or ghonto(spiced rice). Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Traditional Bengali breakfast includes pantabhat(biotically degenerated boiled rice), doi-chirey, doodh-muree with fruits,etc. Bangladeshi cuisine is very similar to East Indian cuisine. ( Bengali: বাংলাদেশ inc-Latn Bangladesh) officially Fish and seafood are very popular in the coastal states of Orissa and West Bengal. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such

Like South India, rice is the staple grain in Eastern India. A regular meal consists of many side dishes made of vegetables. The popular vegetable dishes of Orissa are Dalma and Santula. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. Fish frequently features in a regular meal.

Southern

Main article: South Indian cuisine

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and particularly coconut oil and curry leaves, and the ubiquity of sambar and rasam (also called saaru'/'chaaru) at meals. South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India, namely Andhra Pradesh, Karnataka Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many The Coconut Palm ( Cocos nucifera) is a member of the Family Arecaceae (palm family Coconut oil, also known as coconut butter, is a tropical oil with many applications Sambar or sambhar ( Kannada:ಸಾರು Malayalam: സാമ്പാർ Tamil:சாம்பார் Telugu:సాంబారు Rasam, ( Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru; sanskrit: Rasam) is a South Indian

The dosa, idli, vada, bonda, and bajji are typical South Indian snacks. Preparation Regular dosa batter is made from Rice and split skinned Urad bean (black lentil blended with water and left to ferment overnight History Although the precise history of the modern idli is unknown it is a very old food in southern Indian cuisine A vadai - Tamil வடை- Malayalam വട - (also vada, wada, vade) pronounced 'vah-daa' 'vah-dey' or 'vah-die' is a savoury snack from South Bonda is a typical South Indian snack Bonda comes in two major varieties Sweet and Spicy Pakora ( Hindi: पकोड़ा Urdu: پکوڑا) is a fried snack found across the Indian subcontinent. These are generally consumed as breakfast. Andhra, Chettinad, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. Rice is the Staple food of the southern state of India, Andhra Pradesh. Chettinad is a region of the Sivaganga district of southern Tamil Nadu state India. Hyderabadi Cuisine is a princely Legacy of the Nizams is a blend of Mughlai and Persian cuisines The use of ingredients is carefully chosen In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil Nadu, Sambar from Karnataka and pappu chaaru in Andhra cuisine. Sambar or sambhar ( Kannada:ಸಾರು Malayalam: സാമ്പാർ Tamil:சாம்பார் Telugu:సాంబారు Kerala ( Malayalam: {{Kerala in Malayalam}}; Tamil Nadu ( Tamil:, Country of the Tamils, t̪ɐmɨɻ n̪aːɽɯ is one of the 28 states of India. Karnataka (ಕರ್ನಾಟಕ pronounced) is a state in the southern part of India Rice is the Staple food of the southern state of India, Andhra Pradesh. Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area. Malabar (മലബാര്‍ is a region of southern India, lying between the Western Ghats and the Arabian Sea.

Western

See also: Goan cuisine

See also: Maharashtrian cuisine

See also: Saraswat cuisine

See also: Gujarati cuisine

Western India has three major food groups: Gujarati, Maharashtrian and Goan. Goan cuisine consists of some unique varieties of Goa, India. Maharashtrian (or Marathi) cuisine is Cuisine of the Marathi people, those from the state of Maharashtra in India Introduction Saraswat Cuisine is the main cooking fare of Saraswat Brahmins from the Konkan coast of western India. Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Western Region of India Maharashtrian cuisine is has mainly two sections defined by the geographical sections. Maharashtrian (or Marathi) cuisine is Cuisine of the Marathi people, those from the state of Maharashtra in India The coastal regions similar to goa depend more on rice, coconut, and fish while the hilly and plateau regions use groundnut in place of coconut and depend more on wheat, jowar and Bajri. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Introduction Saraswat Cuisine is the main cooking fare of Saraswat Brahmins from the Konkan coast of western India. The Konkan (Marathi कोकण also called the Konkan Coast or Karavali, is a rugged section of the western coastline of India from Raigad Gujarati cuisine is predominantly vegetarian. Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Western Region of India Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa. Goan cuisine consists of some unique varieties of Goa, India. Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. Goa ( Konkani: गोंय /ɡɔ̃j/ is India 's smallest state in terms of area and the fourth smallest in terms of population. Goa was a colony of Portugal for over four hundred years and has dramatically influenced the small state. For instance, beef and pork are consumed there, due to the Portuguese presence. Popular and well known dishes from Goa include the vindaloo (which means garlic wine in the Portuguese language), originally a sour and spicy pork curry, but which more recently are consumed with any meat. The term Vindaloo, derivative of the Portuguese "vinha d'alhos" and also called Vindalho or Vindallo, refers to a popular Indian dish Portuguese ( or língua portuguesa) is a Romance language that originated in what is now Galicia (Spain and northern Portugal. Pork sorpotel is also a Portuguese influenced Goan dish. This dish consists of thin pork sausages mixed with onions, and is usually eaten on its own, unlike other Indian dishes which are eaten with rice and Indian breads. A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan

North Eastern

The food of this region is totally different from other parts of India. This area's cuisine is more influenced by its neighbours, namely Burma and the People's Republic of China. Burma, officially the Union of Myanmar ( pjìdàunzṵ mjàmmà nàinŋàndɔ̀ is the largest country by geographical area in mainland Southeast Asia. Talk People's Republic of China) PEOPLE'S REPUBLIC OF CHINA ARTICLE GUIDELINES It's use of well known Indian spices is less. Yak is a popular meat in this region of India. The yak ( Bos grunniens) is a long-haired Bovine found throughout the Himalayan region of south Central Asia, the Qinghai -

Indian Cuisine outside the Indian subcontinent

Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. This article deals with the geophysical region in Asia For geopolitical treatments see South Asia. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located For usage see British rule in India British Raj ( rāj, lit "reign" in Hindustani) primarily refers to the British At that time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India. London ( ˈlʌndən is the capital and largest urban area in the United Kingdom. Currently, the favourite dish in the United Kingdom is supposedly Chicken Tikka Masala, even before fish and chips. Chicken tikka masala (चिकन टिक्का मसाला ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ চিকেন টিক্কা মাসালা is a South Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom. ^[4]

In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. The twentieth century of the Common Era began on ( Bengali: বাংলাদেশ inc-Latn Bangladesh) officially Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine. Brick Lane ( Bangla: ব্রিক লেন is a long street in the London Borough of Tower Hamlets, in the East End of London. Leicester has become well known for its curry houses, being increasingly known as the curry capital of England. Leicester (ˈlɛstə is the largest city and Unitary authority area in the East Midlands of England, and is the traditional

In the 1960s, a number of unauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". Year 1960 ( MCMLX) was a Leap year starting on Friday (link will display full calendar of the Gregorian calendar. Chicken tikka masala (चिकन टिक्का मसाला ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ চিকেন টিক্কা মাসালা is a South This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. The cuisine of Bangladesh has considerable regional variations The Cuisine of Pakistan ( Urdu: طعام پاکستانی) can be described as a fusion of cuisine from three Asian regions Central Asia, Middle East In the late twentieth century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, (however, the Hindi word for bucket is also Balti). Birmingham ( ˈbɜːmɪŋəm Ber -ming-um Balti is the name for a style of Food very popular in England. Baltistan (بلتستان, also known as بلتیول (Baltiyul in the Balti language, is a region in northern Pakistan,bordering Xinjiang Indian food is now integral to the British diet. Chicken tikka masala is thought to be Britain's most popular dish. ^[5] There are now 8,000 Indian restaurants in Britain, turning over in excess of £2 billion and employing 70,000 workers. ^[6]

In the past Indian food adapted to its surroundings, and mild "Indian-style" dishes like Chicken Korma and Chicken Tikka Masala became hugely popular. The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a Mild, pale creamy Curry dish originating in However, since Indian food has now become an everyday part of the British diet, there has blossomed an avid and enthusiastic market for authentic Indian cuisine, which has seen many more inventive restaurateurs create new and vibrant dishes which challenge the customers palate rather than pander to everyday tastes. Dishes like Mirchi Rasoi Jhinga, the Hariyali Sheekh Kebab and Jhangi Champey have their roots in Indian Britain rather than India. Mulligatawny Soup is another Anglo-Indian dish, its name taken from Tamil for "pepper water" ('Millagu' is pepper and 'Thanni' is water). Mulligatawny is a type of Anglo-Indian soup It is sometimes incorrectly regarded as the national soup of India and was brought to America by Jonathan Li

After the Immigration Act of 1965, South Asian immigration to the United States increased, and with it the prevalence of Indian cuisine, especially in the San Francisco Bay Area, Los Angeles, Houston, Chicago, the New York City neighborhoods of Murray Hill, Manhattan, Jackson Heights and East 6th Street, and in Edison, NJ. The Immigration and Nationality Act of 1965 ( Hart-Celler Act, INS Act of 1965,) abolished the national-origin Quotas that had been in place in the The San Francisco Bay Area, commonly known as the Bay Area, or the Bay, is a geographically and ethnically diverse metropolitan region that surrounds the Los Angeles (lɑˈsændʒələs los ˈaŋxeles in Spanish) is the largest City in the state of California and the American West Chicago (ʃɪˈkɑːgoʊ is the largest City by population in the state of Illinois and the American Midwest of the United States. The City of New York Murray Hill is a neighborhood in the New York City borough of Manhattan that extends south from 42nd Street to meet the neighborhood of Jackson Heights is a Neighborhood in north-western portion of the borough of Queens in New York City, USA. Edison Township (usually known as Edison) is a township in Middlesex County New Jersey, United States. All-you-can-eat buffets with several standard dishes are typical in some Indian restaurants in the United States. A buffet is a meal serving system where patrons serve themselves

Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page Toronto (təˈrɒntoʊ colloquially pronounced or) is the largest city in Canada and is the provincial capital of Ontario Vancouver (vænˈkuːvɚ is a coastal A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus, combining fresh local ingredients with traditional Indian cooking techniques.

Due to the large Indian community in South Africa, the cuisine of South Africa includes several dishes of Indian-origin; some have evolved to become unique to South Africa, such as the bunny chow. The majority of South Africa's Asian population is Indian in origin many of them descended from indentured workers brought to work on the sugar plantations of the eastern coastal area then known The Republic of South Africa (also known by other official names) is a country located at the southern tip of the continent of Africa Cuisine of South Africa has had a variety of sources and stages Cookery practised by indigenous people of South Africa such as the Khoisan and The Republic of South Africa (also known by other official names) is a country located at the southern tip of the continent of Africa Bunny chow is a slang term for a South African Fast food consisting of a hollowed out loaf of Bread filled with Curry. Many others are modified with local spices.

Beverages

See also: Indian wine

Tea is a staple beverage throughout India; the finest varieties are grown in Darjeeling and Assam. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Darjeeling ( Nepali:) is a town in the Indian state of West Bengal. Assam) ( Assamese: অসম Ôxôm) is a northeastern state of India with its capital at Dispur, a suburb of the city It is generally prepared as masala chai, tea with a mixture of spices such as cardamom, cloves, cinnamon, and ginger boiled with milk. Another popular beverage, coffee, is largely served in South India. CoFFEE is an Open source Software for computer supported collaborative learning (CSCL in a digital classroom One of the finest varieties of Coffea arabica is grown around Mysore, Karnataka, and is marketed under the trade name "Mysore Nuggets". Coffea arabica (əˈræbɪkə is a species of Coffee indigenous to Ethiopia and Yemen. Mysore (maɪˈsɔɚ in English; renamed to Mysuru|ಮೈಸೂರು) (ಮೈಸೂರು is the second largest city in the state of Karnataka, India Karnataka (ಕರ್ನಾಟಕ pronounced) is a state in the southern part of India Filter Coffee, or kaapi, is also especially popular in South India. Other beverages include nimbu pani (lemonade), lassi, badam dood (milk with nuts and cardamom), Chaach (made from curd/yogurt ), sharbat and coconut water. Lemonade is a Lemon -flavored Soft drink. The term can refer to two different types of beverage In the U Lassi is a popular and traditional Indian drink originating from the Punjab region. Sharbat ( Arabic: ﺎﺕ‎شرﺑ‎) is a popular Middle Eastern and South Asian "juice" that is prepared from fruits or flower Petals Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm) not to be confused with Coconut milk. India also has many indigenous alcoholic beverages, including palm wine, fenny, bhang and Indian beer. Palm Wine also called Palm Toddy or simply Toddy is an Alcoholic beverage created from the Sap of various species of Palm tree such Fenny is an Indian liquor made from either coconut or the juice of the Cashew apple Bhang (ਭੰਗ pa بھنگ /pə̀ŋg/ ভাং /bɦaŋ/ is the leaf and flower of a female Cannabis sativa plant as consumed in the However the practice of drinking a beverage with a meal, or wine and food matching, is not traditional or common in India. Wine and food matching is the process of pairing a food with complementary flavors aromas and textures found in Wine. The budding wine industry is poised to grow significantly.

Although above listed beverages are popular, people prefer to consume still drinking water with their food. In fact it is custom to offer drinking water to guest before serving hot or cold drink. Also drinking water does not overshadow taste of food.

Etiquette

Main article: Etiquette of Indian Dining

Several customs are associated with the manner of food consumption. South Indian Coffee also known as Madras Filter Coffee or kaapi (Tamil phonetic rendering of "coffee' is a sweet milky coffee made from dark roasted Coffee As in many cultures eating and drinking are important and widely respected parts of Indian culture local customs traditions and religions Traditionally, meals are eaten while seated either on the floor or on very low stools or cushions. Food is most often eaten without cutlery, using instead the fingers of the right hand. However, these traditional ways of dining are being influenced by eating styles from other parts of the world.

Traditional serving styles vary from region to region in India. A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. Thali (थाली meaning "plate") is an Indian meal with contents varying from one regional cuisine to another For the kibbutz see Na'an Naan ( Urdu / Persian: نان, नान ਨਾਨ nɑːn is a round Flatbread A puri or poori is a South Asian unleavened Bread prepared in India. Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many In South India, a cleaned banana leaf is often placed under the food as decoration and as a hygienic and portable alternative to plates.

See also

• Cuisine
• Curry
• Black salt
• Paan
• Udupi cuisine
• Saraswat cuisine

References

Bibliography

External links

• Indian cuisine at the Open Directory Project

The Open Directory Project ( ODP) also known as dmoz (from directory

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