INDIAN CUISINE

Indian cuisine has been influenced by a 5000 year history of various groups and cultures to the diversity of flavours and regional cuisines in modern - day India

HISTORY

In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, poultry and other sorts of meat. Over time some segments of population embraced vegetarianism.

SIX TASTES

SweetSourSaltySpicyBitterAstringent

SIX TASTES

Sweet Sour

SaltySpicy

Bitter

Astringent

REGIONAL TASTES AND FLAVOURS Like India Indian cuisine is varied, diverse and

distinct. In India recipes are handed down from mother to

daughter, from generation to generation.

Indian cuisine uses an extensive variety of herbs, spices and ingredients.

REGIONAL TASTES AND FLAVOURS

FOUR DISTINCT REGIONAL CUISINES IN INDIA

INGREDIENTS The staples of Indian cuisine are pearl millet, rice, whole

wheat flour, and a variety of pulses, of which the most central are red lentils, Bengal gram, pigeon pea or yellow

gram, black gram, and green gram.

BASIC INDIAN SPICES

BASIC INDIAN SPICES

EATING HABITS

People in India consider a healthy breakfast important.

ETIQUETTE OF INDIAN DINING

Hot food is served on banana leaves.

CONCLUSION

Indian cuisine is also known for widespread practice of vegetarianism in Indian society.

The spice trade between India

and Europe is often

cited as the main

catalyst for Europe`s Age of

Discovery.

—The End—