indian cuisine - wikipedia, the free encyclopedia
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A lunch in South India, served on a plantain leaf
Indian cuisineFrom Wikipedia, the free encyclopedia
India cuisine or Indian food encompasses a wide varietyof regional cuisines native to India. Given the range ofdiversity in soil type, climate and occupations, these cuisinesvary significantly from each other and use locally availablespices, herbs, vegetables and fruits. Indian food is alsoheavily influenced by religious and cultural choices andtraditions.
The development of these cuisines have been shaped byDharmic beliefs, and in particular by vegetarianism, which is
a growing dietary trend in Indian society.[1] There has alsobeen Central Asian influence on North Indian cuisine from
the years of Mughal rule.[2] Indian cuisine has been and is still evolving, as a result of the nation's cultural
interactions with other societies.[3][4]
Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducingcertain foods to the country. For instance, potato, a staple of Indian diet was brought to India by the Portuguese,
who also introduced chillies and breadfruit.[5] Indian cuisine has also shaped the history of international relations; thespice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of
Discovery.[6] Spices were bought from India and traded around Europe and Asia. It has also influenced other
cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.[7][8]
Contents
1 History
1.1 Antiquity
1.2 Middle Ages
2 Ingredients
3 Regional cuisines
3.1 Andaman and Nicobar Islands
3.2 Andhra Pradesh
3.3 Arunachal Pradesh3.4 Assam
3.5 Bihar
3.6 Chandigarh
3.7 Chhattisgarh
3.8 Dadra and Nagar Haveli
3.9 Daman and Diu
3.10 Delhi
3.11 Goa
3.12 Gujarat
3.13 Haryana
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3.13 Haryana
3.14 Himachal Pradesh
3.15 Jammu and Kashmir
3.16 Jharkhand
3.17 Karnataka
3.18 Kerala
3.19 Lakshadweep3.20 Madhya Pradesh
3.21 Maharashtra
3.22 Manipur
3.23 Meghalaya
3.24 Mizoram
3.25 Nagaland
3.26 Odisha
3.27 Puducherry
3.28 Punjab
3.29 Rajasthan
3.30 Sikkim
3.31 Sindh3.32 Tamil Nadu
3.33 Tripura3.34 Uttar Pradesh
3.35 Uttarakhand3.36 West Bengal
4 Fusion cuisines
4.1 Indian Chinese cuisine4.2 Malaysian Indian cuisine
4.3 Indian Singaporean cuisine4.4 Anglo-Indian cuisine
5 Desserts6 Beverages
6.1 Non-alcoholic beverages6.2 Alcoholic beverages
6.2.1 Beer6.2.2 Others
7 Eating habits
8 Dietary restrictions9 Etiquette
10 Outside of India10.1 Canada
10.2 China10.3 Middle East
10.4 Southeast Asia10.5 United Kingdom
10.6 United States
11 See also
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Spices at a grocery shop in
India
11 See also
12 References13 Bibliography
14 External links
History
Indian cuisine reflects a 5000-year history of various groups and cultures interacting with the subcontinent, leadingto diversity of flavours and regional cuisines found in modern-day India. Later, mughals, British, and Portuguese
influence added to the already diverse Indian Cuisine.[9]
Antiquity
A normal diet in early India consisted of fruit, vegetables, grain, eggs, dairy products, honey, and sometimes meat.Over time, segments of the population embraced vegetarianism. The advent of Buddhism affected this shift, as wellas an equitable climate permitting a variety of fruit, vegetables, and grains to be grown throughout the year. A foodclassification system that categorised any item as saatvic, raajsic or taamsic developed in Ayurveda. The
Bhagavad Gita prescribes certain dietary practices (Chapter 17, Verses 8–10).[10] During this period, consumption
of beef became taboo, due to cattle being considered sacred in Hinduism.[11] Many Indians continue to follow this
belief, making the use of beef in Indian cuisine somewhat rare. Beef is generally not eaten by Hindus in India.[12]
Middle Ages
During the Middle Ages, several North Indian dynasties were predominant, including the Gupta dynasty. Travellersto India during this time introduced new cooking methods and products to the region, including tea and spices.Northern India was later invaded by Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of
Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron,[13]
Ingredients
Staple foods of Indian cuisine include pearl millet (bajra), rice, whole-wheat flour(atta), and a variety of lentils, especially masoor (most often red lentils), toor(pigeon pea), urad (black gram), and moong (mung bean). Lentils may be usedwhole, dehusked—for example, dhuli moong or dhuli urad—or split. Split
lentils, or dal, are used extensively.[14] Some pulses, such as channa (chickpea),Rajma or kidney beans, lobiya are very common, especially in the northernregions. Channa and mung are also processed into flour (besan).
Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in
northern and western India, mustard oil in eastern India,[13] and coconut oil along
the western coast, especially in Kerala.[15] Gingelly (sesame) oil is common in
the south since it imparts a fragrant nutty aroma.[16] In recent decades, sunflower and soybean oils have become
popular across India.[17] Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking
medium.[18] Butter-based ghee, or desi ghee, is used frequently, though less than in the past.
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Lentils are a staple ingredient in Indian
cuisine
Pesarattu, a popular Andhra dish,
served with kobbari pachadi
(chutney made using coconut)
The most important and frequently used spices and flavourings in Indiancuisine are whole or powdered chilli pepper (mirch) (introduced by thePortuguese in the 16th century), black mustard seed (sarso), cardamom(elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger
(adrak), coriander (dhania), and garlic (lehsun).[19] One popular spicemix is garam masala, a powder that typically includes five or more dried
spices, especially cardamom, cinnamon (dalchini), and clove.[20] Eachculinary region has a distinctive garam masala blend—individual chefsmay also have their own. Goda masala is a comparable, though sweet,spice mix popular in Maharashtra. Some leaves commonly used forflavouring include bay (tejpat), coriander, fenugreek, and mint leaves.
The use of curry leaves and roots for flavouring is typical of Gujarati[21] and South Indian cuisine.[22] Sweet dishesare often seasoned with cardamom, saffron, nutmeg, and rose petal essences.
Regional cuisines
See also: List of Indian dishes
Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximityto sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables areripe.
Andaman and Nicobar Islands
Seafood plays a major role in the cuisine of the Andaman and Nicobar
Islands.[23] Since the indigenous Andamanese traditionally had very littlecontact with the outside world, raw fish and fruits have long been a staplediet for them. Immigration from other regions of India, however, hasresulted in variations in the cuisine.
Andhra Pradesh
Main articles: Telugu cuisine and Hyderabadi cuisine
Cuisine of Andhra Pradesh is a blend of Telugu cuisine along with
Hyderabadi cuisine (also known as Nizami cuisine).[24][25] The food is
rich in spices, for which it is popular among south Indian cuisine.[26] Riceis the staple food of Andhra people. Starch is consumed with a variety of
curries and lentil soups or broths.[26][27] Vegetarian and non-vegetarian foods are both popular. Seafood is
common in the coastal region of the state.[28] Hyderabadi cuisine includes popular delicacies such as Biryani,
Hyderabadi Haleem, Baghara baingan and kheema.[26] Various pickles are part of local cuisine, popular among
those are avakaya (a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves).[29]
Yogurt is a common addition to meals, as a way of tempering spiciness.[30] Breakfast items like dosa, vada areinfluenced by spices native to Andhra Pradesh.
Arunachal Pradesh
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Hyderabadi Biryani from the city of
Hyderabad
Assamese Thali
Roasted stuffed Litti from Bihar
Main article: Cuisine of Arunachal Pradesh
The staple food of Arunachal Pradesh is rice, along with fish, meat and
leaf vegetables.[31] Many varieties of rice are used. Lettuce is the mostcommon vegetable, usually prepared by boiling with ginger, coriander
and green chillies.[32] Boiled rice cakes wrapped in leaves are a popularsnack. Thukpa is a kind of noodle soup common among the Monpa
tribe of the region.[33] Native tribes of Arunachal are meat eaters and usefish, eggs, chicken, pork and mutton to make their dishes. Apong or ricebeer made from fermented rice or millet is a popular beverage in
Arunachal Pradesh and is consumed as a refreshing drink.[34]
Assam
Main article: Assamese cuisine
Assamese cuisine is a mixture of different indigenous styles, withconsiderable regional variation and some external influences. Although it
is known for its limited use of spices,[35] Assamese cuisine has strongflavours from its use of endemic herbs, fruits, and vegetables servedfresh, dried or fermented. Fish is widely eaten. The region's cuisineinvolves simple cooking processes. Bhuna, the gentle frying of spicesbefore the addition of the main ingredients, generally common in Indiancooking, is absent in the cuisine of Assam. A traditional meal in Assambegins with a khar, a class of dishes named after the main ingredient andends with a tenga, a sour dish. The food is usually served in bell metal
utensils.[36] Paan, the practice of chewing betel nut, generally concludes
a meal.[37]
Bihar
Main article: Bihari cuisine
See also: Bhojpuri cuisine and Mithila (India)
Bihari cuisine is wholesome and simple. It is mainly influenced by theirneighbours. Litti chokha, a baked salted wheat flour cake filled withsattu ( baked chickpea flour ) and some special spices, is famous among
the middle-class families.[38][39] Among meat dishes, Meat saalan is apopular dish made of mutton or goat curry in garam masala and cubedpotatoes. Dalpuri is another popular dish in Bihar. It is salted wheatflourbread, filled with boiled, crushed and fried gram pulses. Malpua is apopular sweet dish of Bihar, prepared by a mixture of maida, milk,banana, grated coconut, cashew nut, raisin, sugar, water and greencardamom. Another famous sweet dish of Bihar is Balushahi which is
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Palak paneer, a dish made from
spinach and paneer (cottage cheese)
Rajma with steamed rice
prepared by a specially treated combination of maida and sugar along with ghee. During the festival of Chhath,
thekua, a sweet dish made of ghee, jaggery, whole-meal flour, flavoured with aniseed, is made.[38]
Chandigarh
Chandigarh is the Union Territory and the joint Capital of both Punjaband Haryana. The local cuisine are common to cuisine of Punjab andHaryana.
Chhattisgarh
Chhattisgarh cuisine uses many foods not found in the rest of India,although the staple food is rice, like in much of the country. Many
Chhattisgarhi people drink liquor brewed from the Mahuwa flower.[40]
The tribal people of the Bastar region of Chhattisgarh eat whatever isavailable: mushrooms, squirrels, bamboo pickle, bamboo vegetable
.[19][41]
Dadra and Nagar Haveli
The local cuisine shows resemblances with cuisine of Gujarat. Ubadiyu is a local delicacy made up of vegetablesand beans with herbs. The common food includes rice, roti, vegetables and river fishes and crab. People also enjoy
buttermilk and chutney made up of different fruits and herbs.[42]
Daman and Diu
Daman and Diu is a union territory of India which, like Goa, was a former colonial possession of Portugal.Consequently, both native Gujarati food and traditional Portuguese food are common. Being a coastal region, thecommunities are mainly dependent on sea food. Normally, Rotli and tea are taken for breakfast, Rotla and saagfor lunch and chokha along with saag and curry are taken for dinner. Some of the dishes prepared on festive
occasions include, puri, lapsee, potaya, dudh-plag, dhakanu.[43] While alcohol is prohibited in the neighbouring
state of Gujarat, drinking is common in Daman and Diu. All popular brands of alcohol are readily available.[44][45]
Delhi
Delhi once the capital of Mughal Empire is the birthplace of Mughlaicuisine thus famous for the Mughalai cuisine. Delhi is famous for its streetfood. The Paranthewali Gali in Chandani Chowk is just one of thefamous landmark for stuffed flatbread (Paranthas). Delhi has people fromdifferent parts of India and thus the city have different type of foodtraditions its cuisine is influenced by the various cultures. Punjabi cuisine
is common, due to the dominance of Punjabi communities.[46] Delhicuisine is actually an amalgam of different Indian cuisines modified inunique ways. This is apparent in the different types of street food
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Pork Vindaloo (pictured). Vindaloo is
a popular curry dish in Goa.
Khaman is a popular Gujarati snack.
available. Kababs, kachauri, chaat, sweets, Indian ice-cream, commonly called kulfi, and even western food items
like sandwiches and patties are prepared in a style unique to Delhi and are immensely popular.[47]
Goa
Main article: Goan cuisine
See also: Saraswat cuisine and Malvani cuisine
The area has a tropical climate and the spices and flavours here areintense. Use of kokum is a distinct feature of the region's cuisine. Goancuisine is mostly seafood based; the staple foods are rice and fish.Kingfish (Vison or Visvan) is the most common delicacy, and othersinclude pomfret, shark, tuna, and mackerel; these are often served with
coconut milk.[48] Shellfish, including crabs, prawns, tiger prawns, lobster,squid and mussels are commonly eaten. The cuisine of Goa is influencedby its Hindu origins, four hundred years of Portuguese colonialism, and
modern techniques.[48][49] Bread is eaten with most of the meals.Frequent tourism in the area gives Goan food an international aspect.
Brahmins belonging to Pancha Dravida are strict vegetarians.[50]
Gujarat
Main article: Gujarati cuisine
Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consistsof roti (rotli in Gujarati), daal or kadhi, rice, sabzi/shaak, papad andchaas(buttermilk) . The sabzi is a dish of different combinations of
vegetables and spices which may be stir fried, spicy or sweet.[51]
Gujarati cuisine can vary widely in flavour and heat based on personaland regional tastes. North Gujarat, Kathiawad, Kachchh, and South
Gujarat are the four major regions of Gujarati cuisine.[52] Many Gujaratidishes are simultaneously sweet, salty like Vegetable Handva, and spicy.In mango season keri no ras (fresh mango pulp), is often an integral partof the meal. Spices also vary seasonally. For example, garam masala is
used less in summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice.[53]
Haryana
Cattle being common in Haryana, dairy products are a common component of its cuisine.[54][55] Specific dishesinclude kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri kisabzi, and tamatar chutney.
Lassi and sharbat and nimbu pani are three popular non-alcoholic beverages in Haryana. Liquor stores are
common there, which cater to a large number of truck drivers.[56]
Himachal Pradesh
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Vegetable Handva is a salty dinner
dish.
Kadhi, a spicy north Indian dish
Rogan Josh is a popular Kashmiri
dish.
Main article: Culture of Himachal Pradesh#Cuisine
The daily diet of Himachal people is similar to that of the rest of NorthIndia, including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal
include sidu, patande,chukh and til chutney.[57]
Jammu and Kashmir
Main article: Cuisine of Kashmir
The cuisine of Jammu and Kashmir are from three regions of the stateJammu, Kashmir and Ladakh.Kashmiri cuisine has evolved overhundreds of years. Its first major influence was the food of the KashmiriHindus and Buddhists. The cuisine was later influenced by the cultureswhich arrived with the invasion of Kashmir by Timur from the area ofmodern Uzbekistan. Subsequently influences have included the cuisinesof Central Asia, Persia, and the North Indian plains. The most notableingredient in Kashmiri cuisine is mutton, of which there are over 30
varieties.[58] Wazwan is a multicourse meal in the Kashmiri Muslim
tradition, of which, the preparation is considered an art.[59]
Kashmiri Pandit food is elaborate, and an important part of the Pandits'ethnic identity. Kashmiri Pandit cuisine usually uses yogurt, oils, andspices such as turmeric, red chilli powder, cumin, ginger, and fennel,
though they do not use onion and garlic.[60]
Jharkhand
Main article: Traditional cuisine of Jharkhand
Traditional Jharkhand dishes are not available at restaurants, as they have
not been commercialised.[citation needed] Prepared exclusively in tribalregions, this cuisine uses oil and spices infrequently, except for pickleproduction and special occasions.Baiganee Chop, a snack made ofbrinjal slices or egg plant, is popular in Jharkhand. Thekua is a sweetdish made of sugar, wheat, flour and chopped coconuts. Hadia, which is
made out of paddy rice is a refreshing drink.[61] A wide variety of recipesare prepared with different types of rice in Jharkhand which includerecipes like Dhuska, Pittha and different kinds of Rotis prepared withrice.
Karnataka
Main article: Cuisine of Karnataka
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Karnataka food served on a plantain
leaf
Bisi bele bath, a delicacy in Karnataka
made of rice, lentils, spices and
vegetables
Spicy fish from Kerala
Varieties in the cuisine of Karnataka has similarities with its three neighbouring South Indian states, as well as thestates of Maharashtra and Goa to its North. Typical dishes include bisibele bath, jolada rotti, chapati, idli vadaragi rotti, akki rotti, saaru,huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde,and uppittu. The Kodagu district is famous for spicy pork curries (pig
curry)[62] while coastal Karnataka specialises in seafood. Although theingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal)is served on a banana leaf. The coastal districts of Dakshina Kannadaand Udupi have slightly varying cuisines, which make extensive use of
coconut in curries and frequently include seafood.[63][64]
Kerala
Main article: Cuisine of Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted tolocal tastes. Coconuts grow in abundance in Kerala, so grated coconut
and coconut milk are commonly used for thickening and flavouring.[65]
Kerala's long coastline and numerous rivers have led to a strong fishingindustry in the region, making seafood a common part of the meal. Rice isgrown in abundance; along with tapioca. It is the main starch ingredient
used in Kerala's food.[66] Having been a major production area of spicesfor thousands of years, the region makes frequent use of black pepper,cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus,except its Brahmin community, eat fish, beef and non-vegetarian foods;common among these are chicken, beef, pork catering to Kerala's large
minorities of Muslims and Christians.[67] In most Kerala households, atypical meal consists of rice, fish, and vegetables. Kerala also has avariety of breakfast dishes like idli, dosa, appam, idiyappam, puttu,
and pathiri.[39] Thalassery biryani is the only biryani variant of (Malabarorigin) Kerala. The dish has considerable difference when compared to
the other biryani variants.[68]
Lakshadweep
The culinary influence of Kerala is quite evident in the cuisines ofLakshadweep, since the island lies in close proximity to Kerala. Coconutand sea fish serve as the foundations of most of the meals. The people ofLakshadweep drink large amounts of coconut water, which is the most
abundant aerated drink on the island.[69]
Madhya Pradesh
The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the North and West of the state,while the wetter South and East are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore.
The street food of Indore is renowned, with shops that have been active for generations.[70] Bhopal is known for
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Daal Bafla, a popular dish in Madhya
Pradesh, Rajasthan and Gujarat
Famous Bastar Beer prepared from
Sulfi
Poha, a popular breakfast dish in
Maharashtra
meat and fish dishes such as rogan josh, korma, keema, biryani, pilaf and kebabs. There is street named"Chatori Gali" in old Bhopal where one can find traditional Muslim non-veg fare like Paya Soup, Bun Kabab,
Nalli-Nihari as some of the specialties.[71]
Dal bafla is a common meal in the region and can be easily found inIndore and other nearby regions, consisting of a steamed and grilledwheat cake dunked in rich ghee which is eaten with daal and ladoos.The culinary speciality of the Malwa and specially Indore region ofcentral Madhya Pradesh is poha (flattened rice); usually eaten at
breakfast with jalebi.[72] Beverages in the region include lassi, beer, andrum and sugarcane juice. A local liquor is distilled from the flowers of themahua tree and date palm toddy is also popular. In tribal regions, apopular drink is the sap of the sulfi tree, which may be alcoholic if it has
gone through fermentation.[73]
Maharashtra
Main article: Maharashtrian cuisine
Maharashtrian cuisine is an extensive balance of many different tastes. Itincludes a range of dishes from mild to very spicy tastes. Bajri, wheat,rice, jowar, vegetables, lentils, and fruit form important components ofthe Maharashtrian diet. Popular dishes include puran poli, ukdiche
modak, batata wada,masala bhat and wada pav.[74] Shrikhand, asweet dish made of strained yogurt, is a main dessert of Maharashtrian
cuisine.[75] The cuisine of Maharashtra can be divided into two majorsections—the coastal and the interior. The Konkan, on the coast of theArabian Sea has its own type of cuisine, a homogeneous combination ofMalvani, Goud Saraswat Brahmin, and Goan cuisines. In the interior ofMaharashtra, the Vidarbha and Marathwada areas have their owndistinct cuisines.
The cuisine of Vidarbha uses ground nuts, poppy seeds, jaggery, wheat,jowar, and bajra extensively. A typical meal consists of rice, "poli" rotior '"Bhakar" both along with "varan" or "aamtee"—lentils and spicedvegetables.Cooking is common with different types of oil.People lovespicy food. Savji food from Vidharbh is famous all over Maharashtra.Like other coastal states, there is an enormous variety of vegetableseaten,fish and coconuts are common. Peanuts and cashews are oftenserved with vegetables. Grated coconuts are used to flavour many types
of dishes, but coconut oil is not widely used; peanut oil is preferred.[76]
Kokum, most commonly served chilled, in an appetiser-digestive calledsol kadhi, is prevalent. During summer, Maharashtrians consume panha,
a drink made from raw mango.[77][78] the sweet which is famous in maharashtra is modak, peda, etc. even thelocals are found of gulab jamaun, kaju katri.
Manipur
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Main article: Manipuri cuisine
Manipuri cuisine typically features spicy foods that use chili pepper rather than garam masala. The staple dietconsists of rice, leafy vegetables, and fish. About 60 years ago most of the Valley people did not eat meat exceptfish because of Hinduism. But in the pre-Hinduism era, the valley people and the hill people had similar food habits.Meats like chicken and pork are popular in both valley and hills. Other special delicacies include snails, crabs, eelsetc.A large variety of vegetables are eaten as well as leaves and herbs. Bamboo shoot is eaten both fresh andfermented. Fermented dry fish, locally known as 'ngari' is very popular and is used in almost every dish prepared.Fermented soyabean is also popular. Another popular dish is 'kangsoi' which is a soup of potatoes, tomatoes, driedfish and other vegetables, prepared without spices. The hill people eat beef and the Muslim Pangals eat mutton.
Fruits, especially citrus fruits are also very popular.[79] Manipuris typically raise vegetables in kitchen gardens[80]
and rear fish in small ponds around their homes. The Umarok is a very popular chili in the area, also known by
names such as naga jolokia or "ghost chili" (in US media).[81][82]
Meghalaya
Main article: Meghalayan cuisine
Meghalayan cuisine is unique and different from other northeastern Indian states.[83] Spiced meat is common, fromgoats, pigs, fowl, ducks, and cows. In the Khasi and Jaintia Hills districts, common foods include jadoh, ki kpu,tung-rymbai, and pickled bamboo shoots. Other common foods in Meghalaya include minil songa (steamedsticky rice), sakkin gata, and momo dumplings. Like other tribes in the northeast, the Garos ferment rice beer,
which they consume in religious rites and secular celebrations.[84]
Mizoram
The cuisine of Mizoram differs from that of most of India, though it shares characteristics to other regions of NorthEast India and North India. Rice is the staple food of Mizoram while Mizos love to add non-vegetarian ingredient inevery dish. Fish, chicken, pork and duck are popular meat among Mizos. Dishes are served on fresh bananaleaves. Most of the dishes are cooked in mustard oil. Meals tend to be less spicy than in most of India. A populardish is bai, made from boiling spinach with pork and bamboo shoots and served with rice. Sawchair is another
common dish, made of rice and cooked with pork or chicken.[85][86]
Nagaland
The cuisine of Nagaland reflects that of the Naga people. It is known for exotic pork meats cooked with simple and
flavourful ingredients,[39] like the extremely hot bhut jolokia pepper, fermented bamboo shoots and soya beans.The Naga use oil sparingly, preferring to ferment, dry, and smoke their meats and fish. Traditional homes in
Nagaland have external kitchens that serve as smokehouses.[87]
Odisha
Main article: Oriya cuisine
The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spiced, unlike thespicy curries typically associated with Indian cuisine. Fish and other seafood, such as crab and shrimp, are verypopular, and chicken and mutton are also consumed. Panch phutana, a mix of cumin, mustard, fennel, fenugreek
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Dried fish, prawns, ghost chili, and
preserved colocasia leaves are
common ingredients in Naga cuisine
Chungdi Jhola, (��������
���) is a spicy gravy based prawn
curry of Odisha State with different
flavors of spices.
Tandoori chicken is a popular grilled
dish.
and kalonji (nigella) is widely used for flavouring vegetables and dals,[88]
while garam masala and turmeric are commonly used for meat-basedcurries. Pakhala, a dish made of rice, water, and yogurt, that is
fermented overnight, is very popular in summer in rural areas.[89] Odiasare very fond of sweets, so dessert follows most meals. Few popularOriya cuisines, Anna, Kanika, Dalma, Khata (Tamato & Oou),Dali(Different types of lentils, i.e. Harada (Red Gram) known as Arhar inHindi, Muga (Moong), Kolatha (Horsegram) etc. And many morevarieties both in Veg. (Niramisha) & Non-Veg. (Aamisha).
Puducherry
The union territory of Puducherry was a French colony for around 200years, making French cuisine a strong influence on the area. The influenceof the neighbouring areas, such as Tamil Nadu, Andhra Pradesh, andKerala is also visible on the territory's cuisine. Some favourite dishesinclude coconut curry, tandoori potato, soya dosa, podanlangkai,
curried vegetables, stuffed cabbage, and baked beans.[90]
Punjab
Main article: Punjabi cuisine
The cuisine of Punjab is known for its diverse range of dishes. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter and cream,while home-cooked equivalents center around whole wheat, rice, and
other ingredients flavoured with masala.[91] Regional differences alsoexist in Punjabi cuisine. For example, people of Amritsar prefer stuffedparatha and dairy products. Ambur Punjabi of Amritsar created thefamous lentil and bean sprout curry which swept the nation with its zesty
flavor and texture.[92] Certain dishes are exclusive to Punjab, such as
makke di roti and sarson da saag.[91] The main masala in a Punjabidish consists of onion, garlic and ginger. Much of this food was made tomeet the demands of traditional Punjabi lifestyle, with high calorie countsto support rural workers. Tandoori food is a Punjabi speciality,
especially with non-vegetarian dishes.[93]
Many of the most popular elements of Anglo-Indian cuisine, such astandoori foods, naan, pakoras and vegetable dishes with paneer, are
derived from Punjabi styles.[94]
Rajasthan
Main article: Rajasthani cuisine
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Rajasthani thali
Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Because water isat a premium, food is generally cooked in milk or ghee, making it quiterich. Gram flour is a mainstay of Marwari food mainly due to the scarcity
of vegetables in the area.[95]
Historically, food that could last for several days and be eaten withoutheating was preferred. Major dishes of a Rajasthani meal may includedaal-baati, tarfini, raabdi, ghewar, bail-gatte, panchkoota,chaavadi, laapsi, kadhi and boondi. Typical snacks include bikaneribhujia, mirchi bada, pyaaj kachori, and dal kachori.
Daal-baati is the most popular dish prepared in the state. It is usuallysupplemented with choorma, a mixture of finely grinded baked rotis,
sugar and ghee.[39]
Sikkim
Main article: Sikkimese cuisine
In Sikkim, various ethnic groups such as the Nepalese, Bhutias, and Lepchas have their own distinct cuisines. Riceis the staple food of the area, and meat and dairy products are also widely consumed. For centuries, traditionalfermented foods and beverages have constituted about 20 per cent of the local diet. Depending on altitudinalvariation, finger millet, wheat, buckwheat, barley, vegetable, potato, and soybeans are grown. Momo, gya thuk,ningro, gundruk, phagshapa and sael roti are some of the local dishes. Alcoholic drinks are consumed by both
men and women. Beef is eaten by the Bhutias.[96]
Sindh
Main article: Sindhi cuisine
Sindhi cuisine refers to the native cuisine of the Sindhi people from the Sindh region, now in Pakistan. While Sindh
is not geographically a part of modern India, its food is there,[97] where a sizeable number of Sindhi people who areHindu by religion migrated following the Partition of India, especially in Sindhi enclaves such as Ulhasnagar andGandhidam. A typical meal in most Sindhi households consists of wheat-based flatbread (phulka) and riceaccompanied by two dishes, one with gravy and one dry. Lotus stem (called as kamal kakri) is also used in sindhidishes. Cooking vegetables by deep frying is a common practice followed. Sindhi cuisine is mostly influenced byPunjab and Gujarat state. Some common ingredients used are mango powder, tamarind, kokum flowers and dried
pomegranate seeds.[98]
Tamil Nadu
Main article: Cuisine of Tamil Nadu
Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achievedby the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove,cardamom, cumin, nutmeg, coconut and rose water. A meal (called Saapadu)consists of rice with other typicalTamilian dishes on a banana leaf. A typical Tamilian would eat in banana leaf as it gives different flavour and taste to
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Dosa served with chutney and sambar
A bowl of thukpa
Uttar Pradeshi thali (platter) with
naan, daal, raita, shahi paneer, and
salad
the food. But it can also be served on a stainless steel tray - plate with a selection of different dishes in small bowls.Tamil food is characterised by tiffins, which is a light food taken for breakfast or dinner and meals which areusually taken during lunch. The word "curry" is derived from the Tamil kari, meaning something similar to
"sauce".[99][100] The southern regions such as Madurai, Karaikudi, and Chettinad are famous for their spicy non-
vegetarian dishes.[101][102] Dosa,idli and Pongal are some of thepopular dishes and are eaten with chutney and sambar.Fish and othersea foods are also very popular here being a coastal state.
Tripura
Main article: Tripuri cuisine
The Tripuri people are the original inhabitants of the state of Tripura innortheast India. Today, they comprise the communities of Tipra, Reang,Jamatia, Noatia, and Uchoi among others. The Tripuri are non-
vegetarian,[103] although they have a minority of Vaishnavite
vegetarians.[104] The major ingredients of Tripuri cuisine include pork,chicken, mutton, turtle, fish, shrimps, crabs, and frogs.
Uttar Pradesh
Main article: Cuisine of Uttar Pradesh
Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai
cuisine,[9] though a vast majority[citation needed] of the state is vegetarian,preferring dal, roti, sabzi, and rice. Pooris and kachoris are eaten onspecial occasions. Chaat, samosa and pakora, among the most popular
snacks in India, originate from Uttar Pradesh.[19][105] Famous dishesinclude kebabs, dum biryani, and various mutton recipes. SheerQorma, Ghewar, Gulab Jamun, Kheer, Ras Malai are some of thepopular desserts in this region.
Awadhi cuisine (Hindi: अवधी खाना, Urdu: اودھی کھانا) is from thecity of Lucknow, which is the capital of the state of Uttar Pradesh inCentral-South Asia and Northern India, and the cooking patterns of thecity are similar to those of Central Asia, the Middle East, and NorthernIndia as well. The cuisine consists of both vegetarian and non-vegetariandishes. Awadh has been greatly influenced by Mughal cookingtechniques, and the cuisine of Lucknow bears similarities to those ofPersia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods. The bawarchis and rakabdars ofAwadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become
synonymous with Lucknow today.[106] Their spread consisted of elaborate dishes like kebabs, kormas, biryani,kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies notonly in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamomand saffron.
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Saag, a popular Kumauni dish from
Uttarakhand is made from any of the
various green vegetables like spinach
and fenugreek.
Bengali authentic full meal
Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the MughalEmpire. It represents the cooking styles used in North India (especially Uttar Pradesh. The cuisine is stronglyinfluenced by the Persian cuisine of Iran, and has in turn strongly similarities to the regional cuisines of Kashmir andthe Punjab region. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a
distinctive aroma and the taste of ground and whole spices.[107] A Mughlai course is an elaborate buffet of main
course dishes with a variety of accompaniments.[108]
Uttarakhand
Main article: Kumauni cuisine
The food from Uttrakhand is known to be healthy and wholesome to suitthe high-energy necessities of the cold, mountainous region. It is a highprotein diet that makes heavy use of pulses, soybeans and vegetables.Traditionally it is cooked over wood or charcoal fire mostly in ironutensils. While also making use of condiments such as jeera, haldi andrai common in other Indian cuisine, Uttarakhand cuisine uses someexotic condiments like jambu, timmer, ghandhraini and bhangira.Similarly, although the people in Uttarakhand also prepare the dishescommon in other parts of northern India, several preparations are uniqueto Uttarakhand tradition such as rus, chudkani, dubuk, chadanji, jholi,kapa, etc. Among dressed salads and sauces, kheere ka raita, nimbumooli ka raita, daarim ki khatai and aam ka fajitha necessarilydeserve a mention. The cuisine mainly consists of food from two different
sub regions—Garhwal and Kumaon—though their basic ingredients are the same.[109] Both the Kumaoni andGarhwali styles make liberal use of ghee, lentils or pulses, vegetables and bhaat (rice). They also use Badi (sun-dried Urad Dal balls) and Mungodi (sun-dried Moong Dal balls) as substitute for vegetables at times. Duringfestivals and other celebrations, the people of Uttarakhand prepare special refreshments which include both saltypreparations such as bada and sweet preparations such as pua and singal. Uttarakhand also has several sweets(mithai) such as singodi, bal-mithai, malai laddu, etc. native to its tradition.
West Bengal
Main article: Bengali cuisine
Bengali cuisine is the only traditionally developed multi-course traditionfrom the Indian subcontinent that is analogous in structure to the modernservice à la russe style of French cuisine, with food served course-wiserather than all at once. It is perhaps the only cuisine in the Indian regionwhich still holds its authenticity over 1000 years. Bengali cuisine has ahigh emphasis on chilli pepper along with mustard oil and tends to usehigh amounts of spices altogether. The cuisine is known for subtle
flavours with an emphasis on fish, vegetables, lentils, and rice.[39] Breadis not a common dish in Bengali cuisine but a deep fried version calledluchi is popular. An abundant land provides for an abundant table. Thenature and variety of dishes found in Bengali cooking are unique even inIndia. Fresh sweet water fish is one of its most distinctive features; Bengal’s countless rivers, ponds and lakes teem
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with innumerable varieties of fish such as rohu, hilsa, koi or pabda. Prawns, shrimp and crabs also abound. Fishesfound in rivers, ponds and lakes of Bengal closely resemble catfish, bass, shad, and mullet. Bengalis prepare fish inmany ways, such as steaming, braising, or stewing vegetables and sauces based on coconut milk or mustard.Bengali confectioneries and desserts also distinguish the style, which has perhaps the only multi-course tradition inIndia similar to those in Western traditions. East Bengali food, which has a high presence in West Bengal, is muchspicier than the West Bengali cuisine, and tends to use high amounts of Chilli, and is one of the spiciest cuisines inIndia and the World. Shondesh is a popular sweet dish made of sweetened, finely ground fresh cheese. The cuisineis found in the states of Tripura, the Barak Valley of Assam, and West Bengal itself.
Fusion cuisines
The interaction of various Indian diaspora communities with the native cultures of their domiciles have resulted in thecreation of many fusion cuisines, which blend aspects of Indian and foreign cuisines. These cuisines tend to adaptIndian seasoning and cooking techniques to foreign dishes.
Indian Chinese cuisine
Main article: Indian Chinese cuisine
Indian Chinese cuisine originated in the 19th century among the Chinese community of Calcutta, during theimmigration of Hakka Chinese from Canton (present-day Guangzhou) seeking to escape the Opium Wars and
political instability in the region.[110] Upon exposure to local Indian cuisine, they incorporated many spices and
cooking techniques into their own cuisine, thus creating a unique fusion of Indian and Chinese cuisine.[110] After1947, many Cantonese immigrants fleeing political repression under Mao Zedong, opened their own restaurants in
Calcutta, whose dishes combined aspects of Indian cuisine with Cantonese cuisine.[111] While Indian Chinese
cuisine is heavily derived from traditional Chinese cuisine, it bears little resemblance to its Chinese counterpart.[111]
The dishes tend to be flavoured with cumin, coriander seeds, and turmeric, which with a few regional exceptions,
are not traditionally associated with Chinese cuisine.[112] Chilli, ginger, garlic and yogurt are also frequently used in
dishes.[112]
Popular dishes include Chicken Manchurian, Chicken lollipop, Chilli chicken, Hakka noodles, Hunan chicken, andSzechwan fried rice. Soups such as Manchow soup and Sweet corn soup are very popular, whereas famousdesserts include ice cream on honey-fried noodles and date pancakes.
Malaysian Indian cuisine
Main article: Malaysian Indian cuisine
Indian Singaporean cuisine
Main article: Indian Singaporean cuisine
Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived,wholly or in part, from South Asian culinary traditions. The great variety of Singapore food includes Indian food,which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become
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more visible recently. Indian dishes have become modified to different degrees, after years of contact with otherSingapore cultures, and in response to locally available ingredients as well as changing local tastes.
Anglo-Indian cuisine
Main article: Anglo-Indian cuisine
Desserts
Main article: List of Indian sweets and desserts
Many Indian sweets, or mithai, are fried foods made with sugar, milk or condensed milk. Ingredients vary byregion. In the eastern part of India, for example, most sweets are based on milk products. See sections or articleson specific regional cuisines for their preferred types of sweets.
Some common Indian sweets and desserts include:
Barfi: A sweet made of dried milk with ground cashews or pistachios, often served with a thin layer of edible
silver foil as decoration.[113]
Chikki: A sweet made out of peanuts and molasses.[114]
Gulab jamun: A dessert consisting of fried milk balls soaked in sweet syrup, such as rose syrup or
honey.[55]
Jalebi: Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi.[115]
Mysore pak: A sweet dish of Karnataka, made of generous amounts of ghee (clarified butter), sugar and
gram flour.
Kulfi: An Indian ice cream in a variety of flavours such as mango, saffron, or cardamom.[116]
Kheer: A sweet rice pudding, usually made with rice and milk[19]
Malpoa: A type of pancake, made of wheat or rice flour, deep fried and dipped in sugar syrup.[117]
Rasgulla: A popular sweetmeat, produced by boiling small balls of casein in sugar syrup.
Sandesh: A sweet made from cheese, kneaded with fine ground sugar and molasses.[55]
Shrikhand: A creamy dessert made out of strained yogurt, often served with dried fruits such as
mangoes.[118]
Kaju Katli: Similar to barfi, mainly comprises cashew powder along with ghee, cardamom powder and
sugar.[119]
Rabri: Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until
it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added for flavour. It is chilled
and served as dessert.[120]
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Payas (kheer in Hindi)
Rasmalai, a sweet dishmade from cottagecheese.
Imarti, a popular sweetmade from lentils.
Rasgulla, a popularsweet dish made fromcottage cheese.
Kaju Katli, a popularIndian dessert madefrom cashew.
Shrikhand with crushedalmonds, saffron andcardamom.
Sandesh, a curdled milksweet made with sugaror jaggery.
Mysore Pak , a sweetmade of gram flour,sugar and ghee.
Laddu, a sweet made ofminute gram flour ballssweetened in sugarsyrup.
Gajar Ka Halwa madeup of grated carrot,condensed milk, sugar,dry-fruits, aromaticspices.
Dharwad pedha madeup of condensed milk,sugar.
Sonpapdi A fibroussweet made from sugar,gram flour, ghee, milkand cardamom.
Beverages
Non-alcoholic beverages
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While masala tea (left) is a staple
beverage across majority of India,
Indian filter coffee (right) is
especially popular in southern
India.[121][122]
Lassi served at an Indian
restaurant
Standard faluda from Hyderabad
with kulfi, rose syrup, tapioca
pearls and basil seeds
Tea is a staple beverage throughout India since India is one of the largest producers of Tea in the world. Thepopular varieties of tea grown inIndia are the Assam tea, Darjeelingtea and Nilgiri tea. It is prepared byboiling the tea leaves in a mix ofwater, milk, and spices such ascardamom, cloves, cinnamon, andginger. In India, tea is often enjoyedwith snacks like biscuits and pakoda.
Coffee is another popular beveragebut more popular in South India.Coffee is also cultivated in someparts of India. There are twovarieties of coffee popular in India,
the Indian filter coffee and the Instant coffee.
Lassi is a traditional yogurt-based drink in India.[123] It is made by blendingyogurt with water or milk and spices. Salted lassi is more common invillages of Punjab and in Porbandar, Gujarat. Traditional lassi is sometimesflavoured with ground roasted cumin. Lassi can also be flavoured with
ingredients such as sugar, rosewater, lemon, strawberry, and saffron.[124]
Sharbat is a sweet cold beverage prepared from fruits or flower petals.[125]
It can be served in concentrate form and eaten with a spoon, or diluted withwater to create a drink. Popular sharbats are made from plants such asrose, sandalwood, bel, gurhal (hibiscus), lemon, orange, pineapple, and
falsa (Grewia asiatica). In Ayurveda, sharbats are believed to hold medicinal value.[126]
Other beverages include nimbu pani (lemonade), chaas, badam doodh (almond milk with nuts and cardamom),and coconut water. Cold drinks unique to southern India include beverages known as "Panner Soda" or "GholiSoda", which mixtures of carbonated water, rosewater, and sugar and rose milk.
Alcoholic beverages
Beer
Main article: Beer in India
Most beers in India are either lagers (4.8 percent alcohol) or strong lagers (8.9 percent). The Indian beer industryhas witnessed steady growth of 10–17 percent per year over the last ten years. Production exceeded 170 million
cases during the 2008–2009 financial year.[127] With the average age of the population decreasing and incomelevels on the rise, the popularity of beer in the country continues to increase.
Others
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Paan is often eaten after dinner.
Other popular alcoholic drinks in India include fenny, a Goan liquor made from either coconut or the juice of thecashew apple. The state of Goa has registered for a geographical indicator to allow its fenny distilleries to claim
exclusive rights to production of liquor under the name "fenny."[128]
Hadia is a rice beer, created by mixing herbs with boiled rice and leaving the mixture to ferment for around a week.It is served cool and is less alcoholic than other Indian country liquors. Chuak is a similar drink from Tripura. Palm
wine, locally known as Neera, is a sap extracted from inflorescences of various species of toddy palms.[129]
Chhaang is consumed by the people of Sikkim and the Darjeeling Himalayan hill region of West Bengal. It is drunkat room temperature in summer, and often hot in cold weather. Chhaang is similar to traditional beer, brewed from
barley, millet, or rice.[130]
Eating habits
Indians consider a healthy breakfast (known in North India as nashta)important. They generally prefer to drink tea or coffee with breakfast,though food preferences vary regionally. North Indian people prefer roti,parathas, and a vegetable dish, accompanied by achar (pickles) and
some curd.[131] People of western India prefer dhokla and milk andSouth Indians prefer idlis and dosas, generally accompanied by various
chutneys.[132]
Lunch in India usually consists of a main dish of rice in the south and east,or whole wheat rotis in the north and west. It typically includes two orthree kinds of vegetables, and sometimes items such as kulcha, naan, orparathas. Along with dessert, paan (betel leaves), which aid digestion,
are often eaten after lunch in parts of India.[19]
Indian families often gather for "evening breakfast," similar to tea time to talk, drink tea and eat snacks. Dinner is
considered as the main meal of the day.[133]
Dietary restrictions
There are many dietary restrictions that people follow based on the religion or faith they profess. Many Hinducommunities consider beef taboo. Since it is believed that Hindu scriptures condemn cow slaughter, beef
consumption has been banned in many states in India.[134] Followers of Vaishnavism generally do not eat garlic and
onions because they are advised against it in the Bhagavad Gita.[135] Jains follow a strict form of vegetarianism,known as Jain vegetarianism, which in addition to being completely vegetarian, also excludes potatoes and other
root vegetables because when the root is pulled up, organisms that live around the root also die.[136]
Etiquette
Main article: Etiquette of Indian dining
Traditionally, meals in India were eaten while seated either on the floor or on very low stools or cushions. Food ismost often eaten with the right hand rather than cutlery. The left hand is used to serve oneself when the courses arenot served by the host. Often roti is used to scoop curry without allowing it to touch the hand. In the wheat-
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producing north, a piece of roti is gripped with the thumb and middle finger and ripped off while holding the rotidown with the index finger. A somewhat different method is used in the south for the dosai, the adai, and theuththappam, where the middle finger is pressed down to hold the crepe down and the forefinger and thumb used togrip and separate a small part. Traditional serving styles vary regionally throughout India.
Contact with other cultures has affected Indian dining etiquette. For example, the Anglo-Indian middle class
commonly uses spoons and forks, as is traditional in Western culture.[137]
In South India, cleaned banana leaves, which can be disposed of after meals, are used for serving food. When hot
food is served on banana leaves, the leaves add distinctive aromas and taste to the food.[9] Leaf plates are lesscommon today, except on special occasions.
Outside of India
Indian migration has spread the culinary of traditions of the subcontinent throughout the world. These cuisines havebeen adapted to local tastes, and have also affected local cuisines. Curry's international appeal has been compared
to that of pizza.[138] Indian tandoor dishes such as chicken tikka enjoy widespread popularity.[139]
Canada
As in the United Kingdom and the United States, Indian cuisine is widely available in Canada, especially in the cities
of Toronto[140] and Vancouver,[141] where the majority of Canadians of South Asian heritage live.
China
Indian food is gaining popularity in China, where there are many Indian restaurants in Beijing, Shanghai, andShenzhen. Hong Kong alone has more than 50 Indian restaurants, some of which date back to the 1980s. Most of
the Indian restaurants in Hong Kong are in Tsim Sha Tsui.[142]
Middle East
The Indian cuisine scene in the Middle East has been influenced greatly by the large Indian diaspora in thesecountries. Centuries of trade relations and cultural exchange resulted in a significant influence on each region's
cuisines, the most notable being the Biryani.[117][143] It was introduced by Persian invaders into Northern India andhas since become an integral part of the Mughlai cuisine and also the use of the Tandoor which originated in
northwestern India.[144] The large influx of Indian expatriates into the Middle Eastern countries during the 1970sand 1980s led to the booming of Indian restaurants to cater to this population and was also widely influenced by thelocal and international cuisines.
Southeast Asia
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the
region. Indian cuisine has had considerable influence on Malaysian cooking styles[7] and also enjoys popularity in
Singapore.[145][146] There are numerous North and South Indian restaurants in Singapore, mostly in Little India.Singapore is also known for fusion cuisine combining traditional Singaporean cuisine with Indian cuisines. Fish head
curry for example, is a local creation. Indian influence on Malay cuisine dates to the 19th century.[147] Other
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An Indian restaurant in Singapore
Chicken tikka masala, a modified
version of Indian chicken tikka, has
been called "a true British national
dish."[151]
cuisines which borrow inspiration from Indian cooking styles include Filipino, Vietnamese, Indonesian,[148]
Thai,[149] and Burmese. The spread of vegetarianism in other parts of Asia is often credited to Hindu and Buddhist
practices.[150]
United Kingdom
In 2003, there were as many as 10,000 restaurants serving Indian cuisinein England and Wales alone. According to Britain's Food StandardsAgency, the Indian food industry in the United Kingdom is worth 3.2billion pounds, accounts for two-thirds of all eating out and serves about
2.5 million customers every week.[152]
Anglo-Indian restaurants adapt traditional Indian food for British tastes,which are commonly less accustomed to strong spices. The most famousexample of this is Chicken tikka masala, which has also been called "a
true British national dish.".[151]
United States
A survey by The Washington Post in 2007 stated that more than 1,200Indian food products had been introduced into the United States since
2000.[153] There are numerous Indian restaurants across the US, whichvary based on regional culture and climate. North Indian and South
Indian cuisines are especially well represented.[154] Most Indianrestaurants in the United States serve Americanized versions of NorthIndian food, which is generally less spicy than its South Indianequivalents.
See also
Buddhist vegetarianismDiet in Hinduism
Diet in SikhismJain vegetarianism
Indian breadIndian Chinese cuisine
Indian tea cultureList of Indian picklesList of Indian snacks
North East Indian cuisineSouth Asian pickle
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Bibliography
Pat Chapman. India: Food & Cooking, New Holland, London — ISBN 978-1-84537-619-2 (2007)
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External links
Indian cuisine (http://www.dmoz.org/Home/Cooking/World_Cuisines/Asian/Indian/) on the Open Directory
Project
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