introduction to indian cuisine
TRANSCRIPT
![Page 1: Introduction To Indian Cuisine](https://reader037.vdocuments.us/reader037/viewer/2022102317/54580577af795997118b575f/html5/thumbnails/1.jpg)
INDIAN CUISINE
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Introduction to Indian Cuisine
History Types of Cuisine
IngredientsMethods
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IntroductionAs India is a large country, there is mixture of
differentCulturesLanguages – More than 347 + 844 Dialects Religion RaceTraditionsCasteAll These effect the general eating practices in
India.
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Modern Indian CuisineToday Indian Cuisine has become very
complicated with so many
Spices and HerbsMasalasMerinationsType of CookingDifferent Stages of cooking
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Indian Culinary HistoryOrigins of Indian Cuisine
Ancient indian civilization of india
Indian Culinary Influences by Indian Conquests
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Ancient Indian civilization of India
Harappa and Mohenjodaro
Discovered Ayurveda Forced to move to south of
India by invasion of Aryans Developed new cuisine and
food culture. Practiced the methods of
agriculture of grains. Added more ingredients
found in south to the daily food habits.
Aryans Came from Europe and Asia
Minor. Pushed inhabitants of
Harappa and Mohenjodaro to South.
Further Developed the Ideas of Ayurveda.
Very Important symbol Swastika meaning ‘May Good Prevail’ derived from Sanskrit.
Added food culture they brought with them.
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Indian Culinary Influences by Indian Conquests
The Aryans - Great Hindu Empires – concentrated on development of mind, body and spirit
Mongolians - Hot Pot CookingPersians - Mughal Rule - rich food with dry fruit
and nuts, Kebabs, Buryanis, Tandoori NaanGreeks - Alexander the greatChinese - stir fry and sweet taste to foodArabs – traders hot - merinations and barbequePortuguese – Vindaloo – tomato, chili and Potato.British - Ketchup and Tea
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One of the greatest influences on India’s cuisine occurred in the 2nd century B.C. The powerful and turned benevolent Emperor Ashoka of that time popularized a vegetarian cuisine.
The two other individuals that helped make India vegetarian
are Mahavir Jain and Gautam Buddha
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Types of Indian Regional CuisineNorth India Awadhi – Bihari – Bhojpuri – Kashmiri
- Punjabi – Rajasthani – Uttar Pradeshi -Mughlai
South India Andhra – Karnataka – Kerala – Tamil - Hyderabadi – Udupi
East India Bengali – Oriya
North-East India Assamese – Naga – Sikkimese – Tripuri
West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi
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Popular Indian DishesTandooriKadhaiCurryBuryaniMughalaiKormaDosa
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Basic IngredientsSpices and Herbs – Raw and PowderedMilk and Cream – desertsSugar Syrup – at Different stages.Lots of Root Vegetables – Onion, PotatoDifferent merinations consists of Curd, spices
and color.Dry Fruits – Nuts and RaisinsOil – Vegetable Oil, Coconut Oil, Ghee etc.Essence – Used mainly in Deserts and Shahi
Cuisine.
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SUMMARYThe Indian Cuisine is vast and differs from
place to and person to person. It is said that same dish in india changes every 20 Km.
The food itself have huge medicinal value and ingredients used and also used in Ayurvedic medicines.
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Information Sourcehttp://www.indianfoodsco.com
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Design and Edited BySandeep Kagra