NationMaster - Encyclopedia: Indian cooking

Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. Vegetarianism is the practice of not consuming meat, with or without the use of other animal derivatives, such as dairy products or eggs. ...

Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. Many of the recipes have evolved since the days when India was predominantly inhabited by Vedic Hindus. Later Mughals, Christians, British, Buddhists, Portuguese, and others had their influence. Vegetarianism came to prominence duing the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism. In India, food, culture, religion, and regional festivals are all closely related. The adjective Vedic may refer to The Vedas, the oldest preserved Indo-Aryan texts. ... This article is about the Hindu religion; for other meanings of the word, see Hindu (disambiguation). ... The Mughal Empire (alternative spelling Mogul, which is the origin of the word Mogul) of India was founded by Babur in 1526, when he defeated Ibrahim Lodi, the last of the Delhi Sultans at the First Battle of Panipat. ... This article is about the religous people known as Christians. ... Statues of Buddha such as this, the Tian Tan Buddha statue in Hong Kong, remind followers to practice right living. ... Vegetarianism is the practice of not consuming meat, with or without the use of other animal derivatives, such as dairy products or eggs. ... Allegiance: Magadhan Empire Rank: Emperor Succeeded by: Dasaratha Maurya Reign: 273 BC-232 BC Place of birth: Pataliputra, India Battles/Wars Kalinga War Emperor Ashoka the Great (Devanagari: à¤…à¤¶à¥‹à¤•(:); IAST transliteration: , pronunciation: ) (304 BCâ€“232 BC) (Imperial Title:Devanampiya Piyadassi ie He who is the beloved of the Gods who, in...

Staple ingredients and spices

The staples of Indian cuisine are rice, atta (whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). Chana is used in different forms, may be whole or processed in a mill that removes the skin, eg dhuli moong or dhuli urad, and is sometimes mixed with rice and khichri (a food that is excellent for digestion and similar to the chick pea, but smaller and more flavorful). Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour (besan). Most Indian curries are fried in vegetable oil. In North India, mustard oil is traditionally been most popular for frying, while in Western India, groundnut oil is more commonly used. In South India, coconut oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee is also a popular cooking medium. Image File history File links Download high resolution version (681x1024, 231 KB) Summary http://www. ... Image File history File links Download high resolution version (681x1024, 231 KB) Summary http://www. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southern & southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. (The term wild rice can refer to wild... Whole wheat flour is a powdery substance derived by grinding or mashing the entire wheat berry. ... The Food and Agricultural Organisation of the United Nations (FAO) defines pulses as annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. ... Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily India. ... Binomial name Cajanus cajan (L.) Millsp. ... Binomial name Vigna mungo (L.) Hepper White lentils Urad, also referred to as the urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ... Binomial name Vigna radiata (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily India. ... Dal (also spelt dhal, dahl, or daal) is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. ... Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ... The term mustard oil is used for two different oils that are made from mustard seeds: a fatty oil resulting from pressing the seeds, an essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. ... An organic oil derived from peanuts, noted to have the slight odor and taste of its parent nut. ... Coconut oil, also known as coconut butter, is a fat consisting of about 90% saturated fat, extracted from coconuts and used in cosmetics as well as baking and cooking. ... Binomial name Helianthus annuus L. The sunflower (Helianthus annuus) is an annual plant in the Family Asteraceae, with a large flower head (inflorescence). ... Binomial name Glycine max (L.) Merr. ... Vanaspati: this is an Indian / South Asian terminology referring to fully or partially hydrogenated vegetable oil destined for human consumption. ...

The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin, turmeric, fenugreek, ginger, coriander and asafoetida (hing). Another very important spice is garam masala which is usually a powder of five or more dried spices, commonly comprising cardamom, cinnamon and clove. Some leaves are commonly used like bay leaf, coriander leaf and mint leaf. The common use of curry leaves is typical of South Indian cuisine. In sweet dishes, cardamom, cinnamon, nutmeg, saffron and rose petal essence are used. The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Binomial name Brassica nigra {{{author}}} Black mustard, Brassica nigra, is a plant of the family Brassicaceae. ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region east to India. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ... Binomial name Trigonella foenum-graecum L. Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not all cuisines of the world. ... Binomial name Coriandrum sativum L. Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. ... Binomial name Ferula assafoetida L. Asafoetida (Ferula assafoetida, family Apiaceae) is a species of Ferula native to Iran. ... Garam masala (à¤—à¤°à¤® à¤®à¤¸à¤¾à¤²à¤¾ in Hindi) is a blend of dry-roasted ground spices common in Indian cuisine, whose literal meaning is hot spices. There are many variants: most traditional mixes use just cinnamon, cloves, nutmeg (and/or mace), black pepper and green cardamom seed or black cardamom pods. ... Binomial name Syzygium aromaticum (L.) Merrill & Perry Cloves (Syzygium aromaticum, syn. ... bay leaves Bay leaf (plural bay leaves) are the aromatic leaves of several species of the Laurel family (Lauraceae). ... Binomial name Coriandrum sativum L. Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. ... MiNT (MiNT is Now TOS) is an alternative operating system (OS) kernel for the Atari ST computer and its successors which is free software. ... Binomial name Murraya koenigii (L.) Sprengel The Curry Tree or Curry-leaf Tree (Murraya koenigii; syn. ... Genera Aframomum Amomum Elettaria The name cardamom (sometimes written cardamon) is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ... Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Species About 100 species, including: Myristica argentea Myristica fragrans Myristica malabarica The nutmegs Myristica (Hindi Jaiphal) are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Species Between 100 and 150, see list A rose is a flowering shrub of the genus Rosa, and the flower of this shrub. ...

Regional differences

North Indian cuisine

North Indian cuisine is distinguished by the use of dairy products—such as milk, paneer (cottage cheese), ghee (clarified butter), yoghurt and wheat. The gravies of North Indian cooking are typically dairy-based and usually contain pastes of cashew and poppy seeds making them rich and thick. Milk-based sweets are a huge favourite too and are a specialty of Bengal and Orissa. Other common ingredients include chillies, saffron and nuts. Dairy farm near Oxford, New York A dairy is a facility for the extraction and processing of animal milk (mostly from cows, sometimes from buffalo, sheep or goats) and other farm animals, for human consumption. ... A glass of cows milk Milk is the nutrient fluid produced by the mammary glands of female mammals (including monotremes). ... Paneer (in Persian Ù¾Ù†ÙŠØ± sometimes spelled Panir or Paner), is the most common Indian form of cheese. ... Wikibooks Cookbook has more about this subject: Ghee Ghee (Hindi à¤˜à¥€, from Sanskrit ghá¹›ta à¤˜à¥ƒà¤¤ sprinkled) is a type of clarified butter important in Indian cuisine and tradition, as well as in Pakistan and Bangladesh. ... Yoghurt, yoÄŸurt or yogurt, or less commonly yoghourt or yogourt (see spelling differences), is a dairy product produced by bacterial fermentation of milk. ... Bengal, known as BÃ´ngo (Bengali: à¦¬à¦™à§à¦—), Bangla (à¦¬à¦¾à¦‚à¦²à¦¾), BÃ´ngodesh (à¦¬à¦™à§à¦—à¦¦à§‡à¦¶), or Bangladesh (à¦¬à¦¾à¦‚à¦²à¦¾à¦¦à§‡à¦¶) in Bangla, is a region in the northeast of South Asia. ... Orissa (Hindi: ) (2001 provisional pop. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Hazelnuts from the Common Hazel Chestnut Carya ovata nut anatomy A nut is a seed of a plant. ...

Northern Indian cooking features the use of the tandoor for the baking of breads such as the naan and Khakhra, and the cooking of such meat dishes as tandoori chicken. Fish and seafood are very popular in the coastal states of Orissa and West Bengal. An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab northern India and Pakistan in which food is cooked over a hot charcoal fire. ... A bakery near Kabul, Afghanistan Naan is a round flatbread made of wheat flour. ... Please wikify (format) this article or section as suggested in the Guide to layout and the Manual of Style. ... Tandoori chicken is a popular dish in Punjabi cuisine. ... The Guppy, also known as guppie (Poecilia reticulata) is one of the most popular freshwater aquarium fish species in the world. ... Spaghetti with seafood (Spaghetti allo scoglio). ... Orissa (Hindi: ) (2001 provisional pop. ... West Bengal (Bengali: à¦ªà¦¶à§à¦šà¦¿à¦®à¦¬à¦™à§à¦—, PÅshchimbÃ¤Å‹gÅ) is a state in eastern India. ...

The samosa is a typical north Indian snack. These days it is common to get it in other parts of India as well. The most common (and authentic) samosa is filled with boiled, fried and mashed potato. However, sometimes one can get various other fillings as well. A triangular Samosa A samosa is a common snack in South Asia. ...

North Indian cuisine has some typical details that are interesting. There are popular things like Buknu, Gujhiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, pana, aam papad, Poha-Jalebi (from Indore) . Buknu is a powdered mixture of several spices. ... A young man at his chaat stand in Mussoorie, India. ... Jalebi Jalebi (Urdu: Ø¬Ù„ÛŒØ¨ÛŒ ) is a sweet commonly sold as a street food in India and Pakistan. ... Achar (also written as Achaar) is the Hindi word for the pickle. ... Sharbat is a popular Indian juice that is prepared from fruits or flower petals. ... In Inuit mythology, Pana was the god who cared for souls in the underworld (Adlivun) before they were reincarnated. ... Indore(Marathi/Hindi:à¤‡à¤¨à¥à¤¦à¥Œà¤°), is the commercial capital of the Malwa region and the central Indian state of Madhya Pradesh (MP). ...

There are several popular sweets (mithai) like mallai ki gillori, khurchan (from Mathura), petha (from Agra), rewdi (from Lucknow), gajak (from Meerut), milk cake (from Alwar), falooda, khaja (from Aligarh), Ras Malai, Gulab Jamun, Laddu, Barfi, Halwa, Gul Qand, Balusahi. Mathura (à¤®à¤¥à¥à¤°à¤¾) is a city in India, located approximately 50 km north of Agra, and south of Delhi. ... Binomial name Benincasa hispida Thunb. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Lucknow (Hindi: à¤²à¤–à¤¨à¤Š; Urdu: Ù„Ú©Ú¾Ù†Ùˆ Lakhnau) is the capital city of the state of Uttar Pradesh, India. ... Meerut is an ancient city located to the north-east of New Delhi in the state of Uttar Pradesh, India. ... Alwar or Ulwar was a princely state in India during the time of British rule, in what is now Rajasthan. ... Falooda is a South Asian refreshment drink made by using milk, vermicelli, sabja (basil seeds), tutti frutti and sugar along with huge amounts of ice cream. ... Khaja is a sweet delicacy usually from Kakinada,Andhra Pradesh,India. ... Victoria gate, a part of Aligarh University campus Aligarh (Hindi: à¤…à¤²à¥€à¤—à¤¢à¤¼) is a city in Uttar Pradesh state of India. ... Gulab Jamun, a popular Indian dessert. ... Motichoor Ladoo is a popular variant. ... An Indian sweet made from condensed milk, cooked until it solidifies. ... Halva (modern English spelling), halava (Sanskrit transliteration), halvah (Hebrew transliteration), halawi (Arabic transliteration), helva (Turkish transliteration) or halwa (alternate Hindi transliteration) is a confection made from semolina. ...

The countries known as Pakistan and Bangladesh were a part of northern and eastern India prior to the Partition of India. As a result, the cuisines in these countries are very similar to northern and eastern Indian cuisine. A map showing North India North India is a geographic and linguistic-cultural region of India. ... The Indies, on the display globe of the Field Museum, Chicago The Indies or East Indies (or East India) is a term used to describe lands of South and South-East Asia, occupying all of the former British India, the present Indian Union, Pakistan, Bangladesh, Myanmar, Sri Lanka, Maldives, and... Britains holdings on the Indian subcontinent were granted independence in 1947 and 1948, becoming four new independent states: India, Burma (now Myanmar), Ceylon (now Sri Lanka), and Pakistan (including East Pakistan, modern-day Bangladesh). ...

South Indian cuisine

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of sambar and rasam (also called saaru) at meals. South Indian Cuisine is a term is used to refer to the cuisines found in the four southern states of India, namely: Andhra Pradesh, Karnataka, Kerala and TamilNadu. ... ImageMetadata File history File links Download high resolution version (1590x846, 225 KB) Summary Lunch from Karnataka served on a plantain leaf. ... ImageMetadata File history File links Download high resolution version (1590x846, 225 KB) Summary Lunch from Karnataka served on a plantain leaf. ... KarnÄtakÄ (Kannada: à²•à²¨à²¾à³¯à²Ÿà²•) (IPA: ) is one of the four southern states of India. ... Plantains A big load of plantains in Masaya, Nicaragua Plantains are bananas that are generally used for cooking, as contrasted with the soft, sweet banana varieties (which are sometimes called dessert bananas). ... South Indian Cuisine is a term is used to refer to the cuisines found in the four southern states of India, namely: Andhra Pradesh, Karnataka, Kerala and TamilNadu. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southern & southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. (The term wild rice can refer to wild... Binomial name Cocos nucifera L. The Coconut Palm (Cocos nucifera), is a member of the Family Arecaceae (palm family). ... Coconut oil, also known as coconut butter, is a fat consisting of about 90% saturated fat, extracted from coconuts and used in cosmetics as well as baking and cooking. ... The South Indian staple breakfast item of Idly, Sambar and Vada served on a banana leaf. ... Rasam Rasam (Telugu: Chaaru; Kannada: Saaru) is a South Indian soup. ...

South Indian cooking is even more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udipi, Karnataka, has led to the Udipi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided in South indian cuisine. Udupi is a temple town located in Udupi District, near Mangalore, Karnataka state on the south west coast of India. ... KarnÄtakÄ (Kannada: à²•à²¨à²¾à³¯à²Ÿà²•) (IPA: ) is one of the four southern states of India. ...

The vada, bonda, and bajji are typical South Indian snacks. Vada (or Wada or Vade) is a popular Indian snack. ... Bonda ia a typical South Indian snack. ... Bajji is a snack item that is popular all over India. ...

Beverages

Tea enjoys heavy popularity throughout the nation, with the finest varieties grown in the northern regions of Darjeeling and Assam. It is generally prepared as chai, by boiling together with milk and spices. Coffee is less popular, being enjoyed mainly in South India, and the finest variety of Arabica coffee beans are grown around Mysore, Karnataka, and marketed under the brand name Mysore Nuggets. Other beverages include nimbu pani (lemonade), lassi, and coconut water. India also has many indigenous alcoholic beverages, including toddy, Fenny and Indian beer. Tea leaves in a Chinese gaiwan. ... , Darjeeling (Nepali: ?Â· i, Bangla: à¦¦à¦¾à¦°à§à¦œà¦¿à¦²à¦¿à¦‚) is a hill station (a hill town) in the Indian state of West Bengal. ... Assam now renamed to Asom (Assamese: à¦…à¦¸à¦® Ã”xÃ´m) is a northeastern state of India with its capital at Dispur. ... a cup of Chai. ... A cup of coffee Coffee is a popular beverage prepared from the roasted seeds (not beans, though they are almost always called coffee beans) of the coffee plant. ... Binomial name Coffea arabica L. Coffea arabica is a species of coffee indigenous to Ethiopia. ... Mysore (Kannada: à²®à³ˆà²¸à³‚à²°à³) is a city in the Indian state of Karnataka. ... KarnÄtakÄ (Kannada: à²•à²¨à²¾à³¯à²Ÿà²•) (IPA: ) is one of the four southern states of India. ... Lemonade refers to one of several beverages. ... A cool glass of Lassi Lassi is a traditional South Asian beverage, originally from Punjab, India, made by blending yogurt with water, salt, and spices until frothy. ... An Indian liquor made from either coconut or the juice of the cashew apple. ... Modern brewing began for India in the early days of the British Empire â€” the mid-1700s. ...

Etiquette

Several customs are associated with the way in which food is consumed. Traditionally, meals are eaten while sitting on the floor or on very low stools, sometimes on a cushion, eating with the fingers of the right hand.

History

C. 7000 BCE, sesame, eggplant and humped cattle had been domesticated in the Indus Valley.^[1] Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... Binomial name Solanum esculentum Drege ex Dun. ... Trinomial name Bos taurus indicus Linnaeus, 1758 Zebus (Bos taurus indicus), sometimes known as nothing cattle, are better-adapted to tropical environments than other domestic cattle. ...

By 3000 B.C. turmeric, cardamom, pepper and mustard were harvested in India.^{[citation needed]} Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ... Genera Aframomum Amomum Elettaria The name cardamom (sometimes written cardamon) is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Species See text The mustards are several plant species in the genus Brassica whose proverbially tiny mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard. ...

In Vedic times, a normal diet consisted of fruit, vegetables, grain, meat, fish, dairy products and honey.^{[citation needed]} Over time, the priestly Brahmin caste embraced vegetarianism,^{[citation needed]} which is facilitated by a cooperative climate where a variety of fruits and vegetables can easily be grown throughout the year. The Vedic Civilization is the Indo-Aryan culture associated with the Vedas. ... A Brahmin (anglicised from the Sanskrit word IAST ; Devanagari ), also known as Vipra, Dvija, Dvijottama (best of the Dvijas), (god on Earth) is a member of a caste within Hindu society. ...

According to the traditional Indian medical system Ayurveda, food is either satvic, rajasic or tamasic depending on its character and effect upon the body and the mind.[1] This article or section may contain original research or unverified claims. ... It has been suggested that this article or section be merged into guna. ... -1... It has been suggested that satvic be merged into this article or section. ...

Over the centuries Indian cuisine has been influenced by traders such as the Arabs and Chinese, and conquerors such as the Persians, Mongols, Turks, British and Portuguese. Arab cuisine is the cuisine of the Arab countries. ... The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. ... The traditional Mongolian cuisine primarily consists of Dairy products and meat. ...

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. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. 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 connoiseurs to be the finest of the main dishes in India. During this period the Portuguese introduced foods from the New World such as potatoes, tomatoes, squash and chillies. To meet Wikipedias quality standards, this article or section may require cleanup. ... Chicken Tikka Jalfrezi, pilaf rice, and cucumber rhaita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Greek Ï€Î¹Î»Î¬Ï†Î¹, India pulao, Uzbek plov) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and Central Asian dish in which a grain, such... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in Persian restaurant Kebab (from Persian Ú©Ø¨Ø§Ø¨, kabÄb) means grilled (or broiled) meat in Persian and Turkish (spelled Kebap in Turkish). ... The Mughal Empire (alternative spelling Mogul, which is the origin of the word Mogul) of India was founded by Babur in 1526, when he defeated Ibrahim Lodi, the last of the Delhi Sultans at the First Battle of Panipat. ... Nuruddin Jahangir (Persian: Ù†ÙˆØ± Ø§Ù„Ø¯ÛŒÙ† Ø¬ÛÚ¾Ø§Ù†Ú¯Ø±) (August 31, 1569 â€“ October 28, 1627) was the ruler of the Mughal Empire from 1605 until 1627. ... Shahbuddin Mohammed Shah Jahan (also spelled Shah Jehan, Shahjehan. ... Nizam-ul-Mulk was the title of the ruler of Hyderabad state from 1724 to 1949. ... Iraqi Biryani (as served in Amman, Jordan) Biryani is a rice dish from the Indian Subcontinent , made from a mixture of spices, basmati rice, meat/vegetables, yogurt. ... Carte dAmÃ©rique, Guillaume Delisle, c. ...

In the last century, the Indian fast food industry has seen rapid growth. Wikipedia does not yet have an article with this exact name. ...

Indian food abroad

Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At this time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India. Download high resolution version (1560x1215, 1444 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1560x1215, 1444 KB) Wikipedia does not have an article with this exact name. ... The British Empire at its zenith in 1919. ... London (pronounced ) is the capital city of England and the United Kingdom. ...

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. 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. (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999... Brick Lane is a street in the East End of London, site of a Sunday market, heart of the citys Bangladeshi community, former heart of the citys Jewish community, and before that, of its Huguenot community. ... The East End of London, known locally as the East End, is part of London in the United Kingdom. ...

In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". 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. 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). Indian food is now integral to the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British cuisine. ^{[citation needed]} 1960 (MCMLX) was a leap year starting on Friday (the link is to a full 1960 calendar). ... Chicken Tikka Masala has origins in India. ... The city from above Centenary Square. ... Balti (baahl-tea) is the name for a style of food probably first devised and served in Birmingham, England around the late 1970s, probably 1977. ... Cooking in a wok The wok is a versatile round-bottomed cooking vessel (see cooking utensil) originating in China. ... Baltistan (Urdu: Ø¨Ù„ØªØ³ØªØ§Ù†) , also known as Baltiyul in Balti, is a region to the north of Kashmir, bordering the Chinese region of Xinjiang. ... British cuisine is shaped by the countrys temperate climate, its island geography and its history. ...

After the Immigration Act of 1965, South Asian immigration to the United States increased, and with it the prevalence of Indian cuisine, especially in San Francisco, Los Angeles, Chicago and the New York City neighborhoods of Murray Hill, Jackson Heights and East 6th Street. In many Indian restaurants in the U.S., all-you-can-eat buffets with several standard dishes have become the norm. The Immigration Act of 1965 (also known as the Hart-Celler Act) abolished the national-origin quotas that had been in place in the United States since the Immigration Act of 1924. ... This page is a candidate for speedy deletion. ... Flag Seal Nickname: City of Angels Location Location within Los Angeles County in the state of California Coordinates , Government State County California Los Angeles County Mayor Antonio Villaraigosa (D) Geographical characteristics Area City 1,290. ... Nickname: The Windy City, The Second City, Chi Town Motto: Urbs In Horto (Latin: City in a Garden), I Will Location in Chicagoland and Illinois Coordinates: Country United States State Illinois Counties Cook, DuPage Incorporated March 4, 1837 Mayor Richard M. Daley (D) Area - City 606. ... Nickname: Big Apple Location in the state of New York Coordinates: Country United States State New York Boroughs Bronx (The Bronx) New York (Manhattan) Queens (Queens) Kings (Brooklyn) Richmond (Staten Island) Mayor Michael Bloomberg (R) Area - City 1,214. ... Murray Hill may refer to one of the following places: Murray Hill, Kentucky Murray Hill, Manhattan, a residential neighborhood in New York City Murray Hill, Queens, a different locality in New York City Murray Hill, New Jersey Murray Hill, Pennsylvania Murray Hill, Christmas Island, the highest point on Christmas Island... Jackson Heights is a neighborhood in northern Queens, New York. ... A Chinese buffet restaurant in the U.S. A buffet (buh-FAY or /bÉ™.Ëˆfei/) 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. 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. Vancouver (pronounced: ) is a Canadian city in the province of British Columbia. ...

Due to a large population of Indians in South Africa, the cuisine of South Africa includes a number of Indian dishes, some unique to South Africa, like the Bunny chow. Asians in South Africa constitute two per cent of South Africas population, and most are of Indian origin, although there is also a small Chinese community. ... South African cuisine varies widely, representing the food of indigenous people and of all those who have immigrated since. ... Bunny chow is a South African fast food consisting of a loaf of bread, with the inside scooped out, and filled with curry. ...

Indian restaurants can also be found in many Continental European cities (particularly Paris), and in Australia.

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Contents

Staple ingredients and spices

Regional differences

North Indian cuisine

South Indian cuisine

Beverages

Etiquette

History

Indian food abroad

Media

See also

Notes

External links

Contents

Staple ingredients and spices GA_googleFillSlot("encyclopedia_square");

Regional differences

North Indian cuisine

South Indian cuisine

Beverages

Etiquette

History

Indian food abroad

Media

See also

Notes

External links

Staple ingredients and spices