This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils Native American Cuisine includes all food practices of the native peoples of the Americas. ... Image File history File linksMetadata No higher resolution available. ... A wok sits next to a karahi on a Western-style stove. ... It has been suggested that this article or section be merged with Tawa. ... A traditional cookware used in Kerala (a southern state in India). ...

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri Tandoori chicken is a popular dish in Punjabi cuisine. ... The samosa is a popular snack from Uttar Pradesh. ... Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... Mughlai cuisine comes from the kitchens of the the Mughal Empire. ... sOME MEMORIES FROM BHOJPUR:-- ARA MANE SHAHABAD KE DISH LOG BHULA DELE BADE? khurma, litti, makuni,boot(grams plant) ke sa sag, ghughni, noni ke sag. ... // Introduction Predominantly, the food of Bihar is vegetarian. ... The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ...

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi - Mangalorean Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... The cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines. ... Hyderabadi Cuisine, a princely legacy, to an extent, is a blend of Mughlai cuisine and Persian cuisines. ... Mangalorean The term refers to people inhabiting the city of Mangalore in the state of Karnataka, India. ...

East India Assamese - Bengali – Oriya This article needs to be wikified. ... Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal. ... // Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. ...

North-East India Sikkimese – Assamese – Tripuri – Naga Sikkimese cusine is one of the popular cuisines coming from North-East India. ... Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. ... The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. ... Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients. ...

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi Goan cuisine consists of some small unique varieties of Goa, which was influenced by the Portuguese to a great extent. ... Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ... Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. ...

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. ... Nepalese cuisine refers to the cuisines of Nepal. ... The traditional Jain cuisine excludes onions and garlic like the shojin-ryori cuisine of Japan. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... Sindhi cuisine refers to the cuisine of the Sindhi people. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... This article does not cite any references or sources. ... Wikipedia does not yet have an article with this exact name. ...

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... // Lassi Bhang Lassi Sharbat Indian filter coffee Jal jeera Tea Masala chai Indian beer Falooda Chhachh (Buttermilk) Chhaang Toddy Fenny Nimbu pani Aam panna Kala Khatta Thandaai Kokum Sarbat Mastani, pune Sambharam Soma Limca Thums Up Maaza Frooti Sprite Fanta Coca-cola Pepsi Appy Fizz Indian whisky Category: ... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian Spices In Indian cuisine, curry refers not to a spice, but to any dish eaten with rice, or more commonly, any dish with a gravy base. ... Following is a list of condiments used in Indian cuisine. ...

See also:

Etiquette Indian chefs Cookbook: Cuisine of India To meet Wikipedias quality standards, this article or section may require cleanup. ...

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The Cuisine of India is characterized by its sophisticated and subtle use of many spices and herbs. Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include chicken, goat, lamb, fish, and other meats. Beef is not eaten by most Hindus, while ham and pork are not consumed by Muslims. For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... This article or section does not adequately cite its references or sources. ... This article is about the domestic species. ... For other uses, see Fish (disambiguation). ... For other uses, see Meat (disambiguation). ... For other uses, see Beef (disambiguation). ... This article discusses the adherents of Hinduism. ... This article is about the cut of meat. ... For other uses, see Pork (disambiguation). ... A Muslim is a believer in or follower of Islam. ...

Food is an important part of Indian culture, playing a role in everyday life as well as in festivals. In many families, everyday meals are usually sit-down affairs consisting of two to three main course dishes, varied accompaniments such as chutneys and pickles, carbohydrate staples such as rice and roti (bread), as well as desserts. Wikipedia does not yet have an article with this exact name. ... This article is about the condiment. ... For other uses, see Rice (disambiguation). ... It has been suggested that Chapati be merged into this article or section. ... List of Indian sweets and desserts by region of origin. ...

Diversity is a defining feature of India's geography, culture, and food. Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent. Generally, Indian cuisine can be split into four categories: North Indian, South Indian, East Indian, and West Indian. Despite this diversity, some unifying threads emerge in the art of Indian cuisine. Varied uses of spices are an integral part of food preparation, and are used to enhance the flavor of a dish and create unique flavors and aromas. Cuisine across India has also been influenced by various cultural groups that entered India throughout history, from regions as diverse as West Asia, Central Asia and Europe. Population growth, from 443 million in 1960 to 1,004 million in 2000 Map showing the population density of each district in India Map showing the population growth over the past ten years of each district in India Map showing the literacy rate of each district in India Chart showing... Map of South Asia (see note) This article deals with the geophysical region in Asia. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... A map showing Southwest Asia - The term Middle East is more often used to refer to both Southwest Asia and some North African countries Southwest Asia, or West Asia, is the southwestern part of Asia. ... Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east, and from southern Russia in the north to... For other uses, see Europe (disambiguation). ...

History and influences

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

One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.^[1]. Vegetarianism is the practice of a diet that excludes all animal flesh, including poultry, game, fish, shellfish or crustacea, and slaughter by-products[1] [2]. The reasons for choosing vegetarianism may be related to morality, religion, culture, ethics, aesthetics, environment, society, economy, politics, taste, or health. ... Hinduism is a religious tradition[1] that originated in the Indian subcontinent. ...

Around 7000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley.^[2] By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India^[3]. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.^{[citation needed]} Over time, some segments of the population embraced vegetarianism.^{[citation needed]} This was facilitated by advent of Buddhism and a cooperative climate where variety of fruits, vegetables, and grains could easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. Each was deemed to have a powerful effect on the body and the mind Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... Aubergine redirects here. ... Trinomial name Bos primigenius indicus Linnaeus, 1758 Zebus (Bos primigenius indicus), sometimes known as humped cattle, are better-adapted to tropical environments than other domestic cattle. ... Excavated ruins of Mohenjo-daro. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... This article is about the herbs. ... Binomial name L.[1] 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. ... Map of early Iron Age Vedic India after Witzel (1989). ... This article or section does not cite its references or sources. ... 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. ... Ayurveda (Devanagari: ) or Ayurvedic medicine is an ancient system of health care that is native to the Indian subcontinent. ...

Later, invasions from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arab and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as tomato, chilli, and potato, as staples. These are actually relatively recent additions. Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east, and from southern Russia in the north to... The Arabian Peninsula The Arabian Peninsula is a mainly desert peninsula in Southwest Asia at the junction of Africa and Asia and an important part of the greater Middle East. ... Mughal Empire at its greatest extent in 1700 Capital Lahore, Delhi, Agra , Kabul, Lucknow and Bhopal Language(s) Persian (initially also Chagatai; later also Urdu) Government Absolute Monarchy , Unitary Government with a federal structure Emperor  - 1526-1530 Babur  - 1530–1539 and after restoration 1555–1556 Humayun  - 1556–1605 Akbar  - 1605... For other uses of this term see: Persia (disambiguation) The Persian Empire is the name used to refer to a number of historic dynasties that have ruled the country of Persia (Iran). ... Arab cuisine is the cuisine of the Arab countries. ... For other uses, see Tomato (disambiguation). ... Species C. annuum (incl. ... For other uses, see Potato (disambiguation). ... Potato (Aloo) Tomato (Tamatar) Okra (Bhindi) Cauliflower (Phool Gobhi) Taro (Arbi) Many of the food items that define modern North Indian and Pakistani cooking have origins inside the subcontinent. ...

Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. 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 connoisseurs to be the finest of the main dishes in India. Islam in India is the second-most practiced religion after Hinduism. ... Plov being prepared in a Qozon Pilaf, Albanian pilaf, Armenian ÖƒÕ«Õ¬Õ¡Õ¾, Azeri plov, Bosnian pilav, Greek πιλάφι, Hindi पुलाव, Kazakh Kazakh: (palaw), Urdu pulao, Persian polow, Romanian pilaf, Russian: plov, Serbian pilav, Turkish pilav, Tajik полов, Uzbek: , Persian: - polo, Turkmen: , Turkish: , Crimean Tatar: , Tatar: , and - palov) also spelled pilau, perloo, perlau, plaw, pilaw, and... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ... Mughlai cuisine comes from the kitchens of the the Mughal Empire. ... 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. ... n ... Shabuddin Mohammed Shah Jahan (also spelled Shah Jehan, Shahjehan. ... Flag Capital Hyderabad Language(s) Dakhni , later Urdu Government Monarchy Nizam  - 1720-1748 Qamar-ud-din Khan Siddiqi, Asaf Jah I  - 1869-1911 Mahbub Ali Khan, Asaf Jah VI History  - Established 1720  - Operation polo 1948 Qamaruddin Khan,Asaf Jah I Nizam, a shortened version of Nizam-ul-Mulk, meaning Administrator... Flag Capital Hyderabad Government Principality Nizam  - 1720-48 (first) Asaf Jah I  - 1911-48 (last) Asaf Jah VII History  - Established 1724  - Annexed by India September 18, 1948 Hyderābād and Berar   (Telugu: హైదరాబాదు Urdu: حیدر آباد) under the Nizams, was the largest princely state in India. ... Biryani bowl Hyderabadi Biryani is a famous meat and rice dish of Hyderabad, India. ...

During this period the Portuguese and British introduced foods from the New World such as potatoes, tomatoes, squash, and chilies and cooking techniques like baking. Anthem God Save The Queen/King British India, circa 1860 Capital Calcutta (1858-1912), New Delhi (1912-1947) Language(s) Hindi, Urdu, English and many others Government Monarchy Emperor of India  - 1877-1901 Victoria  - 1901-1910 Edward VII  - 1910-1936 George V  - January-December 1936 Edward VIII  - 1936-1947 George... Frontispiece of Peter Martyr dAnghieras De orbe novo (On the New World). Carte dAmérique, Guillaume Delisle, 1722. ... For other uses, see Potato (disambiguation). ... For other uses, see Tomato (disambiguation). ... Percentages are relative to US recommendations for adults. ... For other uses, see Chili. ...

Elements

A typical assortment of spices used in Indian cuisine.

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan). 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. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... For other uses, see Rice (disambiguation). ... Whole wheat flour is a powdery substance derived by grinding or mashing the whole wheat grain. ... 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. ... This article is about the species Lens culinaris. ... 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 (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 (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... 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. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ...

Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly 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 that replaces Desi ghee (clarified butter). Peanut oil is often used in cooking, because it has a mild flavour and burns only at a relatively high temperature. ... The term mustard oil is used for two different oils that are made from mustard seeds: a fatty vegetable oil resulting from pressing the seeds, an essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. ... Coconut oil, also known as coconut butter, is a tropical oil extracted from copra (the dried inner flesh of coconuts) with many applications. ... For other uses, see Sunflower (disambiguation). ... Soy redirects here. ... Vanaspati is the 4th melakarta raga in the sampoorna mela system used in carnatic music. ...

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, 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. ... Geerah redirects here. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... Binomial name L. Fenugreek (Trigonella foenum-graecum) or menthya (Kannada)or Venthayam (Tamil) belongs to the family Fabaceae. ... Binomial name L. Asafoetida (Ferula assafoetida, family Apiaceae), alternative spelling asafetida (also known as devils dung, stinking gum, asant, food of the gods, hing, and giant fennel) is a species of Ferula native to Iran. ... For other uses, see Ginger (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is hot (or warm) spice. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... For other uses, see Coriander (disambiguation). ... Binomial name L. Fenugreek (Trigonella foenum-graecum) or menthya (Kannada)or Venthayam (Tamil) belongs to the family Fabaceae. ... “Mint” redirects here. ... Binomial name Murraya koenigii (L.) Sprengel The Curry Tree or Curry-leaf Tree (Murraya koenigii; syn. ... This article is about the herbs. ... For other uses, see Nutmeg (disambiguation). ... For other uses, see Saffron (disambiguation). ... For other uses, see Rose (disambiguation). ...

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

Geographical varieties

Northern

Main article: North Indian cuisine

A traditional North Indian thali

North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. North Indian cuisine is a term used to refer to the cuisines found in northern India which includes the twelve Indian states: Jammu and Kashmir, Himachal Pradesh, Uttarakhand, Haryana, Punjab, Uttar Pradesh, Bihar, Jharkhand, Chhattisgarh, Madhya Pradesh and Rajasthan and the National Capital Territory of Delhi. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... A dairy farm near Oxford, New York in the United States. ... A glass of cows milk. ... Making paneer Paneer (Hindi: पनीर , from Persian پنير sometimes spelled Panir or Paner), is the most common Indian form of cheese. ... Ghee in a jar Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit घृत sprinkled; also known in Arabic as سمن, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... For other uses, see Butter (disambiguation). ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... For other uses, see Gravy (disambiguation). ... For other uses, see Saffron (disambiguation). ... For other uses, see Nut (disambiguation). ...

North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical coal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes. It has been suggested that Chapati be merged into this article or section. ... For Indo-Scythian kings of Baluchistan, see Paratarajas Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ... An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. ... A bakery near Kabul, Afghanistan Naan (Hindi: नान, Urdu/Persian: نان, IPA [nɑn]) is a round flatbread made of white flour. ... Kulcha is a north India bread, usually eaten with Cholay. ... Tandoori chicken is a popular dish in Punjabi cuisine. ... Puri can mean: Puri, a city in the Indian state of Orissa, which is famous for the Jagannath temple and the serene beaches located there . ... Bhatoora is a soft and fluffy Indian fried bread, and is generally eaten with a chickpea curry, choley. ... This article is about the domestic species. ...

The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea. A Samosa Lukhmi A samosa is a common snack in South Asia, in countries such as India, Pakistan and Nepal as well as Bangladesh. ... Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east, and from southern Russia in the north to... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Making paneer Paneer (Hindi: पनीर , from Persian پنير sometimes spelled Panir or Paner), is the most common Indian form of cheese. ... For other uses, see Mushroom (disambiguation). ...

The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular dishes include buknu, gujiya, chaat, daal ki kachauri, mirchi bada, jalebi, imarti, several types of pickles (or achar), murabba, sharbat, pana and aam papad. Popular sweets include mithai, such as gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balushahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa. Binomial name Lens culinaris Medikus Red lentils Lentils (Lens culinaris, Fabaceae) are lens-shaped pulses that grow on an annual, bushlike plant. ... It has been suggested that Chapati be merged into this article or section. ... Buknu is a powdered mixture of several spices. ... A young man at his chaat stand in Mussoorie, India. ... This article does not cite any references or sources. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Achar (also written as Achaar) is the Hindi word for the pickle. ... Murraba or murrabo is a savoury pickle or achar originating in Gujarat region of India. ... Sharbat (Urdu: شربت ) is a popular Middle Eastern and South Asian juice that is prepared from fruits or flower petals. ... AAM PAPAD or MANGO LEATHER Aam Papad is a traditional indian snack made out of mango pulp which is mixed with concentrated sugar solution and Sun dried. ... Gulab jamun (gul-aab jaa-mun) is a popular Indian sweet dish comprised of fried dough in a sweet syrup flavoured with cardamom seeds and rosewater or saffron. ... Peda is an north Indian sweet, shaped like a thick cookie. ... Binomial name Benincasa hispida Thunb. ... Bal Mithai is a popular sweet from the Himalayan state of Uttarakhand in India. ... Singori is a North Indian sweet, originating in the Kumaon hills of Uttarakhand in India. ... Kulfi is a popular South Asian dessert made with boiled milk. ... A glass of falooda Falooda is a South Asian refreshment drink made by mixing milk, vermicelli, basil seeds (sabja/takmaria), tutti frutti and sugar along with ice cream. ... Khaja is a sweet delicacy usually from Kakinada,Andhra Pradesh,India. ... Ras Malai is a sweet dish found in the Indian subcontinent consisting of sugary, cream to yellow-colored balls (or flattened balls) of cottage or riccotta cheese soaked in sweetened, thickened, creamy milk. ... sarah rules no matter what you say!!!!! Motichoor ladoo is a popular variant. ... Tray of barfi Fig barfi Barfi or burfi is an Indian sweet. ... 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. ...

Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ incursions into the country. Pakistan was part of North India prior to the partition of India. As a result, Pakistani cuisine is very similar to northern Indian cuisine. Kebab (kebap in Turkish, kabab in Iran and India/Pakistan, also spelled kebob, kabob) means grilled (or broiled) meat in Persian and Turkish. ... There is also a collection of Hadith called Sahih Muslim A Muslim (Arabic: مسلم, Persian: Mosalman or Mosalmon Urdu: مسلمان, Turkish: Müslüman, Albanian: Mysliman, Bosnian: Musliman) is an adherent of the religion of Islam. ... Dark green region marks the approximate extent of northern India while the regions marked as light green lies within the sphere of north Indian influence. ... This article is under construction. ... Pakistani Cuisine is generally the same thing as North Indian cuisine, since the area that makes up Pakistan is considered the northern part of the Indian sub-continent. ...

Eastern

Rasogolla, also known as Rasgulla, is one of the most popular sweets in India.

East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds). Image File history File linksMetadata Download high resolution version (872x825, 89 KB) Summary Rasgulla Licensing File links The following pages link to this file: Rasgulla List of Indian sweets and desserts User talk:Nichalp/Archive24 Metadata This file contains additional information, probably added from the digital camera or scanner used... Image File history File linksMetadata Download high resolution version (872x825, 89 KB) Summary Rasgulla Licensing File links The following pages link to this file: Rasgulla List of Indian sweets and desserts User talk:Nichalp/Archive24 Metadata This file contains additional information, probably added from the digital camera or scanner used... 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... Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ... Rasgulla (Oriya: Rasagolla; Bangla: রসগোল্লা Rôshogolla [ˈrɔʃoËŒgolːa]; Hindi: Rasgulla) is a dessert from Orissa and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup. ... Sandesh is a popular masculine given name across Indian sub-continent. ... Rasabali is a sweet dish from Orissa, India. ... Chhena poda is the quintessential cheese dessert from the state of Orissa in eastern India. ... Chhena Gaja is a sweet dish from Orissa, India. ... Kheer (Sanskrit: Payasam, Oriya: Kheeri) is a traditional dish in the Indian subcontinent, a rice pudding typically made by boiling rice with milk and sugar. ... For other uses, see Bengal (disambiguation). ... , Orissa   (Oriya: ଓଡ଼ିଶା), is a state situated on the east coast of India. ...

Traditional Bengali cuisine is not too spicy, not too faint. General ingredients used in bengali curries are mustard seeds, cumin seeds, black cumin, green chillies,cumin paste, mustard paste, curd, nuts, poppy seed paste, cashew paste,etc. and cooked in mustard oil.Curries are classified into bata(paste), bhaja(fries), chochchoree(less spicy vapourized curries) and jhol(thin spicy curries).These are eaten with plain boiled rice or ghonto(spiced rice). Traditional Bengali breakfast includes pantabhat(biotically degenerated boiled rice), doi-chirey, doodh-muree with fruits,etc. Bangladeshi cuisine is very similar to East Indian cuisine. Fish and seafood are very popular in the coastal states of Orissa and West Bengal. This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... For other uses, see Rice (disambiguation). ... For other uses, see Fish (disambiguation). ... Spaghetti with seafood (Spaghetti allo scoglio). ...

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

Southern

Main article: South Indian cuisine

The South Indian staple breakfast item of idly, sambhar and vada served on a banana leaf.

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and particularly coconut oil and curry leaves, and the ubiquity of sambar and rasam (also called saaru'/'chaaru) at meals. South Indian Cuisine is a term is used to refer to the cuisines found in the four southern states of India, namely: Andhra Pradesh, Karnataka, Kerala and TamilNadu. ... Image File history File links Download high resolution version (980x735, 96 KB) The South Indian staple breakfast item of Idly, Sambar and Vada served on a banana leaf. ... Image File history File links Download high resolution version (980x735, 96 KB) The South Indian staple breakfast item of Idly, Sambar and Vada served on a banana leaf. ... This article, image, template or category belongs in one or more categories. ... 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. ... For other uses, see Rice (disambiguation). ... For other uses, see Coconut (disambiguation). ... Coconut oil, also known as coconut butter, is a tropical oil extracted from copra (the dried inner flesh of coconuts) with many applications. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Rasam is also an Iranian male name. ...

The dosa, idli, vada, bonda, and bajji are typical South Indian snacks. These are generally consumed as breakfast. Andhra, Chettinad, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil Nadu, Sambar from Karnataka and pappu pulusu in Andhra cuisine.Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area. For the term as used in Ayurveda, see Dosha. ... The idli (IPA:), also romanized idly or iddly, is a steamed rice cake popular throughout South India. ... Vada (or Wada or Vade) is a popular Indian snack. ... Bonda ia a typical South Indian snack. ... Bajji (also see Bonda) is a snack item that is popular all over India. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. ... Hyderabadi Cuisine, a princely legacy, to an extent, is a blend of Mughlai cuisine and Persian cuisines. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... , Kerala ( ; Malayalam: കേരളം; ) is a state on the Malabar Coast of southwestern India. ... Tamil Nadu (தமிழ் நாடு, Land of the Tamils) is a state at the southern tip of India. ... This article is about the Indian region. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... [Land of uncivilised] Bekal Fort Beach, Kerala Malabar (Malayalam: മലബാര്‍ ) is a region of southern India, lying between the Western Ghats and the Arabian Sea, and derived from the Malayalam word Mala mean Hill and Persian word Bar means Kingdom, and is same as the word meaning of Malayalam. ...

Western

See also: Goan cuisine

See also: Maharashtrian cuisine

See also: Saraswat cuisine

See also: Gujarati cuisine

Western India has three major food groups: Gujarati, Maharashtrian and Goan. Maharashtrian cuisine is has mainly two sections defined by the geographical sections. The coastal regions similar to goa depend more on rice, coconut, and fish while the hilly and plateau regions use groundnut in place of coconut and depend more on wheat, jowar and Bajri. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa. Goa was a colony of Portugal for over four hundred years and has dramatically influenced the small state. For instance, beef and pork are consumed there, due to the Portuguese presence. Popular and well known dishes from Goa include the vindaloo (which means garlic wine in the Portuguese language), originally a sour and spicy pork curry, but which more recently are consumed with any meat. Pork sorpotel is also a Portuguese influenced Goan dish. This dish consists of thin pork sausages mixed with onions, and is usually eaten on its own, unlike other Indian dishes which are eaten with rice and Indian breads. Goan cuisine consists of some small unique varieties of Goa, which was influenced by the Portuguese to a great extent. ... Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Saraswat Cuisine is the mainstay of Saraswat Brahmins on the west coast of India. ... Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Saraswat Cuisine is the mainstay of Saraswat Brahmins on the west coast of India. ... It has been suggested that History of the Konkan be merged into this article or section. ... Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Goan cuisine consists of some small unique varieties of Goa, which was influenced by the Portuguese to a great extent. ... For other uses, see Goa (disambiguation). ... Pork vindalho, served in Lisbon, Portugal, in a goan restaurant Vindaloo also called Vindalho or Vindallo is a very popular Indian dish. ... Portuguese (  or língua portuguesa) is a Romance language that originated in what is now Galicia (Spain) and northern Portugal from the Latin spoken by romanized Celtiberians about 1000 years ago. ... This article is about the prepared meat. ... For other uses, see Onion (disambiguation). ...

North Eastern

The food of this region is totally different from other parts of India. This area's cuisine is more influenced by its neighbours, namely Burma and the People's Republic of China. It's use of well known Indian spices is less. Yak is a popular meat in this region of India. For other uses, see Yak (disambiguation). ...

Indian Cuisine outside the Indian subcontinent

Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At that time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India. Currently, the favourite dish in the United Kingdom is supposedly Chicken Tikka Masala, even before fish and chips.^[4] Map of South Asia (see note) This article deals with the geophysical region in Asia. ... Anthem God Save The King-Emperor The British Indian Empire, 1909 Capital Calcutta (1858 - 1912) New Delhi (1912 - 1947) Language(s) Hindustani, English and many others Government Monarchy Emperor of India  - 1858-1901 Victoria¹  - 1901-1910 Edward VII  - 1910-1936 George V  - 1936 Edward VIII  - 1936-1947 George VI Viceroy... This article is about the capital of England and the United Kingdom. ... Chicken tikka masala in a pot Chicken tikka masala (Hindi: चिकन टिक्का मसाला; Punjabi: ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ) is a westernised Indian dish based on baked chicken chunks (chicken tikka) cooked in a curry sauce. ... A serving of fish and chips Fish and chips (sometimes written fish n chips), a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes. ...

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. Leicester has become well known for its curry houses, being increasingly known as the curry capital of England. (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 in the... Brick Lane is a street in the East End of London and heart of the citys Bangladeshi community. ... The East End of London, known locally as the East End, is an area, with no formal authority or boundaries, that spans a number of administative districts of London in England. ... This article discusses Leicester in England. ...

Chicken Tikka Masala and Chicken Chilli have become extremely popular in the West.

In the 1960s, a number of unauthentic "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. Chicken tikka masala is thought to be Britain's most popular dish. ^[5] There are now 8,000 Indian restaurants in Britain, turning over in excess of £2 billion and employing 70,000 workers. ^[6] Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 178 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 178 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Chicken tikka masala in a pot Chicken tikka masala (Hindi: चिकन टिक्का मसाला; Punjabi: ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ) is a westernised Indian dish based on baked chicken chunks (chicken tikka) cooked in a curry sauce. ... Year 1960 (MCMLX) was a leap year starting on Friday (link will display full calendar) of the Gregorian calendar. ... Chicken tikka masala in a pot Chicken tikka masala (Hindi: चिकन टिक्का मसाला; Punjabi: ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ) is a westernised Indian dish based on baked chicken chunks (chicken tikka) cooked in a curry sauce. ... This article is about the British city. ... Balti is the name for a style of food probably first devised and served in Birmingham, England. ... Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ... Baltistan (Urdu: بلتستان) , also known as بلتیول (Baltiyul) in the Balti language, is a region to the north of Kashmir, bordering Xinjiang Autonomous Region of China. ...

In the past Indian food adapted to its surroundings, and mild "Indian-style" dishes like Chicken Korma and Chicken Tikka Masala became hugely popular. However, since Indian food has now become an everyday part of the British diet, there has blossomed an avid and enthusiastic market for authentic Indian cuisine, which has seen many more inventive restaurateurs create new and vibrant dishes which challenge the customers palate rather than pander to everyday tastes. Dishes like Mirchi Rasoi Jhinga, the Hariyali Sheekh Kebab and Jhangi Champey have their roots in Indian Britain rather than India. Mulligatawny Soup is another Anglo-Indian dish, its name taken from Tamil for "pepper water" ('Millagu' is pepper and 'Thanni' is water). The tone or style of this article may not be appropriate for Wikipedia. ... Mulligatawny Mulligatawny is an Anglo-Indian dish very much like a soup. ...

After the Immigration Act of 1965, South Asian immigration to the United States increased, and with it the prevalence of Indian cuisine, especially in the San Francisco Bay Area, Los Angeles, Houston, Chicago, the New York City neighborhoods of Murray Hill, Manhattan, Jackson Heights and East 6th Street, and in Edison, NJ. All-you-can-eat buffets with several standard dishes are typical in some Indian restaurants in the United States. 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. ... Bay Area redirects here. ... 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. ... Houston redirects here. ... For other uses, see Chicago (disambiguation). ... New York, New York and NYC redirect here. ... The Murray Hill neighborhood of Manhattan extends south from 42nd street to meet the neighborhood of Gramercy (or Rose Hill/Curry Hill as the northern half of Gramercy is often referred to) at 29th street. ... Jackson Heights is a neighborhood in northern Queens, New York. ... Edison Township is a township located in Middlesex County, New Jersey. ... A Chinese buffet restaurant in the U.S. A buffet (buh-FAY or /bÉ™.ˈfei/) 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. For other uses, see Vancouver (disambiguation). ...

Due to the large Indian community in South Africa, the cuisine of South Africa includes several dishes of Indian-origin; some have evolved to become unique to South Africa, such as the bunny chow. Many others are modified with local spices. 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. ... Cookery practised by indigenous people of South Africa such as the Khoisan and Xhosa- and Sotho-speaking people Settler cookery introduced during the colonial period by people of Afrikaner and British descent and their slaves and servants - this includes the cuisine of the Cape Malay people, which has many characteristics... Bunny chow is the name of a South African fast food consisting of a loaf of bread, with the inside scooped out, and filled with curry. ...

Beverages

See also: Indian wine

A cup of chai.

Tea is a staple beverage throughout India; the finest varieties are grown in Darjeeling and Assam. It is generally prepared as masala chai, tea with a mixture of spices such as cardamom, cloves, cinnamon, and ginger boiled with milk. Another popular beverage, coffee, is largely served in South India. One of the finest varieties of Coffea arabica is grown around Mysore, Karnataka, and is marketed under the trade name "Mysore Nuggets". Filter Coffee, or kaapi, is also especially popular in South India. Other beverages include nimbu pani (lemonade), lassi, badam dood (milk with nuts and cardamom), Chaach (made from curd/yogurt ), sharbat and coconut water. India also has many indigenous alcoholic beverages, including palm wine, fenny, bhang and Indian beer. However the practice of drinking a beverage with a meal, or wine and food matching, is not traditional or common in India. The budding wine industry is poised to grow significantly. Image File history File links Download high resolution version (1280x960, 119 KB) Summary photographed by self Licensing I, the creator of this work, hereby release it into the public domain. ... Image File history File links Download high resolution version (1280x960, 119 KB) Summary photographed by self Licensing I, the creator of this work, hereby release it into the public domain. ... For other uses, see Tea (disambiguation). ... For other uses, see Darjeeling (disambiguation). ... , Assam (  ) (Assamese: অসম Ôxôm) is a north eastern state of India with its capital at Dispur, a suburb of the city Guwahati. ... For other uses, see Coffee (disambiguation). ... Binomial name Coffea arabica L. Coffea arabica is a species of coffee indigenous to Ethiopia. ... , For other uses, see Mysore (disambiguation). ... This article is about the Indian region. ... Lemonade refers to one of several beverages. ... Lassi is a traditional North Indian beverage, originally from Punjab made by blending yogurt with water, salt, and spices until frothy. ... Sharbat (Urdu: شربت ) is a popular Middle Eastern and South Asian juice that is prepared from fruits or flower petals. ... Coconut water is the liquid endosperm inside young coconuts. ... Booze redirects here. ... For other uses, see Palm wine (disambiguation). ... An Indian liquor made from either coconut or the juice of the cashew apple. ... A bhang shop in India. ... Modern brewing began for India in the early days of the British Empire — the mid-1700s. ... Wine is very often consumed with food, and there is a long history of suggestions about which wines go best with which foods. ...

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

Filter coffee is a morning ritual for many Chennaiites

Image File history File links Size of this preview: 531 × 599 pixelsFull resolution (849 × 958 pixel, file size: 430 KB, MIME type: image/jpeg) I, the creator of this work, hereby release it into the public domain. ... Image File history File links Size of this preview: 531 × 599 pixelsFull resolution (849 × 958 pixel, file size: 430 KB, MIME type: image/jpeg) I, the creator of this work, hereby release it into the public domain. ... South Indian Coffee, also known as Madras Filter Coffee is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Karnataka and Tamil Nadu. ...

Etiquette

Main article: Etiquette of Indian Dining

Several customs are associated with the manner of food consumption. Traditionally, meals are eaten while seated either on the floor or on very low stools or cushions. Food is most often eaten without cutlery, using instead the fingers of the right hand. However, these traditional ways of dining are being influenced by eating styles from other parts of the world. To meet Wikipedias quality standards, this article or section may require cleanup. ...

Traditional serving styles vary from region to region in India. A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. In South India, a cleaned banana leaf is often placed under the food as decoration and as a hygienic and portable alternative to plates. A north Indian Thali Thali is an Indian meal with contents varying from one regional cuisine to another. ... For other uses, see Raita. ... A bakery near Kabul, Afghanistan Naan (Hindi: नान, Urdu/Persian: نان, IPA [nɑn]) is a round flatbread made of white flour. ... Puri A puri or poori is a South Asian unleavened bread primarily found in Northern India made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable... It has been suggested that Chapati be merged into this article or section. ... For other uses, see Rice (disambiguation). ...

See also

Wikibooks Cookbook has an article on

Cuisine of India

Wikimedia Commons has media related to:

Cuisine of India

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

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... This article is about the dish. ... To meet Wikipedias quality standards, this article or section may require restructuring. ... Betel pepper (Piper betle) vines Shopkeeper making Paan in an Indian store Paan, pan (in many Indic languages, हिन्दी : पान ), or beeda (in Tamil) is a type of Indian snack, which consists of fillings wrapped in a triangular package using leaves of the Betel pepper (Piper betle) and held together with a... This article does not cite any references or sources. ... Saraswat Cuisine is the mainstay of Saraswat Brahmins on the west coast of India. ...

References

The Japan Times is one of the few independent English newspapers published in Japan: it mainly competes with English editions of the major dailies, such as the Daily Yomiuri and the Mainichi Daily News, as well as the International Herald Tribune. ... is the 112th day of the year (113th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 113th day of the year (114th in leap years) in the Gregorian calendar. ... John Lloyd (born 1951 in Dover, England; birth name: John Hardress Wilfred Lloyd), British comedy writer and producer. ... John Mitchinson is the head of research for the British television panel game QI, and co-author of The Book of General Ignorance with QIs creator John Lloyd. ... QI: The Book of General Ignorance (UK cover) The Book of General Ignorance is a series of books based on the final round in the intellectual British panel game QI, written by John Lloyd and John Mitchinson. ... John Lloyd (born 1951 in Dover, England; birth name: John Hardress Wilfred Lloyd), British comedy writer and producer. ... John Mitchinson is the head of research for the British television panel game QI, and co-author of The Book of General Ignorance with QIs creator John Lloyd. ... QI: The Book of General Ignorance (UK cover) The Book of General Ignorance is a series of books based on the final round in the intellectual British panel game QI, written by John Lloyd and John Mitchinson. ... John Lloyd (born 1951 in Dover, England; birth name: John Hardress Wilfred Lloyd), British comedy writer and producer. ... John Mitchinson is the head of research for the British television panel game QI, and co-author of The Book of General Ignorance with QIs creator John Lloyd. ... QI: The Book of General Ignorance (UK cover) The Book of General Ignorance is a series of books based on the final round in the intellectual British panel game QI, written by John Lloyd and John Mitchinson. ...

Bibliography

External links

• Indian cuisine at the Open Directory Project

v • d • e Life in India Arts and entertainment · Cinema · Citizenship · Climate · Cuisine · Culture · Demographics · Economy · Education · Flag · Foreign relations · Geography · Government · History · Holidays · Languages · Law · Literacy · Military · Politics · Religion · Sports · Transport The Open Directory Project (ODP), also known as dmoz (from , its original domain name), is a multilingual open content directory of World Wide Web links owned by Netscape that is constructed and maintained by a community of volunteer editors. ... Arts and entertainment in India have a rich and ancient history. ... Indian citizenship/nationality law: The Constitution of India provides for a single citizenship for the entire country. ... The Cuisine of India is very diverse and is a result of Indias diverse population. ... The culture of India has been shaped by the long history of India, all the while absorbing customs, traditions and ideas from both immigrants and invaders, yet resiliently preserving the ancient Vedic culture derived from the Indus Valley Civilization. ... Population growth, from 443 million in 1960 to 1,004 million in 2000 Map showing the population density of each district in India Map showing the population growth over the past ten years of each district in India Map showing the literacy rate of each district in India Chart showing... Indian National Flag Flag ratio: 2:3 The National Flag of India was adopted in its present form during an ad hoc meeting of the Constituent Assembly held on the 22 July 1947, a few days before Indias independence from the British on 15 August, 1947. ... The Republic of India, the second most populous country and one of the fastest growing economies in the world, is considered as a major power and a potential superpower. ... The History of India begins with the Indus Valley Civilization, which flourished in the north-western part of the Indian subcontinent from 3300 to 1700 BCE. This Bronze Age civilization was followed by the Iron Age Vedic period, which witnessed the rise of major kingdoms known as the Mahajanapadas. ... It has been suggested that this article or section be merged with :Indian festivals. ... Indian Law is largely derived from English common law. ... Literacy is an indispensable means for effective social and economic participation, contributing to human development and poverty reduction, says UNESCO. [3] The Right to Education is a fundamental human right. ... The military of India, officially known as the Indian armed forces, is the primary military organisation responsible for the territorial security and defense of India. ... This article does not cite any references or sources. ... Unlike other countries, India is not a major sporting power. ...