Indian cuisine 227809 226064515 2008-07-16T17:48:58Z Le Anh-Huy 254103 {{distinguish|Native American cuisine}} {{Cuisine of India}} 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 and mutton|lamb]], [[fish]], and other [[meat]]s. [[Beef]] is not eaten by many devoted [[Hindu]]s, while [[pork]] is not consumed by [[Muslims]]. 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 [[chutney]]s and pickles, carbohydrate staples such as [[rice]] and [[roti]] (bread), as well as [[List of Indian sweets and desserts|desserts]]. Diversity is a defining feature of India's geography, culture, and food. Indian cuisine varies from region to region, reflecting the [[Demographics of India|varied demographics]] of the ethnically diverse [[Indian subcontinent|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]]. == 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 [[Jainism|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. One strong influence over Indian foods is the longstanding [[vegetarianism]] within sections of [[India]]'s [[Hinduism|Hindu]] and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.<ref name="JT_Thakrar_2007-04-22">{{cite news |url=http://search.japantimes.co.jp/cgi-bin/fl20070422x4.html |title=Japanese warm to real curries and more |work=[[Japan Times]] |last=Thakrar |first=Raju |date=[[22 April]] [[2007]] |accessdate=2007-04-23}}</ref>. Around 7000 BCE, [[sesame]], [[eggplant]], and [[zebu|humped cattle]] had been domesticated in the [[Indus Valley Civilization|Indus Valley]].<ref name="Diamond_1997_100">{{harvnb|Diamond|1997|p=100}}.</ref> By 3000 BCE, [[turmeric]], [[cardamom]], [[black pepper]] and [[Mustard plant|mustard]] were harvested in India<ref>[http://www.menumagazine.co.uk/book/dawnofhistory.html Curry, Spice & All Things Nice: Dawn of History<!-- Bot generated title -->]</ref>. 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 civilization|Vedic]] times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.{{Fact|date=January 2007}} Over time, some segments of the population embraced vegetarianism.{{Fact|date=January 2007}} 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 [[satvic|saatvic]], [[rajasic|raajsic]] or [[tamasic|taamsic]] developed in [[Ayurveda]]. Each was deemed to have a powerful effect on the body and the mind 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 cuisine|Arab]] and [[Portuguese cuisine|Portuguese]] diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as [[tomato]], [[Capsicum|chilli]], and [[potato]], as staples. These are actually [[Origins of North Indian Foods|relatively recent additions]]. [[Islam in India|Islamic rule]] introduced rich gravies, [[pilaf]]s and non-vegetarian fare such as [[kebab]]s, 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 [[Nizam]]s of [[Hyderabad state]] meanwhile developed and perfected their own style of cooking with the most notable dish being the [[Hyderabad biryani|Biryani]], often considered by many connoisseurs to be the finest of the main dishes in India. During this period the [[Portuguese India|Portuguese]] and [[British India|British]] introduced foods from the [[New World]] such as [[potato]]es, [[tomato]]es, [[Squash (plant)|squash]], and [[Chili pepper|chilies]] and cooking techniques like baking. == Elements == [[Image:Spicesindia.jpg|thumb|left|120px|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 (bean)|urad]]'' (black gram) and ''[[mung bean|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]]''). Most Indian curries are fried in vegetable oil. In North and West India, [[groundnut oil]] has 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). 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 [[mentha|mint]] leaf. The common use of [[Curry Tree|curry leaves]] is typical of all Indian cuisine. In sweet dishes, [[cardamom]], [[nutmeg]], [[saffron]], and [[rose]] petal essence are used. The term "curry" is usually understood to mean "gravy" in India, rather than "spices." == Geographical varieties == === Northern ===<!-- This section is linked from [[Coimbatore]] --> {{main|North Indian cuisine}} [[Image:Vegetarian Curry.jpeg|thumb|right|280px|Vegetarian ''[[thali]]'' served in a restaurant in [[Tokyo]], [[Japan]].]] <!-- Deleted image removed: [[Image:Indian_desserts.jpg|right|thumb|100px|A sampling of Indian sweets]] --> [[North India]]n cuisine is distinguished by the proportionally high use of [[dairy]] products; [[milk]], [[paneer]], [[ghee]] (clarified [[butter]]), and [[yoghurt]] (yogurt, yoghourt) are all common ingredients. [[gravy|Gravies]] are typically dairy-based. Other common ingredients include chilies, [[saffron]], and [[nut (fruit)|nut]]s. [[North India]]n 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 and mutton|lamb]] meats are favored ingredients of many northern Indian recipes. 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. 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]], [[bhujiya]], [[chaat]], [[daal ki kachauri]], [[mirchi bada]], [[jalebi]], [[imarti]], several types of pickles (or [[achar]]), [[murabba]], [[sharbat]], [[pana (food)|pana]] and [[aam papad]]. Popular sweets include ''mithai'', such as [[gulab jamun]], [[peda]], [[khurchan]], [[petha]], [[rewdi]], [[gajak]], [[milk cake]], [[balushahi]], [[Bal Mithai|bal mithai]], [[singori]], [[kulfi]], [[falooda]], [[khaja]], [[ras malai]], [[gulqand]], and several varieties of [[laddu]], [[barfi]] and [[halwa]]. Some common North Indian foods such as the various [[kebabs]] and most of the meat dishes originated with [[Muslim]]s’ incursions into the country. [[Pakistan]] was part of [[North India]] prior to the [[partition of India]]. As a result, [[Pakistani cuisine]] is very influenced by northern Indian cuisine esp. [[Punjabi cuisine]]. === Eastern === [[Image:Rasagulla.jpg|right|thumb|250px|Rasogolla, also known as Rasgulla, is one of the most popular sweets in India.]] [[East India]]n cuisine is famous for its [[desserts]], especially sweets such as [[rasgulla|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). 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. [[Bangladesh]]i cuisine is very similar to East Indian cuisine. [[Fish]] and [[seafood]] are very popular in the coastal states of Orissa and West Bengal. 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|South Indian cuisine}} [[Image:Idly sambar vada.JPG|thumb|250px|right|The South Indian staple of breakfast item of idly, sambhar and vada served on a [[banana leaf]].]] [[South India]]n 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 (dish)|sambar]] and [[rasam]] (also called ''saaru'/'chaaru'') at meals. The [[dosa]], [[idli]], [[vada]], [[bonda]], and [[bajji]] are typical South Indian snacks. These are generally consumed as breakfast. [[Andhra cuisine|Andhra]], [[Chettinad]], [[Tamil cuisine|Tamil]], [[Hyderabadi cuisine|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 (dish)|sambar]] from [[Kerala]], sambar from [[Tamil cuisine]], Sambar from [[Karnataka]] and ''pappu chaaru'' 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. === Western === {{See also|Goan cuisine}} {{See also|Maharashtrian cuisine}} {{See also|Saraswat cuisine}} {{See also|Gujarati cuisine}} [[West India|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, geographically similar to [[Goa]] depend more on rice, coconut, and fish. The hilly regions of the [[Western Ghats]] and [[Deccan]] plateau regions use groundnut in place of coconut and depend more on jowar ([[sorghum]]) and bajra ([[millet]]) as staples. [[Saraswat cuisine]] forms an important part of [[Konkan|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 [[Portugal|Portuguese]] colonization of [[Goa]]. 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 [[sausage]]s mixed with [[onion]]s, and is usually eaten on its own, unlike other Indian dishes which are eaten with rice and Indian breads. === North Eastern === The food of the [[North East India|North East]] is very 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. == Indian Cuisine outside the [[Indian subcontinent]] == [[United Kingdom|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]].<ref>[[John Lloyd (writer)|Lloyd, J]] & [[John Mitchinson|Mitchinson, J]]: "[[The Book of General Ignorance]]". Faber & Faber, 2006.</ref> 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. [[Image:Chicken Chili HR2.jpg|right|thumb|250px|[[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, [[Cuisine of Bangladesh|Bangladeshi]] and [[Cuisine of Pakistan|Pakistani]] food, and to show their regional variations. In the late twentieth century [[Birmingham]] was the centre of growth of [[Balti (food)|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. <ref>[[John Lloyd (writer)|Lloyd, J]] & [[John Mitchinson|Mitchinson, J]]: "[[The Book of General Ignorance]]". Faber & Faber, 2006.</ref> There are now 8,000 Indian restaurants in Britain, turning over in excess of £2 billion and employing 70,000 workers. <ref>[[John Lloyd (writer)|Lloyd, J]] & [[John Mitchinson|Mitchinson, J]]: "[[The Book of General Ignorance]]". Faber & Faber, 2006.</ref> 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). 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 [[buffet]]s with several standard dishes are typical in some Indian restaurants in the United States. 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. Due to the large [[Indians in South Africa|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. ==Beverages== {{See also|Indian wine}} [[Image:A cup of chai.JPG|right|thumb|100px|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'', wherein the tea leaves are boiled in a mix of water, spices such as cardamom, cloves, cinnamon, and ginger, and large quantities of milk to create a thick, sweet, milky concoction. 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 beverage]]s, 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. 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. [[Image:Madras Kappi.jpg|thumb|100px|right|[[Indian filter coffee|Filter coffee]] is a morning ritual for many Chennaiites]] ==Etiquette== {{main|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. 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 (condiment)|raita]], breads such as [[naan]], [[Puri (food)|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. == See also == {{Cookbook|Cuisine of India}} {{commonscat|Cuisine of India}} *[[Cuisine]] *[[Curry]] *[[Black salt]] *[[Paan]] *[[Udupi cuisine]] *[[Saraswat cuisine]] == References == {{reflist|2}} == Bibliography == <div class="references-small"> * {{harvard reference |last1=Diamond |given1=J |year=1997 |title=Guns, Germs, and Steel: The Fates of Human Societies |publisher=W. W. Norton & Company |id=ISBN 0-393-03891-2}}. </div> == External links == <!--Please do not add any websites here without first discussing in the talk page--> * {{dmoz|Home/Cooking/World_Cuisines/Asian/Indian/|Indian cuisine}} {{Life in India}} {{cuisine}} [[Category:Indian cuisine|*]] [[Category:Vegetarian cuisine]] [[da:Indisk madlavning]] [[de:Indische Küche]] [[es:Gastronomía de la India]] [[eo:Hinda kuirarto]] [[fr:Cuisine indienne]] [[ko:인도 요리]] [[hi:भारतीय खाना]] [[he:המטבח ההודי]] [[nl:Indiase keuken]] [[ja:インド料理]] [[no:Indisk mat]] [[nn:Indisk mat]] [[pl:Kuchnia indyjska]] [[ru:Индийская кухня]] [[fi:Intialainen keittiö]] [[sv:Indiska köket]] [[te:భారతీయ వంటకాలు]] [[tr:Hint Mutfağı]] [[uk:Індійська кухня]] [[zh:印度菜]]