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| :''This article has been ] from the "Indian cuisine" and "Indian food" articles. It needs further merging and copyediting.'' | |||
| According to an estimate, the ] has more variety in foods than the whole of ] put together. This is because of ]'s extraordinary ability to assimilate foreign things and produce something new from it. | According to an estimate, the ] has more variety in foods than the whole of ] put together. This is because of ]'s extraordinary ability to assimilate foreign things and produce something new from it. | ||
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| ''(still a stub)'' | ''(still a stub)'' | ||
| ---------------- | |||
| ⚫ | See also: ] | ||
| '''Indian cooking''' is very diverse and in a sense, there is no such thing as 'Indian' cuisine. Broadly, it can however be divided into a Northern and a Southern tradition. | |||
| The staples of Indian cuisine are ], ] (a special type of whole-] ]) and at least five dozen varieties of ], the most important of which are ''chana'' (]; similar to the ] but smaller and more flavorful), ''toor'' (] or red gram), '']'' (]) and '']'' (green gram). Pulses are used almost exclusively in the form of ], except ''chana'', which is often cooked whole for breakfast and is processed into flour ('']''). | |||
| The most important spices in Indian cuisine are ], ] seed (''rai''), ], ], ], ], ] and ] (]). In sweet dishes, ], ], ] and ] petal essence are used. | |||
| Regional specialties: | |||
| *] from Southern India. | |||
| :Tends to be about at least 2 different base types of sauce, ]-based which works with only particular ]s, and ]-based which works with most succulent vegetables. ] cuisine is pure ]. | |||
| :Main ingredients used include ], ] seed, ], ], ] bark, ]s, ] and ]. | |||
| *Idli, also from Southern India. | |||
| :Steam-cakes, which are prepared from a fermented batter of ] and ] ] (]). Soak rice and gram in water for about 12 hours, then grind the stuff to a watery paste. Place the paste into plates that contain small compartments with tiny holes under them, then cook in a ]. | |||
| :Idlis are very tasty when eaten with chutney or sambhar as a side-dish. | |||
| *Upma/Uppit from Southern India | |||
| :Made from wheat(rava) and vegetables.It is partly fried and boiled along with the cut vegetables and spices added. | |||
| * Bonda | |||
| * Bajji | |||
| * Vada | |||
| * Dahi Vada | |||
| * Puri | |||
| * Goli Bajje (Mangalore) | |||
| Other famous Indian dishes: | |||
| * ] | |||
| * Dum gosht | |||
| * Tandoori ] (a ''tandoor'' is a clay oven) | |||
| * Vindaloo | |||
| There are several Indian bread known by various names such as roti prata, thosai and naan ]. | |||
| Some sweets: | |||
| * Gulab jamun (probably the inspiration behind the American ]) | |||
| * Rasgulla | |||
| * Mysore Paak | |||
| * ] Burfi | |||
| * Doodh Pedha | |||
| == Indian Cuisine Abroad == | |||
| ] has a particularly strong tradition of Indian cuisine that originates from the ]. At this time there were a few Indian restaurants in the richer parts of ] that catered for British officers returning from their duties in India. | |||
| In the ] there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as ] migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the ] of London, a place that is still famous for this type of cuisine. | |||
| ⚫ | See also: ], ] | ||
| == External Links == | |||
| * | |||
| * | |||
| * | |||
Revision as of 12:55, 7 November 2003
- This article has been merged from the "Indian cuisine" and "Indian food" articles. It needs further merging and copyediting.
According to an estimate, the Indian subcontinent has more variety in foods than the whole of Europe put together. This is because of India's extraordinary ability to assimilate foreign things and produce something new from it.
For example, although pizza is relatively a new food in India (introduced around 1994, after the Indian economy started opening up), there are a number of Indian versions(flavours) of this food. Thus Indian food was successful in accomodating Arab, Persian, Mongol (Mughal) and various other culinary traditions and thus grew out into a collage.
Almost all the states of India have their own tradition of food, although they can be grouped into 3 main categories...
- North Indian
- Rajasthani / Gujarati
- Punjabi
- Kashmiri
- Benarsi
- South Indian
- Eastern
- Bengali
- Assamese
Wheat is the staple constituent of many North Indian foods, rice being the important thing in Southern and Eastern foods.
(still a stub)
Indian cooking is very diverse and in a sense, there is no such thing as 'Indian' cuisine. Broadly, it can however be divided into a Northern and a Southern tradition.
The staples of Indian cuisine are rice, atta (a special type of whole-wheat flour) and at least five dozen varieties of pulses, the most important of which are chana (bengal gram; similar to the chick pea but smaller and more flavorful), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). 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).
The most important spices in Indian cuisine are chili pepper, black mustard seed (rai), cumin, turmeric, fenugreek, ginger, coriander and asafoetida (hing). In sweet dishes, cardamom, cinnamon, nutmeg and rose petal essence are used.
Regional specialties:
- Dosa from Southern India.
- Tends to be about at least 2 different base types of sauce, onion-based which works with only particular vegetables, and tomato-based which works with most succulent vegetables. Gujarati cuisine is pure vegetarian.
- Main ingredients used include coriander, cumin seed, chilli, pepper, cinnamon bark, cloves, garlic and ginger.
- Idli, also from Southern India.
- Steam-cakes, which are prepared from a fermented batter of rice and urad dal (gram). Soak rice and gram in water for about 12 hours, then grind the stuff to a watery paste. Place the paste into plates that contain small compartments with tiny holes under them, then cook in a pressure-cooker.
- Idlis are very tasty when eaten with chutney or sambhar as a side-dish.
- Upma/Uppit from Southern India
- Made from wheat(rava) and vegetables.It is partly fried and boiled along with the cut vegetables and spices added.
- Bonda
- Bajji
- Vada
- Dahi Vada
- Puri
- Goli Bajje (Mangalore)
Other famous Indian dishes:
There are several Indian bread known by various names such as roti prata, thosai and naan bread.
Some sweets:
- Gulab jamun (probably the inspiration behind the American donut)
- Rasgulla
- Mysore Paak
- Coconut Burfi
- Doodh Pedha
Indian Cuisine 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 for British officers returning from their duties in India.
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.
See also: cuisine, Andhra food