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Revision as of 07:56, 18 August 2003 by 212.138.47.11 (talk)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)According to an estimate, the Indian subcontinent has more variety in foods than the entire 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
- Kerala (http://recipes.newkerala.com )
- Andhra
- Canarese
- Tamilian
- Maharashtrian
- 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)
See also: Indian cuisine