INDIAN CUISINE 1

Indian Cuisine

D. Villanueva

Asian Cuisine

Baliuag University
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Abstract

This research paper deals primarily with the background of Indian Cuisine and its culture. It is

consists of few parts which include the background of the cuisine as well as the country. History

and basic terms of the cuisine are also included for the better understanding of the HM students

who are taking this course and that can be useful for developing their culinary skills. This Term

paper also included some cooking techniques, basic tools, table set up, method and principle and

etiquette that is really applicable to the additional leanings of my fellow schoolmates. As you

are studying this term paper you will encounter some unfamiliar terms that are related to their

native food ingredients this may be sounds new to your ear, but as you are reading this report

you will be able to find it useful that can be helpful for the strengthening the knowledge and

skills of the future part of the Hospitality Industry of Baliuag University.

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Introduction of the Indian Cuisine

Indian cuisine is characterized by the use of various spices, herbs and other vegetables, and

sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian

society. Each family of Indian cuisine includes a wide assortment of dishes and cooking

techniques. As a consequence, it varies from region to region, reflecting the varied demographics

of the ethnically-diverse Indian subcontinent.

Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine.

However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural

interactions with Mongols and Britain making it a unique blend of various cuisines. The spice

trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery.

The colonial period introduced European cooking styles to India, adding to the flexibility and

diversity of Indian cuisine. Indian cuisine has influenced cuisines across the world, especially

those from Southeast Asia and the Caribbean.

Background of the Country

India officially the Republic of India is a country in South Asia. It is the seventh-largest country

by geographical area, the second-most populous country with over 1.18 billion people, and the

most populous democracy in the world. Mainland India is bounded by the Indian Ocean on the

south, the Arabian Sea on the west, and the Bay of Bengal on the east; and it is bordered by

Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Burma to the

east. India is in the vicinity of Sri Lanka, and the Maldives in the Indian Ocean, its Andaman and

Nicobar Islands are also in the vicinity of the Indonesian island of Sumatra in the Andaman Sea,
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and in the Andaman Sea India also shares a maritime border with Thailand. India has a coastline

of 7,517 kilometers (4,700 mi).

Home to the ancient Indus Valley Civilization and a region of historic trade routes and vast

empires, the Indian subcontinent was identified with its commercial and cultural wealth for much

of its long history. Four major religions, Hinduism, Buddhism, Jainism and Sikhism originated

here, while Zoroastrianism, Judaism, Christianity and Islam arrived in the first millennium CE

and shaped the region's diverse culture. Gradually annexed by the British East India Company

from the early eighteenth century and colonized by the United Kingdom from the mid-nineteenth

century, India became an independent nation in 1947 after a struggle for independence that was

marked by widespread non-violent resistance.

India is a federal constitutional republic with a parliamentary democracy consisting of 28 states

and seven union territories. A pluralistic, multilingual and multiethnic society, India is also home

to a diversity of wildlife in a variety of protected habitats. The Indian economy is the world's

eleventh largest economy by nominal GDP and the fourth largest by purchasing power parity.

Since the introduction of market-based economic reforms in 1991, India has become one of the

fastest growing major economies in the world;[22] however, it still suffers from poverty, illiteracy,

corruption, disease, and malnutrition. India is classified as a newly industrialized country and is

one of the four BRIC nations. It is a nuclear weapons state and has the third-largest standing

armed force in the world. While its military expenditure ranks tenth in the world. It is a founding

member of the United Nations, the East Asia Summit, the South Asian Association for Regional

Cooperation and the Non-Aligned Movement and a member of the Commonwealth of Nations

and the G-20 major economies.

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History of the Cuisine

Indian Cooking derives from a 5000 year old timeline, during which culture has changed,

geographical boundaries have changed significantly leading to confusing terms such as sub-

continental cuisine while other parts of a region want a separate culinary identity. Indian

Cooking has however evolved significantly over time and the varying influences brought into the

country by the various rulers and travelers, it has not lost its original identity, rather become

richer with the assimilation of the myriad influences. This is very apparent in some of the unique

regional cuisines.

Antiquity

The earliest formal civilization was the Mohenjo-daro and Harappan civilization, at about 3000

BC, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley also spices

like turmeric, cardamom, black pepper and mustard were harvested in India during this period[10].

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. Over time,

some segments of the population embraced vegetarianism. 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. In this period vegetarianism also flourished

throughout India, beef eating was prohibited which has become a long-standing feature in

Hinduism and India.

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Middle Ages

This period was the period of several North Indian dynasties, including the Gupta dynasty which

was noted for its love of the arts and there were several visiting travelers during this time. This

was also known as the Golden Age of India Art, there were several travelers who visited India

and carried with them knowledge and products like tea and spices. Later India saw the period of

Muslim Invasions who were non vegetarians unlike Hindus, Buddhists and Jains of India. This

period also saw the emergence of the Mughlai cuisine that people now associate with India. It

includes the addition of several seasonings like saffron, the addition of nuts and cooking in the

“Dum” or sealed pot method of cooking. 18th century saw the establishment of British rule in

India. This generally was hardly a glorified period in Indian history, but the British loved the

general elaborate way of eating and adapted several of the food choices to their taste and

developed the “curry” as a simple spice to help them cook Indian spice. This period resulted in

the emergence of the Anglo-Indian cuisine and the emergence of certain “Raj” traditions like that

of “high-tea” an elaborate late afternoon meal served with tea.

Definition of Basic Terms

Aachar: Indian Pickles are mainly made with vegetables and fruits like mango, lime, green

chilies etc. Made mostly during the summer in India, they are a spicy and delightful addition to

the Indian meal.

Appam *: Wafer thin, round and flat. They are usually made out of rice, potato and/or various

lentil flours. 
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Avial *: Vegetable curry from the south of India. 

Baghar or Tadka or Chounk: Spices and herbs are added one at a time to hot oil and this

tempering is either done as the first step in the cooking process, before adding the vegetables for

example, or as the last, pouring the tempered oil over a cooked dish.

Balchao as in the goan recipe Prawn Balchao where the shrimp is marinated  in a brine sauce. A

Goan speciality where vegetables like aubergines or seafood like prawns are "pickled" in sugar,

vinegar and spices for a day or two before eating. 

Bhunao or Bhuna is to saute or stir-fry.  Usually onions, tomatoes, ginger, garlic and green

chillies are fried in oil, but to make sure that this doesn’t stick, burn or cook unevenly, a small

amount of liquid is added, repeatedly.

Barfi *: A dessert made from milk that has been cooked slowly and reduced to a fudge-like

consistency. This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc.

Sometimes nuts and fresh coconut is added. Eaten and served in bite sized pieces "Barfi" is a

very popular after dinner dessert.

Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty

flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes

are made with Basmati rice. They are: plain steamed rice, pulaos, pilafs, biryanis or just different

types of fried rice – which include meat, vegetables, nuts, and even fruits sometimes. Gourmet

cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice dishes are mostly

made with Basmati rice.

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Bhel Puri: One of Bombay’s favorite snack’s. It is a mixture of puffed rice, "sev", "puri", lentils,

finely chopped onions, chopped coriander topped with two kinds of chutneys; one is the sweet

tamarind date chutney and the other is the spicy onion chili chutney. 

Bharta: A spicy vegetable dish, with a pulp like consistency. Originally a muslim dish which is

served with a Khichadi or Pulao. A commonly made bharta is a "baingan (eggplant) bharta.

Bondas or Vadas : Round deep fried savory snack made in different varieties usually from

lentils, potatoes etc. eaten with a chutney.

Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or

vegetables. It is usually made on special occasions since it takes a long time to make a biryani,

but it is surely worth the effort. It always tastes better the next day since the spices marinate and

flavor the meat and rice. 

Boti Kabab: Marinated boneless cubes of meat cooked in a tandoor. 

Chappati: Unleavened Indian flat-bread made with wheat flour, water, oil and salt. Usually

cooked on a "tava" or thick griddle and brushed with "ghee".

Chaat: Salty snacks served with an array of sweet and spicy chutneys. 

Chai : Indian tea. 

Chaval: Rice. 

Chutney: Fresh relishes made with fruits, vegetables, and herbs. 

Curry: To the Indians, the term curry means gravy or sauce, Curries are what made Indian

cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the

rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce

or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic
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Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic,

ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish

is prepared to produce a stew-type dish.

Daal: Daal is an Indian word, which includes dried peas, beans, and lentils which are red, yellow

orange, or pink, plus split peas and other legumes. Daal can also be used to describe a soup like

dish prepared with lentils. Daals are the primary source of protein in a vegetarian diet.

Dum: A way to steam foods in a pot with a tightly covered lid or a sealed pot. A popular spiced

vegetable dish is "Dum Aloo". In the olden days, the utensil was sealed with atta (dough) to

capture the moisture within the food as it cooked slowly over a charcoal fire. Some coal was

placed on the lid to ensure even cooking. The food continued to cook in its own steam, retaining

all its flavour and aroma. Dum means, "to steam" or "mature" a dish.

Do Pyaza: A mildly flavored creamy dish made with onions; usually twice cooked onions with

meat. Do-Piaza Mullah Do-Piaza, all children in India are told, was the legendary cook at

Akbar’s court. One of the navratnas , it is said he could conjour up culinary delights using only

two onions.

Dosa*: A popular delicacy from southern India made from rice and "urad" daal. They are usually

made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with

chutney and "sambar"

Ekuri *: Indian version of scrambled eggs, which obviously means the addition of onions and

spices. Delicious with a hot Paratha.

Gulab Jamun: Deep-fried cake balls served with aromatic syrups

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Halva: Indian sweet made from a variety finely grated vegetables, milk, sugar and flavored with

cardamom. The consistency is that of a thick pudding. Among the popular halvas are the "Gajar

Halva" and "Doodhi Halva".

Idli *: Steamed rice cakes. A very popular snack from the south of India. Generally eaten with

"sambar" and "chutney".

Jalebi: These orange sweet crisp round whirls, made from plain flour and water deep fried and

then dipped in sugar syrup make a favorite Indian dessert.

Kachumber: Indian salad usually made with cucumber, tomatoes, and onions flavored with salt,

sugar and lemon juice. As it goes with any Indian dish the varieties can be endless.

Karanji *: Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly

grated coconut and sugar. It is a Maharashtrian delicacy. 

Kababs: Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables,

skewered and grilled in a tandoor/oven or over a grill. Kebabs can also be shallow fried over a

pan.

Kalvan *: Curry  in Marathi ( an Indian language from the state of Maharashtra) 

Kheer: Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom.

Sometimes nuts are added. Served either hot or cold. 

Khichadi: Mildly spiced rice and daal preparation. Popularly made when you want to eat a light

meal, when suffering from a stomach disorder since it is not only nutritive but can be easily

digested. Top

Kheema: Ground meat, raw or cooked. 

Koftas: Spiced meat or vegetable balls. 

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Khoya: Also known as "mawa" is made by bringing milk to a boil in a pot and stirring

continuously thereafter on a low flame. It is then reduced and thickened to the consistency of soft

cream cheese. Used widely in the making of many Indian desserts and sweet meats. 

Korma: Rich sauce thickned with yogurt, nuts or poppy seeds. 

Kulcha: Flatbread often stuffed with onion or potatoes and seasoned with cilantro. 

Kulfi: Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango,

pistachios, saffron etc. Among the most popular are the Mango Kulfi, Pista kulfi and the Malai

Kulfi. 

Lassi : A tall cool drink made from yogurt and water and made either sweet or salty. To be

enjoyed with a fresh dollop of yogurt on top on a hot summer day.  

Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients

like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet

masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as

"Curry powder". Indian cooks generally don't use pre-prepared curry powder - originally a

British invention to approximate Indian seasoning - but prefer making their own ever changing

blends.   

Masala Dani : ( Masala Dabba*) : Spice box containing the commonly used dry spices and is

always keptnear the cooking range for easy and quick access. A spoon is included for ease of

use.  

Modak: Cone shaped dumplings made from rice flour filled with a cooked mixture of freshly

grated coconut and sugar. Made exclusively during the festival of "Ganapati".   

Mutter Paneer: Curried peas with cubes of fried homemade cheese.  

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Naan: Indian flat bread made from wheat and baked in a tandoor.

Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose

petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has

known to aid in digestion. Paan connoisseurs always add tobacco in their paan. The paan is

garnished with edible thin silver foil called "Varak". 

Pakoras: Popular Indian crispy and spicy snack served usually hot out of the frying pot along

with coriander chutney. A popular tea time snack served with Indian tea. Slices of different

vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out

of chickpea flour and a few dry spices and deep fried. 

Paratha: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or

a vegetable mixture. Slightly larger than a Chappati and shallow fried to perfection.  

Papad: Thin wafer like discs about 4 to 8 nches in diameter made from a variety of lentils,

potato, shrimp, rice etc. The discs are deep fried or dry roasted on an open flame and served as a

crispy savory appetizer. Served in many Indian restaurants complimentary before a meal.  

Pulao: Delicately flavored rice, sautéed in ghee and flavored with whole spices like cumin,

cloves etc. Just like the Indian cuisine there are many varieties of Pulao.   

Puris: Deep-fried whole-wheat flatbreads. They are usually around 4 inches in diameter and puff

up when deep-fried. Delicious when hot!  

Raan: Leg of lamb marinated in yogurt-based masala.  

Raita: Vegetable and yogurt salad.  

Rassgulla: One of the most famous Indian sweets that originated from east India. The balls made

from milk are cooked in a light sugar syrup, flavored with cardamom. Served chilled.
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Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or

literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many

layers.   

Saag Curry: Aromatic curried dish made from greens (saag).

Sambhar: Lentil curry form the south of India. Served as an accompaniment with "idli"and

"dosa".   Top

Samosas: Deep-fried pastry appetizers filled with vegetable or meat mixtures.   

Seekh Kabab: The word "Seekh" in Hindi means skewer. Seekh kabab simply means kababs on

a skewer. Kababs are usually made out of ground lamb mixed with various spices, cooked in a

"tandoor".  

Sev: Thin string-like fried snack preparation made out of gram flour. Used in the preparation of

"Sev puri" and "Bhel Puri" or can be enjoyed just plain. Nowadays there are many spicy and

non-spicy varieties of "sev" available in specialty Indian stores.  

Shahi: means "Royal" in Hindi  

Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot

usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot.  The heat

generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron

rods, long enough to reach the bottom of the pot, are used in the cooking process. 

Tandoori Murgh: This is the bright red world famous Tandoori Chicken. Chicken marinated

with spices, red color and yogurt, cooked in a tandoor. Try making it as described in the cook

book or at your favorite Indian restaurant.   

Tikka: Skewered boneless meat cubes cooked in a tandoor.  

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Upma: Spiced semolina cooked with or without tiny cubed potatoes, peas, and sometime shrimp

and garnished with freshly grated coconut and cilantro.  

Basic Ingridients

Masala is the Hindi word for "spice". When a combination of spices, herbs and other condiments

are ground together, it is also called "masala".

Wet Masala" : Water, vinegar, yogurt or other liquids are sometimes added to the ground spices.

This wet mixture is called "wet masala" and is used as a marinade or sautéed in oil before adding

the main vegetable or meat so that the delicate flavors of the spices are released in the recipe.

Spice Grinder : Either use a mortar & pestle or a small electric coffee grinder. A good coffee

grinder is excellent for grinding dry spices. Keep one just for this purpose. If not, make sure you

clean it thoroughly before grinding coffee beans, or you'll have wierd-tasting coffee.

Red Chilies   or Lal Mirch (Hindi)Red chilies come in different varieties. Red Pepper is

commonly known as "chilies" or "chili peppers," are fiery red or orange pods which rarely grow

to more than 4 inches in length. Dried red chilies can be found in many Indian grocery stores.

Also, a great alternative is to use the crushed red pepper from the pepper packets when you get

your pizza.  

 Goan Red Chilies : A large, very dark red chili which looks almost black when dried. It

gives good color to dishes in which it is used and is not as pungent as some of the smaller

varieties of chili
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 Kashmiri or "Degchi Mirchi" : These chilies are smaller and rounder and less pungent but

give a very vibrant red color to a dish. 

Red Chili Powder  or Lal Mirch (Hindi) Indian chili powder is made from ground chilies. It is

much hotter than the chili powder

Turmeric Powder or Haldi (Hindi) This smooth bright yellow powder is mildly aromatic and has

scents of ginger. It has a pungent, bitter flavor.  Ground Turmeric comes from the dried, ground

fingers which extend from the root

Cumin Seeds  or Jeera (Hindi) Cumin has a distinctive, slightly bitter flavor yet flavors any dish

with a sweet aroma. These brown aromatic small seeds give out more aroma when roasted or

added to hot oil.  

Cumin Seed Powder  or Jeera powder (Hindi) Cumin seeds powder is very commonly used in

Indian cooking. It lends a sweet and mild flavor to a dish. It is one of the main ingredients in

preparing "garam masala"

Coriander Seeds  or Dhania (Hindi) Coriander seeds are not inter-changeable with cilantro,

although they are from the same plant. These seeds are very light weight and mildly flavored.

Coriander Seed Powder  or Dhania powder (Hindi) Roasted coriander powder is an indispensable

item in the Indian spice box. The aromatic fragrance enhances the taste of the dish.

Garam Masala - a combination of cumin seeds, coriander seeds, cloves, cardamom, cinnamon

and black pepper that can be used whole or in powdered form. 

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Bay Leaf-dried  or Tej Patta (Hindi) Bay Leaves come from the sweet bay or laurel tree. The dry

light green colored long aromatic leaves and have a sharp, bitter taste. Mostly used in flavoring

pulaos and some curries.

Green Cardamom  or "Choti Elaichi" (Hindi)  Cardamom is sold whole or ground by Indian

grocers. Ground cardamom is often used in Indian sweets. It is best to grind small quantities at

home using a coffee mill

Black Cardamom  or "Badi Elaichi" (Hindi) This larger dark brown variety is used flavoring

meat, poultry and rice dishes. The inner seeds are often used for making Garam masala.

Cinnamon-sticks . Cinnamon sticks lend a sweet and mellow flavor to a dish. Although it is

generally used in many desserts in many of the World cuisines it is mostly used in many curries

and Puloas in Indian cooking. It gives a dish a very rich flavor.

Cloves-whole : Cloves are the dried flower buds of the clove tree. Cloves are strong, pungent,

and sweet. Cloves are used in many meat dishes, marinades, pickles and in many "garam

masalas". It is used whole or in powder form. 

Ginger - Dishes are mainly cooked with fresh root ginger.

Ghee - This is clarified butter, which can be heated to a high temperature without burning. It is

used in most of all Indian cooking. But nowadays because people are more aware of their health,

ghee is used on special occasions and vegetable oil, sunflower or even olive oil is used for

everyday cooking.

Garlic - This is another ingredient that is widely used mostly in curries, with the onions to make

the base of the curry.

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Garam Flour - This is chickpea flour which is used in yogurt based curries and as a batter for a

lot of snacks such as onion bhajis and pakoras.

Saffron - This is used for its deep auburn colour and sweet flavour. It is used in biryanis.

Yogurt - This is used in a lot of dishes. It is also a cooling contrast to spicy dishes.

Basic Tools

Karahi or the Indian Wok: This is usually a smaller cast iron wok shaped pot. The shape of this is

extremely useful for deep frying since it transmits the heat evenly.

Tawa or flat heavy griddle or pan: A good hard anodized one is especially useful for tikkis,

Indian flatbreads and pancakes.

A small heavy bottomed skillet: This is useful for dry roasting the spices. The appropriate way to

roast the spices is to do them in small batches and for a few minutes.

A steamer or steaming pot: There are several dishes especially in south India cuisine that need to

be steamed, a good pot that allows for this is immensely useful.

A crock pot: I find this immensely helpful for stews that need a lot of slow cooking time. It

retains the flavors and lets the stew simmer without any attention.

A Pressure cooker: This on the converse end of a crock pot cuts down cooking time

tremendously for beans and other items that take a long time to cook.

Sarashi: A pair of metal tongs, these are useful for turning breads and other hot foods.
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Jhajri :A metal turner with holes, this is round, it is useful for frying since it allows you to drain

the oil.

Basic Food Processor: Indian cooking entails an enormous amount of chopping, pureeing and

pasting. This device is worth its weight in gold in the time it saves.

Mortar and Pestle: A good marble mortar and pestle is useful for the coarse grinding of spices

and herbs.

Coffee Grinder: A coffee grinder is essential for making spice powders and good Indian cooking

is incomplete without the same.

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Common Dishes

Ammu & Kashmir

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of

the Kashmiri Hindus and Buddhists. The cuisine was then influenced by the cultures which

arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan.

Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the

North Indian plains.The most notable ingredient in Kashmir cuisine is mutton, of which there are

over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their

exotic tastes, that were originally brought by Kashmiri immigrants hailing from the Baltistan

region of Pakistan-administered Kashmir.

Punjab

Punjabi cuisine can be non-vegetarian or completely vegetarian. One of the main features of

Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can

vary significantly, with restaurant style using large amounts of clarified butter, known locally as

ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon

preparations with Whole Wheat, Rice and other ingredients flavored with masalas (spices).

Uttar Pradesh

The cuisine consists of both vegetarian and non-vegetarian dishes but a vast majority of the state

enjoys sober vegetarian meals with Dal, roti, sabzi and rice constituting the essentials of daily

food habits. Pooris and kachoris are relished on special occasions.Uttar Pradesh has also been
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greatly influenced by Mughal cooking techniques. The Awadhi cuisine of Uttar Pradesh bears

similarities to those of Punjab, and the state is famous for its Nawabi foods(of Lucknow and

environs) and use of mutton, paneer, and rich spices including cardamom and saffron.

Rajasthan

Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the

availability of ingredients in this arid region. In Rajasthan water is at a premium, and hence the

food is generally cooked in milk or ghee, making it quite rich. On the other hand, Besan or gram

flour is a mainstay of Marwari food mainly because of paucity of vegetables in this arid land.

Bihari

Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Hindu

and Buddhist values of non-violence did not eat eggs, chicken, fish and other animal products.

However there is also a tradition of meat-eating and fish dishes are especially common due to the

number of rivers in Bihar such as the Sone, Gandak and the Ganges. There are also numerous

West Bengal

Bengal cuisine is a style of food preparation originating in the eastern India which includes states

of Tripura, Barak Valley of Assam and West Bengal. With an emphasis on fish and lentils served

with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectioneries and

desserts, and has perhaps the only multi-course tradition from India that is analogous with

French and Italian cuisine in structure.Even bramhins of bengal are pesco-vegetarians. The

nature and variety of dishes found in Bengali cooking are unique even in India. Fish cookery is
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one of its better-known features and distinguishes it from the cooking of the landlocked regions.

Bengal's many rivers, ponds and lakes teem with many kinds of freshwater fish that closely

resemble catfish, bass, shad or mullet. Bengalis prepare fish in innumerable ways - steamed or

braised, or stewed with greens or other vegetables and with sauces that are mustard-based or

thickened with poppyseeds.

Orissa

Oriya cuisine is rich and varied, while relying heavily on local ingredients. The flavors are

usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian

cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton

are also consumed. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji

(nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder)

and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of

rice, water, and yoghurt, that is fermented overnight, is very popular in summer, particularly in

the rural areas. Oriyas are very fond of sweets and no Oriya repast is considered complete

without some dessert at the end.Vegeterian foods also include foods prepared without onion and

garlic as in temple prasadam and bramhin cuisin

Andhra Pradesh

Cuisine of the southern state of Andhra Pradesh is the amalgamation of the delectable Southern

Indian and refined Deccani style of cooking. A large part of the population is vegetarian and has

innovated some excellent recipes while people living in the coastal areas can treat one with the

best of sea food. There is also an great variety of non-vegetarian dishes and most amongst these
INDIAN CUISINE 22

are hugely popular. Food of Andhra Pradesh is known for its heavy use of spices and chillies.

Curd is also a part of the meal in the Andhra Pradesh as it helps to neutralise the spicy nature of

the food.The staple food of Andhra Pradesh is Rice, which is served with sambar. It is also

served with other lentil preparations along with vegetables.

Karnataka

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties

reflect influences from the food habits of many regions and communities from the three

neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical

dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi

Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous

Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, MysoreMasala Dosa and

Maddur Vade are popular in South Karnataka.

Kerala

Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes.

Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are

widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long

coastline, numerous rivers and backwater networks, and strong fishing industry have contributed

to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along

with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food.Having been

a major production area of spices for thousands of years, black pepper, cardamom, cloves,
INDIAN CUISINE 23

ginger, and cinnamon play a large part in its food. Since many of Kerala's Hindus are vegetarian

by religion, and because Kerala has large minorities of Muslims and Christians that are

predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes

prepared using fish, poultry and meat.

Tamil Nadu

Tamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour

achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic,

chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word

"curry" is derived from the Tamil word 'kari' which means "an additive to the main course or a

side dish" Rice and legumes play an important role in Tamil cuisine. Lentils are also consumed

extensively, either accompanying rice preparations, or in the form of independent dishes.

Vegetables and dairy products are essential accompaniments. The commonly referred staple

South Indian dishes and meals like, Idly, Dosai, appam, uthappam, Idiyappam, Sambar, Rasam,

Vatha Kuzhambu, Payasam, appalam etc which are considered generally as south indian food are

essentially Tamil food and they are all originated from Tamil cuisine. A typical tamilian would

eat Idly/Dosai/uthappam etc for breakfast and rice accompanied by lentil preparations Sambar,

Rasam and curd. Tamil Nadu is famous for its spicy non vegetarian dishes (just like Andhra

Pradesh). The southern regions in Tamil Nadu, namely; Kaaraikudi and Chettinaadu are famous

for their spicy non vegetarian dishes

INDIAN CUISINE 24

Maharashtra

Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar,

vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes

include puran poli, ukdiche Modak and batata wada. The staple dishes of Maharashtrian cuisine

are based on bread and rice. The cuisine of Maharashtra has its own distinctive flavors and tastes.

It can be divided into two major sections–the coastal and the interior. A major portion of

Maharashtra, which lies on the coast of the Arabian Sea, is loosely called the Konkan and boasts

of its own Konkani cuisine, which is a homogeneous combination of Malvani, Gaud Saraswat

Brahmin, and Goan cuisines. Besides the coastal cuisine, the interior of Maharashtra—the

Vidarbha area, has its own distinctive cuisine known as the Varadi cuisine. As in most of the

other states of India, rice is the staple food grain in Maharashtra too. Like the other coastal states,

there is an enormous variety of vegetables in the regular diet and lots of fish and coconuts are

used.Grated coconuts spice many kinds of dishes, but coconut oil is not very widely used as a

cooking medium. Peanuts and cashew nuts are widely used in vegetables and peanut oil is the

main cooking medium. Another feature is the use of kokum, a deep purple berry that has a

pleasing sweet and sour taste. Kokum, most commonly used in an appetizer-digestive called the

sol kadhi, is served chilled.

Goa

Goan cuisine consists of regional foods popular in Goa, located along India's west coast along

the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies.
INDIAN CUISINE 25

The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is

another distinct feature. Goan food cannot be considered complete without fish,The cuisine is

mostly seafood based, the staple food is rice and fish. Kingfish (Vison or Visvan) is the most

common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are

crabs, prawns, tiger prawns, lobster, squid and mussels. The cuisine of Goa is influenced by its

Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state

is frequented by tourists visiting its beaches and historic sites, so its food has an international

aspect. Goan Saraswat Brahmin and Daivajna Brahmins are mostly fish eaters. Broadly they can

be considered as facultative vegeterians, i.e. they eat fish and chicken on most of the days, while

eating strict vegetarian (no meat, no-fish diet) food on some days, due to religious reasons. Fish

and meat in their diet is considered as non-vegetarian.On the other hand other Brahmins

belonging to Pancha Dravida category are strictly vegetarian. Their vegetarian cuisine is unique.

Gujarat

Gujarati cuisine is primarily vegetarian. The typical Gujarati Thali consists of Roti (a flat bread

made from wheat flour, and called rotli in Gujarati), daal or kadhi, rice, and sabzi/shaak (a dish

made up of different combinations of vegetables and spices, which may be stir fried, spicy or

sweet). Cuisine can vary widely in flavor and heat, depending on a given family's tastes as well

as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and South Gujarat

are the four major regions of Gujarat that all bring their own style to Gujarati food. Many

Gujarati dishes are distinctively sweet, salty, and spicy at the same time. The cuisine changes

with the seasonal availability of vegetables. In mango season, for example, Keri no ras (fresh

mango pulp) is often an integral part of the meal. The spices used also change depending on the
INDIAN CUISINE 26

season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with

diets limited to milk and dried fruits, and nuts, are commonplace. Kachori , Jilebi , undhiyu

,Kakra are some of the snacks famous in Gujarat.

Assam

Panta Ilish - a traditional platter of Panta bhat with fried Hilsa slice, supplemented with dried fish

(Shutki), pickles (Achar), dal, green chillies and onion - is a popular serving for the Pohela

Boishakh festival.

Assamese cuisine' is the cuisine of Assam, a state in North-East India. It is a mixture of different

indigenous styles with considerable regional variations and some external influences. It is

characterized by very little use of spices but strong flavors due mainly to the use of endemic

exotic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used,

and birds like duck, pigeon etc. are very popular. Preparations are rarely elaborate—the practice

of Bhuna, the gentle frying of spices before the addition of the main ingredients so common in

Indian cooking, is absent in the cuisine of Assam. A traditional meal in Assam begins with a

khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. These

two dishes characterize a traditional meal in Assam. The food is usually served in bell metal

utensils made by an indigenous community called Mariya. Tamul (betel nut, generally raw) and

paan generally concludes the meal.

Nagaland

Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients.

The meat and fish used are often smoked, dried or fermented.
INDIAN CUISINE 27

Sikkim

Sikkim has its own unique dietary culture with specific cuisine and food recipes. In the Sikkim

Himalayas traditional foods are an integral part of the dietary culture of the various ethnic groups

of people consisting of the Nepalese, Bhutias and Lepchas. Rice is the staple food. Meat and

dairy products are also consumed depending on availability. Besides these, various traditional

fermented foods and beverages, which constitute of about 20 per cent of the basic diet for long

centuries are prepared and consumed. The dietary-culture of this region is mostly reflected in the

pattern of food production. Depending on the altitudinal variation, finger millet, wheat,

buckwheat, barley, vegetable, potato, soybeans, etc. are grown. Some of the common traditional

cuisine with their food recipes has been presented for introduction of dietary culture of the

Sikkim Himalayas, as well as for product diversification.

Tripura

The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in

North East India. The indigenous Tripuri people comprises the communities of Tipra, Reang,

Jamatia, Noatia, Uchoi and others. The Tripuri people have their own culture and cuisine. The

Tripuris are non-vegetarian, though there is a minority modern vaishnavite Hindu vegetarian

following. The major ingredient of Tripuris cuisine for Non-vegetarian food includes pork,

chicken, mutton, turtle, fish, prawns, crabs, frogs.

Arunachal Pradesh

The staple food of Arunachal Pradesh is rice along with fish, meat and lots of green vegetables.

Different varieties of rice are available. Lettuce is the most common and preferred vegetable of
INDIAN CUISINE 28

all, prepared by boiling it with ginger, coriander and green chillies. Boiled rice cakes wrapped in

leaves is a famous snack. Thukpa is traditional dish common among "monpa" a tribe of

Arunachal

Dishes for Special Occasion

Choley Bhature

Choley bhature is a lip-smacking and spicy recipe that is prevalent in the northern parts of India.

A combination of choley (chick peas) and bhature (fried breads that resemble poori), the dish is a

typical Punjabi food, which is usually eaten as a breakfast or lunch, accompanied with lassi. The

dish is served with onions and pickle.

Coconut Ladoo

Coconut ladoo is a melt-in-the-mouth sweet dish, widely popular in the northern states of India.

It is a true delight for the taste buds of the people with a sweet tooth. Coconut ladoos, as the

name suggests, are balls made out of coconut, which is combined with suji (semolina) and sugar.

The basic recipe remains the same, which makes it easy to learn and try.

Dry Fruit Kheer

Kheer is a traditional Indian sweet dish, which is typically made by boiling rice or broken wheat

with milk, sugar and flavored with cardamom, saffron etc. Many variations can be brought about

to the basic recipe of kheer, which is served as dessert after a sumptuous meal. No matter what

the festival is, kheer finds a special place in the menu.

INDIAN CUISINE 29

Makki Ki Roti

Makki ki roti (pan-fried corn bread) is a very popular dish in northern parts of India, especially

Punjab. The roti is served straight off the griddle and is topped with lip smacking fresh

homemade butter. Makki ki roti is often accompanied by sarson da saag - the duo makes a

sumptuous breakfast. The Punjabi corn bread recipe is easy to learn.

Pindi Chana

The traditional North Indian cuisine is renowned for its unique preparation, taste, aroma and the

myriad variations that are brought about to the receipes. People living in the northern parts of the

country are known for their inclination towards lavish feasts comprising of spicy, lip-smacking

dishes.

Poori

Fried food is something inevitable from the north Indian cuisine. For the habitants of northern

part of India, wheat is the staple food and that is why, the main dishes are primarily made of

wheat. Among the main dishes made of wheat, roti and puri stand prominent. Made of wheat

dough, puri is the traditional fried Indian bread, served with a variety of side dishes, such as aloo

subzi (potato curry), chole (chick pea curry) etc.

Sarsoon Ka Saag

In Punjab, you will find makki ki roti and sarson ka saag being served as a breakfast at every

other household. The duo makes a heavy breakfast as well as a sumptuous lunch. It is a special

treat for the people living in the northern parts of India, where wheat is one of the staple foods.
INDIAN CUISINE 30

Til Ki Gajak

India is famous for its wide variety of sweet dishes. Each region is famous for its indigenous

dishes. Talking about the northern part of the country, there is a rich tradition of preparing sweets

that are confined to the particular festivals. Til ke gajak is one such recipe, which is relished on

festivals like Baisakhi and Lohri.

Til Ke Ladoo

Primarily used as a source of oil, sesame seeds could improve the taste, flavor and aroma of any

dish to which they are added. In India, sesame seeds (til) are available in black and white color,

each different from one another slightly, in terms of taste.

Table Set – up

Copper, silver, and bronze servware is commonly used on an Indian table as well as other natural

materials like stone and wicker.

Common items that can be found on usual Indian Table settings:

 Table Overlays Silk Protector

 Four-Compartment Relish Server

 Copper Drinking Glass Cup

 Table Runners in

 Light Candle

 Pillivuyt

Handcrafted Stonewar
INDIAN CUISINE 31

 Lampshades

Table Ettiquette

 Food is generally expected to be eaten with the right hand. It is fine to use left hand to

pass the dishes.

 It is acceptable, and many times, even expected, not to use cutlery for eating, as many

foods - such as Indian breads and curry - are commonly eaten in this manner.

 Wash hands thoroughly before sitting at the table as some Indian foods are primarily

eaten by hand. Also, wash hands after eating the food. Usually, a finger bowl (with luke

warm water and lemon) is served to each person for rinsing fingers.

 In North India, when eating curry, the sauce must not be allowed to stain the fingers -

only the fingertips are used.

 When flat breads such as chapati, roti, or naan are served with the meal, it is acceptable

and expected to use pieces of them to gather food and sop-up sauces and curries.

 In South India, it is acceptable to use the hand up to the second segment of the fingers

(middle phalanx till the interphalangeal joint) and the first segment of the thumb (distal

phalanx) to pick up food. In South Indian culture, the four fingers are used only to pick

up or spoon the food. The thumb is the digit used to push the meal into the mouth. It is

considered rude if all five digits are used to place food into the mouth.
INDIAN CUISINE 32

 It is considered inappropriate to use your fingers to share food from someone else's plate

once you have started using your own. Instead, ask for a clean spoon to transfer the food

from the common dish to your plate.

 It is not necessary to taste each and every dish prepared, but you must finish everything

on your plate as it is considered respectful. For that reason, put only as much food on

your plate as you can eat.

 As most of the Indian delicacies are eaten with the hands, it is necessary to make sure that

one's drinking glass should not become messy.

 Do not leave the table until others have finished or the host requests you. If you must, ask

permission from the host before leaving.

 South Indian meals are served on a banana leaf that has been cleaned with warm water.

Vegetables are placed on the top half of the leaf, and rice, sweets, and snacks on the other

half.

 The banana leaf should not be left open after finishing the meal. It should be folded in

such a way that the top half closes over the bottom half. If the bottom half is folded over

the top, it is usually considered disrespectful, as this is done only in solemn situations one

hopes will not occur again, such as a death.

INDIAN CUISINE 33

Cooking Method

Dhuanaar (Smoke Seasoning): Glowing charcoal is placed in a small pot, which is ten put in a

bigger pot. Cooked meats are placed around this. Dry spices and ghee are poured on top of the

coals and a lid is quickly placed over the larger pot. This meats imbibe the fresh smoke taste of

ghee and cumin. Very popular in the cold months of North India, especially in the dessert areas.

Dum (Steaming): This process reflects the ingenuity of the Indian chefs. They virtually created a

baking oven and a pressure cooker with very simple ideas. Food was partially cooked before

hand. They then put this in a pot and sealed the cover with atta (dough) to capture the moisture

within the food as it cooked tenderly and slowly over a charcoal fire. Coals was also placed on

the lid to ensure even cooking.

They then added their main ingredients like rice or vegetables or meats or all three with spices,

herbs, seasonings, saffron, tomato and let the food continue to cook in its own steam. The entire

dish retained all its flavor and aroma and the slow cooking created perfect foods fit for their

emperors and kings and rajahas.

The Indian Biryani is one of the most popular dum dishes. Dum means "to steam".

Handi: Handi is an Indian pot that has a bottom like a wok and then has a narrow opening on the

top. Slow cooking in steam or in seasoned moist flavorings are its special attributes. The cooking

is done in a thick bottom pan, so the food doesn't stick or burn; the lid helps retain the aroma and
INDIAN CUISINE 34

flavor. Both bhunao and dum are aspects of Handi cooking.

Kadhai (Round bottomed pan): This is a wok in which the food is cooked. It is placed directly on

the table, where everyone eats out of it. Kadhai cooking is quick, water is not used. The main

ingredients cook with the natural juices released by the tomatoes and meat in the dish, which is

constantly stirred until cooked. The main aspect of this cooking, is for the sides to become seared

and this wonderful flavor is scraped and added to the taste of the dish.

Talna (Frying): Frying Indian food is usually done in a wok or kadhai. The round bottom uses

less oil and cooks the food evenly. Many times ghee is used as this fat can be used over and over

again and does not go rancid due to its high smoke point. Another good frying oil is peanut oil.

Tandoori: Tandoori cooking is one of the highlights of Indian cuisine. The Indian tandoor is a

clay oven that can reach temperatures as high as 550F. It looks like a rounded bee-hive. Tandoori

is a hotter and quicker form of cooking than the western barbecue. It is used to make naan

breads, kebabs, tandoori meats and stuffed rotis and paranthas.

A traditional tandoori oven must be seasoned. A paste is made of spinach and applied to the

inner surface and left to dry. Paste of mustard oil, buttermilk, jaggery and salt is applied over the

spinach. A small fire is lit and the temperature allowed to rise gradually until the emulsion peels

away from the walls of the tandoor. Repeat for a few times. A brine solution is sprinkled on the

inner walls to facilitate the sticking of breads like naans to the sides. To know if the oven

temperature is optimum, try and stick a naan to the sides, if it falls off, the oven is not hot
INDIAN CUISINE 35

enough. Meats and Paneer are marinated, the kebabs are seasoned with herbs and spices. They

are also basted with ghee to withstand the drying of meats which happens at such high

temperatures. Meats, Kebabs and Naan come out perfect in a Tandoor.

Tawa: A tawa is a round, thick iron griddle, slightly concave in the center. It is used when very

high temperatures are needed and is mostly used for Indian unleavened breads called chappati or

rotis. It is also used for cooking some unique dishes which require fast cooking, with the outer

rim used to keep the dish warm. Popular in street food, especially Pau-Bhaji is a typical tawa

dish and needs to be constantly stirred to avoid burning, and is served straight out of the tawa

and eaten immediately on sour dough bread.

Brief Background of the Country’s Culture and tradition that influence the Cuisine

The multiple varieties of Indian cuisine are characterized by their sophisticated and subtle use of

many spices and herbs. 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.

Food is an important part of Indian culture, playing a role in everyday life as well as in festivals.

Indian cuisine varies from region to region, reflecting the varied demographics of the country.

Generally, Indian cuisine can be split into five categories — northern, southern, eastern, western

and north-eastern.

Despite this diversity, some unifying threads emerge. 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
INDIAN CUISINE 36

India throughout history, such as the Persians, Mughals, and European colonists. Though the

tandoor originated in Central Asia, Indian tandoori dishes, such as chicken tikka made with

Indian ingredients, enjoy widespread popularity.

Indian cuisine is one of the most popular cuisines across the globe. Historically, Indian spices

and herbs were one of the most sought after trade commodities. The spice trade between India

and Europe led to the rise and dominance of Arab traders to such an extent that European

explorers, such as Vasco da Gama and Christopher Columbus, set out to find new trade routes

with India leading to the Age of Discovery.[22] The popularity of curry, which originated in India,

across Asia has often led to the dish being labeled as the "pan-Asian" dish.
INDIAN CUISINE 37

Reference

 http://www.hindustandainik.com/news/181_1933405,001100020009.htm .

 http://www.streetdirectory.com/restaurants/singapore/reviews/restaurant-Go_India-

1000000999.php.

 http://www.travellersworldwide.com/11-malaysia/11-malaysia-food.htm.

 http://www.sallys-place.com/food/cuisines/indonesia.htm .

 http://www.restaurantdb.net/restaurants/profile-103.html .

 http://www.arabnews.com/?

page=4&section=0&article=83892&d=16&m=6&y=2006&pix=world.jpg&category=Worl

d.

 http://www.meatlessmonday.com/site/PageServer?pagename=dyk_curry .

 http://www.nytimes.com/2006/02/01/books/01grim.html . Retrieved 2010-05-05.

 http://owl.english.purdue.edu/owl/resource/560/01/

 http://www.google.com.ph

 http://www.cuisinecuisine.com/BasicIndianSpices.htm