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Problem: lack of market in India and China Trend: increase wine demand in India and China increase the gourmet cheeses Trend: increase The key trend underlying food consumption changes in AsiaPacific over the review period was nutrition transition. Factors Physical Competitive Culture Economic Political/Legal Northern Main article: North Indian cuisine China Local environment Food Growing Regulation for export India
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 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. 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, 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. Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ advent 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.  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). East Indian cuisines employ thickening agents such as cashew, mustard seed, or poppy seed paste. Milk-based sweets are also very popular, being a particular specialty in Bengal and Orissa. Bangladeshi 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 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. 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 Tamilnadu, 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.  Western Western India has four major food groups Rajasthani, Gujarati,
Maharashtrian and Goan. The Goan cuisine is a mixture of the traditional cuisine with a heavy use of rice, coconut and sea fish and some Portuguese influence from the colonial era. 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.  North Eastern The food of this region is totally different from other parts of India. Use of typical Indian spices is less. The food is very much influenced by neighbouring countries like Myanmar, China etc.