Chapter III

Cuisines of the Indian

Subcontinent
NCOrlanda
Indian Word
NAMASTE
Let's Talk About India
3.1 Introduction to

Indian Subcontinent

Cuisine
The Indian subcontinent

includes the countries of:

Pakistan, India, Nepal, Bhutan,

Bangladesh, and Sri Lanka

The dominant
religion in India
is Hinduism
Pakistan, the
dominant
religion is Islam
Bhutan is a
Buddhist
country,
One important
aspect that
influences the
cuisine is the belief
that certain foods
are pure, and that
by eating them one
becomes pure.

WATER - GHEE- MILK - CURD

3.2 Historic

Culinary Influences
Ancient India

This people grew many of the same crops that

are common in this section of India today,
including chaawal (rice), gehun (wheat),
karakkan (millet), channa (chickpea), masoor
dal (red lentil), til (sesame), am (mango), and rai
(mustard). In addition to the crops grown, the
Dravidian peoples also herded goats and sheep
and used water buffalo for working the fi elds
and cattle for dhoodh (milk) production.
Religion Influences

Hinduism Buddhism
Persian/Arabic Influences
Some of the significant culinary introductions to
India from this trade route included new types of
dals, saag (spinach), badam (almond), jeera
(cumin seed), bindi (okra, originally from Africa),
and ruh gulab (rosewater), all of which would find
their way into the cuisines found in the
subcontinent. These influences also included
religious aspects; the Islamic religion made its way
to the Indian subcontinent in the eleventh and
twelfth centuries. With the introduction of Islam
came the dietary customs of this faith, most
notably the acceptance of eating certain animals,
such as lamb and goat, and the exclusion of pork.
Moghul Empire
One of the more significant introductions at this time was
religious in nature, as these people were primarily Muslim
(followers of the Islamic faith). The influence of Islam on the diet
included the eating of meats such as goat, lamb, and chicken, as
well as the introduction of fast periods as part of the Islamic
calendar. One important legacy of this period was the great
feasts that included many of the foods cooked with spices in
sauces (generically called curries by Westerners), dals (spiced
and wet legume preparations), rice dishes, sweet confections,
and chutneys (highly fl avored fruit and herb condiments) that
are main components of Indian cuisine today.
European Spice Traders

The Portuguese introduced the psi hui

(chili) to India, and it was quickly
adopted as a major seasoning in the
local cuisines. Other important
introductions from the Americas via
the European traders included aloo
(potato), kaju (cashew), rajma (kidney
bean), and lal mirch and hari mirch
(varieties of green and red chiles).
British Colonial Period
British introduced tea, the
most common beverage in
India today (besides water),
and the British love for
what they referred to as
curry.
3.3 Unique

Components
Hinduism and the Resulting

Vegetarianism
The major religion of India is Hinduism, and strict
followers of this religion observe a vegetarian diet;
even followers who are not as strict still follow many of
the dietary tenets that are part of this belief system.
According to the tenets of Hinduism, certain foods are
sacred, some are purifying, others are responsible for
upsetting the balance of the mind and body, and still
others are simply harmful. The most notable food that
is considered sacred in Hinduism is beef—cows are
seen as godlike beings that are to be revered and
certainly not slaughtered.
 Sattvic Foods: cereal grains, legumes,
soft cheeses, nuts, seeds, milk, ghee,
The Three
honey, herbal teas, fresh fruit, fresh
vegetables, and breads
Food

Categories Rajasic Foods: spices (particularly heavy

use), chiles, coffee, tea, eggs, chocolate,
dried cheeses, sour cream, aged yogurt,
unripe fruit, garlic, and jaggary (raw
form of sugar)

Tamasic Foods: meats, non-scaly fish,

alcohol, tobacco, strongly fermented
foods, vinegar, stale or overripe foods,
heavy use of onions or garlic (and
overeating in general)
Legumes
Arhar dal – These are often
called beluga lentils because,
when cooked, they become
shinny and glisten like beluga
caviar; black in color and
round
Legumes
Bengal gram (or kaala
channa) – Black chickpeas;
these are typically found
whole and are used in many
preparations similar to
common chickpeas. They are
particularly common in
southern and western Indian
food.
Legumes
Chawli dal – Skinned and split
black-eyed peas

Masoor dal – Orange-colored

split lentils
Legumes
Mattar – Green peas, fresh or
dried

Moath – Small brown bean

Moong dal – Mung beans that

have been split and skinned;
these are yellow colored, flat,
and quick to cook
Legumes

Toor dal – Split and skinned

toor lentils; these are yellow in
color and have a nutty flavor.
They can be ground into fl our
and used as a thickener in
dishes.
Legumes

Urad dal – Split and skinned

(or sometimes sold with the
dark skin still on to retain its
strong flavor) creamy white
bean
 Cinnamon, cardamom, black

Spices pepper, cumin, coriander, nutmeg,

fennel seeds, black mustard seeds,
Dried spice blends are a asafoetida, fenugreek, ginger,
common component of nigella seeds, dried chiles, turmeric,
Indian cuisine, and numerous cloves, and dried mango are all used
blends are used in the either to make spice blends or
preparation of many individually for their particular
traditional foods. A spice characteristics.
blend is called masala in
India, and some examples of
common blends are garam
masala, tikka masala,
tandoori masala, and vindaloo
masala.
Garam Masala
Common spice blend of
northern India that
contains coriander, cumin,
black pepper, cardamom,
cloves, cinnamon, nutmeg,
bay leaves, and often a
small amount of chili and
fennel seeds
Chaat Masala
Tart spice blend made from
green mango powder,
cumin, black salt,
asafoetida, black pepper,
ginger, chili, and
sometimes pomegranate
powder (anardana) and
mint
Dhansak Masala
Spice blend common in the
western coastal region of
India, where Persian peoples
landed and influenced the
cuisine. This blend would
typically contain cinnamon,
cardamom, cloves, cumin,
black pepper, coriander,
nutmeg, star anise,
fenugreek leaves, ginger,
and chiles
Tandoori Masala
Common spice blend of
Punjab made of cumin,
coriander, cloves, turmeric,
cinnamon, cayenne, mace,
and ginger, and usually
colored with red food
coloring
Tikka Masala
Tikka actually means “little
pieces,” but the marinated
and skewered pieces of
meat made in this fashion
have come to refer to foods
coated with a typical spice
mix that includes garam
masala, cumin, and
coriander and often is
served with yogurt and
tomato sauce
Vindaloo Masala
This type of spice mixture is
a wet blend and is heavily
influenced by the
Portuguese. This paste
would typically contain
vinegar, garlic, chiles, and
various additional spices.
3.4 : Significant

Subregions
Pakistan
Some of the common ingredients used in Pakistan are
gosht (lamb and goat), yakni (mutton), murgh
(chicken), gayka (beef), gehun, piyas (onions), dal,
bindi, and chaawal. Some of the regional dishes and
recipes that are common in Pakistan include rotis
(flatbreads), pulao (Persian-inspired rice dishes, often
with nuts and dried fruits), biryani (layered meat and
rice dishes), halvas (sweets made from semolina and
nuts), and naan (flatbread traditionally cooked in a
tandoor oven)
Western India
The western portion of India includes significant
stretches of desert, and the cuisine of this region is
centered on the grains of barley, wheat, corn, and
millet. This area includes the provinces of Rajasthan,
Gujarat, and Maharashtra, as well as the major cities
Bombay and Goa.
Western India
The western portion of India includes significant
stretches of desert, and the cuisine of this region is
centered on the grains of barley, wheat, corn, and
millet. This area includes the provinces of Rajasthan,
Gujarat, and Maharashtra, as well as the major cities
Bombay and Goa.
Northern India/Nepal
The northern portions of India and Nepal are prime
rice-growing areas, and the foothills of the
geographically dominant Himalayas and Ganges River
basin make up a large part of this region. Although
rice is a staple in this region, and is used to make pulau
and biryani, it is overshadowed by the vast wheat
production that is used to make such well-known
foods as naan and chapatis
Eastern India/Bangladesh
This eastern region includes the provinces of Bihar,
Assam, Bengal, and Orissa in India, as well as the
country Bangladesh and the major cities Calcutta and
Bhubaneshwar. The climate of this region is tropical,
and yearly monsoons bring significant flooding and
frequent displacement, particularly in Bangladesh.
Many types of root vegetables are grown here, with
aloo (potatoes) and jamikand (yams) commonly found
in curries and other dishes. Common spices include rai
and its oil, and posto (poppy seeds) and chutneys are
frequently used condiments
 Southern India/Sri Lanka
This region encompasses the southernmost provinces of Karnataka,
Andhra Pradesh, Kerala, and Tamil Nadu in India, as well as the
island country Sri Lanka. Climate and religion play important roles in
the cuisines of these areas: the tropical climate supports the growth
of many ingredients uncommon in the northern areas, and religious
customs influence what—if any—meats are eaten. This region is
home to many tropical fruits and vegetables that are combined
with rice, dals, and Indian spices to make the local cuisine.Two
common vegetables of this region are brinja (eggplant) and karela
(bitter gourd), which are commonly seasoned with spices such as
methi (fenugreek), elaichi (cardamom), meetha neem (curry leaves),
and hari mirch (red chiles); often these are mixed with milk
extracted from coconuts
3.5: Common

Terms, Foods and

Ingredients
Ingredients and Foods

Adrak – Ginger root

Aloo – Potato am – Mango

Am choor – Green mango

powder; sour powder used
to add tartness to dishes
(also called khatai)
Ingredients and Foods
Asafoetida – Dried sap of
large fennel-like plant
common to Indian
subcontinent.

Badam – Almond

Basmati – Fragrant rice

with elongated thin
grains; grown in the
Himalayan foothills
Ingredients and Foods

Besan – Chickpea fl our (also called gram

flour)
Bindi – Okra
Brinja – Eggplant
Chaawal – Rice (uncooked)
Channa – Chickpea
Dal– Split pulses or legumes (lentils, beans,
peas, etc.) Dhania – Coriander (called
cilantro when the leaves are used)
dhoodh – Milk
Elaichi – Cardamom
Common Prepared Foods
Chapati – Flat, round bread made
from wheat fl our and cooked in oil
or ghee on a tava (fl at griddle-like
pan); common in the northern part
of the Indian subcontinent

Chhana – Curds made from boiled

milk with a souring agent; used in
Bengali sweets

Chutney – Relish made from various

ingredients; often sweet and spicy
Common Prepared Foods
Puri – Deep-fried unleavened bread

Raita – Yogurt-based sauce served as a condiment that may contain

many types of seasonings, such as cucumber and mint

Sambar – Southern Indian dish traditionally made with toovar dal and
vegetables, and seasoned with tamarind
Cooking Terms and Equipment
Balchao – Pickling batta – Stone pounding tool used for sil batta (like
a mortar and pestle)

Dum – Slow-cooking or braising foods in a sealed pot; this was

traditionally done in pots whose lids were sealed with dough to
prevent moisture from escaping

Sil – Large stone with a bowl shape; used to pound foods to a paste
(such as when making spice pastes) using a batta (a stone pounding
tool)

Tandoor – Clay oven used in northern India and Pakistan to cook

naan and other foods
Cooking Terms and Equipment
Tarka – Term that describes the toasting of spices in ghee or oil
before starting a dish, or to be added to a dish after it is done (also
called baghar)

Tava – Flat griddle-like pan used to cook many of the flatbreads

common throughout the subcontinent tikka – Literally translates to
“small pieces”; used to describe foods that are cut up, marinated,
skewered, and grilled, or baked in a tandoori
3. 6: Sample

Recipes
References:

FSM 6 Study Guide No. 3