India

The LAND
• Set apart from the rest of Asia by the continental
wall of the Himalayas.
• The Indian subcontinent touches three large
bodies of water and is immediately recognizable
on any world map.
• Between Africa and Indonesia, Bay of Bengal to
the east, the Arabian Sea to the west, and the
Indian Ocean to the south.
• India's 26 states hold virtually every kind of
landscape imaginable.
 India
• India can be organized into north,
south, east, and west regions.
• North India is the country's largest
region, an area with terrain varying
from arid mountains to lake
country and forests.
• India’s capital city, Delhi, is found
in the north.
• Uttar Pradesh, the most populated
state in the country has beautiful
monuments like Taj Mahal
• East India is home to the sacred India
Ganges River and the majority
of Himalayan foothills.
• West India includes the Thar
Desert, the "pink city" of Jaipur,
and some of India's best
beaches.
• The land along the coast is
typically lush rainforests.
• Monsoons occasionally bring
floods and landslides.
• Though it rains nearly every
day, the downpour tends to
come and go quickly.
 India
HISTORY
• The Indus Valley Civilization, one of the
oldest in the world, dates back at least
5,000 years.
• It is thought that the Aryans, a nomadic
people, possibly from Central Asia or
northern Iran migrated there around
2000 BC.
• Their inter-mingling with the earlier
Dravidian cultures resulted in the
Indian culture that is known today.
• The births of Mahavira (Jainism) and
Buddhism around 550 BC mark the
beginning of recorded Indian history
India • India developed its civilization, and
is estimated to have had the
largest economy in the world
between the 1st and 15th
centuries AD, controlling between
one fourth of the world's wealth.
• It rapidly declined during
European rule during the course of
the Mughals Empire.
• By 1858, the British Crown had
assumed political control over
virtually all of India.
• Indian armed forces in the British
army played a vital role in both the
World Wars.
 India
• Nonviolent resistance to British
colonialism, led by Gandhi, brought
independence in 1947.
• The subcontinent was divided into the
Secular Democratic Republic of India and
the smaller Islamic Republic of Pakistan.
• A war between the two countries in
1971 resulted in East Pakistan becoming
the separate nation of Bangladesh.
• In the 21st century, India has made gains
economically and is the world's largest
democracy with a population exceeding
one billion.
• It is self sufficient in terms of food, and is
a fast-growing, economically strong
country.
THE FOOD
India
• Throughout history India has been invaded and
occupied by other cultures and each has left its
own mark.
• During the Aryan period the cuisine concentrated
on the fine aspects of food.
• Understanding its essence and how it contributed
to the development of mind, body and spirit.
• Mongolians brought their hot pot cooking to
India.
• Persian rulers introduced their fondness for
elegant dining and rich food with dry fruit and
nuts.
• Muslims from western Asia brought their
rich artistic and gastronomic culture to India
India.
• This influence lasted for more than 400
years and is now part of the fabric of
Indian culinary culture.
• The two cultures resulted in a magnificent
cuisine called Mughlai Cuisine.
• The lamb kebabs were laced with spices.
• The rice pilaf (pilau) was turned into
biryanis (layered rice, meat/vegetable,
spice and yogurt recipes) .
• Lamb and meat roasts were flavored with
Indian herbs, spices and seasonings.
• Indian dishes were garnished with
almonds, pistachios, cashews and raisins.
 India
• The Muslims also introduced
leavened breads to India.
• The royal chefs created the
cylindrical clay oven in which food
is cooked over a hot charcoal fire
known as the tandoor.
• The Indian rotis and the leavened
breads were merged into tandoori
naans.
• Meats were marinated in yogurt
and spices and cooked in tandoors.
• Both pork and beef were avoided
to respect the traditions of both
cultures.
 India
• The Chinese introduced stir frys,
along with adding the sweet taste to
food.
• The Greeks and Arab traders also
influenced the cuisine.
• The tomato, chili, and potato were
brought by the Portuguese.
• The British made ketchup and tea
popular in India, but British food did
not become popular in India.
• British colonists mainly described
Indian food as pungent, chili spiked
curries for uncivilized pagans.
• Today Indian food forms a staple in
the British diet
 India

• The essential ingredient that distinguishes Indian

cooking is the use of spices.
• Curry is an all-purpose term devised by the English
to cover the whole range of Indian food spicing.
• Indian cooks have at least 25 spices on their regular
list and it is from these that they produce curry
flavor.
• The spices are blended in certain combinations to
produce specific dishes.
• Garam masala, for example, is a combination of
cloves and cinnamon with peppercorns.
 India
• Popular spices include saffron, turmeric and
chilies.
• Ginger is considered to be good for digestion.
• Coriander is added to many masalas to cool
the body.
• Cardamom is used in many sweet dishes and
in meat preparations.
• Other popular spices are nutmeg, cinnamon,
poppy seeds, caraway seeds, cumin seeds,
fenugreek, mace, garlic, and cloves
 India
• Indian dishes are cooked in three
stages.
• The first stage is to prepare the base,
or the gravy.
• This requires warming the oil with
the spices and salt.
• The second stage involves adding the
vegetables and stirring it into the
gravy base.
• The third stage is to allow the dish to
simmer until completely cooked.
• The difference is in the blend of
spices and whether they are ground
or whole
• A complete Indian meal would start
with appetizers, which are usually fried India
or baked.
• This leads into the main course that
comprises of one or two vegetable
dishes, along with pulses or a curry.
• Indian food has a number of side dishes
to go with the main meal.
• Dahi, curd of yogurt, cools the stomach
after a very hot meal.  
• Desserts such as kulfi (a kind of Indian
ice cream), rasgullas (sweet little balls
of rose-flavored cream cheese), and
rice or milk puddings in sweet syrup
are popular.
• An Indian meal finishes with Paan—the
name given to the collection of spices
and condiments chewed with betel
leaves. (mildly intoxicating digestive).
 India
• To the western mind, India is perceived as a largely
vegetarian cuisine, but this is not necessarily true.
• Islam forbids its followers from eating pork while
many Hindus do not eat beef.
• Followers of the Jain faith are strict vegetarians
and take non-violence to a very strict level.
• North India
• North India includes the states of Jammu and Kashmir, Himachal Pradesh, Punjab, Haryana, Delhi, Uttaranchal, Uttar Pradesh, Bihar, Madhya Pradish, Jharkhand, and Chattisgarh.
• North India has extreme climates – summers are hot and winters are cold. There is an abundance of fresh seasonal fruit and vegetables. Its geographical position with relation to the rest
of the subcontinent means that this region of the country has had strong Central Asian influences both in its culture and its food. Mughlai and Kashmiri styles of cooking are prevalent.
• The food from North India traces its descent from Persian ancestors who started filtering in India from the 11 th century A.D. onward and then more definitely from the 16 th century A.D.,
when the Mughals came to power. The Mughals brought with them Persian and Afghan cooks who introduced rich and fragrant Persian rice dishes, such as pilafs and biryanis. Garnished
with pounded silver (vark), these dishes along with spicy kormas (braised meat in creamy sauces), koftas (grilled spicy meatballs), and kababs graced the tables of emperors.
• A typical North Indian meal would consist of pilafs, thick, creamy dals (the Indian word for their many types of dried pulses), vegetables seasoned with yogurt or pomegranate powder,
greens like spinach and mustard greens cooked with paneer (a fresh and delicate cottage cheese made from whole milk), North Indian pickles, fresh tomato, mint, cilantro chutneys, and
yogurt raitas. North Indian curries usually have thick, moderately spicy and creamy gravies. The use of dried fruits and nuts is common even in everyday foods. Dairy products like milk,
cream, cottage cheese, ghee (clarified butter), and yogurt play an important role in the cooking of both savory and sweet dishes. North Indians prefer breads over rice. This region is home
to the stuffed parathas (flaky Indian bread with different kinds of vegetarian and non-vegetarian fillings), and kulchas (bread made from fermented dough). Chappatis, parantha or pooris
are their unleavened flat breads. Hot, sweet cardamom milk is very common before going to bed. North Indian desserts and sweets are made of milk, paneer, lentil flour, and wheat flour
combined with dried nuts and garnished with a thin sheet of pure silver. Nimbu Pani (lemon drink) and lassi (iced buttermilk) are popular drinks of the North.
• In Jammu and Kashmir, the tradition of Wazwan, the fabulous aromatic celebratory banquet consisting of 36 delectable dishes, is found. Most of the dishes are meat based and contain
heavy dose of spices, condiments, and curds. Rista (meatballs in red gravy), tabak maaz (fried lamb ribs), and rogan josh (Indian lamb in spicy cream sauce) are just some of the dishes
included in the Wazwan.
• Recipes from the hilly regions of Himanchal Pradesh and Uttaranchal are simple and nutritious, based on a huge variety of dals cooked slowly over fire. There is a lot of variety in cooking
patterns in these areas as taste preference changes from one region to other.
• The cuisine of Punjab and Haryana is rich in dairy products, grains, and most notably is the home of the tandoori (Indian clay oven) style of cooking. Favorites such as tandoori chicken and
naan breads are all from this style of cooking. Food in Punjab and Haryana is rich in butter and ghee and contains many spices.
• The bawarchis (cooks) of Awadh in Uttar Prdesh originated the dum style of cooking, or the art of slow cooking over a fire. Dum pukht refers to a slow method of cooking food. Dum means
steam and dum pukht literally means to “choke off the steam.” To do this the food is placed in a pot, usually made of clay, and dough is used to create a tight seal to prevent steam from
escaping. The food is slowly cooked in its own juices and steam, allowing herbs and spices to fully infuse the meat or rice, while preserving the nutritional elements at the same time. The
final result is rich in taste and aroma. Korma is a preparation of meat in gravy that is an essential item of the Awadh table. Biryani is cooked in Dum style as are Murg Mussallam (whole
chicken) and Shami Kebabs (the “National” kabab of Awadh, made from minced meat heavily seasoned with garam masala). Mustard oil is a common cooking medium in north India
where the mustard plant grows extensively and is harvested in February and March. In Awadh the mustard oil is heated in large cauldrons till it smokes. Then it is passed through muslin
cloth to remove any impurities. This oil is then collected and sealed in large earthenware pots or urns and buried in the earth, preferably under the shade of a tree or a cool place. It is left
to mature for a period of 9 to 10 months, including through the rainy season so that the oil is further cooled when the rainwater seeps into the ground. The long period of underground
storage transforms the oil to a granular texture which is used for cooking purposes.
• In the vast plateau of Madhya Pradesh, the cuisine consists of both sweet and salty dishes. People of this part of the country do not have a distinct cuisine of their own, but they have
combined the best of the food cultures from the neighboring states.
• West India
• The Arabian Sea guards the western region of India. West Indian states of Maharastra, Gujarat, Goa, and Rajasthan are regarded as the gateway to the western countries particularly the Gulf region. The state of Maharashtra, one of
the largest in India in terms of both size and population, stands mostly on the high Deccan Plateau, means "The Great State." It was the main historical center for the Maratha Empire, which defied the Mughals for almost 150 years,
and which carved out a large part of central India as its domain. The capital of Maharashtra is known by three names: Bombay, Mumbai, and Bollywood. Until recently it was officially called Bombay but now the official name is
Mumbai. Bollywood is a name the capital got because of its resemblance with the American film capital, Hollywood. Gujarat is one of India's wealthier states with a number of important industries, particularly textiles, electronics, and
it has the largest petrochemical complex in the country. Gujarat was the birthplace of Mahatma Gandhi, the father of modern India. The former Portuguese enclave of Goa has some of the world's most beautiful beaches. Almost 500
years of Portuguese rule have given Goa a unique culture, quite distinct from the rest of India, and includes a curious blending of cultures, from religion to architecture, cuisine to art. Rajasthan, literally "Land of the Kings," was once a
group of princely kingdoms. The Rajputs, who ruled here for over a thousand years, were legendary for their chivalry. The state is diagonally divided into the hilly and rugged southeastern region and the barren north-western Thar
Desert, which extends across the border into Pakistan.
• Parts of Maharashtra are coastal and parts arid, and the food varies accordingly. Rice is the staple food grain and like other coastal states, there is an enormous variety of vegetables, fish, and coconuts in the regular diet. Grated
coconuts flavor many dishes, but coconut oil is not very widely used as a cooking medium. Rather, peanut oil is the main cooking medium and peanuts and cashew nuts are widely used in vegetable dishes. Kokum, a deep purple berry
that has the same souring qualities as tamarind, is used to enhance coconut-based curries or vegetable dishes like potatoes, okra, or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an
average dish. It is also included in chutneys and pickles. The skins are not usually chopped but are added whole to the dish. Vegetables are steamed and lightly seasoned; there is little deep frying and roasting. Jaggery (the traditional
unrefined sugar in India) and tamarind are used in most vegetables or lentils dishes so that the food has a sweet and sour flavor while the kala masala (special blend of spices) is added to make the food piquant. Powdered coconut is
used for cooking in the inland regions. Among seafood, the popular delicacy is bombil (a very strong smelling fish also known as Bombay duck or dak), which is normally served batter fried and crisp or dried and salted to be used in a
curry. Bangda, or mackerel, is another popular fish in coastal Maharashtra is curried with red chilies and ginger. Pomfret is a fish eaten barbecued, stuffed, fried, or curried. Pamphlet triphal ambat is a traditional dish in which fish is
cooked in creamy coconut gravy. Besides fish, crabs, prawns, shellfish, and lobsters are used. In the vegetarian fare, the most popular vegetable is eggplant. A popular style of cooking them is bharlivangi or baby eggplant stuffed with
coconut. Another typical dish is the pachadi, which is eggplant cooked with green mangoes and flavored with coconut and jaggery. All dishes are eaten with boiled rice or with bhakris, which are soft rotis made of rice flour. Special
rice cakes called vada and amboli (a pancake made of fermented rice, urad dal, and semolina) are also eaten as a part of the main meal. Meals are not complete without papads (dried lentil chips), which are eaten roasted or fried. A
typical feature is the masala papad in which finely chopped onions, green chilies, and chat masala are sprinkled over roasted or fried papads. The most popular dessert of Maharashtra is the puran poli, which is roti stuffed with a
sweet mixture of jaggery and gram flour (made from ground chickpeas, or chana dal) and is made at the time of the Maharashtrian New Year. Other popular sweets are the ukdiche modak, the panpole ras, and the shreekhand.
• The state of Gujarat excels in the preparation of vegetarian dishes. The recipes are known for the subtle use of spices and rich texture. A selection of different dishes, usually served in small bowls on a round tray is known as a thali.
Gujarat the thali consists of roti, dal, or kadhi (a “soup” made with chickpea flour, yogurt, water, lemon juice and spices, along with fritters of chickpea flour and chopped vegetables that swell and soften), rice, and sabzi/shaak (a dish
made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family. Gujarati food has been influenced by Chinese cuisine and
is different from most all Indian cuisine's in that the sweets are served with the meal. This is also a reason why there is more sweet and sour taste in their dishes. Other popular items include a delicious vegetable preparation Undhiu
(mixed winter vegetables), Gujarati Kadhi, a savory curry made of yogurt. Some common dishes include khaman dhokla, a salty steamed cake, doodhpak, a sweet, thickened milk confectionery, and shrikhand, dessert made of yogurt,
flavored with saffron and cardamom. A particularly important part of the cuisine here is the unparalleled variety of snacks called farsan. Farsan means savory snack and usually refers to anything salty, fried, and crunchy. Patra, a
famous farsan, is made from the long, black-stemmed colocasia (taro) leaves and Bengal gram flour. The leaves are spread with a batter of flour into which a pulp of tamarind and jaggery is mixed. Green chilies, ginger, sesame seeds,
coriander seeds, mustard seeds, and salt are added. The leaves are placed one on top of the other and then folded from both sides. They are rolled tightly, tied with a thread throughout the length of the roll, and then steamed for an
hour. The rolls are then cut into half-inch thick slices. These are sautéed in oil with mustard seeds and served hot, garnished with chopped coriander leaves and grated coconut.
• Food in Goa has been influenced by the Portuguese. Local dishes like vindaloo (fiery hot and known as the “king of curries”) and xacut (a curry, usually chicken, with white poppy seeds and red peppers) are evidence Goa was a
Portuguese colony until the 1960s. Pork vindaloo is a spicy concoction of red chilies garlic, cooked with chunks of pork, Goa vinegar, and hard palm sugar served with plain boiled rice. Rice, fish, and coconut are the basic components of
the typical Goan platter. The Goans make full use of their proximity to the sea coast by using fish, crabs, lobsters, and tiger prawns, which are cooked in a coconut, garlic hot sauce, or dry spices. An essential ingredient in Goan cooking
is coconut milk made by grating the white flesh of a coconut and soaking it in a cup of warm water. Equally important is the kokum, a sour, deep red colored fruit that gives it a sharp and sour flavor. The famous red Goan chilies are
also a must for most dishes, as is tamarind. Goans make their own version of vinegar from toddy. Then there are innumerable chutneys that are typical of the state. Though there are two separate traditions in cuisine influenced by the
respective religions of Hinduism and Christianity; there are some meeting points that present interesting harmony. While Hindus like lamb and chicken, Christians seem to prefer pork. However, both prefer fish and seafood to any
other protein. Grinding spices is always part of the recipe and the nicer the dish the longer it takes to make. Although the styles of the various cultures, past and present, have had their effect on each other, the gravies of each style are
at a complete variance. The names used are the same, as are the ingredients used, for making a delicacy, yet their aroma, flavor, taste, texture, and color can be completely different. The most commonly used spices are cumin, chilies,
coriander, garlic, and turmeric. Subtle differences in ingredients or their use make the outcome of these similar recipes so different. The Christians prefer to use vinegar, while the Hindus use kokum and tamarind to get the tang in
their respective cuisines. Northern Goans grind their coconuts and masalas individually while the southern Goans like to grind them together, and then pass it through a fine muslin cloth to retain flavor. Many times people vary the
pork to mutton and chicken to make the various curries. The most famous Goan sweet meat is the many layered bebinca. It is prepared by adding extract of coconut milk to flour, sugar, and other flavorings. Each layer is baked before
adding the next one and the traditional version has 16 layers. A soft jaggery flavored fudge called dodol is made from delicious palm-sap jaggery, rice flour, and coconut. Rose-a-coque is a flower-like waffle that can be eaten alone or
with cream or honey.
• Cuisine from Rajasthan tells the tale of the struggle of its inhabitants who had to combat the harsh climate of the region. Historically food preparation in the royal kitchens was a very serious matter. Hundreds of cooks worked in the
stately palaces and kept their recipes very closely guarded. Some recipes were passed on to their sons while others were lost forever. The climate conditions, lack of availability of vegetables, and the tradition of royal hunts all shaped
the culinary traditions. Game cooking is considered a respected art form, largely because the skills required to clean, cut, and cook game are not easily acquired. With the Pathani invasions the art of barbecuing became highly regarded
and some of the most popular dishes include sula-smoked kebabs—skewered boneless tender morsels of meat, such as lamb, that can be prepared in 11 different ways. Perhaps the best-known Rajasthani food is the combination of
dal, bati, and churma—dal is lentils, bati is a baked wheat ball, and churma is powdered sweetened cereal. Two meat dishes, lal maans (red meat), a fiery heavily spiced dish, and safed maans (white meat) cooked with almonds,
cashew nuts, and coconut, are specialties in the region. In Rajasthan, besan is a major ingredient here and is used to make some of the delicacies like gatte ki sabzi (a popular curry), and pakodi (a curd based curry with dal and red
chiles). Also known as gram flour in many recipes, besan is a fine, pale yellow flour made from roasted chana dal. It is used as a batter for deep frying, such as vegetable fritters (pakoras), and in soups as a binding agent. Many Indian
sweets are made from besan. It is to an Indian kitchen what eggs are to a western kitchen.
• The vegetarian cooking prepared by the Maheshwaris of Jodhpur is considered exceptional. And then there were the Jains who were not only vegetarians, but who would not eat after sundown, and whose food had to be devoid of
garlic and onions. The region is also popular for the chutneys that are made out of local spices such as coriander, mint, garlic, and turmeric.
• East India
• The eastern region of India includes the states of West Bengal, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura,
and Orrisa. This is the least explored region of India for various reasons, including an underdeveloped infrastructure, the necessity of special permits,
and the overall sensitivity of the whole region. The area is dominated by various tribes speaking many different languages and dialects. These states
and union territories border with Myanmar, Bhutan, Tibet, and Bangladesh.
• Fish and rice are a very important part of the diet of east India as a result of the many rivers and tributaries originating in the Himalayas. Centuries of
silt carried from the Himalayan Plains and the shifting of river courses has resulted in uniquely fertile soil capable of producing a wide variety of crops
and choice vegetables. The population is a balanced mix of vegetarian and non-vegetarian. The geographical location of this region means its food
owes a strong influence of Chinese and Mongolian cuisine.
• The eastern state of West Bengal is considered to be the cultural capital of India. Bengali food is coastal cuisine symbolized by rice and fish. The
market is busy at all times with all sizes and shapes of carp, salmon, hilsa, bhekti, rui, magur, and prawns. Macherjhol (fish curry) is legendary all over
India. Fish are also smoked, grilled, fried, made into pakoras (patties), stuffed into green coconuts, and then into burgers. Preparation is not
elaborate and neither are most of the ingredients. Steaming and frying are popular methods of cooking. Mustard oil is used for cooking instead of
ghee or peanut or coconut oil. The specialty of Bengali cuisine is the use of panchphoron: five basic spices of nigella (similar to black cumin or black
caraway seed), fennel, cumin, mustard, and funugreek. While sweets of North India are based on khoya (milk which thickened slowly until it forms a
sweet dough like consistency), which is quite heavy, those of east India are based on chena (light cottage cheese) and are lighter on the palate and
overall very delicate. The tradition of making cakes, locally known as pitha, flourishes. They are usually made from rice or wheat flour mixed with
sugar, or grated coconut, then fried or steamed and served with a sweet syrup.
• Sikkim has a completely different cuisine as compared to other states of east India. The food shows its apparent influence of food culture of
neighboring countries, especially Tibet. Momos (steamed meat or vegetable filled wontons) are especially popular.
• Rice is the staple diet in Assam and is eaten in various forms throughout the day. The Assamese eat a huge variety of rice-based breakfast cereals
with milk, yogurt, or thick cream­akhoi (puffed rice), chira (chura), muri, komal chaul (a specially processed rice which doesn’t require cooking but just
an hour’s soak in cold water), and hurum to name but a few. Normally jaggery or sugar is added but for those who prefer savory items, salt can be
added. Also there are the various kinds of pitha that are prepared from rice powder. Historically, Assam is the second commercial tea production
region after southern China. Assam and southern China are the only two regions in the world with native tea plants. Assam tea revolutionized tea
drinking habits in the 19th century since the tea, produced from a different variety of the tea plant, yielded a different kind of tea. Sold as “breakfast
teas” the black tea is known for its body, briskness, malty flavor, and strong bright color. Most recently, a home-grown chili pepper called bhut
jolokia—known as “ghost chili” became known officially in the Guinness World Records as the world’s hottest chili. This thumb sized red chili has
more than 1,000,000 Scoville units (the level of a chili’s heat measured by the content of capsaicin, the chemical that “heats” a chili) and is 125 times
hotter than a jalapeno.The Meghalayan cuisine is based on meat, particularly pork. Jadoh—a spicy dish of rice and pork—is eaten almost any time.
The city of Shillong is the source of authentic Chinese food. Kyat, the local brew is made from rice.
• South India
• The states within South India include Karnataka, Tamil Nadu, Kerala, and Andhra Pradesh. India's Great Divide is the Vindhya Mountains. They run
from east to west, separating the fertile river valley of the Ganges River, from the Deccan Plateau which occupies much of the peninsula of India.
South India's coastal plains are backed by the mountains rimming the wedge of the Deccan Plateau. On these plains lie the best beaches in South
India. On the rimming mountains, the western and eastern Ghats are the tea, coffee, and spice lands. Beyond these mountains are great old cities
supported by rich farm lands. The south is gracious, graceful, Old India.
• South India has hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables, and rice. South
Indian cuisine is rice based. Rice are of three basic categories: the white long grain rice is most commonly used; short grain rice is used to make
sweet dishes; and a round grain rice that is used for worship representing Health, Wealth & Fertility. Steamed rice dumplings (idlis) and roasted rice
pancakes (dosais) are paired with coconut chutneys for breakfast. The famous masala dosai is stuffed with spiced potatoes, vegetables or even
minced lamb.
• A formal South Indian meal is divided into three courses of rice. The first is rice with sambhar, the everyday food of South India. Made from a handful
of lentils or mung beans simmered in a pot of water until they disintegrate into a smooth, creamy mixture, sambhar is flavored with turmeric, sour
tamarind, asafetida (a gum resin used for flavor and digestion), curry leaves, and toasted mustard seeds. The second course is rice served with rasam,
a tangy, spicy tamarind and tomato based soup with lentils. A small amount of one or two vegetables, fresh herbs and spices are added. The third
course is a cooling mixture of rice and buttermilk or yogurt. It may be served with non-spicy assorted vegetable dishes, namely the aviyal (mixed
vegetable stew), kari (dry masala vegetables), and kootu (coconut and vegetable sauté).
• South Indian dals and curries are more soupy than North Indian dals and curries. South Indian chutneys are made of tamarind, coconut, peanuts, dal,
fenugreek seeds, and cilantro. Coconut, either in a shredded, grated, or blended form, is found in most dishes here and coconut water is drunk for its
cooling effect on the system. Meals are followed by coffee.
• Before stainless steel became widespread, banana leaves were the plate of choice. There are specific dictates in India to serving food on a banana
leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet
dessert, the order of up to 20 different foods follows a circular pattern that incorporates health, religion, and regional traditions.
• Dishes are seasoned with toasted mustard seeds, red chilies, curry leaves, and oil. Coconut oil is most commonly used for cooking and frying.
Vegetable oils like sunflower and canola are also used and ghee is poured over rice during daily meals or in special occasion dishes.
• Andhra Pradesh produces fiery Andhra cuisine which is largely vegetarian yet also includes a wide range of seafood. Fish and prawns are curried in
sesame and coconut oils, and flavored with freshly ground pepper. Hyderabad, the capital of Andhra Pradesh, has a cuisine that is a direct result of
the kitchens of the Muslim rulers, with the vibrant spices and ingredients of the predominantly local Hindu people. Its tastes range from the sour and
the sweet, to the hot and the salty, and is studded with dry fruits and nuts and exotic, expensive spices like saffron.
• Tamil Nadu has Chettinad cuisine, which consists of meat and poultry cooked in tamarind and roasted spices and is one of the most fiery of all Indian
food. Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg,
and green and red chilies. From Kerala comes Malabari cooking, with its seafood dishes, and is noted for its variety of pancakes and steamed rice
cakes made from pounded rice.