CUISINE OF INDIA

Indian cuisine consists of a wide variety of regional

and traditional cuisines native to the Indian subcontinent.
Given the range of diversity in soil type, climate, culture,
ethnic groups, and occupations, these cuisines vary
substantially from each other and use locally available
spices, herbs, vegetables, and fruits.
Antiquity
Early diet in India mainly consisted of legumes, vegetables,
fruits, grains, dairy products and honey. Staple foods eaten today
include a variety of lentils, whole-wheat flour, rice, and pearl millet,
which has been cultivated in the Indian subcontinent since 6200
BCE.
Middle Ages to the 16th centuries
During the Middle Ages, several Indian dynasties were
predominant, including the Gupta dynasty. Travel to India
during this time introduced new cooking methods and
products to the region, including tea. India was later
invaded by the tribes from Central Asian cultures, which
led to the emergence of Mughlai cuisine, a mix of Indian
and Central Asian cuisine.
Ingredients
Staple foods of Indian cuisine include pearl millet, rice,
whole-wheat flour, and a variety of lentils, such as masoor
(most often red lentils), toor (pigeon peas), urad (black
gram), and moong (mung beans).
Lentils are a staple ingredients in Indian cuisine .
Tea
is a staple beverage throughout India, since the
country is one of the largest producers of tea in the world.

Coffee
is another popular beverage, but more popular in
South India.
Lassi
is a traditional dahi (yogurt)-based drink in India. It is
made by blending yogurt with water or milk and spices.
Sharbat
is a sweet cold beverage prepared from fruits or flower
petals. It can be served in concentrate form and eaten
with a spoon, or deluted with water to create a drink.
Eating habits
Indians consider a healthy breakfast important. They generally
prefer to drink tea or coffee with breakfast, though food
preferences vary regionally.
traditionally lunch in India usually consist of a main dish of rice
in the south and the east, and whole wha\eaht rotis in the north.
Indian families often gather for evening snack time, similar to
tea time to talk and have tea and snacks. Dinner is considered the
main meal of the day.
DIETARY RESTRICTIONS
INDIA OFTEN FOLLOW DIETARY RESTRICTIONS BASED ON
THEIR RELIGION OR FAITH
HINDU COMMUNITIES
consider beef taboo since it is believed that Hindu
scriptures condemn cow slaughter. Beef consumption has
been banned in many states in India.
VAISHNAVISM

generally do not eat garlic and onions because they are

advised against it in the Bhagavad Gita.
JAINS
Follow a strict form of vegetarianism, known as Jain
vegetarianism, which in addition to being completely
vegetarian, also excludes potatoes and other root
vegetables.
MUSLIMS

they do not eat pork or pork products.

ETIQUETTE
 Traditionally, meals in India were eaten while seated either on
the floor or on very low stools or mattress. Food is most often eaten
with the right hand rather than cutlery. The left hand is used to
serve oneself when the courses are not served by the host.