A

IN INDIA
 Northern States
Himachal Pradesh
Uttar Pradesh
Jammu & Kashmir Eastern States
Rajasthan
Delhi Arunachal Pradesh
Sikkim Meghalaya
Punjab Assam
Mizoram
Manipur
Nagaland
West Bengal
Odisha
Bihar

Western States
Gujarat
Maharashtra
Goa
Madhya Pradesh
Mumbai
Southern States
Kerala
Lakshadweep
Tamil Nadu
Hyderabad
Chennai
Visakhapatnam
Telangana
Bangalore
 Discovering the Diversity of
Indian Food Culture

When it comes to food around the world, Indian cuisine is quite distinct from
the rest of the world in taste, cooking methods, and the types of foods and
spices used. This is due to that India’s food has been heavily influenced by
various cultures religions throughout its history, leading to its diversity.

India’s diversity is prominently showcased through its religion, culture, and food. With a
multitude of religions coexisting in India, is reflected in the vibrant festivals celebrated
throughout the country.

Indian dishes are typically balanced meals that include carbohydrates, protein, fat,
and some sweetness. This makes them a healthy and satisfying option for any
meal.
 WHY DOES • There is a fair amount of geographic diversity (seas, rivers, mountains,
INDIA HAVE A forests), a large diversity in plant species (the tropics encourage speciation)
leading to more edible species. The climate can change every couple of
LARGE hundred kilometers due to geography, as does the soil.
DIVERSITY • There are number of religions, and local variants (Compared to Hinduism,
the West Asian religions and their current subgroup are practically
IN FOOD ? homogenous).
• Mainstream Hinduism has functional subgroups which determine your diet.
• Your dietary habits change based on the set of (region, religion, religious
subgroup, caste).

 Region Diversity not only in culture, food, language, habits etc. But also climatic
conditions and access to sea. All weather conditions prevail in India, from being
 Religion very very cold in the north and being tooo hot in west to being moderate in
 Climate temperature in south leads to different food habits in different geographical
 Language areas. Moreover South Indians eat more sea food as they are nearer to sea and
 Beliefs sea food costs cheaper to them. Similarly, in North growing wheat and rice is
 Ingredients easier, so they eat more of that. So the basic reason behind variety in food
 conditions is climate diversity in entire country.
Vegetation
 Ingredients and Spices
One of the defining features of Indian cuisine is its use of spices and herbs. These add depth,
complexity, and fragrance to dishes. From cumin, coriander, and turmeric to cardamom, and fenugreek,
Indian food relies on various ingredients from across the country. Spices vary from region to region.

Regional Cuisines
Each region has its distinct cooking style and specialty dishes. For example, hearty meat-based dishes
like butter chicken, biryani, and kebabs are in the North. At the same time, the South is known for its
vegetarian fare, including dosas, idlis, and sambar. The West coast of India is famous for its seafood and
dishes like fish curry. Meanwhile, the East is popular for its love of sweets and desserts, with delicacies
like rasgoulla, Sandesh.

COOKING TECHNIQUES
The cooking techniques used to bring out the best flavors in each dish. For example, tandoori cooking
involves cooking food in a clay oven. Another technique, dum cooking, involves slow-cooking food in a
sealed vessel to create a rich, flavorful dish infused with spices. And then there’s the art of tempering,
where whole spices fry in oil or ghee. Then, added to a dish to flavor it.
North Indian Food

Although all of India’s food is diverse, northern India is particularly known for its distinct dishes. The reason for this
is that the states of Punjab, Haryana, and Uttar Pradesh in northern India share a common culinary culture. The food
from these places is called North Indian cuisine.

Most North Indian food follows a fairly predictable pattern that revolves around wheat. This is the breadbasket of
India and is the most sought-after of all Indian food types as it is extremely versatile. The North is known for its
hearty curries and breads. Some of the most popular staples from this region are naan (Indian bread), tandoori
chicken (char-grilled chicken), paneer (cheese), and butter chicken (creamy chicken curry).

Southern Indian Food

Southern Indian food is the most distinct from all of India’s food types as it is influenced mainly by the states of
Kerala and Tamil Nadu, and to a lesser extent, Andhra Pradesh and Karnataka.

This region’s meals typically involve rice and lentils. The main foods that are made with rice are biryani (Indian
rice pilaf) and Idli(rice cakes). Idli is one of the most popular items on the southern Indian food menu and is made
of rice and lentils.

Spices are also very popular in this region and are a key ingredient in many recipes, especially in curries. Some of
the spiciest curries in the world come from this region.
Western Indian Food

Western India’s food is also a product of its climate and geography, which includes cities such as
Mumbai, Goa, and Pune.

Western India is known for its seafood, which is a common item on the food menu. This is due to the
presence of the Arabian Sea on the west coast. Culinary staples come from this region, such as bhel
puri (puffed rice), dosa, and vada.

Western Indian food is also known for its use of coconut and various tropical spices, including vanilla,
cardamom, cassia, and cinnamon.
EASTERN INDIAN FOOD

Eastern Indian food is most similar northern Indian food. This is because India’s western and eastern regions
share a similar climate, and both have a large farming community. Eastern food is very similar to northern food
in terms of taste, but there are a couple of differences that separate it.

The biggest difference is the use of lentils over wheat, which is used in the rest of India. On the eastern food
menu, dal (lentils) is the main starch and is used in a variety of ways, such as dal makhani (mashed lentils
cooked with butter and spices, often served with butter chicken).
 Culinary Heritage
Cultural
Enrichment
Celebrations and
conclusion
Festivals
The diversity of Indian food types is part of what
Nutritional Variety makes Indian cuisine so popular. Indian food is also
Health and one of the most under-appreciated cuisines in the
Nutrition world. Most Indian food is low in fat and high in
Balanced Diets nutrients and fresh ingredients, making it a healthier
choice for your everyday meals.
Agricultural
BENEFITS OF Diversity The traditional Indian food culture should not be
Economic
FOOD forgotten by every generation as it shows the identity
Opportunities
DIVERSITY Market of the Indian people itself in terms of culture and
Opportunities
norms. Each of the instruments has its own tales and
sentimental values along with it. Without them, the
Culinary Tourism Indian food will not have its own distinctiveness and
Tourism and
Hospitality cannot achieve the accomplishment that can be seen
Restaurants and nowadays.
Food Business

Social Bonding
Social Integration
Cross-Cultural
Understanding
NAME – SIMRAN CHOUDHARY
ROLL No. – 22/418
COURSE - B.A.(HONS) ENGLISH