Hrm 311 indian cuisine

INDIAN CUISINE

HRM 311INDIAN CUISINE

NORTH|SOUTH | EAST| WEST

A S I A N C U I S I N E

REPORTED BY: LIM |FELIZARDO | ANTIGUA | DEQUITA |LANDICHO |PANGANIBAN

REPORTED BY: LIM |FELIZARDO | ANTIGUA | DEQUITA |LANDICHO | PANGANIBAN INDIAN CUISINE

INDIA It is the seventh-largest country by area.

the second-most populous country with over 1.2 billion people.

the most popular democratic country in the world.

The name India is derived from Indus, which originates from the Old Persian word Hinduš. The latter term stems from the Sanskrit word Sindhu, which was the historical local appellation for the Indus River.

New Delhi is its capital.


INDIA


The Indian Cuisine Indian food is also heavily influenced by religious and

cultural choices and traditions.

Indian cuisine has also shaped the history of international relations

the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.

Spices were bought from India and traded around Europe and Asia.

It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.


The Indian Cuisine: Influences

Throughout history, India has been invaded and occupied by other cultures and each has left its own mark on Indian cuisine. Some of the

predominant influences have been:

Aryan - which focused on the mind-, body-enhancing properties of foods

Persian and Arab - which led to the Mughal-style of cooking with rich, thick gravies and the use of dry fruits like cashews and almonds in dishes.

British - which gave India its love of tea and put the European twist into some dishes. Anglo-Indian cuisine was the delicious result.

Portuguese – which left its mark on parts of India in the form of dishes like the world-renowned Vindaloo and Xacuti.


THE HISTORY OF INDIAN CUISINE

A S U M M A R Y O F

A N T I Q U I T Y A N D T H E M I D D L E A G E S


Antiquity of Indian Cuisine A normal diet in early India consisted of vegetables,

fruit, grain, dairy products, honey, and

sometimes eggs and meat. Over time, segments of the

population embraced vegetarianism.

The advent of Buddhism and Jainism affected this shift, as

well as an equitable climate permitting a variety of fruit,

vegetables, and grains to be grown throughout the year.

A food classification system that categorized any item

as saatvic, raajsic or taamsic developed in Yoga tradition.


Antiquity: Cont’d

The Bhagavad Gita prescribes certain dietary practices

(Chapter 17, Verses 8–10).

During this period, consumption of beef became taboo, due

to cattle being considered sacred in Hinduism.

Many Indians continue to follow this belief, making the use of

beef in Indian cuisine somewhat rare. Beef is generally not

eaten by Hindus in India.


The Middle Ages

During the Middle Ages, several North Indian dynasties were predominant, including the Gupta dynasty.

Travellers to India during this time introduced new cooking methods and products to the region, including tea and spices.

Northern India was later invaded by Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine.

Hallmarks include seasonings such as saffron


THE FOUR MAINCULINARY REGIONS

N O R T H | S O U T H | E A S T | W E S T


Where they originated…


Northern Indian Cuisine is a term used to refer to the

cuisines found in Northern India

includes the Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal

North Indian cuisine is similar to that of Central Asia and South-West Asia rather than its southern or eastern counterpart.

Thali, a vegetarian curry


North Indian cuisines1. Awadhi cuisine

2. Bihari cuisine

3. Bhojpuri cuisine

4. Kumauni cuisine

5. Cuisine of Kashmir

6. Mughlai cuisine

7. Punjabi cuisine

8. Rajasthani cuisine

9. Cuisine of Uttar Pradesh


Southern Indian Cuisine Includes the cuisines found in the four

southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.

The similarities among the four states' cuisines include:

the presence of rice as a staple food;

the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables.

The four cuisines have in common and differ primarily in the spiciness of the food.

Idli-Sambar, a typical Tamil breakfast dish


Southern Indian Cuisines1. Andhra

2. Karnataka

3. Kerala

4. Tamil

5. Hyderabadi

6. Udupi

7. Mangalorean

8. Saraswat

9. Mangalorean Catholic


Eastern Indian Cuisine The geographical location

of this region means its food bears the strong influence of Chinese and Mongolian cuisines.

Steaming and frying are popular methods of cooking Masor Tenga, an Assamese fish

curry


Eastern Indian Cuisines1. Bengali

2. Assamese

3. Meghalayan

4. Manipuri

5. Naga

6. Sikkimese

7. Tripuri

8. Arunachalese

9. Oriya


Western Indian Cuisine In this region, they have dry

climates so the relatively smaller variety of vegetables available are preserved as pickles and chutneys.

Peanuts and coconut are important ingredients as they are freely available.

This region probably has the most diverse styles of food in India

Bharleli Vaangi, a sweet and spicy, peanut flavoured mixture

drawing out all the authentic flavours of Maharashtrian

cooking


Western Indian Cuisine1. Goan

2. Gujarati

3. Marathi

4. Malvani & Konkani

5. Sindhi

6. Parsi


THE FUSION CUISINES

I N D I A N - C H I N E S E | M A L AY S I A N - I N D I A N

I N D I A N - S I N G A P O R E A N | A N G LO - I N D I A N


Indian-Chinese Cuisine The adaptation of Chinese

seasoning and cooking techniques to Indian tastes.

have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century.

Foods tend to be flavored with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, such as Xinjiang.

Chicken Manchurian, or Manchurian Chicken, was

developed in India in 1975, credited to Nelson Wang


Malaysian-Indian Cuisine Malaysian Indian dish is

likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms.

Mamak (Indian Muslims) dishes have developed a distinctly Malaysian style

Fish head curry, a dish with some Indian and Malay

influences


Indian-Singaporean Cuisine Indian Singaporean

cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions.

tends to be Tamil cuisine and especially local Tamil Muslim cuisine

Roti prata is a fried flour-based pancake that is cooked over a flat grill, a singaporean-

indian version of Croissant


Anglo-Indian Cuisine often distinct cuisine of the Anglo-

Indian community in both the United Kingdom and India, as well as in the United States and Australia.

derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, such as cumin and red chillis.

Fish and meat are often cooked in curry form with Indian vegetables.

Anglo-Indian food often involves use of coconut, yogurt, and almonds.

Roasts and curries, rice dishes, and breads all have a distinctive flavour.

Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri. It is widely believed that the dish

was brought to the United Kingdom by returning British colonials who had enjoyed it

in India and introduced it to the UK as a breakfast dish in Victorian times