INDIAN CUISINE

Introduction to Indian Cuisine

History Types of Cuisine

IngredientsMethods

IntroductionAs India is a large country, there is mixture of

differentCulturesLanguages – More than 347 + 844 Dialects Religion RaceTraditionsCasteAll These effect the general eating practices in

India.

Modern Indian CuisineToday Indian Cuisine has become very

complicated with so many

Spices and HerbsMasalasMerinationsType of CookingDifferent Stages of cooking

Indian Culinary HistoryOrigins of Indian Cuisine

Ancient indian civilization of india

Indian Culinary Influences by Indian Conquests

Ancient Indian civilization of India

Harappa and Mohenjodaro

Discovered Ayurveda Forced to move to south of

India by invasion of Aryans Developed new cuisine and

food culture. Practiced the methods of

agriculture of grains. Added more ingredients

found in south to the daily food habits.

Aryans Came from Europe and Asia

Minor. Pushed inhabitants of

Harappa and Mohenjodaro to South.

Further Developed the Ideas of Ayurveda.

Very Important symbol Swastika meaning ‘May Good Prevail’ derived from Sanskrit.

Added food culture they brought with them.

Indian Culinary Influences by Indian Conquests

The Aryans - Great Hindu Empires – concentrated on development of mind, body and spirit

Mongolians - Hot Pot CookingPersians - Mughal Rule - rich food with dry fruit

and nuts, Kebabs, Buryanis, Tandoori NaanGreeks - Alexander the greatChinese - stir fry and sweet taste to foodArabs – traders hot - merinations and barbequePortuguese – Vindaloo – tomato, chili and Potato.British - Ketchup and Tea

One of the greatest influences on India’s cuisine occurred in the 2nd century B.C. The powerful and turned benevolent Emperor Ashoka of that time popularized a vegetarian cuisine.

The two other individuals that helped make India vegetarian

are Mahavir Jain and Gautam Buddha

Types of Indian Regional CuisineNorth India Awadhi – Bihari – Bhojpuri – Kashmiri

- Punjabi – Rajasthani – Uttar Pradeshi -Mughlai

South India Andhra – Karnataka – Kerala – Tamil - Hyderabadi – Udupi

East India Bengali – Oriya

North-East India Assamese – Naga – Sikkimese – Tripuri

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi

Popular Indian DishesTandooriKadhaiCurryBuryaniMughalaiKormaDosa

Basic IngredientsSpices and Herbs – Raw and PowderedMilk and Cream – desertsSugar Syrup – at Different stages.Lots of Root Vegetables – Onion, PotatoDifferent merinations consists of Curd, spices

and color.Dry Fruits – Nuts and RaisinsOil – Vegetable Oil, Coconut Oil, Ghee etc.Essence – Used mainly in Deserts and Shahi

Cuisine.

SUMMARYThe Indian Cuisine is vast and differs from

place to and person to person. It is said that same dish in india changes every 20 Km.

The food itself have huge medicinal value and ingredients used and also used in Ayurvedic medicines.

Information Sourcehttp://www.indianfoodsco.com

Design and Edited BySandeep Kagra