India kitchen or Indian cuisine covers a wide range of regional cuisines from India . Given the range of diversity in the type of soil , climate and professions, these kitchens vary greatly from each other and use locally available spices , herbs , vegetables and fruits. Indian cuisine is strongly influenced by religious and cultural choices .
The development of these Indian cuisines and kitchens have been shaped by beliefs Dharmic , particularly in vegetarianism , which is a growing food trend in Indian society . There was also an influence in Central Asia on North Indian cuisine years of Mughal rule and the Turkish sultanate of Delhi . Indian cuisine has been and is still evolving , due to the nation's cultural interactions with other companies .
Historical incidents such as foreign invasions, trade and colonialism have also played a role in the introduction of certain foods in the country. For example, potatoes, a staple of the Indian diet was brought to India by the Portuguese, who also introduced chillies and breadfruit Indian cuisine also marked the history of relations international , . The spice trade between India and Europe is often cited by historians as the main catalyst for Europe's Age of Discovery. The spices were purchased from India and sold in Europe and Asia. It has also influenced other cuisines around the world , particularly those in Southeast Asia , the British Isles and the Caribbean .
history
Indian cuisine reflects a 5000 year history of various groups and cultures interacting with the subcontinent , leading to the diversity of flavors and regional cuisines found in modern India - day. Later Mughals , British and Portuguese influence added to the already diverse Indian cuisine.
antiquity
A normal diet at the beginning of India consists of fruits, vegetables , cereals, eggs , dairy products, honey, and sometimes meat . Over time , the segments of the population have adopted vegetarianism. The advent of Buddhism affected this change, as well as an equitable climate permitting a variety of fruits , vegetables and grains to grow throughout the year. A classification system for foods classified saatvic any item , or raajsic taamsic developed in Ayurveda. The Bhagavad Gita prescribes certain dietary practices (Chapter 17 , verses 8-10) ] During this period , the consumption of beef became taboo , because cattle are considered sacred in Hinduism. Many Indians continue to follow this belief , which makes the use of meat in the rare Indian cuisine. Beef is not usually consumed by Hindus in India.
Middle Ages
During the Middle Ages , several North Indian dynasties were predominant , including the Gupta dynasty. Travelers to India during this period have introduced new products and methods of cooking area , including tea and spices. Northern India was then invaded by the cultures of Central Asia, which led to the emergence of Mughlai , a mixture of Indian and Central Asian cuisine . Features include seasonings such as saffron,
Trade with ancient Sumerian , Assyrian and later Arab cultures also helped import more of these techniques Kabi culinary .
ingredients
Spices at a grocery store in India
The staples of Indian cuisine are millet ( bajra ) , rice, whole wheat flour ( atta) , and a variety of lenses , especially masoor (most often red lentils), Toor ( pigeon pea ) , urad ( black gram ) , and moong ( mung bean ) . The lenses can be used together, husked , for example, Dhuli moong or urad Dhuli or split. Split lentils or dal , are used extensively. Some pulses , like channa (chick peas), Rajma or beans , lobiya are very common , especially in the northern regions . Channa and mung are also processed into flour ( besan ) .
Many Indian dishes are cooked in vegetable oil, but peanut oil is very popular in northern and western India, mustard oil in eastern India and coconut oil on the west coast , especially in Kerala. gingelly ( sesame ) oil is common in the south because it gives a flavor of hazelnut flavored . in recent decades, sunflower oil and soybean oil have become popular across India . hydrogenated vegetable oil , known as Vanaspati ghee , is another popular cooking medium . ghee made from butter or desi ghee , is used frequently , but less than in the past.
Lentils are a staple ingredient in Indian cooking
Spices and the most important and frequently used in Indian cooking aromas pepper whole or chili powder ( mirch ) (introduced by the Portuguese in the 16th century), the black mustard seeds ( SARSO ) , cardamom ( elaichi ) , cumin ( jeera ) , turmeric ( Haldi ) , asafoetida ( hing ) , ginger ( adrak ) , coriander ( dhania ) , and garlic ( lehsun ) . a mixture of popular spice is garam masala , a powder that typically includes five or more dried spices , especially cardamom, cinnamon ( dalchini ) , and clove. Each dining area has a distinctive garam masala blend- individual leaders may also have their own . Goda masala is a comparable , though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavoring include Bay ( tejpat ) , coriander, fenugreek and mint leaves . The use of leaves and roots to flavor curry is typical of Gujarati [21] and South Indian cuisine . sweet dishes are often flavored with cardamom , saffron , nutmeg, and rose petal essences .
The development of these Indian cuisines and kitchens have been shaped by beliefs Dharmic , particularly in vegetarianism , which is a growing food trend in Indian society . There was also an influence in Central Asia on North Indian cuisine years of Mughal rule and the Turkish sultanate of Delhi . Indian cuisine has been and is still evolving , due to the nation's cultural interactions with other companies .
Historical incidents such as foreign invasions, trade and colonialism have also played a role in the introduction of certain foods in the country. For example, potatoes, a staple of the Indian diet was brought to India by the Portuguese, who also introduced chillies and breadfruit Indian cuisine also marked the history of relations international , . The spice trade between India and Europe is often cited by historians as the main catalyst for Europe's Age of Discovery. The spices were purchased from India and sold in Europe and Asia. It has also influenced other cuisines around the world , particularly those in Southeast Asia , the British Isles and the Caribbean .
history
Indian cuisine reflects a 5000 year history of various groups and cultures interacting with the subcontinent , leading to the diversity of flavors and regional cuisines found in modern India - day. Later Mughals , British and Portuguese influence added to the already diverse Indian cuisine.
antiquity
A normal diet at the beginning of India consists of fruits, vegetables , cereals, eggs , dairy products, honey, and sometimes meat . Over time , the segments of the population have adopted vegetarianism. The advent of Buddhism affected this change, as well as an equitable climate permitting a variety of fruits , vegetables and grains to grow throughout the year. A classification system for foods classified saatvic any item , or raajsic taamsic developed in Ayurveda. The Bhagavad Gita prescribes certain dietary practices (Chapter 17 , verses 8-10) ] During this period , the consumption of beef became taboo , because cattle are considered sacred in Hinduism. Many Indians continue to follow this belief , which makes the use of meat in the rare Indian cuisine. Beef is not usually consumed by Hindus in India.
Middle Ages
During the Middle Ages , several North Indian dynasties were predominant , including the Gupta dynasty. Travelers to India during this period have introduced new products and methods of cooking area , including tea and spices. Northern India was then invaded by the cultures of Central Asia, which led to the emergence of Mughlai , a mixture of Indian and Central Asian cuisine . Features include seasonings such as saffron,
Trade with ancient Sumerian , Assyrian and later Arab cultures also helped import more of these techniques Kabi culinary .
ingredients
Spices at a grocery store in India
The staples of Indian cuisine are millet ( bajra ) , rice, whole wheat flour ( atta) , and a variety of lenses , especially masoor (most often red lentils), Toor ( pigeon pea ) , urad ( black gram ) , and moong ( mung bean ) . The lenses can be used together, husked , for example, Dhuli moong or urad Dhuli or split. Split lentils or dal , are used extensively. Some pulses , like channa (chick peas), Rajma or beans , lobiya are very common , especially in the northern regions . Channa and mung are also processed into flour ( besan ) .
Many Indian dishes are cooked in vegetable oil, but peanut oil is very popular in northern and western India, mustard oil in eastern India and coconut oil on the west coast , especially in Kerala. gingelly ( sesame ) oil is common in the south because it gives a flavor of hazelnut flavored . in recent decades, sunflower oil and soybean oil have become popular across India . hydrogenated vegetable oil , known as Vanaspati ghee , is another popular cooking medium . ghee made from butter or desi ghee , is used frequently , but less than in the past.
Lentils are a staple ingredient in Indian cooking
Spices and the most important and frequently used in Indian cooking aromas pepper whole or chili powder ( mirch ) (introduced by the Portuguese in the 16th century), the black mustard seeds ( SARSO ) , cardamom ( elaichi ) , cumin ( jeera ) , turmeric ( Haldi ) , asafoetida ( hing ) , ginger ( adrak ) , coriander ( dhania ) , and garlic ( lehsun ) . a mixture of popular spice is garam masala , a powder that typically includes five or more dried spices , especially cardamom, cinnamon ( dalchini ) , and clove. Each dining area has a distinctive garam masala blend- individual leaders may also have their own . Goda masala is a comparable , though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavoring include Bay ( tejpat ) , coriander, fenugreek and mint leaves . The use of leaves and roots to flavor curry is typical of Gujarati [21] and South Indian cuisine . sweet dishes are often flavored with cardamom , saffron , nutmeg, and rose petal essences .
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