Fusion cuisine in India
The interaction of different communities in the Indian diaspora with the indigenous cultures of their homes led to the creation of many fusion cuisines that blend aspects of Indian and foreign cuisine. These kitchens tend to adapt techniques seasoning and cooking Indian food abroad.
Indian Chinese cuisine
Indian Chinese cuisine originated in the 19th century among the Chinese community in Calcutta during the immigration of Chinese Hakka Canton (now Guangzhou) trying to escape the opium wars and political instability in the region . Upon exposure to local Indian food , they have incorporated a lot of spices and cooking techniques in their own kitchen , creating a unique fusion of Indian and Chinese cuisine . After 1947 , many immigrants fleeing political repression Cantonese under Mao Zedong, have opened their own restaurants in Calcutta, whose dishes combined aspects of Indian cuisine with Cantonese cuisine. Although the Indian Chinese cuisine is heavily derived from traditional Chinese cuisine, it bears little resemblance to his Chinese counterpart . The dishes tend to be flavored with cumin , coriander and turmeric , which , with a few regional exceptions , are not traditionally associated with Chinese cuisine. Chilli , ginger , garlic and yogurt are also frequently used in dishes .
Popular dishes include chicken Manchurian , chicken lollipop , chicken chili , Hakka noodles, Hunan chicken, fried rice and Sichuan. Soups like soup Manchow and sweet corn soup are very popular , while the famous desserts include ice cream on fried noodles with honey and pancakes date.
Indian cuisine Malaysia
Indian cuisine Malaysia
Singapore Indian cuisine
Singapore Indian Cuisine
Singapore Indian cuisine refers to food and beverages produced and consumed in Singapore, which are derived in whole or in part, of South Asian culinary traditions. The wide variety of Singapore food includes Indian food, which tends to be Tamil cuisine and local cuisine especially Tamil Muslim , although the North Indian food has become more visible recently. Indian dishes have become modified to varying degrees , after years of contact with other cultures Singapore, and in response to locally available and changing local tastes ingredients.
Anglo-Indian Cuisine
Anglo- Indian cuisine
Desserts
List of Indian sweets and desserts
Many Indian sweets and mithai , are fried foods with sugar, milk or condensed milk. Ingredients vary by region. In the eastern part of India , for example , most sweets are based on dairy products. See sections or articles on specific regional cuisines for their favorite types of candy .
Some common Indian sweets and desserts include:
Barfi : . An Indian sweet made from milk powder cashews or pistachios ground , often served with a thin layer of edible silver foil as decoration
Chikki : . A sweet made out of peanuts and molasses
Gulab jamun : . A dessert of fried milk balls soaked in sweet syrup as rose syrup or honey
Jalebi : fried shaped coil immersed in a sugar syrup paste, often taken with milk , tea , yogurt or lassi .
Mysore pak : A sweet dish of Karnataka, generous amounts of ghee ( clarified butter) , sugar and gram flour .
Kulfi : . Indian ice cream in a variety of flavors such as mango , saffron, cardamom or
Kheer : A sweet rice pudding , usually made with rice and milk
Malpoa : A type of pancake made from wheat or rice flour, fried and dipped in sugar syrup .
Rasgulla : a popular delicacy produced by the boiling of small balls of casein in sugar syrup .
Sandesh : . A base soft cheese kneaded with fine ground sugar and molasses
Shrikhand : A creamy dessert made of strained yoghurt , often served with dried fruits such as mangoes .
Kaju Katli : Similar to barfi mainly includes powder cashews with ghee , cardamom powder and sugar .
Rabri : Rabri is a condensed sweet dish made of milk made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pink . Sugar, spices and nuts are added for flavor . It is cooled and served as dessert.
The interaction of different communities in the Indian diaspora with the indigenous cultures of their homes led to the creation of many fusion cuisines that blend aspects of Indian and foreign cuisine. These kitchens tend to adapt techniques seasoning and cooking Indian food abroad.
Indian Chinese cuisine
Indian Chinese cuisine originated in the 19th century among the Chinese community in Calcutta during the immigration of Chinese Hakka Canton (now Guangzhou) trying to escape the opium wars and political instability in the region . Upon exposure to local Indian food , they have incorporated a lot of spices and cooking techniques in their own kitchen , creating a unique fusion of Indian and Chinese cuisine . After 1947 , many immigrants fleeing political repression Cantonese under Mao Zedong, have opened their own restaurants in Calcutta, whose dishes combined aspects of Indian cuisine with Cantonese cuisine. Although the Indian Chinese cuisine is heavily derived from traditional Chinese cuisine, it bears little resemblance to his Chinese counterpart . The dishes tend to be flavored with cumin , coriander and turmeric , which , with a few regional exceptions , are not traditionally associated with Chinese cuisine. Chilli , ginger , garlic and yogurt are also frequently used in dishes .
Popular dishes include chicken Manchurian , chicken lollipop , chicken chili , Hakka noodles, Hunan chicken, fried rice and Sichuan. Soups like soup Manchow and sweet corn soup are very popular , while the famous desserts include ice cream on fried noodles with honey and pancakes date.
Indian cuisine Malaysia
Indian cuisine Malaysia
Singapore Indian cuisine
Singapore Indian Cuisine
Singapore Indian cuisine refers to food and beverages produced and consumed in Singapore, which are derived in whole or in part, of South Asian culinary traditions. The wide variety of Singapore food includes Indian food, which tends to be Tamil cuisine and local cuisine especially Tamil Muslim , although the North Indian food has become more visible recently. Indian dishes have become modified to varying degrees , after years of contact with other cultures Singapore, and in response to locally available and changing local tastes ingredients.
Anglo-Indian Cuisine
Anglo- Indian cuisine
Desserts
List of Indian sweets and desserts
Many Indian sweets and mithai , are fried foods with sugar, milk or condensed milk. Ingredients vary by region. In the eastern part of India , for example , most sweets are based on dairy products. See sections or articles on specific regional cuisines for their favorite types of candy .
Some common Indian sweets and desserts include:
Barfi : . An Indian sweet made from milk powder cashews or pistachios ground , often served with a thin layer of edible silver foil as decoration
Chikki : . A sweet made out of peanuts and molasses
Gulab jamun : . A dessert of fried milk balls soaked in sweet syrup as rose syrup or honey
Jalebi : fried shaped coil immersed in a sugar syrup paste, often taken with milk , tea , yogurt or lassi .
Mysore pak : A sweet dish of Karnataka, generous amounts of ghee ( clarified butter) , sugar and gram flour .
Kulfi : . Indian ice cream in a variety of flavors such as mango , saffron, cardamom or
Kheer : A sweet rice pudding , usually made with rice and milk
Malpoa : A type of pancake made from wheat or rice flour, fried and dipped in sugar syrup .
Rasgulla : a popular delicacy produced by the boiling of small balls of casein in sugar syrup .
Sandesh : . A base soft cheese kneaded with fine ground sugar and molasses
Shrikhand : A creamy dessert made of strained yoghurt , often served with dried fruits such as mangoes .
Kaju Katli : Similar to barfi mainly includes powder cashews with ghee , cardamom powder and sugar .
Rabri : Rabri is a condensed sweet dish made of milk made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pink . Sugar, spices and nuts are added for flavor . It is cooled and served as dessert.
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