Regional Cuisine of India
Indian Cuisine
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- Category: Regional Cuisine of India
- Published: Friday, 26 January 2007 11:27
- Written by Dinesh
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Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. |
Many recipes first emerged when India was predominantly inhabited by Vedic Hindus. Later, Christians, British, Buddhists, Portuguese, most importantly Muslims from Turkish, Arabs, Mughals, and Persians settlers and others had their influence. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism. In India, food, culture, religion, and regional festivals are all closely related. Indian meat and fish cuisine is mostly influenced by the Muslim population.
Bihari Cuisine
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- Category: Regional Cuisine of India
- Published: Friday, 26 January 2007 12:49
- Written by Dinesh
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Predominantly, the food of Bihar is vegetarian. However, unlike Gujarat or some communities of south, non-vegetarian food is also quite acceptable even in traditional homes of Bihar. Some sects of Brahmins like the Maithil Brahmins have traditionally eaten some varieties of fish. Mutton or Goat meat is even used as Prasad in some type of pujas, like devi puja. Oddly, many Kayastha families in Bihar, who are generally considered great lovers of non-vegetarian food, are vegetarian in Bihar. Traditional Bihar society did not quite eat eggs and chicken, though other types of birds and fowls were highly acceptable. However, such distinctions are no longer current. |
Kashmiri Cuisine
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- Category: Regional Cuisine of India
- Published: Friday, 26 January 2007 12:31
- Written by Dinesh
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The Cuisine of Kashmir as we know it today has evolved over hundreds of years. The first major influence on the cuisine is the food of the Kashmiri Pandits. The cuisine was then influenced by the culture of people who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan. The cuisine has also been influenced by other central Asian, Persian, and Afghan cultures. |
Rajasthani Cuisine
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- Category: Regional Cuisine of India
- Published: Friday, 26 January 2007 12:26
- Written by Dinesh
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Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. The spice content is on the higher side, even by Indian standards. Rajasthanis also relish ghee which is an integral part of many of the preparations. The most famous dish would probably be dal-bati, which are spicy lentils with baked balls of wheat with lots of ghee. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan. |
Besan-chakki is very popular sweet dish made of gram flour. Corn is a used in a lot of preparations both spicy and sweet. A popular sweet dish made of corn and milk is jhajariya. Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are had before the meal, with the meal, and after the meal! And typically there is no rationing. In fact guests are force fed with lot of affection, also termed manuhar or manvar. It is considered extremely rude to just lay the food on the table and expect guests to serve themselves.