Cuisine of India

Cuisine of India refers to the wide variety of dishes and cooking techniques originating from the Indian subcontinent. Indian cuisine is characterized by its sophisticated and subtle use of many spices and herbs. Each Indian state and region has its own unique dishes and variations on a common theme, depending on the local availability of vegetables, fruits, meat, and seafood.

History

The history of Indian cuisine can be traced back thousands of years to the Indus Valley Civilization. The cuisine has been influenced by various historical and cultural interactions, including the Mughal invasion, British colonialism, and interactions with neighboring countries like Persia, China, and Portugal.

Ingredients

Indian cuisine uses a vast array of ingredients. Staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils, such as masoor (red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Many Indian dishes also include chicken, goat meat, fish, and prawns.

Regional Variations

Indian cuisine varies significantly across regions. For example, North Indian cuisine is distinguished by its heavy use of dairy and wheat-based staples, while South Indian cuisine is known for its emphasis on rice and lentils. West Indian cuisine is diverse, with a range of vegetarian and non-vegetarian dishes, while East Indian cuisine is known for its sweets and desserts.

Popular Dishes

Some popular dishes in Indian cuisine include biryani, a flavorful rice dish; samosa, a fried or baked pastry with savory filling; tandoori chicken, a popular grilled dish; and dal, a lentil-based soup. Desserts include gulab jamun, a sweet dumpling, and jalebi, a deep-fried sweet.

See Also

• List of Indian dishes
• Indian spices
• Street food of India