South Asian

South Asian Cuisine is a term used to describe the diverse culinary traditions of the countries located in the South Asian region. These countries include India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. The cuisine of this region is characterized by its sophisticated and subtle use of many spices and herbs.

History

The history of South Asian cuisine dates back to the Indus Valley Civilization, one of the world's oldest civilizations. The cuisine has been influenced by various historical and cultural interactions, including the Mughal invasion, British colonialism, and the spice trade.

Ingredients

South Asian cuisine is known for its extensive use of spices and herbs, such as turmeric, cumin, coriander, cardamom, and chili peppers. Rice and wheat are staple grains in this cuisine. Lentils, chickpeas, and other pulses are also commonly used.

Regional Variations

Each country in the South Asian region has its own unique culinary traditions and specialties. For example, Indian cuisine is known for its diverse regional cuisines, while Pakistani cuisine is known for its meat dishes. Bangladeshi cuisine is famous for its fish dishes, and Sri Lankan cuisine is known for its use of coconut.

Popular Dishes

Some popular dishes in South Asian cuisine include Biryani, a spiced rice dish; Curry, a dish made with a combination of spices and meat or vegetables; Samosa, a fried or baked pastry with a savory filling; and Chapati, a type of bread.

See Also

• Indian cuisine
• Pakistani cuisine
• Bangladeshi cuisine
• Sri Lankan cuisine
• Nepalese cuisine
• Bhutanese cuisine
• Maldivian cuisine
• Afghan cuisine