South Asian cuisine

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South Asian cuisine encompasses a variety of cuisines from the Indian subcontinent, including the traditional dishes of India, Pakistan, Bangladesh, Sri Lanka, Nepal, and the Maldives. This diverse culinary tradition is characterized by its use of a wide range of spices, herbs, vegetables, and fruits.

History

The history of South Asian cuisine is deeply intertwined with the region's cultural and historical developments. The Indus Valley Civilization (3300–1300 BCE) is one of the earliest known cultures to have cultivated wheat, barley, and peas. The Aryan migration introduced new ingredients and cooking techniques, which were further enriched by the Mughal Empire's influence, bringing Persian flavors and dishes.

Ingredients

South Asian cuisine is known for its extensive use of spices such as cumin, coriander, turmeric, ginger, and garlic. Other common ingredients include rice, lentils, chickpeas, and a variety of meats and seafood. Ghee (clarified butter) and yogurt are also frequently used in cooking.

Regional Variations

Indian Cuisine

Indian cuisine is diverse, with each region having its own unique dishes and cooking styles. Northern Indian cuisine is known for its rich, creamy curries and bread like naan and roti. Southern Indian cuisine features rice-based dishes, coconut, and a variety of sambar and rasam.

Pakistani Cuisine

Pakistani cuisine shares many similarities with northern Indian cuisine but also includes unique dishes such as biryani, nihari, and haleem. The use of beef is more prevalent in Pakistani cuisine.

Bangladeshi Cuisine

Bangladeshi cuisine is known for its emphasis on fish, rice, and lentils. Popular dishes include hilsa fish, bhuna, and panta bhat.

Sri Lankan Cuisine

Sri Lankan cuisine features a variety of rice and curry dishes, often accompanied by coconut-based sauces. Popular dishes include hoppers, kottu, and lamprais.

Nepalese Cuisine

Nepalese cuisine is influenced by both Indian and Tibetan culinary traditions. Common dishes include dal bhat, momo (dumplings), and gundruk.

Maldivian Cuisine

Maldivian cuisine is heavily based on fish, particularly tuna, and features dishes such as garudhiya and mas huni.

Cooking Techniques

South Asian cuisine employs a variety of cooking techniques, including grilling, steaming, frying, and slow cooking. The use of a tandoor (clay oven) is common in many regions, particularly for baking bread and roasting meats.

Popular Dishes

• Biryani
• Tandoori chicken
• Butter chicken
• Samosa
• Paneer tikka
• Rogan josh
• Dosa
• Idli

Related Pages

• Indian cuisine
• Pakistani cuisine
• Bangladeshi cuisine
• Sri Lankan cuisine
• Nepalese cuisine
• Maldivian cuisine
• Spices
• Tandoor
• Biryani
• Curry