Indian Cuisine shows the history of 5000 years of mixing among different communities and cultures, which paved the way for various flavors and regional culinary styles. Due to the arrival of Mughals, British and Portuguese, there has been an increase in the diversity of Indian cuisine.
He was born due to the resultant fusion in the culinary style, which is known today as Indian cuisine. Indian cuisine also means different styles of cooking. Sometimes it means that Indian cooking is an inappropriate name because regional dishes are very different from region to region.
Indian style has shaped the history of international relations; The trade of spice between India and Europe is often told as the primary motivator for the era of Europe's discovery by historians. Spices were brought from India and they were traded in Europe and Asia. It has also influenced other culinary styles of the whole world, especially in South East Asia, British islands and the culinary styles of the Caribbean.
Just as the effects of food went from India to other countries, in the same way, Indian cooking style also reached abroad. Special - Special recipes have gained popularity or through the spices the fine effect entered the culinary styles of the world.
He was born due to the resultant fusion in the culinary style, which is known today as Indian cuisine. Indian cuisine also means different styles of cooking. Sometimes it means that Indian cooking is an inappropriate name because regional dishes are very different from region to region.
Indian style has shaped the history of international relations; The trade of spice between India and Europe is often told as the primary motivator for the era of Europe's discovery by historians. Spices were brought from India and they were traded in Europe and Asia. It has also influenced other culinary styles of the whole world, especially in South East Asia, British islands and the culinary styles of the Caribbean.
Just as the effects of food went from India to other countries, in the same way, Indian cooking style also reached abroad. Special - Special recipes have gained popularity or through the spices the fine effect entered the culinary styles of the world.
History of food
History of Food There is no solid record of eating habits of the Indus Valley Civilization. With the arrival of Aryans 1500 BC, literary sources reveal different behavior of food. The food was simple because the early Aryans were semi-agriculturists, semi-strollers. As they started settling in the fertile plains of Ganga around 1000 BC, their food became more complex and elaborate.
It appears that barley and wheat were produced primarily and were consequently the main thing of food. Various types of cakes were made from these grains and they were used as food and offered to the gods. The repeated signs of animal sacrifice and meat cooking, roasting and boiling meant that early Aryans were non-vegetarians.
As the agricultural economy developed, cattle and other pets became more useful for the cultivation of agricultural and related food production activities; Cutting animals for meat became increasingly expensive. This was the beginning of vegetarianism in India. By the rise of Buddhism and Jainism in the 6th century BC, the principles of non-violence have gained religious basis and meat consumption became curse in the culture of Aryans.
By the beginning of the Middle Ages, vegetarianism was the main habit of diet of Aryans; They used to eat cereals, fruits and vegetables and milk products. Preparation with warm climate and large number of herbs and spices became more complicated. For two thousand years, it has traditionally remained a major habit of eating vegetarian families of Indian families - especially in North India.
During this period, Indian style gained richness of interaction with the foreigners who came to this subcontinent as migrants, businessmen and invaders - due to which it became a unique blend of different culinary styles.
The first Indian flavor of foreign flavors came with Greek, Roman and Arab invaders who used many important herbs and spices and most importantly saffron.
Another important influence from the different kitchens of the world was from Arab invaders who introduced coffee. Arab people leaving an indelible impression on Kerala's culinary style are now known as Kerala Muslim (or Moplah) Pak style. Arab Christians from Syria who escaped prosecution by the hands of Muslims took refuge in the Maharaja of Kerala and also had a great influence on the culinary style of Kerala.
After this, Parsi came here and gave it to India which is known as Parsi Pak style. Some people believe that before making this popular by the Mughals, the Parsis first brought Biryani to India.
The Mughals revolutionized Indian food through its rich food and its rich food containing dried fruits and kernel, which is a style which eventually became famous as Mughlai Pak style.
Tomatoes, chillies and potatoes, which are the main food items of today's Indian cuisine, were brought to India by the Portuguese. The Portuguese also introduced refined sugar, before which the fruit and honey were used as a sweetener only.
The Hindu refugees from Afghanistan brought an oven with them, which paved the way for a whole new series of dishes - Tandoori.
The British developed the taste of tea among Indians. With the ideal climate to grow tea, India rapidly joined the category of tea lovers in the world. The British not only influenced them which were Indian accounts, they also changed the way they eat food. For the first time Indians used knives and thorns. The dining table was replaced by sitting in the kitchen.
History of Food There is no solid record of eating habits of the Indus Valley Civilization. With the arrival of Aryans 1500 BC, literary sources reveal different behavior of food. The food was simple because the early Aryans were semi-agriculturists, semi-strollers. As they started settling in the fertile plains of Ganga around 1000 BC, their food became more complex and elaborate.
It appears that barley and wheat were produced primarily and were consequently the main thing of food. Various types of cakes were made from these grains and they were used as food and offered to the gods. The repeated signs of animal sacrifice and meat cooking, roasting and boiling meant that early Aryans were non-vegetarians.
As the agricultural economy developed, cattle and other pets became more useful for the cultivation of agricultural and related food production activities; Cutting animals for meat became increasingly expensive. This was the beginning of vegetarianism in India. By the rise of Buddhism and Jainism in the 6th century BC, the principles of non-violence have gained religious basis and meat consumption became curse in the culture of Aryans.
By the beginning of the Middle Ages, vegetarianism was the main habit of diet of Aryans; They used to eat cereals, fruits and vegetables and milk products. Preparation with warm climate and large number of herbs and spices became more complicated. For two thousand years, it has traditionally remained a major habit of eating vegetarian families of Indian families - especially in North India.
During this period, Indian style gained richness of interaction with the foreigners who came to this subcontinent as migrants, businessmen and invaders - due to which it became a unique blend of different culinary styles.
The first Indian flavor of foreign flavors came with Greek, Roman and Arab invaders who used many important herbs and spices and most importantly saffron.
Another important influence from the different kitchens of the world was from Arab invaders who introduced coffee. Arab people leaving an indelible impression on Kerala's culinary style are now known as Kerala Muslim (or Moplah) Pak style. Arab Christians from Syria who escaped prosecution by the hands of Muslims took refuge in the Maharaja of Kerala and also had a great influence on the culinary style of Kerala.
After this, Parsi came here and gave it to India which is known as Parsi Pak style. Some people believe that before making this popular by the Mughals, the Parsis first brought Biryani to India.
The Mughals revolutionized Indian food through its rich food and its rich food containing dried fruits and kernel, which is a style which eventually became famous as Mughlai Pak style.
Tomatoes, chillies and potatoes, which are the main food items of today's Indian cuisine, were brought to India by the Portuguese. The Portuguese also introduced refined sugar, before which the fruit and honey were used as a sweetener only.
The Hindu refugees from Afghanistan brought an oven with them, which paved the way for a whole new series of dishes - Tandoori.
The British developed the taste of tea among Indians. With the ideal climate to grow tea, India rapidly joined the category of tea lovers in the world. The British not only influenced them which were Indian accounts, they also changed the way they eat food. For the first time Indians used knives and thorns. The dining table was replaced by sitting in the kitchen.
Flavor
herbs and spices in India play an important role in Indian food. Spices are a mixture of many spices that differ according to consonants. Garam Masala is the most important blend and is an essential component of Indian Preparation. Each state of India has its own special blend of garam masala.
In fact, the role of spices and herbs is not limited to cooking. These are described in the ancient Ayurvedic texts for their properties of disease and diagnosis. Although most of today's generation do not have the knowledge of the medicinal properties of spices and herbs and flavors and flavor have been dominated, but the facts which have been closed in traditional knowledge are centuries old mystery of the benefits of spices and herbs.
In fact, the role of spices and herbs is not limited to cooking. These are described in the ancient Ayurvedic texts for their properties of disease and diagnosis. Although most of today's generation do not have the knowledge of the medicinal properties of spices and herbs and flavors and flavor have been dominated, but the facts which have been closed in traditional knowledge are centuries old mystery of the benefits of spices and herbs.
The story of Indian spices is more than 7,000 years old. Before the discovery of Greek and Rome centuries ago, boats used to carry Indian masala, perfume and cloth Mesopotamia, Arabia and Egypt. Many sailors came to the shores of India in their temptation.
Long before the Christian era, Greek merchants were deposited in the markets of South India and used to buy many expensive items, which included spices. It is believed that Parthian war was fought by Rome to keep the trade route open for India. It is also said that the Indian spice and its famous products were the main attractions of jihad and exploration for the East.
Christopher Columbus invented the new world in 1492. Five years later, under the guidance of Capt Wassodigama, a new route was being sought for the spice-rich earth of Asia. Although Columbus did not succeed in achieving this goal, Vaskodigama succeeded. Ships used to carry spices and other products with which the cost was 60 times the cost of the above sea voyage. The successful spell of Vaskodigama has increased the confrontation between the international super powers to control spice trade. Till three centuries, nations of Western Europe - Portugal, Spain, France, Holland and Great Britain - fight the bloody sea battles about the colonizers producing spices.
By the year 1000, the Arabs had an empire on the Indus Valley. They brought cumin seeds and coriander, which were mixed in Indian chili, ginger and turmeric, which, after centuries, British sailors spread across the world as Curry Powder. In India, the Arab traders used to get rare and attractive spices from the Far East from local traders of spices. India had spent the last two millennia to expand its culture in the Masala islands of the East.
Long before the Christian era, Greek merchants were deposited in the markets of South India and used to buy many expensive items, which included spices. It is believed that Parthian war was fought by Rome to keep the trade route open for India. It is also said that the Indian spice and its famous products were the main attractions of jihad and exploration for the East.
Christopher Columbus invented the new world in 1492. Five years later, under the guidance of Capt Wassodigama, a new route was being sought for the spice-rich earth of Asia. Although Columbus did not succeed in achieving this goal, Vaskodigama succeeded. Ships used to carry spices and other products with which the cost was 60 times the cost of the above sea voyage. The successful spell of Vaskodigama has increased the confrontation between the international super powers to control spice trade. Till three centuries, nations of Western Europe - Portugal, Spain, France, Holland and Great Britain - fight the bloody sea battles about the colonizers producing spices.
By the year 1000, the Arabs had an empire on the Indus Valley. They brought cumin seeds and coriander, which were mixed in Indian chili, ginger and turmeric, which, after centuries, British sailors spread across the world as Curry Powder. In India, the Arab traders used to get rare and attractive spices from the Far East from local traders of spices. India had spent the last two millennia to expand its culture in the Masala islands of the East.
Kitchen Styles
Due to the differences in local culture, geographical location and economic situation, there is a difference in culinary style in different regions of India. According to the weather also there is a difference.
North India
This culinary style is probably the most popular and it is used extensively in restaurants all over the world. Broadly, its specialty is that meat and vegetables are cooked in the oven, the cream is used in the dal and curd is used.
In the north, wheat is produced and therefore traditionally, many types of rotis - naan, tandoori roti, chapati or paratha are consumed with the food of this region.
The most famous food of North India is Mughlai Pak Style. The Mughlai Pak style is the culinary style developed by the imperial kitchen of the Mughal emperor, and roughly the materials used in it are non-vegetarians. The characteristic of this culinary style is that it uses curd, fried onion, kernel and saffron. Delicate kebabs, creamy kormas, rich salts ...
Mutton is the most important ingredient used in Kashmiri cuisine, which has more than 30 varieties. Traditional Kashmiri Pak style is similar to that of Kamyavesh Art, which is called Vajwa which reflects strong Central Asian influences. Vrajya experience means mainly non vegetarian recipes, and each has a scent of herbs and is made from fresh produce of this region. The unique feature of Kashmiri Pak style is that the spices used are boiled instead of frying, which gives unique and different flavors and aromas.
Punjabi cuisine style is no different from other culinary styles that most Pak styles are influenced by Central Asian and Mughal style styles because it was the entry point for the Mughal attackers. There is a rich tradition of Dhaba in Punjab, which is the eating joint on highways, especially on the highways. Mother's dal, mustard da greens and makki the roti, meat curry such as lacquers and roasted parathas are some of the popular dishes of this culinary style.
There are parallels for Parsi, Kashmiri, Punjabi and Hyderabadi culinary styles in Avadhi Pak style. Ovad's wives and cooks gave birth to the style of cooking. On the slow flame, a large handi and the art of closing food items in cooking, which is very well related to the relaxed perspectives and perspectives of the people of this region. The prosperity of Awadh Pak style is not only in the variety of culinary style, but also in materials used such as mutton, cheese and rich spices, which include cardamom and saffron. The specialty of the food in
south India
South India is that the dishes are prepared on griddle such as dosa, thin broth such as Dal which is called Sambar and a series of seafood. This area is also known for its rich use of curry leaves, tamarind and coconut.
Andhra Pradesh is famous for its Hyderabadi style, which is quite influenced by the Mughal style of cooking. The prosperous and comforted elite of the then Nizam Empire, and for quite a while, their peaceful domination contributed much to the development of this culinary style. Some of the most important ones in traditional Hyderabadi dishes are Biryani, Chicken Korma and Sheer Khurma.
The varieties of Karnataka's culinary style are similar to its three neighboring South Indian states and it is also similar to the culinary style of Maharashtra and Goa located in the north. There are two main types of cooking styles in Karnataka - Brahmin Pak Style which is completely vegetarian and culinary style of cork which is famous for its dishes of pork.
The Chettinad Pak style of Tamil Nadu goes beyond state boundaries to meet the needs of world-wide followers. Usually the dishes are full of hot and fresh ground spices and a specific menu shows the elite lifestyle of the people of Chettinad.
The rich mixture among the cultures in Kerala contributed to the huge melting pot of the mouth washing delicacy, which is considered to be a success. Appam and Steve, Uly Thiyal and definitely omnipresent chips are some of the most famous dishes, however the dominance of the Muslim Muplah Pak style is in the northern part of Kerala or the Malawar coast. Many of the dishes here show Arab influence as well, such as Alisa, which is a healthy wheat and porridge of meat. The southern part of central Kerala is the area where the remains of Syrian Christian cooking are a matter of pride for many homemakers. His contribution in Kerala's Pak style is multiples and the most notable hopper, Duck Roast, Mean Wavichthu (Red Fish Curry) and Istaiu (Steve).
Eastern India
Bengali style is the only traditional multi-course culinary style developed from the Indian subcontinent, which is a country in the structure in terms of French cuisine, where food is served in pieces rather than once. In Bengali style, pepper with mustard oil is heavily stressed and it is used in large quantities of spices. This culinary style is famous for its sharp flavors with fish, vegetable, lentil pulses and rice rice. Fresh freshwater fish is one of its most unique features; Bengali fish are made in many ways, such as boiling, baking, or boiling with coconut milk or mustard seeds and vegetables with sauce.
Flavors of Orissa's culinary style are usually tarty and lightly spiced, and fish and other seafood such as crab and shrimp are very popular.
Due to their geographical location in the food of eastern states like Sikkim, Manipur, Meghalaya, Mizoram, Assam, Nagaland and Manipur, there is a dramatic difference dramatically. These areas are also heavily influenced by Tibet, China and Western Pak style.
West Indian
Rajasthani style is quite diverse. On the one side of the spectrum, in the era of the monarchy, the love of hunting created a form of cooking that is beyond imagination. And on the other side of the spectrum are all vegetarian meals of Marwar or Jodhpur evenly popular, whose popular dishes are Churma Ladoo and Dal Bati.
There is a large population of Gujarat which is mainly vegetarian due to religious reasons and hence Gujarati style is completely vegetarian. The popular dishes of this culinary style are udhia, characters, Khandavi and thhepala. Gujarati food is sweet.
Parsi meal is the hallmark of ancient Parsis - Parsi community of India. The main dishes of Parsis are Dhanashak (fried onion and brown rice which is served with lentils, vegetables and meat) which is eaten on Sundays and in all the wedding days and festivals. Portugal has a strong influence on the culinary style of Goa, because earlier it used to be the colony of the Portuguese. Gravy Chile is hot, spices are made of Veniger and Narril. Some examples of this culinary style are Balakayo, Jakati, Vindalus, Sorpotel and Mellos.
Malwani / Konkani Pak style is the standard culinary style of Hindus in Konkan region of Maharashtra, Goa and northern part of West Karnataka. Although Malvani Pak style is mostly non-vegetarian, it includes mainly vegetarian delicase. Coconut is widely used in Malwani Pak style and it is usually very spicy; However, the 'Konkanas Brahmin' food style of this region is very tasteless and vegetarian too.
This culinary style is probably the most popular and it is used extensively in restaurants all over the world. Broadly, its specialty is that meat and vegetables are cooked in the oven, the cream is used in the dal and curd is used.
In the north, wheat is produced and therefore traditionally, many types of rotis - naan, tandoori roti, chapati or paratha are consumed with the food of this region.
The most famous food of North India is Mughlai Pak Style. The Mughlai Pak style is the culinary style developed by the imperial kitchen of the Mughal emperor, and roughly the materials used in it are non-vegetarians. The characteristic of this culinary style is that it uses curd, fried onion, kernel and saffron. Delicate kebabs, creamy kormas, rich salts ...
Mutton is the most important ingredient used in Kashmiri cuisine, which has more than 30 varieties. Traditional Kashmiri Pak style is similar to that of Kamyavesh Art, which is called Vajwa which reflects strong Central Asian influences. Vrajya experience means mainly non vegetarian recipes, and each has a scent of herbs and is made from fresh produce of this region. The unique feature of Kashmiri Pak style is that the spices used are boiled instead of frying, which gives unique and different flavors and aromas.
Punjabi cuisine style is no different from other culinary styles that most Pak styles are influenced by Central Asian and Mughal style styles because it was the entry point for the Mughal attackers. There is a rich tradition of Dhaba in Punjab, which is the eating joint on highways, especially on the highways. Mother's dal, mustard da greens and makki the roti, meat curry such as lacquers and roasted parathas are some of the popular dishes of this culinary style.
There are parallels for Parsi, Kashmiri, Punjabi and Hyderabadi culinary styles in Avadhi Pak style. Ovad's wives and cooks gave birth to the style of cooking. On the slow flame, a large handi and the art of closing food items in cooking, which is very well related to the relaxed perspectives and perspectives of the people of this region. The prosperity of Awadh Pak style is not only in the variety of culinary style, but also in materials used such as mutton, cheese and rich spices, which include cardamom and saffron. The specialty of the food in
south India
South India is that the dishes are prepared on griddle such as dosa, thin broth such as Dal which is called Sambar and a series of seafood. This area is also known for its rich use of curry leaves, tamarind and coconut.
Andhra Pradesh is famous for its Hyderabadi style, which is quite influenced by the Mughal style of cooking. The prosperous and comforted elite of the then Nizam Empire, and for quite a while, their peaceful domination contributed much to the development of this culinary style. Some of the most important ones in traditional Hyderabadi dishes are Biryani, Chicken Korma and Sheer Khurma.
The varieties of Karnataka's culinary style are similar to its three neighboring South Indian states and it is also similar to the culinary style of Maharashtra and Goa located in the north. There are two main types of cooking styles in Karnataka - Brahmin Pak Style which is completely vegetarian and culinary style of cork which is famous for its dishes of pork.
The Chettinad Pak style of Tamil Nadu goes beyond state boundaries to meet the needs of world-wide followers. Usually the dishes are full of hot and fresh ground spices and a specific menu shows the elite lifestyle of the people of Chettinad.
The rich mixture among the cultures in Kerala contributed to the huge melting pot of the mouth washing delicacy, which is considered to be a success. Appam and Steve, Uly Thiyal and definitely omnipresent chips are some of the most famous dishes, however the dominance of the Muslim Muplah Pak style is in the northern part of Kerala or the Malawar coast. Many of the dishes here show Arab influence as well, such as Alisa, which is a healthy wheat and porridge of meat. The southern part of central Kerala is the area where the remains of Syrian Christian cooking are a matter of pride for many homemakers. His contribution in Kerala's Pak style is multiples and the most notable hopper, Duck Roast, Mean Wavichthu (Red Fish Curry) and Istaiu (Steve).
Eastern India
Bengali style is the only traditional multi-course culinary style developed from the Indian subcontinent, which is a country in the structure in terms of French cuisine, where food is served in pieces rather than once. In Bengali style, pepper with mustard oil is heavily stressed and it is used in large quantities of spices. This culinary style is famous for its sharp flavors with fish, vegetable, lentil pulses and rice rice. Fresh freshwater fish is one of its most unique features; Bengali fish are made in many ways, such as boiling, baking, or boiling with coconut milk or mustard seeds and vegetables with sauce.
Flavors of Orissa's culinary style are usually tarty and lightly spiced, and fish and other seafood such as crab and shrimp are very popular.
Due to their geographical location in the food of eastern states like Sikkim, Manipur, Meghalaya, Mizoram, Assam, Nagaland and Manipur, there is a dramatic difference dramatically. These areas are also heavily influenced by Tibet, China and Western Pak style.
West Indian
Rajasthani style is quite diverse. On the one side of the spectrum, in the era of the monarchy, the love of hunting created a form of cooking that is beyond imagination. And on the other side of the spectrum are all vegetarian meals of Marwar or Jodhpur evenly popular, whose popular dishes are Churma Ladoo and Dal Bati.
There is a large population of Gujarat which is mainly vegetarian due to religious reasons and hence Gujarati style is completely vegetarian. The popular dishes of this culinary style are udhia, characters, Khandavi and thhepala. Gujarati food is sweet.
Parsi meal is the hallmark of ancient Parsis - Parsi community of India. The main dishes of Parsis are Dhanashak (fried onion and brown rice which is served with lentils, vegetables and meat) which is eaten on Sundays and in all the wedding days and festivals. Portugal has a strong influence on the culinary style of Goa, because earlier it used to be the colony of the Portuguese. Gravy Chile is hot, spices are made of Veniger and Narril. Some examples of this culinary style are Balakayo, Jakati, Vindalus, Sorpotel and Mellos.
Malwani / Konkani Pak style is the standard culinary style of Hindus in Konkan region of Maharashtra, Goa and northern part of West Karnataka. Although Malvani Pak style is mostly non-vegetarian, it includes mainly vegetarian delicase. Coconut is widely used in Malwani Pak style and it is usually very spicy; However, the 'Konkanas Brahmin' food style of this region is very tasteless and vegetarian too.
Celebrating with recipes
Due to the geographical characteristics and the diversity of the regions, small or big festivals are celebrated in India throughout the year. These festivals provide a great opportunity for people to enjoy traditional dishes, which are associated with each festival. Special dishes are prepared and are offered to the respective goddesses. For example, dishes made from milk pudding, butter and curd are symbols of cow-feeding Krishna's birthday, ie Janmashtami, whereas fresh coconut milk, regional variati of Murukku, Ladoo and Kajjaya are considered as favorite dishes of Ganesha and This gift is offered to Ganesh Chaturthi.
There is such a great variety of sweets that when someone goes from north to south or from east to west and to different ethnic communities, then it remains unconscious. In West Bengal and North India, Rasgulla, Chamcham, Message and Laddu, Gulab Jamun, Cashew Cutlery are popular, whereas in Gujarat and Rajasthan, Massa, Monthar and Ghaver are popular.
Indian food all over the world
Indian expatriates have expanded the traditions of this subcontinent kitchen in the whole world. These culinary styles have been customized according to local flavor and they have also influenced local culinary styles. For example, Curry is the center of attraction at international level. India's tandoori dishes such as chicken tikka are widely popular.
Indian culinary style is influenced by the vast Indian community in the Middle East. Because of the trade relations and cultural exchanges that have lasted centuries, there has been a great impact on the culinary style of each region, the most notable Biryani. It was brought in by the Persian attackers in North India and since then it has become an integral part of the Mughal style.
Indian cuisine is very popular in this area due to strong Hindu and Buddhist cultural influences in South East Asia. Indian style is also influenced by the style of Malaysia and it is also popular in Singapore. Singapore is famous for its culinary style, in which the traditional culinary style of Singapore is mixed with Indian cuisine. In other parts of Asia, credit for the spread of vegetarianism is often given to Hindu and Buddhist practices, which originated in India.
There is such a great variety of sweets that when someone goes from north to south or from east to west and to different ethnic communities, then it remains unconscious. In West Bengal and North India, Rasgulla, Chamcham, Message and Laddu, Gulab Jamun, Cashew Cutlery are popular, whereas in Gujarat and Rajasthan, Massa, Monthar and Ghaver are popular.
Indian food all over the world
Indian expatriates have expanded the traditions of this subcontinent kitchen in the whole world. These culinary styles have been customized according to local flavor and they have also influenced local culinary styles. For example, Curry is the center of attraction at international level. India's tandoori dishes such as chicken tikka are widely popular.
Indian culinary style is influenced by the vast Indian community in the Middle East. Because of the trade relations and cultural exchanges that have lasted centuries, there has been a great impact on the culinary style of each region, the most notable Biryani. It was brought in by the Persian attackers in North India and since then it has become an integral part of the Mughal style.
Indian cuisine is very popular in this area due to strong Hindu and Buddhist cultural influences in South East Asia. Indian style is also influenced by the style of Malaysia and it is also popular in Singapore. Singapore is famous for its culinary style, in which the traditional culinary style of Singapore is mixed with Indian cuisine. In other parts of Asia, credit for the spread of vegetarianism is often given to Hindu and Buddhist practices, which originated in India.
Chicken Tikka Masala is said to be the perfect British national dish. In 2003, 10,000 restaurants in England and Wales were serving Indian cuisine. According to the UK Food Standards Agency, the Indian food industry in the United Kingdom is 3.2 billion pounds. (Vikas Khanna Award winning, Indian chef with Mistleen Star, owner of restaurant, food writer, film producer, humanist and TV show is host of Master Chef India. You are based in New York City.)
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