1. INDIAN CUISINE

2. History
Types of Cuisine
Ingredients
Methods

3. Introduction
As India is a large country, there is mixture of different
 Cultures
 Languages – More than 347 + 844 Dialects
 Religion
 Race
 Traditions
 Caste
All These effect the general eating practices in India.

4. Modern Indian Cuisine
 Today Indian Cuisine has become very
complicated with so many
 Spices and Herbs
 Masalas
 Merinations
 Type of Cooking
 Different Stages of cooking

5. Indian Culinary History
 Origins of Indian Cuisine
 Ancient indian civilization of india
 Indian Culinary Influences by
Indian Conquests

6. Ancient Indian civilization of India
 Harappa and Mohenjodaro  Aryans
 Came from Europe and Asia
Minor.
 Discovered Ayurveda
 Pushed inhabitants of Harappa
 Forced to move to south of India
and Mohenjodaro to South.
by invasion of Aryans
 Further Developed the Ideas of
 Developed new cuisine and food
Ayurveda.
culture.
 Very Important symbol Swastika
 Practiced the methods of
meaning ‘May Good Prevail’
agriculture of grains.
derived from Sanskrit.
 Added more ingredients found
in south to the daily food habits.
 Added food culture they brought
with them.

7. Indian Culinary Influences by Indian Conquests
 The Aryans - Great Hindu Empires – concentrated on
development of mind, body and spirit
 Mongolians - Hot Pot Cooking
 Persians - Mughal Rule - rich food with dry fruit and
nuts, Kebabs, Buryanis, Tandoori Naan
 Greeks - Alexander the great
 Chinese - stir fry and sweet taste to food
 Arabs – traders hot - merinations and barbeque
 Portuguese – Vindaloo – tomato, chili and Potato.
 British - Ketchup and Tea

8. One of the greatest influences on India’s cuisine
occurred in the 2nd century B.C. The powerful
and turned benevolent Emperor Ashoka of that
time popularized a vegetarian cuisine.
The two other individuals that
helped make India vegetarian are
Mahavir Jain and Gautam Buddha

9. Types of Indian Regional Cuisine
 North India Awadhi – Bihari – Bhojpuri – Kashmiri -
Punjabi – Rajasthani – Uttar Pradeshi -Mughlai
 South India Andhra – Karnataka – Kerala – Tamil -
Hyderabadi – Udupi
 East India Bengali – Oriya
 North-East India Assamese – Naga – Sikkimese – Tripuri
 West India Goan – Gujarati – Marathi – Malvani &
Konkani – Parsi

10. Popular Indian Dishes
 Tandoori
 Kadhai
 Curry
 Buryani
 Mughalai
 Korma
 Dosa

11. Basic Ingredients
 Spices and Herbs – Raw and Powdered
 Milk and Cream – deserts
 Sugar Syrup – at Different stages.
 Lots of Root Vegetables – Onion, Potato
 Different merinations consists of Curd, spices and color.
 Dry Fruits – Nuts and Raisins
 Oil – Vegetable Oil, Coconut Oil, Ghee etc.
 Essence – Used mainly in Deserts and Shahi Cuisine.

12. SUMMARY
 The Indian Cuisine is vast and differs from place to and
person to person. It is said that same dish in india
changes every 20 Km.
 The food itself have huge medicinal value and
ingredients used and also used in Ayurvedic
medicines.

13. Information Source
http://www.indianfoodsco.com

14. Sandeep Kagra