Indian Cuisine


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Indian Cuisine

  1. 1. Reported by: Araracap, Mari Krisel Montemayor, Clydie Robles, Bea Louise Sy, Maritoni Tien, Diana Virgo, Alyssa
  2. 2.      Five thousand years ago Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligators, as well as wild grains, herbs and plants. Many foods from the Indus period (c. 3000–1500 B.C.) remain common today. Some include wheat, barley, rice, tamarind, eggplant and cucumber. The Indus Valley peoples cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder . The Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). The Aryans also used spices such as cumin and coriander. Black pepper was widely used. The Greeks brought saffron, while the Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D.
  3. 3.  The biggest contributors to India's culinary heritage are the Muslim.  These peoples, known later as the Mughals, ruled much of India between 1500 and early 1800. They saw food as an art, and many Mughal dishes are cooked with as many as twenty-five spices, as well as rose water, cashews, raisins and almonds.
  4. 4.         Much Indian food is eaten with the fingers. Wait to be told where to sit. If utensils are used, they are generally a tablespoon and a fork. Guests are often served in a particular order: the guest of honor is served first, followed by the men, and the children are served last. Women typically serve the men and eat later. You may be asked to wash your hands before and after sitting down to a meal. Always use your right hand to eat, whether you are using utensils or your fingers. In some situations food may be put on your plate for you, while in other situations you may be allowed to serve yourself from a communal bowl. Leaving a small amount of food on your plate indicates that you are satisfied. Finishing all your food means that you are still hungry.
  5. 5. Indians eat by region and religion. Northern Indians eat more flat breads, while those from southern India prefer rice. In Kerala and Bengal, fish dishes are popular. Chicken and mutton (sheep) are eaten more often in mountain and plains regions.
  6. 6. chana (Bengal ram) is a split chickpea kernel masoor (red lentils) toor (pigeon pea) with subtle nutty flavor mung (green gram) also spelled "moong dal" urad (black gram)
  7. 7. Basmati Rice or Basmati Chawal is famous for its delicate and aromatic flavors. Atta - Whole wheat flour Curry is used as a spice to add fragrance and flavor to southern Indian dishes. It is a spicy ingredient and can be used dried or fresh and is grown throughout southern India. Curry is often used as a sauce in many Indian recipes Narial (Coconut) The well-known fruit from the coconut palm is used in desserts throughout India. In some parts of south India, coconut is also used extensively in many curry vegetables. Grated coconut is added to desserts or sauces. Can used to get as a substitute cooking oil.
  8. 8.      Spices are used in many Indian dishes. When it is hot, spices such as chili peppers and garlic help the body sweat and cool it down. In colder weather, spices such as cloves, cinnamon, ginger, black pepper, cardamom, and nutmeg help warm the body. Saffron: orange-yellow color and a hypnotizing aroma to a dish Coriander: thicken a sauce and imparts a nutty fragrance Onions: thicken and perfume Moghul grains Tomatoes: tenderizing and souring agents Spices all have to be cooked before use, mixed wellbalance, no once dominates.
  9. 9. Kebab- Is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used, cubes of fruit or vegetable are often threaded on the skewer as well. Typical vegetables include tomato, bell peppers, onions and mushrooms. Aloo gobi- Is a dry Indian and Pakistani dish made with potatoes, cauliflower and Indian spices. Bajji – are vegetable fritters
  10. 10. Chapati- a whole wheat flour bread. Naan – Refined wheat flour bread Malai kofta- Malai refers to cream and the kofta are deep fried veggie balls together blend in a creamy Indian saucy curry. It is a North Indian speciality is the vegetarian version of the famous kofta (meatball) curries. Also an authentic part of the Moghlai cuisine.
  11. 11. Biryani( veg & non Veg) – Biryani is a set of rice based food made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. Is a very popular dish all over the World. Butter chicken- Chicken marinated overnight in yoghurt and spices mixture and cooked with a special Makhani sauce made of Butter, tomato puree and various spices that gives the dish its unique flavor. It is one of the most popular dishes among non vegetarians throughout the World. It is the pride of Punjabi cuisine. Tandoori chicken- Chicken dish marinated in yoghurt and seasoned with tandoori masala. Tandoori chicken is a highly popular Indian dish, traditionally cooked in Tandoor (clay oven).
  12. 12. Dahivada – fried lantil balls in yogurt sauce. Pohe – a vegetarian snack with flattened rice. Vindaloo – Goan pork vindaloo, a pork with goan red chilli paste.
  13. 13. Dosa – Pancake/Hopper. Made from ground rice and Urad dal. Idli – Steamed cake of fermented rice and plus flour. Also made from rice and urad dal. Lassi shake- Is a popular and traditional Punjabi yoghurt based drink of India and Pakistan. Made by blending yoghurt with water and Indian spices flavored with ground roasted cumin. Sweet lassi is blended with sugar or fruits instead of spices.
  14. 14.  Indians eat several small meals a day. Many families begin the day at dawn with prayers. A light meal of chai (Indian tea) and a salty snack will follow. Breakfast usually takes place a couple of hours later.  Students often eat a mid-morning snack, such as a banana with juice or tea, at school. Lunch usually includes one or two cooked vegetable dishes, rice and chapati (a flat-bread that resembles a Mexican tortilla). Many students carry their lunches from home in containers known as tiffins. Many students also eat sandwiches.
  15. 15.  An afternoon snack often is served around 5 or 6 P.M. It includes tea and namkeen (snacks or appetizers).  Dinner traditionally is served quite late, and includes two or three vegetable dishes along with rice and chapati . In many households, both adults and children take a cup of hot milk, flavored with sugar and a touch of cardamom before going to sleep.
  16. 16. Diwali is a major Hindu festival more commonly known as the “Festival of Lights”. It is a day to celebrate the victory of good over evil with celebrations focusing on lights and more recently, fireworks.  The annual Hindu spring festival is called Holi, or the “Festival of Colors.” Holi takes place in late March or early April and lasts for five days. The holiday is meant to honor the death of Holika in order to save Prahlad.  
  17. 17. Pongal is an Indian festival celebrated in order to give thanks for the harvest. It is traditionally celebrated at the time of harvesting of the crops, and as a result is a celebration of the success related to the event.  Duseehra is among the most important festivals celebrated in Southern India. As a day 10 day celebration, there are activities ranging from worshipping goddesses to exhibiting colorful toys. It is also known as the day of worshipping weapons; More recently, “weapons” have been replaced with “tools of the trade,” therefore people worship items such as computers, cars, machines, and cooking utensils. 
  18. 18.  Hinduism- They consume a vast range of different vegetables like tomatoes, cauliflower, spinach, green beans and potatoes etc to make different lavish dishes. They include several other vegetables like cluster beans, beetroot, eggplant, cucumber okra, and white radish. Brahmins are one of the highest castes in Hindu religion. They are strict vegetarians and do not consume meat, fish or egg. However, Brahmins of the eastern coastal regions are non vegetarians.  Jainism—They take the food that is not obtained by hurting any form of life, such as rice, lentils, wheat, oil seeds and beans, and plainly cultivated. They do not consume root vegetables, alcohol, honey and meat and also do not waste any food items. Basically their food concept is based on eating after sunrise in the morning and eating before sunset in the evening. They believe in fasting on certain days and offering food to poor people. They eat only those vegetables and fruits which become ripe on the tree.  Buddhism- Are also generally vegetarians as they do not believe in hurting any form of life. But Buddhists, to some extent, do consume meat, but only if the animal has died out of natural causes and not hunted. 