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Introduction To Indian Cuisine

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Introduction To Indian Cuisine

  1. 1. INDIAN CUISINE
  2. 2. History Types of Cuisine Ingredients Methods
  3. 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. 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. 5. Indian Culinary History  Origins of Indian Cuisine  Ancient indian civilization of india  Indian Culinary Influences by Indian Conquests
  6. 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. 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. 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. 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. 10. Popular Indian Dishes  Tandoori  Kadhai  Curry  Buryani  Mughalai  Korma  Dosa
  11. 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. 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. 13. Information Source http://www.indianfoodsco.com
  14. 14. Sandeep Kagra

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