Indian cuisine has been influenced by various cultures and religions over centuries. It varies widely by region and culture but is unified by its emphasis on spices. Key influences include the Aryans, who introduced grains and Ayurveda; the Mughals, who introduced kebabs, biryanis and tandoori cooking; and the British, who introduced tea. Indian cuisine is also known for its regional diversity, with styles like North Indian, South Indian, East Indian, and West Indian cuisine each featuring local ingredients and cooking methods. Popular dishes include tandoori, curry, and dosa, and ingredients commonly used are spices, dairy, sugar, vegetables, dried fruits, oils, and essences.

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