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Indian cuisine
- 2. The wayof cooking basically started form 8000 years ago. Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. The development of the modern day cooking began form MUGHALI period. ABOUT
- 3. The signature dishesvary according to states. Food are mostly spicy and also sweet. Saffron and other organic herbs are signature touch of food. Contd.
- 4. The cuisine ofIndia is basically classified into 2 main cuisine. North South Classification
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- 7. North Indiancuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. NORTH
- 8. The Mughal influencehas resulted in meat-eating habits among many North Indians. A variety of flours are used to make different types of breads like chapathis, rotis, phulkas, puris and naan. Contd.
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- 10. SAMOSA Triangular pastries filledwith vegetables, subtly flavored with spices & exotic herbs, served with mint/yogurt chutney
- 11. CHICKEN OR PANEERTIKKA Succulent boneless breast chicken pieces or paneer, marinated in yogurt & spices, cooked in the tandoor oven until tender, served with mint/yogurt chutney
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- 13. Dum Aloo Small potatoes,exotically flavored with fresh herbs & fresh ground spices, sautéed & cooked in yogurt sauce garnished with chopped coriander leaves
- 14. Palak Paneer Homemade cottagecheese, deep-fried & cooked in fresh pureed spinach, mildly spiced. A specialty from North India.
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- 16. Lamb Roganjosh A richlamb curry from Kashmir delicately flavored with exotic spices cooked over slow heat.
- 17. KORMA A northern delicacy.The most popular dish to entertain guests with. Cooked with lots of yogurt, cream, coconut, rose-water and garnished with raisins, almonds and fried onions.
- 18. • Basmati Rice •Plain Basmati rice • Peas Pilau - with fresh peas • Vegetable pilau - with mixed vegetables • Tandoori breads: Plain naan Garlic naan Roti • Cheese and Onion Kulcha Alu Paratha - potato and herb Paratha • Lacchader - "Flaky" Side Condiments and Raitas: Tomato and onion • "kachumber" salad Cucumber and yogurt raita" • Sweet mango "Chutney" Mango, lime and chili pickles SIDE DISH
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- 20. South Indiancuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). SOUTH
- 21. Long White GrainRice - most commonly used Short Grain Rice - used to make sweet dishes Round Grain Rice DISHES
- 22. Rice withsambhar. There are many forms of rice - such as the plain rice- ghee- boiled lentil (sadam - neai- paruppu). coconut rice (thengai sadaam), lemon rice (ellimbichai sadaam), tamarind rice (puliypdarai). Rice with Rasam - Rasam is a tangy, spicy, watery and soupy tamarind concoction which is served with rice Three courses of rice
- 23. Yogurt withrice (thayir sadaam). This is served last to cool the mouth and the digestive system. It may be served with non spicy assorted vegetable dishes, namely the aviyal (mixed vegetable stew), kari (dry masala vegetables) & kootu (coconut & vegetable saute which are not too wet and not too dry). Finally the palpayasam (milk sweet) a dessert is served. Contd.
- 24. Idli Generally comes assteamed dumplings or rice muffins served with sambar (lentils) and coconut chutney
- 25. Vegetable Cutlet Mix ofseasonal vegetables Served with salad
- 26. Rasa Vada /Medu Vada lentil doughnut in spicy gravy / plain
- 27. Upma Cream-of-wheat cooked withnuts and seasoned
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