The document summarizes Indian cuisine, which originated around 8000 years ago and varies widely by region. It is broadly classified into North and South cuisines. North Indian cuisine uses more dairy and is influenced by Mughlai cooking, featuring breads like naan. Common dishes include samosa, tandoori chicken, dal, and curries. South Indian cuisine is rice-based and includes idli, dosa, rasam and sambar served with rice, as well as yogurt and vegetable dishes.

2. 
 The way of 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 dishes vary according to states.
Food are mostly spicy and also sweet.
Saffron and other organic herbs are signature touch
of food.
Contd.

4. 
The cuisine of India is basically classified into 2 main
cuisine.
North
South
Classification

5. 
NORTH

7.  North Indian cuisine 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 influence has 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.

9. 
APPETIZER

10. SAMOSA
Triangular pastries filled with vegetables, subtly flavored
with spices & exotic herbs, served with mint/yogurt chutney

11. CHICKEN OR PANEER TIKKA
Succulent boneless breast chicken pieces or paneer,
marinated in yogurt & spices, cooked in the tandoor
oven until tender, served with mint/yogurt chutney

12. 
VEG ENTREES

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 cottage cheese, deep-fried & cooked in
fresh pureed spinach, mildly spiced. A specialty from
North India.

15. 
NON-VEG ENTREES

16. Lamb Roganjosh
A rich lamb 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

19. 
SOUTH

20.  South Indian cuisine 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 Grain Rice - most commonly used
Short Grain Rice - used to make sweet dishes
Round Grain Rice
DISHES

22.  Rice with sambhar. 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 with rice (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 as steamed dumplings or rice muffins
served with sambar (lentils) and coconut chutney

25. Vegetable Cutlet
Mix of seasonal vegetables Served with salad

26. Rasa Vada / Medu Vada
lentil doughnut in spicy gravy / plain

27. Upma
Cream-of-wheat cooked with nuts and
seasoned

28. 
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