Indian Cuisine Regional Cuisines North Indian South Indian

Thanks to India's geography, wheat is a staple of North Indian foods, while riceRice Rice fields on Java Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Poales Family: Poaceae Genus: Oryza Species Oryza barthii ''Oryza glaberrima ''Oryza latifolia ''Oryza longistaminata ''Oryza punctata ''O is the primary constituent of Southern and Eastern foods.

2 Staple ingredients and spices

The staples of Indian cuisine are riceRice Rice fields on Java Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Poales Family: Poaceae Genus: Oryza Species Oryza barthii ''Oryza glaberrima ''Oryza latifolia ''Oryza longistaminata ''Oryza punctata ''O, attaAtta Image here : Animalia : Arthropoda : Insecta : Hymenoptera : Apocrita : Vespoidea : Formicidae : Myrmicinae : Attini Atta Species Many This article is about the genus of New World ants. For other uses of the word Atta see Atta (disambiguation . Atta (a special type of whole- wheat flourAn ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. It is most commonly made from wheat, but also maize (aka corn , rye, barley and rice, amongst many other grasses and non-grain plants. Flour is always) and at least five dozen varieties of pulses, the most important of which are chana ( bengal gram; similar to the chick pea but smaller and more flavorful), toor ( pigeon peaThe Pigeon pea Cajanus cajan syn. Cajanus indicus is a member of the family Fabaceae. Other common names are red gram, toovar, toor, gandul, Congo pea, Gungo pea and no-eye pea. The cultivation of the pigeon pea goes back at least 3000 years. The centre o or red gram), urad ( black gram) and mung (green gram). Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour ( besan).

3 Regional specialties

Dosa from Southern India. (Also see Masala dosa )

Idli, also from Southern India.

Steam-cakes, which are prepared from a fermented batter of rice and urad dal ( gram). Soak rice and gram in water for about 12 hours, then grind the stuff to a watery paste. Place the paste into plates that contain small compartments with tiny holes under them, then cook in a pressure-cooker.

Idlis are very tasty when eaten with chutney or sambhar as a side-dish.

Upma/ Uppittu from Southern India

Made from wheat(rava) and vegetables. It is partly fried and boiled along with the cut vegetables and spices added.

Bonda
Bajji
Vada
Vada pav
Dahi Vada
Puri
Goli Bajje (Mangalore)

3.1 Other famous Indian dishes

Chapathi
Curry
Dum gosht
Tandoori chicken (a tandoor is a clay oven)
Vindaloo

Indian bread is known by various names, including roti, poli , paratha , dosai and naan.

3.2 Some sweets and desserts

Gulab jamun
Rasgulla
Mysore Paak
Coconut Burfi
Doodh Pedha
Pheerni
Puran Poli
Kheer
Modak
Halva
Kulfi

4 Indian food abroad

Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At this time there were a few Indian restaurants in the richer parts of London that catered for British officers returning from their duties in India.

In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine.

In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely popular " chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. In the late 20th century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, but more often derived from the Portuguese Balde, meaning 'bucket'.

Indian food is now a staple of the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British national cuisine.

See also: cuisine, Andhra food, Black salt, paan

5 External links

Wikibooks Cookbook has a section about:

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Kerala recipes and cooking guide

Indian cuisine

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Home > Indian cuisine

1 Regional cuisines

1.1 North Indian

1.2 South Indian

1.3 Eastern

2 Staple ingredients and spices

3 Regional specialties

3.1 Other famous Indian dishes

3.2 Some sweets and desserts

4 Indian food abroad

5 External links

Topics: Indian Cuisine, Regional Cuisines, North Indian, South Indian...