45 Facts About Indian cuisine

Indian cuisine food is heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions.

Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.

Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

Indian cuisine reflects an 8, 000-year history of various groups and cultures interacting with the Indian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India.

The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli.

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Staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour (atta), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans).

Many Indian cuisine dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu.

Many types of meat are used for Indian cuisine cooking, but chicken and mutton tend to be the most commonly consumed meats.

Region's Indian cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling.

Mughal Indian cuisine is a universal influencer in the Bengali palate, and has introduced Persian and Islamic foods to the region, as well as a number of more elaborate methods of preparing food, like marination using ghee.

Bengali Indian cuisine can be subdivided into four different types of dishes, charbya, or food that is chewed, such as rice or fish; chosya, or food that is sucked, such as ambal and tak; lehya (????), or foods that are meant to be licked, like chuttney; and peya (????), which includes drinks, mainly milk.

Bengali Indian cuisine differs according to regional tastes, such as the emphasis on the use of chilli pepper in the Chittagong district of Bangladesh However, across all its varieties, there is predominant use of mustard oil along with large amounts of spices.

Chhattisgarh Indian cuisine is unique in nature and not found in the rest of India, although the staple food is rice, like in much of the country.

Punjabi Indian cuisine is common, due to the dominance of Punjabi communities.

Goan Indian cuisine is mostly seafood and meat-based; the staple foods are rice and fish.

Indian cuisine'sllfish, including crabs, prawns, tiger prawns, lobster, squid, and mussels, are commonly eaten.

Gujarati Indian cuisine can vary widely in flavour and heat based on personal and regional tastes.

Kashmiri pandit Indian cuisine usually uses dahi, oil, and spices such as turmeric, red chilli, cumin, ginger, and fennel, though they do not use onion and garlic.

Fish and seafood play a major role in Kerala Indian cuisine, as Kerala is a coastal state.

Ladakhi Indian cuisine is from the two districts of Leh and Kargil in the union territory of Ladakh.

Maharashtrian Indian cuisine is an extensive balance of many different tastes.

Malwani Indian cuisine is a specialty of the tropical area which spans from the shore of Deogad Malwan to the southern Maharashtrian border with Goa.

The unique taste and flavor of Malwani Indian cuisine comes from Malwani masala and use of coconut and kokam.

Different types of rice breads and pancakes add to the variety of Malwani Indian cuisine and include tandlachi bhakari, ghawane, amboli, patole, appe, tandalachi and shavai.

Manipuri Indian cuisine is represented by the Indian cuisine of the Meitei people who form the majority population in the central plain.

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Many regional differences exist in the Punjabi Indian cuisine based on traditional variations in cooking similar dishes, food combinations, preference of spice combination, etc.

Sindhi Indian cuisine refers to the native Indian cuisine of the Sindhi people from the Sindh region, now in Pakistan.

The region has a rich Indian cuisine involving both traditional non-vegetarian and vegetarian dishes.

Hyderabadi Indian cuisine includes popular delicacies such as biryani, haleem, Baghara baingan and kheema, while Hyderabadi day-to-day dishes see some similarities to Telanganite Telugu food, with its use of tamarind, rice, and lentils, along with meat.

Major ingredients of Tripuri Indian cuisine include vegetables, herbs, pork, chicken, mutton, fishes, turtle, shrimps, crabs, freshwater mussels, periwinkles, edible freshwater snails and frogs.

Awadhi Indian cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and other parts of Northern India.

Tastes of Mughlai Indian cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.

Indian Chinese cuisine, known as Indo-Chinese cuisine originated in the 19th century among the Chinese community of Calcutta, during the immigration of Hakka Chinese from Canton seeking to escape the First and Second Opium Wars and political instability in the region.

Indian cuisine wrote that Thai people learned how to use spices in their food in various ways from Indians.

Typical Malaysian Indian cuisine dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms.

Indian Singaporean cuisine refers to foods and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions.

Indian cuisine dishes have become modified to different degrees, after years of contact with other Singaporean cultures, and in response to locally available ingredients, as well as changing local tastes.

Anglo-Indian cuisine developed during the period of British colonial rule in India, as British officials interacted with their Indian cooks.

North Indian cuisine people prefer roti, parathas, and a vegetable dish accompanied by achar and some curd.

Indian cuisine migration has spread the culinary traditions of the subcontinent throughout the world.

Indian cuisine food is gaining popularity in China, where there are many Indian cuisine restaurants in Beijing, Shanghai, and Shenzhen.

Indian cuisine is available in the streets of Nepalese cities, including Kathmandu and Janakpur.

Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region.

Indian cuisine has had considerable influence on Malaysian cooking styles and enjoys popularity in Singapore.

Today, Indian cuisine restaurants are commonplace in most Irish cities and towns.

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