Vedic Hindus since the Vedic times gave a number of vegetarian recipes to the Indian cuisine. Later, Christians, British, Buddhists, Portuguese, Muslims from Turkey, Arabia, and Persia, and others had their influence as well when they arrived in India. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism; currently, 31% of Indians are vegetarians. In India, food, culture, religion, and regional festivals are all closely related. Indian meat and fish cuisine is mostly influenced by the Muslim population. Rice, atta (whole wheat flour), and almost five dozen varieties of pulses form the staple of Indian cuisine with the most important being chana (bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). Chana is usually utilized in different forms, and can be used whole or processed in a mill that removes the skin, eg dhuli moong or dhuli urad, and can also be sometimes mixed with rice and khichri (a food that is excellent for digestion and similar to the chick pea, but smaller and more flavorful). The Indian dal consists exclusively of pulses except chana.
The Portuguese uses a mixture of spices in their food. Lemon juice and asam are often added as seasonings to make dishes tastier. Among the most popular Portuguese dishes are the Devil's Curry or Debal's Curry (curry with 12 spices, cooked with chicken or beef), the Garing-garing (snack with fish meat eaten with raw vegetables) and the Portuguese Grilled Fish (fish grilled in banana leaf). Italian cuisine, influenced by different cultures and eras, has an interesting history. It is a conglomeration of ideas, which together form a characteristic Italian flavor that differentiates if from the cuisine of other regions in the world. It is precisely this fact that makes it one of the hot favorites of the world. The best example of the influence of history on Italian cuisine is Trentino-Alto Adige, a region in Italy. A large number of external factors have played an important role in shaping the cuisine of this region. It is an amazing blend of popular Italian recipes and the specific, unique flavor of this region.
The use of tamarind to impart sourness distinguishes Tamil food.In Andhra food excessive amounts of chilies are used. Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food which includes prawns, mussels, mackerel and paper thin Pathiris from Malabar area Western Western India has three major food groups such as Gujarati, Maharashtrian and Goan. Maharashtrian cuisine can be divided into two sections based on the geographical sections. The coastal regions depend more on rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut instead of coconut and depend more on sorghum and millet as staples. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese as Goa was colonized by Portugal. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. North Eastern The food of the North East is very different from food from other parts of India. This area's cuisine is more influenced by its neighbors, namely Burma and the China.
Ampoule Monday , April 16th , 2018 - 20:48:18 PM
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