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Felicia Booker April 17th, 2018

Punjabi Cuisine. This Indian cuisine can be found in Punjab and it's a little similar to Mughlai cuisine from the North West frontier. These dishes are topped off with butter and ghee, which makes them even more appetizing and appealing. Some of the famous dishes are Dal Makhani (Black lentils), Tandoori Chicken, Rogan Josh and Naan. The most famous drink is lassi (buttermilk). Restaurants across India serve this cuisine and you can check this cuisine out at the renowned restaurant Punjabi by Nature in New Delhi. Kashmiri Cuisine. This cuisine is found in Kashmir, and it is influenced by cuisines from Uzbekistan and parts of Afghanistan. This Indian cuisine uses a lot of yoghurt, turmeric and mutton but the chefs cut down on the spices and onions. Some of the popular dishes are Yakhein (a yoghurt based dish with chicken), Razmah Goagi (a combination of kidney bean and turnip) and Gaad (a variety of Fish with radish). Kashmiri cuisine isn't as popular as the other cuisines, so not many restaurants serve this kind of food.

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May Blackwell April 17th, 2018

The next question I had to find an answer to was to what extent the 'Burmese' cuisine is influenced by the cuisines of neighbouring countries. This was particularly important to me because many Burmese and particularly Bamar are not getting tired of earnestly claiming that 'their cuisine?' remains traditional and unique. However, the result of my research says otherwise. It is clear beyond doubt that the 'Burmese' cuisine is to a large extent influenced by mainly the Indian and Chinese cuisine; and this not only in the border regions but across the entire country and not only marginally but substantially. For instance, the by Burmese as delicacy regarded 'Danbauk Htamin' (rice with chicken or mutton) is actually an Indian dish with the original name Biryani. As a matter of fact some Indian dishes and foods such as the in Burma very popular breakfast dish Htamin kyaw (fried rice) or Chin Tha Ye Thee (mango pickle) or Halawa (sticky rice with butter and coconut milk) are assimilated into 'Burmese' cuisine to such an extent that many Burmese do not even know that these are of Indian origin and instead believe they are original Burmese, which of course is wrong.

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Rhoda Goodwin April 17th, 2018

Indian cuisine has a number of versatile dishes with a lot to offer to the masses and these dishes can your taste buds tingling for a long time. When we think of the Indian cuisine, we usually think of aromatic dishes peppered with herbs and spices, and that thought is usually right. The Indian cuisine is definitely known for its strong taste and strong aroma because of the variety of herbs and spices that they use on their dishes. The Indian cuisine also varies from one region to another. This is because there have been a lot of factors that helped shape the evolution and history of the Indian cuisine, depending upon the region as stated above. The normal diet consists of meat, usually game meat, and they also make use of fruits and vegetables. The use of spices had long been used in Indian cuisine, and this can be traced back to about 3,000 BCE. When religions like Buddhism and Hinduism grew in India, vegetarianism became prevalent and flourished. In fact, the prohibition of eating beef became the longstanding characteristic of Hinduism, and this practice is still going on even to this present day.

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Lenore Snyder April 17th, 2018

I believe that from my writing it has become clear that 'Burmese' cuisine does not mean 'Bamar' cuisine and that about the latter nothing conclusive is known. And even if the Bamar have contributed (which I believe they have) with a few recipes to what is called 'Burmese' cuisine they have no part in all the other ethnic foods and dishes that already existed for a very long time (actually for many centuries) when they came into what is nowadays Burma (Myanmar).Since eating is integral part of life it does, subsequently, also take place on the floor with the food being placed on a very low usually round table while the diners are sitting on the floor. Burmese do usually eat with their fingers. Only soup is eaten with short Chinese spoons and in case of noodle soup the noodles are eaten with chopsticks. Bowls with water and lemon pieces to wash hands and fingers as well as small towels are provided on the table.

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Angela Clayton April 17th, 2018

Before the mid-sixteenth century, the cuisine of Trentino-Alto Adige was extremely simple. The inhabitants ate only to keep body and soul together. The cuisine had far to go and a lot to develop. Many historical events that took place after this lent a distinct shape and flavor to the cuisine of this region. Council of Trent. The Council of Trent was the first event of significance that changed the cuisine of this region for the better in 1550, the year in which it was organized. This council was an Ecumenical Council of the Roman Catholic Church, organized to find ways of countering the rise of Protestant Reformation. One would wonder how such an event, which bore no connection whatsoever to cuisine, influenced the food habits of the inhabitants of this region. The religious officials who participated in this event, were gourmets who appreciated fine cuisine, which was why this event inspired the people of this region to prepare and appreciate fine cuisine. This is one of the best examples of how historical events can shape a region's cuisine.

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Audrey Crosby April 17th, 2018

Italian cuisine is undoubtedly one of the best known and appreciated in the world and restaurants serving Italian cuisine in the world among the most popular by far, though often they have lost their ties with the homeland and the plates, therefore, have taken a local results, with crippling sometimes bordering on comedy. The great strength of Italian cuisine, and, paradoxically, also its limit, is the great diversity that characterizes it. The cuisine of most states has a variety moving from region to region according to differences in climate, land, and the historical ones. In Italy these factors is extremely varied and diverse, have brought Italian cuisine to what it is, a kitchen that is very different by simply moving a few hundred miles.

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Tamara Webb April 17th, 2018

Therefore, Indian cuisine is an umbrella term and should be used with a lot of thought and care. Indian cuisine is vast and there are arrays of dishes that are prepared especially across different communities. Dishes and cuisines from neighboring countries and regions like Tibet influence Indian food too. North Indian cuisine comprises of basic ingredients like saffron, spices, chilies, cottage cheese and meat. Such cuisine is not only popular in India, but also in countries like the US and UK. Mughlai Cuisine. This type of Indian cuisine comes from the royal kitchen of the Mughals. Some of the well known dishes are Mughlai Chicken, Boti Kebab and Murgh Kebabs Mughlai. There are a wide variety of restaurants in India which serve mughlai cuisine and the one of the best joints in the country for this is Karim's in New Delhi.

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Dawn Harvey April 17th, 2018

Before the mid-sixteenth century, the cuisine of Trentino-Alto Adige was extremely simple. The inhabitants ate only to keep body and soul together. The cuisine had far to go and a lot to develop. Many historical events that took place after this lent a distinct shape and flavor to the cuisine of this region. Council of Trent. The Council of Trent was the first event of significance that changed the cuisine of this region for the better in 1550, the year in which it was organized. This council was an Ecumenical Council of the Roman Catholic Church, organized to find ways of countering the rise of Protestant Reformation. One would wonder how such an event, which bore no connection whatsoever to cuisine, influenced the food habits of the inhabitants of this region. The religious officials who participated in this event, were gourmets who appreciated fine cuisine, which was why this event inspired the people of this region to prepare and appreciate fine cuisine. This is one of the best examples of how historical events can shape a region's cuisine.

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Casandra Puckett April 17th, 2018

The use of Indian spices is very less. Yak is a popular meat in this part of India Eastern East Indian cuisine is famous for its sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the popular sweet dishes initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds). Traditional Bengali cuisine is not very spicy, not too faint. Generally ingredients such as mustard seeds, cumin seeds, black cumin, green chillies and cumin paste are used in Bengali curries. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or spiced rice. Fish is commonly consumed in the eastern India, especially in Bengal.Like South India, rice is the staple grain in Eastern India too. A regular meal consists of many side dishes made of vegetables. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. The popular vegetable dishes of Orissa are Dalma and Santula.