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Adrienne Bernard April 17th, 2018

To be sure, the Burmese cuisine is a very tasty one and comprises many delicious dishes, which I love to cook as learned from my wife and, of course, to eat and share with family and friends. But where do these recipes have their origins? Over and over again locals are talking and writing proudly about a 'traditional Burmese cuisine' and a 'pure Burmese and not hybrid cuisine'. Pure Burmese? Traditional Burmese? Not hybrid? What does traditional or original or pure Burmese cuisine actually mean? Does it mean originated in the country that was named Burma by the British or does it mean originated from the Bamar (Burmans) who make up the majority of Burma's population and are not getting tired of speaking of 'their cuisine'? And how original or pure 'Burmese' is the Burmese cuisine anyway? I am living since 25 years in Burma and know a lot about Burmese cuisine but have nevertheless done some research focused on these questions in order to get it right. Although I had initially thought it would be a cake walk to find the answers to these questions it turned with respect to the cuisine of the Bamar out to be quite a difficult task.

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Elva Rodgers April 17th, 2018

The differences in climate and land are obvious: it goes from the Alps, with typical mountain climate, the Po Valley, continental climate, the hills of central, coastal areas, up to the southern regions and islands, with their temperate climate. These differences have an impact not only on the available raw material (for example the fish on the coast, inland to the flesh), but also on processed products. Think of a product used in the classic Italian cuisine such as sausages. In Emilia Romagna there is a humid climate with cold winters perfect for seasoning meats, which allows a minimal addition of salt and then the production of sausages and "soft", in Tuscany the unfavorable environment requires the use of much salt, in the south has forced the addition of even more aggressive seasonings like chili pepper and other spices, to ensure the conservation and cover any unpleasant flavors of the meat.

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Saundra Castillo April 17th, 2018

Things like vegetarianism, non vegetarianism, eating beef (the meat of a cow is considered a taboo by the Hindus; it is deemed holy and worshipped by them) and having pork (this is no less a taboo for the Muslims as it is 'haram' or forbidden in Islam) have a role to play, too. The common binding factor is perhaps the spicy character of most of the subcontinent's cuisines. Indians love to eat and most people here like their food with a generous dose of masalas and some 'tikhapan'- food that's hot and spicy. Another thing that is almost synonymous with Indian food cuisine is 'curry powder' which again is a misnomer to a lot of extent. All Indian 'curry' dishes (the word owes its origin to the Tamil word 'kari' meaning sauce) do not contain curry leaves and coconut milk- two key ingredients of South Indian cuisine, or for that matter 'curry powder' which is a mixture of different spices and in varying proportions. The spices used in the mixture vary from place to place and might be used alone or along with another set of spices. What's more, often a variety of cooking methods are embraced to bring about the desired taste, texture, aroma and appearance.

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Casandra Puckett April 17th, 2018

Chana is often cooked whole for breakfast and is processed into flour (besan). Most Indian curries are fried in vegetable oil. Vegetable oil too, is of different varieties. In North India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium. Spices form the most important part of the flavor of the Indian cuisine. The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric, fenugreek, ginger, coriander and asafoetida (hing). Garam masala is a very important spice and is a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove. Some commonly used leaves are tejpata (malabathrum), bay leaf, coriander leaf, and mint leaf which adds to the zing of any tasty recipe. The common use of curry leaves is typical of South Indian cuisine. Cardamom, cinnamon, nutmeg, saffron, and rose petal essences are some exclusive and costly spices usually used in sweet dishes.

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Kelley Vega April 17th, 2018

Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad. Popular sweets include gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several types of laddu, barfi and halwa.Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims. Southern South Indian cuisine is distinguished by a larger emphasis on rice as the staple grain, sambar and rasam ,a variety of pickles, and the liberal use of coconut ,coconut oil and curry leaves. The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .

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Casandra Puckett April 17th, 2018

North India Cuisine. The cuisine of north India is dominated by Punjabi, Kashmiri, and Lucknavi cuisines. Milk products such as clarified butter, cheese, and curd are generously used by the food lovers of this region. And, Groundnut Oil is mainly used to prepare the various food items. South India Cuisine. Liberal use of rice and its products and various spices, along with coconut and curry leaves, make the cuisine of South India lip-smacking. Dosa, Rasam, Sambar Dal, and Payasam are some of the many main tasty food items of this region. Coconut oil is mainly used to prepare the various food items of this area. East India Cuisine. Generous use of Mustard oil and Panchfuran (clever mix of five spices) for preparing the various delicacies characterizes the cuisines of East India. A variety of sweets such as Misti Doi (sweetened curd) and Roshgolla are special delicacies of this region.

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Lenore Snyder April 17th, 2018

The disadvantage of not having a national cuisine Italian. The French do not deny we have a national cuisine, a true "Italian cuisine", but had only a strong local cuisine, based on the "grandma's dishes, so good, but certainly not refined. No accident that the great dishes of Italian cuisine famous around the world are actually simple dishes to fast food, like pizza or classic cuisine of the poor, such as pasta with tomato sauce. In contrast, the French cuisine is recognized as a great and fine cuisine with its rich national dishes: the great pastries, great dishes of meat, great cheese, egg dishes, etc.. In other words, less variety, but with major "pillars". If we look at the whole situation, having a kitchen so varied and these differences can only be an advantage. Perhaps the problem of Italian cuisine is a cultural... A problem of the Italians, rather than their kitchen. The parochialism and infighting between local authorities, duchies and small states that have marked our history have an impact on the image of our kitchen: the inability to make a system, typical of the Italian mentality, somehow prevents the Italian cuisine to appear as a great national cuisine, but as a set of small regional cuisines, the sum does not reach the absolute value it deserves.

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Lakeisha Sharpe April 17th, 2018

The differences in climate and land are obvious: it goes from the Alps, with typical mountain climate, the Po Valley, continental climate, the hills of central, coastal areas, up to the southern regions and islands, with their temperate climate. These differences have an impact not only on the available raw material (for example the fish on the coast, inland to the flesh), but also on processed products. Think of a product used in the classic Italian cuisine such as sausages. In Emilia Romagna there is a humid climate with cold winters perfect for seasoning meats, which allows a minimal addition of salt and then the production of sausages and "soft", in Tuscany the unfavorable environment requires the use of much salt, in the south has forced the addition of even more aggressive seasonings like chili pepper and other spices, to ensure the conservation and cover any unpleasant flavors of the meat.
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Adrienne Bernard April 17th, 2018

In India, food is most often eaten without cutlery, using instead the fingers of the right hand. Eating with your hands is considered important in Indian etiquette because a person eating with his hands knows the exact temperature of food before the morsel hits his mouth thus preventing blisters in mouth due to consumption of hot food Traditional serving styles vary from region to region in India. A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. In South India, a cleaned banana leaf is often used as a hygenic and visually interesting alternative to plates. Indian cuisine is famous the world over with its distinguishing sophisticated use of spices and herbs. Indian cuisine is strongly influenced by widespread and longstanding vegetarianism within sections of India's majority Hindu and Jain communities. Very integral to the Indian culture is the Indian cuisine and love of food amongst its vast population, cuisines differ according to community, region, and state. Indian cuisine is delightfully unique with a great variety of foods, spices, and cooking techniques, each with its distinct taste. Each religion, region, and caste has left its own influence on Indian food.
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Angela Clayton April 17th, 2018

Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad. Popular sweets include gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several types of laddu, barfi and halwa.Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims. Southern South Indian cuisine is distinguished by a larger emphasis on rice as the staple grain, sambar and rasam ,a variety of pickles, and the liberal use of coconut ,coconut oil and curry leaves. The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .

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