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Queen Lowe April 16th, 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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Angela Clayton April 16th, 2018

In a traditional Burmese dish boiled (not steamed!) rice (htamin) always takes centre place. The rice is accompanied by a large array of curries (hin) made of fish (nga) or shrimps (pazun seik) or prawn (pazun a-htoke) or pork (wet-tha) or beef (ame-tha) or chicken (kyet), clear broth (hincho)and/or clear soups (hinga), vegetables such as cauliflower (kaw-phi-ban), cabbage (kaw-phi-htoke) or egg plant (kha-yan-thee), salads (athoke) made of e.g. tomato (kha-yan-chin-thee) or cucumber (tha-kwa-thee) with onion (kyet-tun-ni), seasonal fruits such as apple (pan-thee), banana (nga-pyaw-thee), mango (tha-yet-thee), and /or pineapple (nar-nat-thee), etc. and/or desserts such as semolina cake (sa-nwin-ma-kin). Contrary to non-Asian countries where meals are traditionally served in courses (appetizers, soup, main course and desert) in Burma all is served at once so that the diners can chose by themselves what to eat first and what last.

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Lina Pace April 16th, 2018

Other Influences. The Hapsburg Empire and the Republic of Venice also influenced the cuisine of this region. Slav, Hungarian, and Austrian cuisines also had a great part to play. Again, one would wonder what role these cuisines, so different from Italian cuisine, play in the shaping of the Italian taste. The Unique Elements of This Cuisine. While the rest of country usually uses sea fish in most of its cuisine, this region is famous for its supply of fresh fish. In spite of the foreign influences, the region specializes in dishes, commonly thought to be typical Italian, such as tomatoes, pasta, and olive oil, in addition to a variety of other Italian dishes such as sauerkraut, dumplings, and potatoes. On Sundays, Goulash is commonly served. Those who are conscious of their health should note that one of the popular ingredients of the region's cuisine is lard. If saturated fat is not good for you, you should inquire about the ingredients used in the food of this region. Many chefs consider lard to be the best ingredient in the preparation of certain delicacies. Needless to say, Italian chefs have no second thoughts about it.

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Tamara Webb April 16th, 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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Lina Pace April 16th, 2018

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.

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Queen Lowe April 16th, 2018

As said previously, there are dishes that go by the same name and are available and liked across the country. But again, they taste different depending on whether you eat them in Yangon, Mon State, Mandalay, Shan State or Rakhine State. A good example for this is the 'unofficial Burmese national breakfast dish' Mohinga. Mohinga, a hearty fish soup comprising mainly fish broth made of (preferably) catfish, fish and shrimp paste, banana palm stem or blossom, onion, ginger, garlic, lemongrass and chilly, thickened with chickpea flower and served with rice noodles, hard boiled eggs and lemon or lime wedges, is originated from Mon state and loved in the greater part of Burma but not very popular in the tribal areas along the border between Burma and Thailand. Other examples are coconut noodles (O Nu Kaukswe), pickled tea leaf salad (Lahpet) and vermicelli in fish or chicken broth (Mont Di).

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Sonia Beasley April 16th, 2018

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history. Indian cuisine can be divided into North Indian, South Indian, West Indian, East Indian and North East Indian. Northern North Indian cuisine is distinguished by the proportionally high use of dairy products like ghee, milk, paneer, and yoghurt. Gravies are typically dairy-based. Other ingredients like chilies, saffron, and nuts are also commonly used. Goat and lamb meats are favored ingredients of many northern Indian recipes.North Indian cooking features the use of the "tawa" for making roti and paratha, and "tandoor" for making naan, and kulcha and also main courses like tandoori chicken.Puri and bhatoora, which are deep fried in oil, are also common. The samosa is a popular North Indian snack, and it is now commonly found in other parts of India, Central Asia and the Middle East also. A common variety is filled with boiled, fried, or mashed potato. Minced meat, cheese mushroom and chick pea are also used for filling.The staple food of most of North India is a variety of lentils, vegetables, and roti .

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Hope Bennett April 16th, 2018

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history. Indian cuisine can be divided into North Indian, South Indian, West Indian, East Indian and North East Indian. Northern North Indian cuisine is distinguished by the proportionally high use of dairy products like ghee, milk, paneer, and yoghurt. Gravies are typically dairy-based. Other ingredients like chilies, saffron, and nuts are also commonly used. Goat and lamb meats are favored ingredients of many northern Indian recipes.North Indian cooking features the use of the "tawa" for making roti and paratha, and "tandoor" for making naan, and kulcha and also main courses like tandoori chicken.Puri and bhatoora, which are deep fried in oil, are also common. The samosa is a popular North Indian snack, and it is now commonly found in other parts of India, Central Asia and the Middle East also. A common variety is filled with boiled, fried, or mashed potato. Minced meat, cheese mushroom and chick pea are also used for filling.The staple food of most of North India is a variety of lentils, vegetables, and roti .
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Maryellen Bean April 16th, 2018

Another problem arising from this approach is cultural narrowness of Italians if they are too often in the prior backyard, thinking that there is no better than the one that offers their territory and what their mother's kitchen prepares home. This lack of openness can not do the Italians a people further back, in terms of food culture, compared to other countries, where the various cuisines of the world have been in contact with each other by making the taste of the public and open the mentality of the people. The Land of Spices, India boasts of several mouth-watering cuisines which delight the gourmet the world over no end. So much so that when they fail to find Indian food in their respective nations, they, taking the fabled Spice Route, travel to India on the spice trail to enjoy the various tasty and lip-smacking Indian cuisines.
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Adrienne Bernard April 16th, 2018

Depending on what kinds of agricultural produce are available, as well as what local and regional flora and fauna have to offer many dishes is not only different but depending on the respective region also different in taste although they have the same name. Is it a coastal region, is the natural environment mountainous or flat, are there rivers, is it dry and arid or marshy and wet, is it hot, is it temperate, is it cold, is the ground sandy or rocky, what is the quality of the soil, how much water for irrigation is available? These and other things are determining factors for what the respective local cuisine has to offer and how it tastes. It was with some surprise that I soon encountered real problems because concerning the cuisine of the Bamar (this is obviously what the Bamar mean with 'Pure Burmese' cuisine) I found that I was trying to find something nothing is actually known about. In other words, no historical records about what the Bamar have eaten exist for which reason it cannot be said what and to what extent the Bamar have actually contributed to what is nowadays called 'Burmese' cuisine.

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