Clarissa Tate April 15th, 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.
Hope Bennett April 15th, 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.
Beth Barron April 15th, 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.
Dawn Harvey April 15th, 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.
Dawn Harvey April 15th, 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.
Maryellen Bean April 15th, 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.
Martina Buchanan April 15th, 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.
Lina Pace April 15th, 2018
In fact, the Indian curry has carved a name for itself on the food map of the world. From London to Libya, from Montreal to the Middle East--the food lovers simply love devouring the spicy and lip-smacking Indian food. The entire South East Asian region loves the spicy and hot Indian food and the local cuisines of the area show strong Indian influence. This is not to suggest that Indian cuisines do not reflect foreign influence. Actually, the Indian food shows strong foreign influence especially of the Middle East, Central Asia, Mediterranean, and Europe (particularly Portugal and England). Tomato, chilies, and potato used generously and commonly in preparing the various food items in India were introduced to India by Portugal. Clever and generous use of various spices such as chilies, black mustard, cumin, turmeric, fenugreek, ginger, coriander, asafetida, garlic, and clove distinguish the Indian food which is, interestingly, identified by its distinct aroma, flavor and color.
Maryellen Bean April 15th, 2018
The factor that most influenced Italian cuisine is, however, the historical one: the tumultuous history of our country, made up of continuous invasions and a high degree of fragmentation in the states and small states has led to a great cultural diversity which has greatly influenced the cuisine of each area. For example, dishes and typical cuisine of Emilia are Lombard and French-style, cow's meat and pork, butter and milk. Entering Romagna, just out from the province of Bologna, traditional cuisine changes radically: the cheeses are sheep, sheep meat is consumed so much, and you use the extra virgin olive oil. The boundary that determines those differences is what divides the state of the Church and Lombard rule, first tied to the traditions of pastoralism and cultivation of the second related to the breeding of cattle. Such examples, there are dozens, all over the Italian territory, and that is why Italian food has become what it is, a collection of dozens of local and regional cuisines.
Martina Buchanan April 15th, 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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