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Elva Rodgers April 13th, 2018

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.

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Martina Buchanan April 13th, 2018

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.

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Angela Clayton April 13th, 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.

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Kelley Vega April 13th, 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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Ollie Bird April 13th, 2018

West India Cuisine. Konkani, Goan, Maharashtrian, and Parsi cuisines make West India Cuisine. While in the coastal areas of this region fish is generously used, in the interiors poultry and meat are used by the non-vegetarians. And, Groundnut Oil is mainly used to prepare the various food items in this region. North East India Cuisine. The cuisine of this area shows strong Chinese and Burmese influence. Rice is the staple diet of the people and beef is consumed by the non-vegetarians rather generously. This is a distinct feature of the North East India Cuisine, and it much adds to the appeal of the lip-smacking Indian cuisines making it even more appetizing in the eyes of the food lovers all over the world. The cuisine of India is very vast & it is basically characterized by its sophisticated & subtle use of spices & herbs grown across India.It is also considered to be one of the old diverse cuisines of the world. The Flavors of Indian food are appreciated all over the world. Indian cuisine varies from region to region depending on the diverse Indian subcontinent. Indian cuisine also evolved due to cultural interaction with neighboring countries like Persia, Greece and Mongolia.

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Dawn Harvey April 13th, 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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Ollie Bird April 13th, 2018

The Bamar (comprising 9 different ethnic groups) were the last ethnic group to arrive in areas that were long before their appearance already inhabited by Pyu (Arakanese), Mon, Kachin, Kayah, Shan, Chin and (with the exception of the Mon) their many subgroups. What these ethnic groups have contributed to what is called 'Burmese' cuisine is evident for their traditional cuisines exist and it can be assumed that they have remained basically the same to this day. But what and where is the Bamar cuisine? In other words, while it is proven beyond any reasonable doubt that the Pyu, Mon, Shan, etc. have made major contributions to the 'Burmese' cuisine it is completely unclear what the Bamars'/Burmans' (note, not Burmese) contribution is. To me it seems the Bamar have adopted the cuisines that already existed and made it their own by simply 'burmanising' the original names and calling the whole thing 'Burmese' cuisine. Surely, the Bamar must have eaten something and, subsequently, there must have been some traditional Bamar (note, not Burmese!) recipes/dishes they have brought with them from where they came from.

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Audrey Crosby April 13th, 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.
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Saundra Castillo April 13th, 2018

A variety of lentils, vegetables, and roti (wheat based bread) constitute the staple food of most of North India. The preparation of these varieties can vary from place to place. Some of the most popular Northern Indian dishes include: Buknu, Gujiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, pana, aam papad, and Poha. Another famous snack famous throughout India and belonging to North Indian cuisine is the 'samosa'. These days it is common to get it in other parts of India as well. The most common filling of samosa is a boiled, fried, and mashed potato, although a variety of fillings make it a most delicious and a hot favourite all over India. There are several popular sweets (mithai) like gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balusahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa.
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Adrienne Bernard April 13th, 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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