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Hope Bennett April 12th, 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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Felicia Booker April 12th, 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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Rena Franklin April 12th, 2018

It is, however, not only complete dishes that the Indian cuisine has introduced in to the Burmese cuisine. It has also given the traditional Burmese cooking style an Indian touch by having Burmese women and cooks use Indian condiments such as Masala (curry powder) what is traditionally not used in Burma. And here the story does not end, the introduction of milk, butter and dairy products such a cheese, yoghurt and sour milk as well as the drinking of black tea with milk and sugar (surprised?) are additional ways in which Indians have influenced the Burmese cuisine. The Chinese have ensured their presence in the Burmese cuisine in two ways. One way was to introduce Chinese-style cooking into Burmese households and restaurants by using previously not known, lesser used or differently combined vegetables such as celery and Chinese cabbage, fungus such as Chinese mushrooms, sauces such as oyster sauce and other things such as bean curd (tofu). The other way in which the Chinese have carved out their place in the Burmese cuisine is Chinese dishes such as Peking-baigin (Peking duck), Kawpyan-kyaw (Spring Rolls) and Pausi (Chinese dumpling). Chinese cooking style, Chinese vegetables, etc. and dishes have become integral part of the Burmese cuisine.

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Beth Barron April 12th, 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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Sasha Horton April 12th, 2018

Dairy products such as milk, paneer, ghee (clarified butter), and yoghurt are used in a higher proportion in the North Indian cuisine whereas South Indian cuisine uses unaltered milk products in large quantities. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Other common ingredients include chilies, saffron, and nuts. The Indian pancake 'roti' or 'paratha' (flat breads) are usually cooked with the use of a 'tawa' or a griddle while baking breads such as 'naan', 'kulcha' and 'khakhra is usually accomplished in a large and cylindrical coal-fired oven called the 'tandoor' even a popular dish called 'tandoori' chicken is cooked in tandoor. Other type of breads include puri and bhatoora, which are cooked by deep frying in oil, are also common. Most of North Indian food, like anywhere else in India, is vegetarian. There is an amalgamation of cuisines throughout India. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.

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Saundra Castillo April 12th, 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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Beth Barron April 12th, 2018

Dairy products such as milk, paneer, ghee (clarified butter), and yoghurt are used in a higher proportion in the North Indian cuisine whereas South Indian cuisine uses unaltered milk products in large quantities. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Other common ingredients include chilies, saffron, and nuts. The Indian pancake 'roti' or 'paratha' (flat breads) are usually cooked with the use of a 'tawa' or a griddle while baking breads such as 'naan', 'kulcha' and 'khakhra is usually accomplished in a large and cylindrical coal-fired oven called the 'tandoor' even a popular dish called 'tandoori' chicken is cooked in tandoor. Other type of breads include puri and bhatoora, which are cooked by deep frying in oil, are also common. Most of North Indian food, like anywhere else in India, is vegetarian. There is an amalgamation of cuisines throughout India. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.

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Casandra Puckett April 12th, 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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Sasha Horton April 12th, 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.
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Tamara Webb April 12th, 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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