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Sasha Horton April 11th, 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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Lakeisha Sharpe April 11th, 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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Maryellen Bean April 11th, 2018

The answers to all the questions I will answer in this preface lie in the following. Not only but also with respect to the 'Burmese' cuisine it is a fatal (but, alas, quite often made) mistake to assume that Burmese and Bamar (Burman) is the same for it is definitely not. Burma is the country and the Bamar are one of the ethnic groups inhabiting Burma. Since the Bamar - also called Burman - constitute the largest ethnic group of this country the British named it after them Burma; and Burma's citizens are Burmese. But not every Burmese is a Bamar. Only members of the Bamar, which is one of Burma's ethnic groups, are Bamar. Subsequently, we have to differentiate between the country Burma, its citizens the Burmese and members of one of the ethnic groups of Burma, the Bamar. This means that there is a Burmese cuisine (the country's cuisine) and a Bamar cuisine (the ethnic group's cuisine) but these two cuisines are not the same. The problem with the original or traditional Bamar cuisine is that no one knows what dishes it comprises. The root problem with this is that no one knows where exactly the Bamar are coming from. If that would be known beyond any reasonable doubt we would also know what their cuisine is.

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Kelley Vega April 11th, 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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Martina Buchanan April 11th, 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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Casandra Puckett April 11th, 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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Lenore Snyder April 11th, 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.