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.
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.
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.
Ampoule Monday , April 16th , 2018 - 21:33:05 PM
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