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Transcript of India
India Produce - Rice, Buffalo Milk, Cow Milk, Wheat, Mangoes, Sugar Cane, Banana, Cotton, Chicken Meat, Eggs, Beans.
Livestock - With an estimated 485 million cattle, goat, buffalo and sheep, India has the most livestock in the world, and it is the second largest producer of methane in the world a. Methane is a byproduct of livestock’s digestive process, is the second most abundant greenhouse gas, after carbon dioxide, and it traps 25 times more heat than carbon dioxide does.
Seafood - India's seafood exports are targeted to rise to $ 4 billion for the current year, up from $ 2.8 billion which was achieved in 2010-11.
Top seafood's in India - 1. Indian fish dishes are gives a lovely tangy flavor. There are many way to cook a fish like fry and with curry.
2. Prawn is a major dish in coastal areas of India.
3. Crab is one of the most favorite seafood dishes all across India.
4. Oyster is famous and spicy, brimming with lots of savory smells and tastes.
History of Country , food and people
Indian cuisine encompasses a wide variety of regional cuisines native to India. They have a range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits.
Popular National Dishes
Top 20 national foods in India:
Biryani:rice dish cooked with several spices, notably saffron, and a protein (typically chicken or mutton) that’s been marinated.
Idli:fermented batter of ground rice and lentils, steamed in little circular moulds.
Gulab jaamun:Small balls of dried milk, slow cooked and boiled in a sugar syrup
Chole bhature:A spiced, curried chickpea dish served with a fried flour bread.
Nethili varuval:Anchovies dipped in a paste of turmeric and red chilies and fried,
Kati roll:A traditional street food popular across India (and abroad). A wrap of kebabs, eggs, vegetables, and spices rolled into paratha (a type of flat bread).
Rajma:Kidney beans in a thick gravy
Pani puri:A small crisp hollow round bread filled with spiced water, tamarind paste, potato, onion, and chickpeas.
Jalebi:A wheat flour batter deep fried in coil-shapes and soaked in sugar syrup
Tandoori chicken: Chicken marinated for hours in a paste of yogurt and spices
. Banana chips:Thin slices of banana deep fried in savory spices.
Baingan bharta:Roasted eggplant mashed together with a variety of other vegetables and spices, served with flatbread.
Dosa:A crispy, flat bread (similar to a crepe or pancake) made of rice batter, served with a lentil sauce (sambar) and a variety of chutneys.
Bhelpuri:Puffed rice fried with vegetables, in a spicy and tangy tamarind sauce.
Vada:made of a lentil or flour batter fried into a doughnut shape.
Bhindi masala fry:Okra stuffed with spices, fried
Rogan josh:made using goat meat instead of lamb.
Dhokla:made of fermented rice and chickpea batter.
Gaajar halwa:made by cooking grated carrot with milk, sugar, and dried fruits.
Some Cultural influences
India’s culture is among the world’s oldest. Civilization there began about 4,500 years ago. India is a very diverse country, with more than 1.2 billion people, making it the second most populous nation after China. India's languages, religions, dance, music, architecture, food, and customs differ from place to place within the country. The Indian culture, often labeled as an amalgamation of several cultures, spans across the Indian subcontinent and has been influenced by a history that is several millennia old. India has 28 states and seven territories, according to the World Health Organization. There is no official language in India. Many people living in India also write in Devanagari script. Majority of people in India speak Hindi. Though many people speak Hindi in India, the percent of people in India speak something other than Hindi. India is known as the birthplace of Hinduism and Buddhism. They are the third and fourth largest religions. About 13 percent of Indians are Muslim, making it one of the largest Islamic nations in the world.
Land and Climate
Biggest national Holiday and the menu for their feast
Independence Day from British Empire
How has this country influenced how and what we eat
The main dish on this day is Tandoori Chicken.
It is made with yogurt, spices, honey,tandoori masala , cayenne pepper or red chili pepper or paprika.
It is traditionaily cooked at high temperatures in a tandoor hence the name , but can also be prepared on a barbecue grill.
It is widely popular in South Asia , Malaysia , Singapoe , indonesia , the Middle East and the Western world .
This holiday was established on Aug 15.
Indian food is also heavily influenced by religious and cultural choices and traditions. Indian cuisine reflects a 5,000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavors and regional cuisines found in modern-day India. Later, Mughal, British and Portuguese influence added to the already diverse Indian cuisine.
Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles, Fiji, and the Caribbean. Indian cuisine is known throughout the entire World as a sweet cuisine and this tag doesn’t come along without some extremely solid arguments.
Indian sweets have not only made Indian food famous throughout history, but they have been acquired and accommodated to European and North American dishes, finding great success in fancy “Baltic” restaurants through-out England, France, the United States or Spain.
Some of the wheat was made into stews or soups, and some into flat breads called Chapatis or yeast breads called Naan. Naan is not the homemade daily bread of Indians, yet for decades, this has been a mass misperception of Indian food outside the country. Indian people also ate sugar cane, which grew naturally in India. In South India, the cuisine is largely rice based with an accent of a thin soup called Rasam. Coconut is an important ingredient in all South Indian cuisine. From East to West, Indian cuisine seems to be only united by its locale, but its flavor is clearly boundless.
India is categorized as a subcontinent. It has an area of about 3.3 million square kilometers. Northern India is separated from the rest of Asia by the Himalayan Mountains. The country is surrounded by the Bay of Bengal which is located in the east, the Arabian Sea, located in the west, and the Indian Ocean, located in the south. The temperature and environment of India basically changes as one travels through the country so the land changes itself. India is divided into three geographic regions which are the Himalayan region in the north, the Gangetic Plain, and the Plateau region which is in the south and central areas. Furthermore, there are also 3 main river systems which are the Ganges, the Indus, and the Brahmaputra which all begin in the Himalayas.
Americans love a loaded Thanksgiving table, Chinese can’t do without chopsticks, Britons have formal dining traditions and the rest of the world has its own - different cultures, cuisines and customs. With a rich heritage, the history of Indian cuisine is as old as our civilization. The Indian dinning etiquette is built on traditions. And behind almost every tradition are centuries of invasions, conquests, religious beliefs, political changes and social customs.