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Indian Cuisine

An overview of the types of food, culture and cooking techniques of the Indian region.
by

Adam Guarino

on 8 September 2010

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Transcript of Indian Cuisine

You are what you eat Indians believe that you are what you eat...literally, spiritually, physically, emotionally. Food in Indian culture is Instrumental to rituals, tradition, religous beliefs, and bringing together of the family unit. REGIONS! The North The food of the NOrth is best known for the Tandoori style of cooking (a high-heat clay oven used for roasting meats and baking breads that are stretched and stuck to the clay), There are 5 land regions in India, and each have different culinary characteristics based on regional culture and custom. Overall, there are 28 states, a billion+ people, and over 15 official languages spoken in India. THE west Vindaloo is found here, a popular dish that was heavily influenced by the Portugese during their occupation of this region. Vindaloo contains coconut, yogurt, and tamarind paste, with the protein traditionally being Lamb. Dishes of the West are cooked "Low and slow", a process similar to smoked barbecue, in order to make the meat fall-off-the-bone tender. Also prevalent is the Garam Maslala sauce, a type of spice blend that uses cloves, cinnamon, bay leaf, cumin, coriander, green and black cardamom, mace, and black pepper. Central As a result of the blend of different cultures, the central region fuses Indian and Persian ingredients into a new type of cuisine with a lavish use of meat and rice dishes, dried fruits, nuts, cream, yogurt, and aromatic spices. The central is a melting pot of all Indian cultures and cuisines. Unlike the South, beef and dairy products are consumed The east The eastetrn region has mastered th art of fish cookery, being so close to the coast. Tastes feature spices such as mustard seeds and cumin, combined with the perfume and licorice aspect of Anise. The South Home of hinduism, the south is dominated by vegetarian cuisine.
Vegetables and rice are considered the main staples in this region,
along with a great variety of spices combined in endless ways. Among the spices commonly used are coconut, coconut milk, mustard oil, tamarind, and chiles/other hot spices, giving Southern cuisine a distinct hot, sweet, and sour taste profile. Also prevalent as desserts are ice creams, cold custards, and sherbets. (of Gandhi's forehead)
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