ASIAN CUSINE

INDIA

Rosario, Denzel Alexius S.

Sebeldia, Ohan
INDIA

• Hitory Begins with the Indus Valley

• Civilization the coming of the Aryans

• two phases

described as the pre-Vedic and Vedic periods

• earliest literary source that sheds light on India's past is the Rig Veda

• It is difficult to date this work with any accuracy on the basis of

tradition and ambiguous astronomical information contained in the
hymns.

India was the richest country on Earth until the time of the British in
early 17th century.

But in early part of the of the twentieth century a nationalist

movement had emerged as if not the virtually undisputed leader of
this movement, certainty its most well known and formidable
architect.
 GEOGRAPHY

India lies on the Indian Plate, the northern portion of the Indo-
Australian Plate, whose continental crust forms the Indian
subcontinent. The country is situated north of the equator between
8°44' to 37°6' north latitude and 68°7' to 97°25' east longitude.

It is the seventh-largest country in the world, with a total

area of 3,287,263 square kilometres (1,269,219 sq mi). India
measures 3,214 km (1,997 mi) from north to south and 2,933 km
(1,822 mi) from east to west. It has a land frontier of 15,200 km
(9,445 mi) and a coastline of 7,516.6 km (4,671 mi).

LOCATION

- Latitudes 8‘4 and 37’6 N and longhitudes 68’7 E and 97’25’E

- The tropic of cancer divides the country into two parts

CULTURE IN INDIA

The culture of India refers to the way of life of the people of

India. India’s languages, dances, music, architecture, food and
customs differ from place to place within the country. Many elements
of India’s diverse cultures such as Indian religion, yoga, Indian cuisine
had a profound impact across the world.
INDIAN SPICES

Most spices, with some exceptions – notably, nutmeg – are dry-

roasted to release their essential oils before being ground into spice
mixes. While some spices can be blended using a mortar and pestle.

1. Cardamom
There are two kinds of cardamom used in Indian cooking: green and
black. Green is the more common variety, used for everything from
spice mixes to lassis to Indian desserts.

Clove
Clove is a common spice in Indian cooking and its anise notes
are easily recognizable in many Indian preparations. The strong,
almost medicinal flavor of clove comes from the concentration of
essential oils. Cloves are technically flowers, and a lot of their oils are
pressed out before they are dried and used in cooking.

Cassia bark
Cassia bark is an interesting spice. Also known as Chinese cinnamon, it
is a genus of the cinnamon tree. Cinnamon is a little bit different from
cassia, and usually differentiated by being called "true cinnamon."

Cumin
Cumin is used frequently whole and in spice mixes to add a
characteristic smoky note to Indian dishes. It can be identified by its
distinct ridged brown seeds and intense fragrance.