Indian Cuisine

The cuisine of India is one of the world's most diverse cuisines, characterized by
its sophisticated and subtle use of the many spices, vegetables, grains and fruits grown
across India. The cuisine of each geographical region includes a wide assortment of
dishes and cooking techniques reflecting the varied demographics of the ethnically
diverse Indian subcontinent. India's religious beliefs and culture have played an influential
role in the evolution of its cuisine. Vegetarianism is widely practiced in many Hindu,
Buddhist and Jain communities.
India’s unique blend of cuisines evolved through large-scale cultural interactions
with neighboring Persia, ancient Greece, Mongols and West Asia. New World foods such
as chili peppers, tomatoes, potatoes and squash, introduced by Arab and Portuguese
traders during the sixteenth century, and European cooking styles introduced during the
colonial period added to the diversity of Indian cuisine.
Indian cuisine has also influenced cuisines across the world, especially those
of South East Asia. It is now one of the most popular cuisines across the globe, enjoyed
not only among the large Indian diaspora but also by the general population in North
America, Europe, Australia and parts of Africa.

A. India's Regional Cuisines

Although it is common for Indian restaurants to present dishes as part of a uniform,

nationalized cuisine, in actuality, the food of India is as regionally specific and diverse as
its population. These cuisines are heavily influenced by India’s history, conquerors, trade
partners, and the religious and cultural practices of its populace. A little background on
the commonalities and differences between India’s regional cuisines can turn your next
Indian meal into an exhilarating, and deeply gratifying, adventure.

Common Culinary Threads in Indian Cuisine

Although Indian cuisine is highly regionally specific, there are certain common
threads that unite the different culinary practices. Indian cuisine throughout the nation is
highly dependent on curries, which are gravy-like sauce or stew-like dishes with meat,
vegetables, or cheese, although the particular spice mixtures, degree of liquidity, and
ingredients are determined by regional preference. Indian cuisine in general is also very
dependent on rice, although Southern Indian regions use rice more heavily than other
areas. All regional cuisines are reliant on “pulses” or legumes. Indian cuisine uses
perhaps a greater variety of pulses than any other world cuisine: red lentils (masoor),
Bengal gram (chana), pigeon peas or yellow gram (toor), black gram (urad), and green
gram (mung) are used whole, split, or ground into flour in a diverse number of Indian
dishes. Dal, or split or whole legumes, add creaminess to dishes that don’t use dairy, and
protein to vegetarian diets.
Perhaps the most defining characteristic of Indian cuisine is its diverse use of
spices. Indian spice mixes often use upwards of five different spices, sometimes
combining 10 or more. Chili pepper, black mustard seed, cumin, tumeric, fenugreek,
ginger, garlic, cardamom, cloves, coriander, cinnamon, nutmeg, saffron, rose petal
essence, and asafoetida powder ( a spice that has an overly strong scent when raw but
imparts a delightful flavor akin to sautéed onions and garlic when cooked) are all used
frequently in various combinations. Garam masala is a popular spice mix, cardamom,
cinnamon, and clove, with the additional spices varying according to region and personal
recipe. Mint, coriander, and fenugreek leaves offer their pungent, herby flavors to dishes
throughout India.

Outside Influences: Conquest and Trade

The cultural impact of trade is evident in the India’s cuisine, with specific regions
and dishes bearing the mark of foreign influence. India’s spices were highly coveted by
Arab and European traders; in exchange, India received many goods that greatly
influenced its culinary tradition. Portuguese traders brought New World imports like
tomatoes, potatoes, and chilies, which have become deeply integrated into Indian dishes.
Arab traders brought coffee and asafoetida powder.
India’s periods of conquest have also greatly shaped the development of its
cuisines. Mughal conquerors, who occupied India between the early 1500s and late
1600s, infused India’s culinary tradition with Persian flavors and practices. The effect is
notable in the use of cream and butter in sauces, the presence of meat and nuts in dishes,
and specifically in dishes like biryanis, samosas, and pulaos, which draw heavily on
Persian cuisine.
Although British control of India introduced soup and tea to the country, it had little
impact on its cuisine. The colonial absorption of Indian cuisine into British culture,
however, has deeply affected the translation of Indian food abroad. Chicken Tikka
Masala, a popular dish on many Indian menus, is in fact an Anglo-Indian creation and is
commonly known as “Britain’s true national dish.” Even Western concepts of Indian
“curry”-the term is applied to a multitude of gravy and stew-like dishes-are derived from
British interpretation of Indian cuisine. Curry powder is also a British creation: a blend of
Indian spices that were originally paired together by colonial cooks.

India: Diverse Population, Diverse Gastronomy

India’s population is highly diverse, with cultural identities heavily influenced by
religious and regional particularities. Ayurvedic teachings, emphasizing equilibrium
between mind, body, and spirit, have exerted an influence over Indian cuisine in general,
dictating ingredient pairings and cooking practices. While this philosophy is a common
influence throughout Indian cuisine, the ways in which Ayurvedic food rules are applied
differ according to religion and regional culture. Approximately one-third of India’s
population is vegetarian, dictated by their Hindu, Jain, or Buddhist faiths. Consequently,
a significant portion of India’s dishes throughout the country are without meat.
Additionally, religious beliefs affect other dietary restrictions that shape India’s cuisine:
Hindu followers abstain from beef, because cattle are sacred in this faith, while Muslims
believe pork to be unclean and never eat it. Depending on the dominant religious beliefs
of a region, the cuisine in a particular area may omit certain ingredients to comply with
religious law.

Northern Indian Cuisine:

Perhaps the most prevalent culinary style found outside of India, Northern Indian
cuisine reflects a strong Mughal influence. It is characterized by a high use of dairy: milk,
paneer (an Indian mild cheese), ghee (clarified butter), and yogurt are all used regularly
in Northern dishes. Samosas, fried pastries stuffed with potatoes and occasionally meat,
are a distinctive Northern snack. Clay ovens known as tandoors are popular in the North,
giving dishes like Tandoori Chicken and Naan bread their distinctive charcoal flavor. A
significant number of Northern dishes make regular appearances on Indian menus. Dal
or Paneer Makhani are popular vegetarian dishes, consisting of dal or paneer cooked in
a creamy sauce of tomatoes, onions, mango powder, and garam masala. Saag Paneer
and Palak Paneer are two similar dishes made with spinach, cream, and paneer, differing
slightly in consistency and spices. Korma, another menu staple from Northern India, is a
creamy curry of coconut milk or yogurt, cumin, coriander, and small amounts of cashews
or almonds. It can be served with different meats, usually chicken or lamb, but sometimes
beef, as well as with paneer for a vegetarian dish.

Western Indian Cuisine:

Western Indian cuisine is distinguished by the geographic and historical particulars
of its three main regions: Maharashtra, Gujarat, and Goa. Maharashtra’s coastal location
is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly
vegetarian and has an underlying sweetness to many of its dishes due to Chinese
influence. Since the dry climate of this region produces smaller vegetables, this region is
well known for its chutneys, which are popular Indian condiments that use cooked, fresh,
or pickled vegetables and fruits with sweet, sour, or spicy flavors. Goa acted as a major
trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian
and Portuguese culinary elements. Goan cuisine uses pork and beef with greater
frequency than other regional cuisines in India. Vinegar is also a characteristic ingredient
of Goan cuisine, another result of Portuguese influence. The prevalence of coconut milk,
coconut paste, and fish in Goan cuisine results from its coastal location. Vindaloo is a
traditional Goan dish that is an Indian restaurant mainstay, its name deriving from Vinho
de Alho, a Portuguese marinade consisting primarily of garlic, wine, vinegar, and chilies.

Eastern Indian Cuisine:

Eastern Indian cuisine is primarily known for its desserts. These desserts are not
only favored by other regions in India, but are frequently found at Indian restaurants, their
light sweetness making an excellent finale to a meal. Rasgulla is a popular sweet treat
consisting of semolina and cheese curd (chenna) balls that are boiled in a light sugar
syrup. Eastern dishes favor mustard seeds, poppy seeds, and mustard oil, giving dishes
a light pungency. Rice and fish also feature prominently in Eastern cuisine. Overall,
Eastern dishes are more lightly spiced than those from other regions.

Southern Indian Cuisine:

Southern Indian cuisine is not typically found on many Indian restaurant menus
and differs greatly from other regions. Its “curries” contrast differently in their textures and
can typically be categorized according to the drier consistency, or those favoring a more
soupy or stew-like presentation. Poriyals, dry curries consisting of a variety of vegetables
and spices, accompany rice dishes. Sambars, rasams, and kootus, three common stew-
like dishes, each differ in their primary ingredients and degrees of liquidity. Sambars are
essentially tamarind flavored pea and vegetable stews that are more watery than curries
from other regions, but are thicker than rasams. Rasams are more similar to soups in
their consistency, and are composed primarily of tomato, tamarind, and a myriad of
spices. Kootus are more similar to curries found in other regions, but, rather than being
creamy like the dairy-based curries of the North, kootus get their consistency from boiled
lentils.
Aside from curry-style dishes, Southern Indian cuisine is known for its tasty fried
or griddle-cooked snacks. Dosas consist of a large crepe-like rice pancake that is usually
filled with vegetables, chutneys, or masala curries. Utthapams are similar to dosas, but
are thicker with the “filling” sprinkled on top like a pizza. Idlis and vadas are fried delicacies
similar to savory doughnuts that are served as accompaniments to sambars and rasams.
Apart from restaurants that specifically serve Southern Indian cuisine, the only South
Indian food that is frequently found in Indian restaurants are pappadams, a fried crispy
rice cracker usually spiced with black peppercorns.

B. History and influences

The cuisine of India has is considered one of the world’s most diverse cuisines.
Extensive immigration and intermingling of cultures through many millennia has
introduced many dietary and cultural influences. India's diverse climate, ranging from
deep tropical to alpine, has made a broad range of ingredients readily available to its
many schools of cookery. In many cases, food has become a marker of religious and
social identity, with various taboos and preferences (for instance, a segment of
the Jain population consume no roots or subterranean vegetable; see Jain
vegetarianism) that have driven certain groups to innovate extensively with the food
sources that are deemed acceptable.
The longstanding vegetarianism within sections of India's Hindu, Buddhist and
Jain communities has exerted a strong influence over Indian cuisine. People who follow
a strict vegetarian diet make up 20–42 percent of the population in India, while less than
30 percent are regular meat-eaters.
By around 7000 B.C.E., sesame, eggplant, and humped cattle had been
domesticated in the Indus Valley. Many recipes first emerged during the initial Vedic
period, when India was still heavily forested and agriculture was complemented with
game hunting and products from the forest. In Vedic times, a normal diet consisted of
fruit, vegetables, meat, grain, dairy products and honey. The ancient Hindu concept
of ahimsa, a rule of conduct that prohibits the killing or injuring of living beings because
violence entails negative karmic consequences, led some segments of the population to
embrace vegetarianism. This practice gained more popularity following the advent of
Buddhism in a cooperative climate where a variety of fruits, vegetables, and grains could
easily be grown throughout the year. A food classification system that categorized every
item as saatvic (pure), raajsic (active and passionate) or taamsic (heavy, dull, slow,
gluttonous) developed in Ayurveda; each was deemed to have a powerful effect on the
body and the mind.
Later invasions from Central Asia, Arabia, the Mughal empire, and Persia, had a
fundamental effect on Indian cooking. The Islamic conquest of medieval India introduced
such fruits as apricots, melons, peaches, and plums, and rich gravies, pilafs and non-
vegetarian fare such as kebabs, giving rise to Mughlai cuisine (Mughal in origin). The
Mughals were great patrons of cooking; lavish dishes were prepared during the reigns of
Jahangir and Shah Jahan. A blending of Mughlai and Telangana cuisines took place in
the kitchens of the Nizams, historic rulers of Hyderabad state, resulting in the creation of
Hyderabadi biryani, a traditional celebratory meal made using mutton or goat meat,
basmati rice, yoghurt, onions, and spices, considered by many connoisseurs to be the
finest of the main dishes in India.
Influence from Arab and Portuguese traders resulted in diversified subcontinental
tastes and meals. New-world vegetables such as tomato, chilies, squash, and potato,
which were introduced during the sixteenth century, became staples of Indian cuisine.
The British introduced European recipes and cooking techniques like baking.

C. Indian Dishes
Food tourism in India is rapidly gaining more and more popularity all around the
world. The country boasts of wide range of tastes and flavours. With differences in
geography and culture come the differences in cuisines.
Indian culture gives huge importance to being a good host. Be it marriage, meeting,
birthday or any other kinds of functions, dining and cuisine is one of the important part of
Indian culture and lifestyle and varied from one culture to another.
The variety of cuisines mostly depends on local climatic conditions, social
conditions along with the geographical location which majorly define the food habits. Mots
defining features of all kinds of Indian cuisine is extensive use of herbs and spices along
with vegetables.
The pattern of cooking and the dishes prepared also differs with various religions.
India has various religious groups living in their unique ways.
Dishes belonging to various cuisines differ in taste, colour, texture and
appearance. However, one aspect that is common to all kinds of Indian cooking is use of
spices and special herbs.
For flavours essence, nutmeg, saffron, cinnamon and cardamom are majorly used.
Other spices that are used extensively in Indian cooking are red chilli powder, black
pepper, turmeric, ginger powder, asafoetida, coriander, cumin seeds, black mustard
seeds, etc.
The prominent history of Indian cuisines can be traced back from Vedic Hindus
who resided in the country. However, later with various invasions and races coming from
different parts of the world such as Portugal, Britain, Greeks, Mughals, Portuguese,
Persians, etc. the country saw impressive influence of their respective cuisine on Indian
Cuisine which presented a mouth-watering and varied kinds of food habits.

Indian cuisines can be categorized in many ways. One can divide the same based
on geographical location such as Cuisine of South India, Cuisine of Eastern India and
Cuisine of North India. Following are also one of the way to categories various cuisines
of India.

1. Kashmiri Cuisine
 Essentially a meat based cuisine, Kashmiri cuisine has most of its famous dishes
made from lamb, goat’s meat and chicken meat. You will find use to saffron and Kashmiri
chilli in the dishes which is quite specific to Kashmiri Cuisines.
Dry fruit like walnuts, dried dates, and apricots along with cottage cheese or
‘chaman’ is also hugely used in the dishes belonging to this particular cuisine. Because
of the cold climate, some specific fruits are grown in part of the country such as
strawberries, plums, cherries and apples which also form important part of the meals.

2. Punjabi Cuisine
Quite popular not just in India but in the entire world, the Punjabi cuisine presents
you with mouth-watering and rich delicacies varying from marinated meat to chicken to
fish to paneer to breads such as rotis (of various kinds), naans, parathas, etc. to
sumptuous list of sweets.
It majorly includes tandoori cooking. Influence of mughals can also be seen in
Punjabi cuisine such as in murgh makhani where the gravy component can be related to
the Mughal style of preparation. The drink such as lassi is also very specific of Punjabi
cuisine.

3. Mughlai Cuisine
Mughlai Cuisine is nothing less than a royal cuisine. The dishes in the Mughlai
cuisines are rich and prepared with elongated methods and precision. Rich sauces,
butter-based curries, ginger flavoured roast meats, and exquisite sweets define this
cuisine. The cuisine offers you with amazing varieties ranging from tangy shorba to the
rose petal strewn kulfi to delicately prepared meats, etc.

4. Bengali Cuisine
Bengalis cuisine is most popular for its sweets and fish preparations. Some of the
famous sweet from this cuisine are rasgulla, gulab jamuns, cham cham, chena murki,
anarkali, rajbhog, mishti dohi, etc.
The cuisine has wide varieties of fish delicacies. The spices used in cuisine slightly
differ from central part of India. Use of panch phoron which is prepared from five basic
spices which include jeera, kalonji, saunf, fenugreek and mustard seeds is a speciality of
Bengali food.

5. Hyderabadi Cuisine
Hyderabadi cuisine is not just one way of cooking. It includes both the original
Andhra style of cooking and Mughlai influenced cooking style.
Hyderabadi cuisine is known for its richness and aromas. Use of exotic spices
along with ghee and dry fruits and nuts can be easily seen in Hyderabadi cuisine. The
meat of lamb is widely used in non-vegetarian dishes. Hyderabadi Biryani & haleem is
something which is known to everyone.

6. Goan Cuisine
Goan cuisine offers some unique flavours that are totally different from other Indian
Cuisine. Delicacies such as the tangy pork ‘vindaloo’, spicy ‘sorpotel’ and the ever popular
Goan fish curry with rice treat your palate in the best way possible.
 Fish based dishes along with coconut are quite well known. Goan meals are often
accompanied by local liquor “Feni”. Coconut milk, ‘kokum’, a sour, deep red coloured fruit
with sharp and sour flavour, red Goan chillies, tamarind forms important part of many
Goan dishes.
For lovers of seafood, Goan cuisine offers mouth-watering preparations of prawns,
lobsters, crabs, and jumbo pomfrets. Goan sweets like bebinca, dodol, rose-a-coque, etc.
are also quite famous.

7. Rajasthani Cuisine
Rajasthani food is something incomparable to any other cuisine. The cuisine has
been greatly influenced by its geographical situation that is availability of food items in the
desert region and historical background. Thus scarcity of water and war like situation has
influenced the cuisine to a large extent.
For instance, in Rajasthani cuisine, dried lentils and beans from plants like sangri,
ker etc. are staples of the Rajasthani diet unlike rest of the country where wheat and rice
form the major part of any meal.
Spices like fenugreek seeds, kasuri methi (dried fenugreek leaves) and aniseed,
along with asafoetida, black rock salt, ginger and ajwain are extensively used in cooking.

8. Maharashtrian Cuisine
Maharashtrian Cuisine also offers some exotic delicacies, both vegetarian and
non-vegetarian dishes. From sweets like puran poli, ukdiche modak, shrikhand to wide
varieties of meat and fish based dishes to vegetarian delicacies, the cuisines promises
some relishing moments for sure.
Think of Gujarati cuisine and images of undhiyu, traditional Gujarati khichdi, kadhi,
khaman dhokla, doodh pak, etc. come to our mind. Gujarati cuisine is a delight for not just
vegetarians but for all food lovers.

Indian Dishes

 Butter Chicken

Butter chicken is one of the top orders at any Indian restaurant in the West and it is
delicious. This sultry poultry dish tastes great with kaali daal (black lentils), naan, and a
green salad. The daal and naan recipes are below so you can have a full, home-cooked
Indian meal tonight.
The best part about this recipe is that the only ingredient you may need is curry
powder. Besides that, you'll need common items like olive oil, onion, garlic, ginger, butter,
and tomato puree.

 Tandoori Chicken

Next on the list is that famous Indian barbecue chicken recipe. It's hard to find
anyone who doesn't fall in love with tandoori chicken. Serve this one over basmati rice
tossed with turmeric and add a few slices of fresh onion for an extra kick.
 Once you have the basic recipe for tandoori masala, prepare and store it so you can
cook tandoori chicken anytime you feel the urge. Trust us, this will become your family's
new favorite chicken dinner.

 Chicken Tikka Masala

Chicken tikka masala is a delicious grilled chicken dish that is unforgettable after the
first bite. The thick, creamy gravy of spiced tomato works perfectly with the chili, garlic, and
ginger marinated chicken that ends up with a great smoky flavor.
As you're exploring these Indian recipes, don't let the ingredient lists scare you off.
The majority of it is made up of spices and condiments that you'll use many times as you
explore this cuisine.

 Rogan Josh

The literal translation for the name of this dish from Kashmir is "red lamb." The color
comes from Kashmiri dry red chilies. While the name may sound fiery, the heat of the dish
is toned down by the cream that is added at the end.
A trip to your local international food market should set you up with things like
cardamom, cumin, turmeric, and garam masala. They're often sold in small bulk quantities,
so they'll last for quite a long time.

 Malai Kofta

Malai kofta (veggie-balls in a thick sauce) is the vegetarian alternative to meatballs.

It goes very well with naan or jeera rice.
The koftas are made with a mix of potatoes, carrots, beans, peas, and sweet corn.
You'll also need paneer, that essential blocked "cheese" that is similar to tofu in texture and
a great addition to any vegetarian meal. It's rather easy to find if you don't want to make it,
especially if you shop at a natural foods market.

 Chole (Chickpea Curry)

A classic and easy chickpea curry, chole is a favorite in Northern India and has
become a worldwide sensation. It's perfect for a crowd, especially if you serve it hot along
with fried Indian leavened bread like poori or bhatura.
Again, the ingredient list looks more intimidating than the recipe is in reality. Pick up
some chickpeas, onions, tomatoes, along with garlic and ginger pastes. From there it's just
those common Indian spices that make this food unique.

 Palak Paneer (Spinach and Cottage Cheese)

The most popular paneer recipe at Indian restaurants is, by far, palak paneer. It is
nothing more than spinach and cottage cheese (the paneer) and it's a mildly flavored dish
that is super healthy, too.
 You might remember this dish as "the green one" from the restaurant and that's
thanks to the large portions of spinach and fenugreek leaves included in the recipe. It's
fantastic with the cubed paneer and gets even better when served with your favorite
flatbread.

 Kaali Daal (Black Lentils)

Remember how we said kaali daal is a perfect side with butter chicken? Here's the
recipe you need. Kaali daalis also known as ma ki daal (mom's lentils) because it is
wholesome and delicious.
You'll need to soak your black lentils overnight, but after that, it's an easy recipe.
The only new ingredients you'll need are ghee (clarified butter) and asafetida (a
resinous gum), both of which will be useful in your Indian food adventures.

 Papdi Chaat

Chaat has to be the most popular North-Indian snack. Vendors literally crowd the
streets selling all kinds of delicious variations of chaat in this part of the country. Chaat
parties are also popular and a great alternative to a sit-down dinner.
Papdi chaat is a great introduction and a lot of fun to make. The papdi (or papri) are
deep-fried dough wafers that can be stored for weeks at a time. With those made, it's just
a matter of mixing up the tangy, spicy, and sweet sauce.

 Naan (Leavened Indian Flatbread)

Last, but certainly not least, is everyone's favorite Indian flatbread. Naan is a staple
in the Indian kitchen and can go with everything you make, including many popular
dishes like tandoori chicken or all kinds of kebabs.
Though naan is traditionally cooked in a tandoor or earthen oven, they work just as
well in your own oven. The ingredient list is easy and you probably have everything you
need. Don't forget the yogurt, though. It's often the secret ingredient in Indian dishes.