INDIAN CUISINE

Introduction

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

What influences cuisine?

Climate Ingredients available Wealth

Water
Livestock

Religious / Cultural customs

Cuisine of Maharashtra
Lots of vegetables
Rich in spices Lots of peanuts and cashew nuts Fertile farming region so the food is far more elaborate Lots of contact with Europe so a real fusion of food.

Cuisine of Kolkata
Very little meat animals are scarce, farmers farmed

crops not livestock. Food is dominated by fish and rice. Lots of mangoes grown here.

Cuisine of Gujarati
The Gujarati food is mostly vegetarian although non-

vegetarian, Chinese and continental are also available in major hotels. The dishes are not very spicy served on silver platters

Cuisine of Rajasthan
Extremely hot and dry area
Food had to be curried to preserve it High use of dairy products water is scarce Few vegetable ingredients

Cuisine of Punjab
These are the types of Indian food most commonly cooked in UK

restaurants Flat breads such as Naan Tandoori cooking the tandoor is a large, circular oven Samosas and pakoras Korma, Pasanda, Rogan Josh

Cuisine of Southern coast

Very spicy food
Lots of coconuts used Seafood Indian Ocean is plentiful

Traditionally Banana leaves are used as plates

Cuisine of Goa
Formerly a Portuguese colony . Most famous for the Vindaloo. This is actually a Portuguese meal called vinho de alho. Goan food also has lots of coconut milk and seafood.

Cuisine of Kashmir
The Jammu and Kashmir food is influenced by the cuisine of

the various communities that have settled in the state. Three different styles of cooking that exist in Kashmir are:Kashmiri Pandits, Muslims, Rajputs. The Kashmiris use spices like the asafoetida, aniseed, saffron and other additional and aromatic spices.

SWOT Analysis
Strengths Weakness Opportunities

Threats

Strengths
Indian cuisines mean the food of all the north, south, east and west zone

constitutes Indian cuisines. As compared to cuisines of other countries, Indian cuisines have a variety of dishes, which is not found in the cuisines of other countries. All the 4 zones of India form a one cuisine and include infinite dishes as compared to any other cuisines in world. For eg:- children- sweets, Youth- spicy food. The demand for Indian cuisines, in other countries is also too high as compared to their own cuisines. Eg:- Chicken tikka masala is mostly preferred by the Americans and Britishers. Indian cuisines are the dishes which contain a large number of ingredients which includes vegetables, masalas, species and many more. Many of the masalas of Indian cuisines are also used as medicinal herbs. For eg:- Turmeric.

Weakness
One of the biggest drawback of some Indian cuisines

is, it is time consuming. Eg:- Dum biryani In todays scenario, people normally do not like oily food i.e. they are very health conscious and Indian cuisines includes fatty ingredients.

Opportunities
An Indian cuisine has got a wide opportunity to go

global. People in other countries prefer Indian cuisines because of its tasty masalas, species and many more. In todays world, emergence of fast food like pav bhaji, vada pav is due to Indian cuisines. In corporate scenario, the Indian restaurants are having a enormous opportunities to expand their business, at the global level by building their restaurants chains. Eg:- Delhi Darbar.

Thank you