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Indian Cuisine
Flag of India
Geography
 Population:
1,236,344,631 (2014)
 One-third the area of
the United States
 Republic of India
occupies most of the
subcontinent of India
in southern Asia.
 Borders on China in the
northeast. Other
neighbors are Pakistan
on the west, Nepal and
Bhutan on the north,
and Myanmar and
Bangladesh on the east.
Geographic Regions
 The country can be divided
into three distinct
geographic regions:
 Himalayan region in the
north, which contains some
of the highest mountains in
the world
 Gangetic Plain (River
Lowlands)
 Plateau region in the south
and central part
History
 Indian cuisine reflects a 5,000 year history
 Various group and cultures interacted with the
subcontinent, leading to diversity of flavors and regional
cuisines
 Trade with Britain and Portugal added to the already
diverse cuisine
Early Diet
 Consisted of legumes, vegetables, fruits, grains, dairy
products, honey and sometimes fish, eggs and meat.
 Segments of population embraced vegetarianism during
the Śramaṇa movement (refers to several Indian religious
movements including Jainism of 9th Century BCE and
Buddhism of 6th Century BCE)
 Consumption of beef by Hindus is taboo due to the
Hindu belief that cows are the source of food and
symbol of life
Modern Cuisine
 Four different main regional
styles:
 North Indian cuisine
 South Indian cuisine
 East Indian cuisine
 Western Indian cuisine
Indian Climate
North India
 North India influenced by
Mughals who ruled India for
three centuries until 1800’s
British rule
 Saffron and rich gravies made
from pureed nuts and cream
were derived from Mughal
Empire (1500-1790’s)
 Naan bread, made in a
Tandoor is actually an
Afghani tradition
South India
 Rice is a staple food
 Lentils and spices (spiciest
food in all of India!)
 Dried red chilies and fresh
green chilies
 Coconut
 Native fruits and vegetables
including tamarind,
plantain, snake gourd,
garlic, and ginger
East India

Home to Cherrapunji (the city with the
highest rainfall in the world), Eastern India
grows a lot of rice!

Well known for their sweets! (Gulab jamun)

Green vegetables and fruit also abundant

Strong influence of Chinese and Mongolian
cuisine

Pork, mustard seeds and paste, chilies,
Paanch Phoran (a mix of five spices –white
cumin seeds, onion seeds, mustard seeds,
fennel seeds and fenugreek seeds).

Yogurt, coconut, maize and gram flour are
also common ingredients. Milk and dairy
products play a huge role in the preparation
of sweets.
West India
 Hot, dry climate so a smaller variety of vegetables
available are preserved as pickles and chutneys.
 Largely Hindu and vegetarian
 Peanuts and coconut are important ingredients as they
are freely available. Lush green coastline has an
abundance of fresh fish and seafood.
 Local dishes like Vindaloo and Xacuti influence of
Portugal (colony until the 1960s).
East Indian Recipe: Cabbage Curry

1 head green cabbage

1/2 cup sunflower oil

1 tsp onion powder

1 Tbsp + 1 tsp black mustard seeds

1 1/2 cups plain yogurt, stirred

1 Tbsp salt

1 Tbsp ground cumin

1 tsp turmeric

1 Tbsp ground coriander
Cabbage?!
 In North America, cabbage is associated with coleslaw
and lunch.
 In India, cabbage is one of the most popular vegetables
and is used in a variety of vegetarian dishes.
“Think Global, Eat Local”
 Even though we are studying global culinary traditions,
we can utilize local products in recipes
 Local cabbage!
 What are the benefits of purchasing local foods?
 Where can you get them?
Recipe Directions

Heat oil in a large frying pan on medium-high for 1 minute.

Add onion powder and allow it to sizzle for 10 seconds.

Add mustard seeds and cook until you hear the first popping sound, about 1
minute. Immediately turn off the heat. (The popping sound means that the seeds
have cooked and are beginning to burn.)

After 5 minutes, stir in yogurt and turn on the heat to medium, stirring
continuously for 1 minute.

Add salt, cumin, turmeric and coriander.

Cook for about 5 minutes, or until the oil glistens. Add cabbage and stir well.
Make sure the masala and cabbage are completely combined.

If you are ready to serve the cabbage, reduce the heat to low and continue
cooking it for 5 minutes.
History of Chai

Dates back 5,000 years to the ancient courts of India. Legend has it that
a king concocted a recipe in a quest to create a healing beverage.

Brewed black tea with a mixture of aromatic Indian spices and herbs

Originally just spices and herbs, black tea introduced after Britain
colonized India and started growing tea plantations (they were
concerned about China monopolizing the tea trade)

Ground ginger, green cardamom pods, cinnamon, star anise, fennel
seeds, peppercorn, nutmeg and cloves (recipes vary regionally)

Sugar and milk added with British colonization

Warming spices great for digestion