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Indian Recipes Biography

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Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.
The development of these cuisines have been shaped by Dharmic beliefs, and in particular by vegetarianism, which is a growing dietary trend in Indian society.[1] There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule.[2] Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, potato, a staple of Indian diet was brought to India by the Portuguese, who also introduced chillies and breadfruit.[5] Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.[6] Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.
Ingredients\
Spices at a grocery shop in India
Staple foods of Indian cuisine include pearl millet (bajra), rice, whole-wheat flour (atta), and a variety of lentils, especially masoor (most often red lentils), toor (pigeon pea), urad (black gram), and moong (mung bean). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively.[14] Some pulses, such as channa (chickpea), Rajma or kidney beans, lobiya are very common, especially in the northern regions. Channa and mung are also processed into flour (besan).
Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India,[13] and coconut oil along the western coast, especially in Kerala.[15] Gingelly (sesame) oil is common in the south since it imparts a fragrant nutty aroma.[16] In recent decades, sunflower and soybean oils have become popular across India.[17] Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium.[18] Butter-based ghee, or desi ghee, is used frequently, though less than in the past.
Lentils are a staple ingredient in Indian cuisine
The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch) (introduced by the Portuguese in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lehsun).[19] One popular spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon (dalchini), and clove.[20] Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay (tejpat), coriander, fenugreek, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati[21] and South Indian cuisine.[22] Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.
Regional cuisines
See also: List of Indian dishes
Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables are ripe.
Andaman and Nicobar Islands
Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands.[23] Since the indigenous Andamanese traditionally had very little contact with the outside world, raw fish and fruits have long been a staple diet for them. Immigration from other regions of India, however, has resulted in variations in the cuisine.
Andhra Pradesh
Main article: Telugu cuisine
Pesarattu, a popular Andhra dish, served with kobbari pachadi (chutney made using coconut)
The cuisine of Andhra Pradesh belongs to two Telugu speaking regions of Rayalaseema and Coastal Andhra and part of Telugu cuisine. The food of Andhra Pradesh is the part of South Indian food but known for their heavy use of spices and similar to South Indian cuisine, the use of tamarind in the food is very common. Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state. Rice is the staple food crop of eaten with lentil like dhal and sambar often with spiced vegetables or curries. Various pickles are part of local cuisine, popular among those are avakaya (a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves). Yogurt is a common addition to meals, as a way of tempering spiciness. Breakfast items include dosa, vada, idli etc.
Arunachal Pradesh
Main article: Cuisine of Arunachal Pradesh
The staple food of Arunachal Pradesh is rice, along with fish, meat and leaf vegetables.[24] Many varieties of rice are used. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander and green chillies.[25] Boiled rice cakes wrapped in leaves are a popular snack. Thukpa is a kind of noodle soup common among the Monpa tribe of the region.[26] Native tribes of Arunachal are meat eaters and use fish, eggs, chicken, pork and mutton to make their dishes. Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.
Assam
Main article: Assamese cuisine
Assamese Thali
Assamese cuisine is a mixture of different indigenous styles, with considerable regional variation and some external influences. Although it is known for its limited use of spices,[28] Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried or fermented. Fish is widely eaten. The region's cuisine involves simple cooking processes. Bhuna, the gentle frying of spices before the addition of the main ingredients, generally common in Indian cooking, is absent in the cuisine of Assam. A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient and ends with a tenga, a sour dish. The food is usually served in bell metal utensils.[29] Paan, the practice of chewing betel nut, generally concludes a meal.
Bihar
Main article: Bihari cuisine
See also: Bhojpuri cuisine and Mithila (India)
Roasted stuffed Litti from Biha
Palak paneer, a dish made from spinach and paneer (cottage cheese)
Bihari cuisine is wholesome and simple. It is mainly influenced by their neighbours. Litti chokha, a baked salted wheat flour cake filled with sattu ( baked chickpea flour ) and some special spices, is well known among the middle-class families.[31][32] Among meat dishes, Meat saalan is a popular dish made of mutton or goat curry in garam masala and cubed potatoes. Dalpuri is another popular dish in Bihar. It is salted wheatflour bread, filled with boiled, crushed and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, banana, cashew nut, raisin, sugar, water and green cardamom. Another notable sweet dish of Bihar is Balushahi which is prepared by a specially treated combination of maida and sugar along with ghee. During the festival of Chhath, thekua, a sweet dish made of ghee, jaggery, whole-meal flour, flavoured with aniseed, is made.
Chhattisgarh
Chhattisgarh cuisine uses many foods not found in the rest of India, although the staple food is rice, like in much of the country. Many Chhattisgarhi people drink liquor brewed from the Mahuwa flower.[33] The tribal people of the Bastar region of Chhattisgarh eat whatever is available: mushrooms, squirrels, bamboo pickle, bamboo vegetable

Indian Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos