India_cuisine_2_slides[1]

India_cuisine_2_slides[1] - 10/22/2009 Indian Cuisine...

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10/22/2009 1 Indian Cuisine Indian Cuisine • Sophisticated use of spices and herbs • Influence of the longstanding and widespread Influence of the longstanding and widespread practice of vegetarianism • Each religion, region, and caste has left its own influence on Indian food • Strongly influenced by traders (e.g. Arabs and Chinese) and invaders (e g Persians and Chinese) and invaders (e.g. Persians, Mongols, and Turks) • Meat and fish cuisine is mostly influenced by the Muslim population
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10/22/2009 2 Traditional Food Habits • Difficult to generalize • Diverse geography/heterogeneous population Diverse geography/heterogeneous population • Foods vary north to south; east to west; region to region; among religious and caste groups Staples •R i c e Atta : whole wheat flour • At least five dozen varieties of pulses (legumes) Chana (chickpeas) Toor (pigeon gram) Mung (green gram) Mung (green gram) • Fruits and vegetables predominate.
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10/22/2009 3 White and Green Chickpeas Source: http://en.wikipedia.org/wiki/File:Sa-whitegreen-chickpea.jpg Pigeon Peas
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10/22/2009 4 Urad Beans Mung Beans
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10/22/2009 5 Cooking Oils • Mostly vegetable oils • North India: groundnut oil North India: groundnut oil • Eastern India: mustard oil • South India: coconut oil • Recent decades: sunflower oil and soybean oil • Ghee: clarified butter Ghee Source: http://upload.wikimedia.org/wikipedia/commons/f/fa/Ghee_jar.jpg
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10/22/2009 6 Spices • Important spices – Chili pepper, black mustard seed, cumin, turmeric fenugreek ginger and coriande turmeric, fenugreek, ginger, and coriander • Masalas – A powder of various dried spices and herbs – Common: cardamom, cinnamon and clove
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India_cuisine_2_slides[1] - 10/22/2009 Indian Cuisine...

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