India_cuisine_4_slides[1]

India_cuisine_4_slides[1] - 10/22/2009 Traditional Food...

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10/22/2009 1 Indian Cuisine Indian Cuisine • Sophisticated use of spices and herbs • 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, Mongols, and Turks) • Meat and fish cuisine is mostly influenced by the Muslim population Traditional Food Habits • Difficult to generalize • 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) Too (pigeon gram Toor (pigeon gram) Urad (black gram) Mung (green gram) • Fruits and vegetables predominate.
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10/22/2009 2 White and Green Chickpeas Source: http://en.wikipedia.org/wiki/File:Sa-whitegreen-chickpea.jpg Pigeon Peas Urad Beans Mung Beans
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10/22/2009 3 Cooking Oils • Mostly vegetable oils • North India: groundnut oil • Eastern India: mustard oil • South India: coconut 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 Spices • Important spices – Chili pepper, black mustard seed, cumin, turmeric, fenugreek, ginger, and coriander • Masalas – A powder of various dried spices and herbs – Common: cardamom, cinnamon and clove – Bay leaf, coriander leaf and mint leaf – Others: coconut, garlic, saffron, and tamarind
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This note was uploaded on 09/08/2011 for the course HM 321 taught by Professor Staff during the Spring '11 term at S.F. State.

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India_cuisine_4_slides[1] - 10/22/2009 Traditional Food...

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