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  1. Indian Cuisine - The largest and most popular site on Indian cuisine.
  2. Indian cuisine is a general term for various regional cuisines of the Indian subcontinent. (Web site)
  3. Indian cuisine is a combination of subtle tastes.
  4. Indian cuisine is a blend of both vegetarian and non-vegetarian elements.
  5. Indian cuisine is the general term for the wide variety of cooking styles from India.

North Indian Cuisines

  1. North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee and yoghurt are all common ingredients.
  2. Another famous snack famous throughout India and belonging to North Indian cuisine is the 'samosa'.
  3. Speaking very generally, North Indian cuisine incorporates a lot of dairy and meat and bread, and uses many rich, thick gravies (watch out for calories).

East Indian

  1. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as tomato, chilli, and potato, as staples.
  2. East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. (Web site)
  3. Indian cuisine is strongly influenced by widespread and longstanding vegetarianism within sections of India's majority Hindu and Jain communities.
  4. The end of Vedic period saw a the advent of Buddhism and later Jainism, and Indian cuisine was influenced by the principle of ahimsa or non-violence.
  5. East Indian cuisine is famous for its desserts, especially Bengali sweets such as rasogolla, chumchum, sandesh and payaas).

Predominantly Vegetarian

  1. Besides the main dishes, various snacks are widely popular in Indian cuisine, such as samosa and vada.
  2. The multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs.
  3. Indian cuisine turned predominantly vegetarian and was embraced particularly by the priestly-class as they deemed a vegetarian diet to be superior.
  4. South Indian cuisine is predominantly vegetarian, though Chettinad and Keralan cuisine use meat heavily and are a lot more spicier too.
  5. Garam masala is a spice mixture used mainly in northern Indian cuisine. (Web site)

South Indian

  1. Garam masala is generally avoided in South Indian cuisine.
  2. South Indian cuisine is not limited to the above snacks, which are very popular.
  3. Mostly vegetarian, Rice is the basis of every meal in a South Indian Cuisine and the cooking medium could be either gingelly, coconut or sunflower oil. (Web site)

Typical South

  1. The common use of curry leaves is typical of South Indian cuisine.
  2. North Indian cuisine, particularly "Mughlai or Moghul Style" cooking, has made strong inroads into South India over the last 20 years. (Web site)
  3. Dosa , idli, vada, along with sambhar and rasam are typical South Indian cuisine.


  1. Starting in the 1970s, the popularity of Indian cuisine increased rapidly in Western culture, starting in Britain with the emergence of curry restaurants.
  2. A Middle Eastern influence on both Pakistani and Indian cuisine is the popularity of grilled meats such as kababs.


  1. Besides settlers from outside, Indian cuisine has been influenced by environmental, social, religious and political factors from within.
  2. Many of the religious festivals and rituals have also influenced Indian cuisine.


  1. As a result, the cuisines in these countries are very similar to northern and eastern Indian cuisine.
  2. Another important feature on North Indian cuisine are flat breads. (Web site)
  3. Spices form the most important part of the flavor of the Indian cuisine.
  4. Typically in South Indian cuisine curry leaves are used commonly.
  5. However, over time they adopted a lot of specialties and cooking methods from the Indian cuisine and blended the two to perfection. (Web site)


  1. Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj.
  2. The concept of Raj Indian Cuisine arose from a need to challenge the current norm in local dining scene. (Web site)

Cooking Techniques

  1. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques.
  2. Indian cuisine is delightfully unique with a great variety of foods, spices, and cooking techniques, each with its distinct taste.


  1. Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent.
  2. Indian cuisine is very diverse and is a result of India's diverse population. (Web site)


  1. In Indian cuisine, nutmeg is used almost exclusively in sweets. (Web site)
  2. Cinnamon, nutmeg and cardamom have a special affinity for sweet dishes in Indian cuisine. (Web site)

Indian Fast Food

  1. I Indian fast food Articles in category "Indian cuisine" There are 61 articles in this category.
  2. The last few decades have seen a huge increase in Indian cuisine popularity and the Indian fast food industry along with Bollywood is also growing. (Web site)


  1. Elements A typical assortment of spices used in Indian cuisine.
  2. Andy, Indian Cuisine has an extensive use of spices and herbs, characterized by a wide assortment of dishes and cooking techniques.

Main Article

  1. The main article in this category is Indian cuisine. (Web site)
  2. Southern Main article: South Indian cuisine The South Indian staple breakfast item of idly, sambhar and vada served on a banana leaf.
  3. South Indian cuisine Main article: South Indian cuisine Lunch from Karnataka served on a plantain leaf.

Important Ingredient

  1. South Indian cuisine - is mainly fish and vegetables, often cooked in coconut milk, an important ingredient in South Indian cooking.
  2. In Indian cuisine, especially in the kitchens of Bengal, Uttar Pradesh and Punjab, rose water, known as gulab jal, is an important ingredient. (Web site)


  1. The Indian cuisine is as diverse as its culture, languages, regions and its climate. (Web site)
  2. As all of its states lie in coastal areas, the South Indian cuisine is influenced by hot and humid climate.

Staple Components

  1. The tomato, chilli, and potato, which are staple components of today's Indian cuisine, are relatively recent additions.
  2. The tomato, chilli, and potato, which are staple components of today's Indian cuisine, were brought to India by the Portuguese.


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Andhra Cuisine
Anglo-Indian Cuisine
Chana Masala
Curry Powder
Garam Masala
Tandoori Chicken
  1. Books about "Indian Cuisine" in

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  Originally created: June 06, 2008.
  Links checked: April 06, 2013.
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