International Cooking: A Culinary Journey, 2E Chapter 14 India.

International Cooking: A Culinary Journey, 2E

Chapter 14India

International Cooking: A Culinary Journey:, 2EPatricia Heyman

2© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

Muslims Hindus

Buddhists Jains

Sikhs, Zoroastrians, Christians, and Jews

HistoryHuge Culinary Impact from Religions




GreeksArabsHunsMoghuls BritishMany more came for spices

Many Invaders throughout History




East

TopographyNorth Himalayan Mountains, the world’s highest mountain range

fertile plains coastline abundant rainfall




West

called Deccan plateau in the center mountains on the east and west coastal plains between the mountains and coast

South

hot, arid land desert conditions




Early days: grilled over an open fire or cooked in pot placed in the fire’s embers

Stir-fry and deep-fry North: bake in tandoor oven South: steam

Cooking Methods




densely populated nation second largest population of any country

diverse topography and climate varying dietary laws from religious groups in India caused pronounced effects on the cuisine

Regions




South

North Flatbreads Milder dishes Lots of meat

Rice Spicy dishes Fish and seafood, less meat

Many vegetarian dishes




Religious Culinary Restrictions

Cuisine

many vegetarian dishes - many Hindus are vegetarians

Muslims do NOT eat pork Hindus do NOT eat beef




Rice Wheat Grains Legumes Yogurt Fresh fruits Pickles and chutneys Abundant spices and herbs

Basis of Indian Diet

International Cooking: A Culinary Journey, 2E Chapter 14 India.

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