INDIAN CUISINE

The way of cooking basically started form 8000 years

ago.

Indian cuisine encompasses a wide variety of regional

and traditional cuisines native to India.

The development of the modern day cooking began

form MUGHALI period.

ABOUT

The signature dishes vary according to states.

Food are mostly spicy and also sweet.

Saffron and other organic herbs are signature

touch of food.

Contd.

The cuisine of India is basically classified into

2 main cuisine.

North

South

Classification

NORTH

North Indian cuisine is distinguished by the

proportionally high use of dairy products; milk, paneer,

ghee (clarified butter), and yoghurt (yogurt, yoghourt)

are all common ingredients.

Gravies are typically dairy-based. Other common

ingredients include chilies, saffron, and nuts.

NORTH

The Mughal influence has resulted in meat-eating

habits among many North Indians.

A variety of flours are used to make different

types of breads like chapathis, rotis, phulkas,

puris and naan.

Contd.

APPETIZER

SAMOSATriangular pastries filled with vegetables, subtly flavored with spices & exotic herbs, served with

mint/yogurt chutney

CHICKEN OR PANEER TIKKA Succulent boneless breast chicken pieces or

paneer, marinated in yogurt & spices, cooked in the tandoor oven until tender, served with

mint/yogurt chutney

VEG ENTREES

Dum AlooSmall potatoes, exotically flavored with fresh

herbs & fresh ground spices, sautéed & cooked in yogurt sauce garnished with chopped

coriander leaves

Palak PaneerHomemade cottage cheese, deep-fried & cooked

in fresh pureed spinach, mildly spiced. A specialty from North India.

NON-VEG ENTREES

Lamb RoganjoshA rich lamb curry from Kashmir delicately

flavored with exotic spices cooked over slow heat.

KORMA A northern delicacy. The most popular dish to entertain guests with. Cooked with lots of yogurt, cream, coconut, rose-water and garnished with raisins, almonds and fried

onions.

• Basmati Rice• Plain Basmati rice• Peas Pilau - with fresh peas• Vegetable pilau - with mixed vegetables• Tandoori breads: Plain naan Garlic naan Roti• Cheese and Onion Kulcha Alu Paratha - potato and

herb Paratha• Lacchader - "Flaky" Side Condiments and Raitas:

Tomato and onion• "kachumber" salad Cucumber and yogurt raita"• Sweet mango "Chutney" Mango, lime and chili pickles

SIDE DISH

SOUTH

South Indian cuisine is rice based. Rice is combined with

lentils to make wonderful dosas, idlis, vadas and uttapams.

These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process).

They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt).

SOUTH

Long White Grain Rice - most commonly used

Short Grain Rice - used to make sweet dishes

Round Grain Rice

DISHES

Rice with sambhar. There are many forms of rice - such

as the plain rice- ghee- boiled lentil (sadam - neai-

paruppu). coconut rice (thengai sadaam), lemon rice

(ellimbichai sadaam), tamarind rice (puliypdarai).

Rice with Rasam - Rasam is a tangy, spicy, watery and

soupy tamarind concoction which is served with rice

Three courses of rice

Yogurt with rice (thayir sadaam). This is served last to

cool the mouth and the digestive system. It may be

served with non spicy assorted vegetable dishes, namely

the aviyal (mixed vegetable stew), kari (dry masala

vegetables) & kootu (coconut & vegetable saute which

are not too wet and not too dry).

Finally the palpayasam (milk sweet) a dessert is served.

Contd.

Idli Generally comes as steamed dumplings or rice

muffins served with sambar (lentils) and coconut chutney

Vegetable CutletMix of seasonal vegetables Served with

salad

Rasa Vada / Medu Vada

lentil doughnut in spicy gravy / plain

UpmaCream-of-wheat cooked with nuts

and seasoned

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