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Types of Cuisines

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973 views

Types of Cuisines

Uploaded by

indrajitnandan2000
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Types of Cuisines

Types of Cuisines

A cuisine is a cooking style denoting varieties of


food prepared by a restaurant from a certain
region or country. There are different types of
cuisines all over the world. Each country or
region has its own style.

Factors Affecting a Cuisine

· A cuisine is frequently named after the region


or place where it is originated.
· It is primarily influenced by the locally
available ingredients, the religion and the culture.
· The area’s climate determines the native foods
that are available.
· The trade among different countries also
largely affects a region’s cuisine.

Common Cuisines

The common cuisines are Indian, International


and fusion cuisine.
I. Indian Cuisines:
Indian cuisines are as diversified and unique as its
culture and country encompasses a wide variety
of regional and traditional cuisines. Indian food is
often thought of as an ‘exotic cui-sine’ with
charm of its own, it has such a great variety of
taste, colour and aroma.

II. Regional Cuisine:


It is based upon national, state or local regions.
Regional cuisines may vary based upon food
availa-bility and trade, varying climates, cooking
traditions and practices and cultural dif-ferences.
Each state has evolved its very own cuisine
influenced by the availabil-ity of certain raw
foods of the region. The cooking style varies
from region to region and it is largely divided
into South Indian and North Indian cuisine.

Characteristic Features
· Indian cuisine gives the range of diver-sity in
soil type, climate, culture, eth-nic group and
occupations.
· The staple food varies with region to region.
In the southern part of India, rice is the staple
food while in the northern part it is wheat.
· There are special foods prepared for occasions
like festival in all the regions.
· Indian cuisines use locally available spices,
herbs, vegetables and fruits.
· A three meal balanced diet pattern is the most
common feature in Indian cuisine.

1. North Indian Cuisine: North India has


extreme climates – summer is hot and winter is
cold. To quote a few, the region includes the
following states: Jammu and Kashmir, Himachal
Pradesh, Punjab, Maharashtra, Madhya Pradesh.
Characteristic Features
· North Indian cuisines usually have thick,
moderately spicy and creamy gravies.
· Use of dried fruits and nuts is fairly common
even in everyday foods.
· Dairy products like milk, cream, cot-tage
cheese, ghee and yoghurt play an important role
in the cooking of both savory and sweet dishes.
· This region is famous for tandoori roti and
naans, stuffed parathas and kulchas.
· Basmati rice in the form of jeera rice and
pulaos are common.
· Popular dishes are mutter paneer, chaat,
dhokla, dhalmakhani, samosas and so on.
2. South Indian Cuisine: South Indian cuisine
includes the five southern states of India: Andhra
Pradesh, Karnataka, Kerala, Tamilnadu and
Telungana.

Characteristic Features
· Rice is a staple food in South Indian Cuisine.
· The cuisines have common ingredients and
differ primarily in the spiciness of the food.
· Millets used commonly in rural areas are
becoming popular in urban region too.
· Some authentic and popular South Indian
dishes like pongal, sambar and vadai are from
Tamilnadu, rava idli from Karnataka, kadalai
curry and appam from Kerala and kebabs and
biriyani from Andhra Pradesh.
i. Tamil Nadu Cuisine
Characteristic Features
Variety of raw and parboiled rice as a sta-ple
food, forms part of a typical meal in Tamilnadu,
accompanied with mildly or richly spiced
vegetarian and non-vegetar-ian dishes.
· The various Tamil dishes can be cat-egorized
in different groups starting from the regular
meals, the light meals, snacks and desserts.
· Mashed dhal with ghee, sambar, puli-
kuzhambu, rasam, kootu, kolisaaru,
morkuzhambu and milagukuzhambu are the
special dishes of Tamil Nadu.
· This cuisines conventionally include all the six
tastes that any food catego-rized into sweet, sour,
salt, pungent, bitter and astringent into the main
meal so as to get complete nutrition and balanced
digestion.
In Tamil Nadu there are different types of
cuisines like Chettinad and Kongu. Some special
foods like Thirunelveli halwa, Kumbakonam
degree filter coffee, Ambur biriyani,
Kanjeepuram idly, and Madurai Jigarthanda are
also famous in Tamilnadu cuisine.

For example Traditional meals served in


Chettinad style on banana leaves follow a specific
protocol. Each dish has a designated space and
order in which, it has to be served.
Serving of Food in Indian Cuisine
· Etiquette of Indian dining varies with the
region in India.
· Both in urban and rural settings Indi-ans wash
their hands thoroughly prior to dining, and then
eat with their fin-gers, without any cutlery.
Top 10 Cuisines in India

· Traditionally Indians sit on the floor while


eating.
· Main dish (rice or chappathi), sur-rounded
with other dishes are served on ‘Thali’ – a plate
laid with banana leaf or stitched leaf.
· There will be dishes that are crunch, soft, dry,
moist, rough and smooth.
· Garnishes are very simple such as sprinkling
chopped coriander leaves or grated carrots and
nuts.
· After a meal, it is common to serve small
cardamom seeds with their husks, aniseeds and
betel nuts.

III .International Cuisine:

International cuisine means the different cooking


prac-tices around the world. Each country has its
own cuisine and each cuisine is an art in itself. A
global cuisine that is practiced around the world
and can be categorized according to the common
use of major food stuffs. In order to become a
global cuisine a local, regional and national
cuisin must spread around the world.
There have been significant improvements and
advances during the last century in food
preservation, storage, shipping and production
and today many countries, cities and regions have
access to their traditional cuisines and many other
global cuisine.
e­
Some of the most popular International cuisines
include French, Chinese, Italian and Mexican.
Most coun-tries have a well-known famous dish
or ingredient that is associated with the cuisine.

Courses of Menu
In a full course menu, for example in a French
cuisine, the dinner consists of multiple dishes or
courses. In its simplest form, it consists of 3 or 4
courses such as appetizers, fish, entrée (main
course) and dessert.

1. French Cuisine
Characteristic Features
· Innovative flavours and elegant presentation.
· Rich flavours with garlic, herbs, duck and
mushrooms.
· French cuisine is an unique cultural
experience with nutritious foods with beauty.

Serving of Foods in French Cuisine


· Family style is followed in serving food with
all courses on the table at the same line.
· Continuous service of bread is fol-lowed till
the last course.
· “Buffet” style is the variation of the French
service where all food is avail-able at the correct
temperature in a serving space other than dining
table.

2. Chinese Cuisine
Characteristic Features
· Chinese cooking calls for maximum
preparations of raw ingredients and minimum
cooking methods.
· The dishes have balance, combination and
blend of colour, flavour, texture, shape and size.
· The Chinese sauté, steam, deep-fry and roast
with a difference.
· Ingredients are cut into beautiful shapes, yet
flavor is never sacrificed.
Serving of foods in Chinese Cuisine
· It is considered inappropriate to use knives on
the dining table. Chopsticks are the main eating
utensils.
· Youth should not sit at the table before the
elders.
· When eating with a bowl, one should not hold
it with its bottom part.
· Waiters serve hot dishes one by one and
usually meat dishes are served first, then
vegetables.
· Rice / noodles are the staple dishes for
Chinese people.
3. Italian Cuisine
Characteristic Features

· Italian food is extremely regional and varies


greatly from region to region.
· Light sea food dishes, semolina and egg based
pastas are served.
· Simple preparations and presentations. Heavy
emphasis is given to quality of ingredients.

Serving of foods in Italian Cuisine


· In Italy, eating is a moment of celebratio
where families, friends, colleagues, get together,
relax and par-ticipate in the dining ritual.
n­
· Even the most informal meals include multiple
courses.
· The various courses are a way to break down
the meal into different sections, to add variety
and creativity.

IV. Fusion Cuisine


A combination of different traditional culinary
cuisines is called fusion cuisine. Cuisines of this
type are not categorized according to any one
particular cuisine style and have played a part in
innova-tions of many contemporary cuisines. Eg:
Vegetable fried rice – Indo Chinese cuisine.

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