LO -2 INDIAN CUISINE

TEAM MEMBERS IN THE PPT

• AFZAL SAIFEE
• CHINMAY THAKUR
• ANUJA BAIKAR
• NEHA VALUNJ
• DISHA PANCHAL
• NANDINI PARDHI
• SHILPA DESHMUKH
 INTRODUCTION :
• Indian dishes are popular all over the world for its taste and variety.
• Indian cuisine consists of a variety of regional and traditional cuisines
native to India.
• Given the diversity in soil, climate, culture, ethnic groups, and
occupations, these cuisines vary substantially and use locally available
spices, herbs, vegetables, and fruits.
• One of the greatest influences on India's cuisine occurred in the 2nd
century BC.
• The powerful and turned benevolent Emperor Ashoka of that time
popularized a vegetarian cuisine.
REGIONAL CUISINES :
SOUTH INDIAN CUISINE :
 The Cuisine of South Indian
• South Indian cuisine includes the cuisines of the five southern states
of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and
Telangana—and the union territories of Lakshadweep, Pondicherry,
and the Andaman and Nicobar Islands.
• Popular Dishes: Some well known and loved foods include South
Indian chicken curry, Kulambu (South Indian fish curry), Idlis, Dosas,
Vadas, Sambaar, Uttapams, Rasam, and Payasam.
• Sweet Dishes: Payasam, Mysore Pak, Boorelu, Kozhukkattai, Sweet Idli
or Paniyaram, Maa ladoo or maladu, Unni Appam, Rava Kesari with
Milk and Paal Poli.
NORTH INDIAN CUISINE:
 THE CUISINE OF NORTH INDIAN
• North Indian cuisine is collectively the cuisine of Northern India,
which includes the cuisines of Jammu and Kashmir, Punjab, Haryana,
Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh Bihar,
Jharkhand, Chhattisgarh and Madhya Pradesh.
• Popular Dishes: Some popular North Indian dishes include butter
chicken, biryani, paneer tikka, dal makhani, and tandoori chicken.
They are all incredibly delicious!
• Sweet Dishes: Gajar ka Halwa, Rasgulla, Rabri, Kulfi, Kheer, Peda and
Shahi Tukda.
EAST INDIAN CUISINE:
 THE CUISINE OF EAST INDIAN
• Food in the eastern part of India is believed to be one of the oldest cuisines
in the country. The food ecosystem of this region, which primarily consists
of the states of Bihar, Bengal, Odisha and parts of Andhra Pradesh, is an
interesting mix of regional cuisine and international influences.
• Popular Dishes: Some popular dishes are momos (steamed, meat- or
vegetable-filled wontons) and Thukpa (a clear soup). Tomato Achaar
(tomato pickle), Machcher Jhol (fish curry), and Jhaal-Muri (a spicy snack
made with puffed rice and mustard oil) are also commonly seen on menus.
• Sweet Dishes: Sweets are a big deal in East India, and the region is
renowned for its sugary treats—as well as the inhabitants’ sweet tooths!
Favorites include Sandesh (made of paneer and sugar) and Rasgolla
(dumplings in syrup), as well as creamy rice pudding (Kheer). They are
lighter and less dense than other Indian desserts.
WEST INDIAN CUISINE:
 THE CUISINE OF WEST INDIAN
• The western region of India includes the following states: Rajasthan, Gujarat,
Maharashtra, and Goa.
• Popular Dishes: Some of the more Western Indian dishes are likely easier to
find in the United States. Whether at a restaurant or searching for recipes on
your own, look for Pork Vindaloo, Chicken Xacuti, Fish Curry, Bhelpuri, Thepla,
Daal-Baati-Choorma, Laal Maas, and Ghewar. Shop at an Indian or international
grocery store for any hard-to-find recipe ingredients.
• Sweet Dishes: Goa sweets are Bebinca, Dodol, Doce, Patoleo, Kulkul, Neuriyo,
Coconut Ice, Perad and many more. Maharashtra sweets are Gulachi Poli, Puran
Poli, Gulab Jaam, Karanji, Jalebi, Chirota, Modak, Shikran, Amras, Anarsa,
Shevaya chi Kheer, Shrikhand, Narali Bhaat and Laddu. Gujrat sweets are
Malpua, Sutarfeni, Ghughra, Kansar, Monthar, Keri no Ras, Halvasan, Son Papdi,
Gud Papdi, Shrikhand, Jalebi, Penda, Doodhpak, Kaju Katri and Gulab Jamun.
INDIAN INGREDIENTS: •Fennel seeds: Fennel seeds, known as Saunf, are the dried
seeds of the fennel plant, whose bulbs and fronds are eaten as
a vegetable.
•Cumin - Cumin seeds are tiny, crescent moon-shaped brown seeds.
They're an important flavor in North Indian vegetable dishes such as aloo •Fenugreek: Fenugreek seeds, also known as Methi, have a
Gobi (potatoes and cauliflower) and papadum, crispy flatbreads made with musky, celery-like flavor and are yellow-brown in color. To
chickpea flour. bring out the flavor, heat fenugreek seeds slowly—they burn
•Cardamon - There are two types of cardamom: large green cardamom easily, becoming bitter. Dried fenugreek leaves are used in
pods and small, smoky black cardamom pods. Green cardamom is more dishes such as Delhi tandoori chicken.
common, but both types can be used interchangeably in savory and sweet
dishes such as masala chai, biryani, and marinades for meats •Indian bay leaves: Indian bay leaves, also known as Tejpat
•Garam Masala - garam masala is a spice mix of cinnamon, mace, leaves, come from the Indian cassia tree (Cinnamomum
peppercorns, coriander seeds, cumin seeds, and cardamon pods. You can Tamala). They taste like a mixture of clove and black pepper.
buy garam masala pre-ground. Garam masala is used in Punjabi chana
masala, Anglo-Indian chicken tikka masala, and Old Delhi-style butter
•Dried chiles: Dried chiles such as Kashmiri chiles can be
chicken. used a variety of ways but are often toasted in ghee or oil
•Turmeric - Turmeric is a rhizome that looks like ginger, but it has bright with other spices, then spooned over a finished dish. Chile
orange flesh and an earthy flavor. You can grate fresh turmeric, but it's powders made from cayenne or Kashmiri chiles are another
more often sold ground into a golden powder that serves as the main easy way to add heat to Indian dishes.
ingredient in most commercial curry powders. Use it in khadi (turmeric
yogurt soup) and chicken dishes •Tamarind - Tamarind has a distinctive sour flavor used in
•Coriander – Coriander seeds are the dried seeds of cilantro. Coriander chutneys and sambar, a South Indian lentil and vegetable
seeds have a citrusy flavor essential to Punjabi saag paneer. Cilantro, the stew often served with vada (doughnuts) or idli (rice cakes).
green, herbaceous part of the plant, is useful as a garnish for many Indian •Fresh Curry Leaves - Fresh curry leaves are Fragnant ,
dishes
shiny leaves they are sold both fresh and dried and add subtle
•Mustard Seeds -There are three colors of mustard seeds: yellow, black,
and brown. Each contains sulphur compounds that give mustard its sharp floral flavor to stews and soups. Tempered in oil or ghee with
flavor. Tempering mustard seeds by heating them in ghee or oil will black mustard seeds and cumin, they are lovely spooned over
mellow their flavor and add a slight nuttiness. Black mustard seeds and dal or potatoes. You can also use them in chutneys.
fresh curry leaves are perfect for flavoring potatoes or chickpeas. Both
black mustard seeds and mustard oil are used in Gujarati-style Methia Keri
(mango pickle)
 CONCLUSION:

Indian cuisine's global popularity can be attributed to a rich combination of factors that make it stand out as one of the
best in the world. Here are some reasons why Indian cuisine is so widely appreciated:
• Diverse Flavors and Ingredients
• Cultural Heritage
• Vegetarian Variety
• Spices and Aromatics
• Regional Specialties
• Street Food Culture
• Balance of Flavors
• Health Benefits
• Adaptability
• Global Diaspora
In conclusion, Indian cuisine's popularity and distinction as one of the best in the world stem from its diverse flavors,
cultural significance, vegetarian variety, skillful use of spices, regional specialties, street food culture, balanced flavors,
potential health benefits, adaptability, and the influence of the global Indian community. Its unique blend of history,
culture, and culinary innovation continues to captivate taste buds across the globe.
 BIBLIOGRAPHY
• SOUTH INDIAN CUISINE
https://food.ndtv.com/food-drinks/south-indias-sweet-affair-8-tradition
al-desserts-that-are-irresistible-777150
• NORTH INDIAN CUISINE
https://en.m.wikipedia.org/wiki/North_Indian_cuisine
• EAST INDIAN CUISINE
https://www.thespruceeats.com/cuisine-of-east-india-1957881
• WEST INDIAN CUISINE
https://www.indianetzone.com/68/sweets_western_india.htm
THANK YOU !