Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruits. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. Indian cuisine also varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.
Indian cuisine has been influenced by a 5000-year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavors and regional cuisines found in modern-day India.
Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and poultry and other sorts of meats. Over time, some segments of the population embraced vegetarianism. This was facilitated by the advent of Buddhism and an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. A reference to the kind of food one is to eat is also discussed in the Bhagavad Gita (Chapter 17, Verses 8,9 & 10). In this period eating beef became taboo, a belief still commonly held today.
During the Middle Ages, several North Indian dynasties were predominant, including the Gupta dynasty. Travelers who visited India brought with them new cooking methods and products such as tea and spices. Later, India saw the period of Central Asian and Afghan conquerors, which saw the emergence of the Mughlai cuisine many people now associate with India. This included the addition of several seasonings, such as saffron, and the practice of cooking in a sealed pot called a "Dum".
Indian cuisine has greatly divided as per their regional origins. The preparation, ingredients as well as the way of serving these dishes is totally different from region to region. Here you will find the recipes categorized as per their regions.
Several customs are associated with food consumption. Traditionally, meals were eaten while seated either on the floor or on very low stools or cushions. Food is most often eaten without cutlery, instead using the right hand. Often roti (flat bread) is used to scoop the curry without allowing it to touch the hands. Etiquette dictates eating only with one's right hand. Along the coast to the south, where the staple is parboiled rice. In the wheat growing/consuming north, a piece ofroti is gripped with the thumb and middle finger and ripped off while holding holding the roti down with the index finger. Traditional serving styles vary from region to region in India.
In South India, cleaned banana leaves, which can be disposed of after the meal, are used traditionally. When hot food is served on banana leaves, the leaves add aroma and taste to the food. Leaf plates are still utilized on auspicious and festive occasions but are less common today.
Traditional ways of dining are being influenced by eating styles from other parts of the world. Among the middle class throughout India, spoons and forks are commonplace.
