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The Cuisine of India
 

Pictured above; The Taj Mahal at Agra, India

 
 
 
 

India's people and culture are vast and varied. With Hindu, Jain, Buddhist, Sikh, Moslem, Zoroastrian, and Jewish backgrounds, there are a variety of eating prohibitions determining what is sacred. but there is one thing all Indian food contains and that is spice.

Spices are a distinctive feature of the cooking of India and Indonesia. In India, it is common for a curry mixture to contain fragrant powdered spices such as cardamom, cinnamon, cloves, cumin, nutmeg, and turmeric. 

Curry is a English word that is a corruption of the word kari, which names both a leaf used in cooking and a particular method of cooking in the south of india.

The Indian meal is made up of a main course, a side dish, and a central bread such as naan or basmati rice. the side dish can be made of chutneys, highly seasoned vegetables and fresh fruits. The main if made of meet mostly it would be lamb, goat or seafood as most Indians cannot eat beef or sometimes pork. Hindus are strictly Vegetarian and they have developed what is perhaps the world's greatest vegetarian cuisine. They use cereals, pulses (lentils, peas, and beans), and rice with great imagination to produce a widely varied but generally meatless cuisine.

 
Feature Ingredients
Cardamom
Cinnamon
Cloves
Coriander
Cumin
Fennel
Garlic
Ginger
Marsala
Nutmeg
Onion
Peanut
Pepper
Turmeric
More
Feature Recipes
Chicken Korma
Chicken Tikka Masala
Mutton Curry
Lamb  Madras
Tandoori Chicken
Chicken Biryani
Indian Samosas
Quick Facts
Chili
The "heat" of chilies is measured in Scoville units.
Bell peppers rank at zero Scoville units, jalapenos rank at 3,000-6,000 Scoville units.
 
 
 
 
 

 

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