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by David Johnson Asian Foods Guide Common ingredients and popular dishes of various cultures. IntroductionEast Asia ChinaJapanKoreaMongoliaTibetPacific Region FijiHawaiiPapua New GuineaPolynesiaSouth Asia BangladeshIndia NepalSri LankaSoutheast Asia CambodiaIndonesiaLaosMalaysiaMyanmarPhilippinesSingaporeThailandVietnamThroughout history waves of invaders, traders, and settlers have left their marks on India. The Persians, Portuguese, and British have influenced Indian cooking. Perhaps the biggest differences in Indian cooking are religious - Hindu sects and castes have varying dietary habits and taboos, and Hindus do not eat beef, while Muslims do not eat pork. Halal meat is that which has been slaughtered according to Islamic law. Indian cuisine generally relies on vegetables and spices, including the famous curries. In India, curries are not pre-purchased, rather they are individually blended from various spices by each cook. Foods that are common to various regions include ghee, a clarified butter, dahi, (curd), and dal (lentils). Wheat, in the form of baked or grilled bread, is a staple in northern India, while rice is used in the south. In Kashmir, influences from Persia and Central Asia are strong, while Bengali cooking is similar to that of Bangladesh. Punjab and Gujarat Most Indians in the United States come from the western Indian states of Punjab and Gujarat therefore food from those regions is most available. Punjabi food is available in much of the rest of India because after India and Pakistan separated in 1947 millions of Hindus fled the Pakistani portion of the Punjab. Settling in such cities as Mumbai (Bombay), they opened Punjabi restaurants to make a living, introducing that cuisine to other Indians. Common ingredients: bread, baked or grilled on a griddle; beans, lentils, vegetables, curd, pickles, curries Popular dishes: kebabs, meatballs, biryani (rice and meat); rice or bread pudding Southern India In the south, food is non-greasy and usually roasted or steamed. The state of Tamil is distinguished for its heavy use of tamarind, while Kerala is known for its stews. Common ingredients: vegetables, rice, curries and other spices Popular dishes: rasam (thin soup) usually served with rice, curried vegetables and curd; stews; rice pancakes; steamed rice cakes More Information: Infoplease Atlas: India Country Profile: India More Asian-American Features
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Throughout history waves of invaders, traders, and settlers have left their marks on India. The Persians, Portuguese, and British have influenced Indian cooking. Perhaps the biggest differences in Indian cooking are religious - Hindu sects and castes have varying dietary habits and taboos, and Hindus do not eat beef, while Muslims do not eat pork. Halal meat is that which has been slaughtered according to Islamic law.
Asian Foods Guide
Common ingredients and popular dishes of various cultures.
- Introduction
East Asia
- ChinaJapanKoreaMongoliaTibet
Pacific Region
- FijiHawaiiPapua New GuineaPolynesia
South Asia
- BangladeshIndia NepalSri Lanka
Southeast Asia
- CambodiaIndonesiaLaosMalaysiaMyanmarPhilippinesSingaporeThailandVietnam
Indian cuisine generally relies on vegetables and spices, including the famous curries. In India, curries are not pre-purchased, rather they are individually blended from various spices by each cook. Foods that are common to various regions include ghee, a clarified butter, dahi, (curd), and dal (lentils).
Wheat, in the form of baked or grilled bread, is a staple in northern India, while rice is used in the south. In Kashmir, influences from Persia and Central Asia are strong, while Bengali cooking is similar to that of Bangladesh.
Punjab and Gujarat
Most Indians in the United States come from the western Indian states of Punjab and Gujarat therefore food from those regions is most available. Punjabi food is available in much of the rest of India because after India and Pakistan separated in 1947 millions of Hindus fled the Pakistani portion of the Punjab. Settling in such cities as Mumbai (Bombay), they opened Punjabi restaurants to make a living, introducing that cuisine to other Indians.
Common ingredients:
bread, baked or grilled on a griddle; beans, lentils, vegetables, curd, pickles, curries
Popular dishes:
kebabs, meatballs, biryani (rice and meat); rice or bread pudding
Southern India
In the south, food is non-greasy and usually roasted or steamed. The state of Tamil is distinguished for its heavy use of tamarind, while Kerala is known for its stews.
vegetables, rice, curries and other spices
rasam (thin soup) usually served with rice, curried vegetables and curd; stews; rice pancakes; steamed rice cakes
More Information:
- Infoplease Atlas: India Country Profile: India
More Asian-American Features
.com/spot/asianfoods7.html
Sources +
Our Common Sources
Our Common Sources
Asian Food Primer: Chinese Food
- Asian Food Primer: Chinese Food
TrendingHere are the facts and trivia that people are buzzing about.
Did Birds Evolve from Dinosaurs?
The Twelve Dancing Princesses
Current Events This Week: January 2023
African Americans by the Numbers
Andersen’s Fairy Tales: Contents
The Celtic Twilight: A Teller of Tales
TrendingHere are the facts and trivia that people are buzzing about.
Did Birds Evolve from Dinosaurs?
The Twelve Dancing Princesses
Current Events This Week: January 2023
African Americans by the Numbers
Andersen’s Fairy Tales: Contents
The Celtic Twilight: A Teller of Tales
- Did Birds Evolve from Dinosaurs?
- The Twelve Dancing Princesses
- Current Events This Week: January 2023
- African Americans by the Numbers
- Andersen’s Fairy Tales: Contents
- The Celtic Twilight: A Teller of Tales
