Saturday, May 31, 2008

The Cuisines of India

Most Indian cuisines are characterized by the use of spices. Indian cooking involves the use of a larger variety of vegetables compared to other well known cuisines. Within these recognizable similarities, there is an enormous variety of local styles.

In the north and western regions Kashmiri and Mughlai cuisines show strong Central Asian influence. In the east Bengali and Assamese styles are influenced by East Asia. All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute the relative lack of fresh vegetables. Tamil food. is characterized by the use of tamarind to impart sourness. The Andhra kitchen is characterized by excessive amounts of chilies. All along the northern plain, from Punjab through Uttar Pradesh and Bihar, a variety of flours are used to make chapatis and other closely related breads. In the regions of the north-eastern foothills and along the coasts, a large variety of rice is used. Potatoes are not used as the staple carbohydrate in any part of India.

Modern India is going through a period of rapid culinary revolution. With urbanization and consequent evolution of the patterns of liiving, home-cooked food has become simpler. Restaurants, increasingly popular, encourage mixing of styles. Tandoori fish, mutton, dosas and Jain pizzas are popular with Indians in cities