Search results
Results from the WOW.Com Content Network
The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain ...
The elephant foot yam (Amorphophallus paeoniifolius) is used as food in Island Southeast Asia, Mainland Southeast Asia, and South Asia. Its origin and center of domestication was formerly considered to be India, where it is most widely utilized as a food resource in recent times. But a genetic study in 2017 has shown that Indian populations of ...
The great variety of Singaporean food includes Indian food, which tends to be Tamil cuisine, especially local Tamil Muslim cuisine, although North Indian food [215] has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singaporean cultures, and in response to locally ...
The Neolithic founder crops (or primary domesticates) are the eight plant species that were domesticated by early Holocene (Pre-Pottery Neolithic A and Pre-Pottery Neolithic B) farming communities in the Fertile Crescent region of southwest Asia, and which formed the basis of systematic agriculture in the Middle East, North Africa, India ...
Indian food, adapted to the European palate, became visible in England by 1811 as exclusive establishments began catering to the tastes of both the curious and those returning from India. [53] Opium was a part of the spice trade, and some people involved in the spice trade were driven by opium addiction.
A ravioli like dessert stuffed with a choice of fillings and equally popular in various parts of India and Pakistan Vegetarian Vegetable jalfrezi < Meat and spices fried in a pan. Can be vegetarian as well. Vegetarian Tandoori Chicken: Tandoori chicken as a dish originated in the Punjab before the independence of India and Pakistan. Non-Vegetarian
Potato (Aloo) Tomato (Tamatar) Okra (Bhindi) Cauliflower (Phool Gobhi) Taro (Arbi). Most of the food items which define modern North Indian and Subcontinental cooking have origins inside the Indian subcontinent though many foods that are now a part of them are based on fruits and vegetables that originated outside the Indian subcontinent.
Goan food is considered incomplete without fish. The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. [1] Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.