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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 population consume no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable. One strong ...
The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes.
Chaat, samosa, and pakora, among the most popular snacks in India, originate from Uttar Pradesh. [192] [193] Well-known dishes include kebabs, dum biryani, and various mutton recipes. Sheer qorma, ghevar, gulab jamun, kheer, and ras malai are some of the popular desserts in this region.
It is the first known use of the word in English. (The recipe uses the long s, "ſ"). 'Curry' is "ultimately derived" [1] from some combination of Dravidian words of south Indian languages. [1] One of those words is the Middle Tamil kaṟi (கறி) meaning 'black' or 'burnt' and hence spiced food.
The origins of golgappas trace back to India. He also noted that it possibly originated from Raj-Kachori: an accidentally-made smaller puri giving birth to panipuris. [7] Panipuris spread to the rest of India mainly due to the migration of people from one part of the country to another in the 20th century. [4]
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
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Food historian K. T. Achaya speculates that the modern idli recipe might have originated in present-day Indonesia, which has a long tradition of fermented food. According to him, the cooks employed by the Hindu kings of the Indianised kingdoms might have invented the steamed idli there, and brought the recipe back to India during 800–1200 CE.