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Indian cuisine by state or union territory (21 C, 30 P) Indian fusion cuisine (5 C, 29 P) Indian cuisine by culture (6 C, 8 P) Indian cuisine outside India (4 C, 6 P)
Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles [5] and also enjoys popularity in Singapore. [245] [246] There are numerous North and South Indian restaurants in Singapore, mostly in Little India.
The temple, on a 4.25 acres (1.72 ha) property, is located on a hill with a 360 degree view of the mountains and the plains. The main floor has a prayer hall with seven shrines: Shiva Parvati, Durga, Venkateshwara (), Laxmi Narayan (Visnu), Rama & Sita, Radha & Krishna, and Saraswati. [6]
The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean. Mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire on a clay oven . [ 6 ]
Ki Asian Cuisine has a huge sushi menu with nearly 60 offerings. Poke bowls; fried rice and noodles; traditional chicken, beef, shrimp and vegetable Chinese dishes are also on the menu.
The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse. 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.
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams.Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. [1]: 92 Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition.