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 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 ...
Tandoori chicken as a dish originated in the Punjab before the independence of India and Pakistan. Non-Vegetarian Tamatar Chaat Tamatar Chaat is an Indian street food which is most popular in north India specially in Varanasi. Vegetarian Tandoori Fish Tikka Fish marinated in lime and ginger and cooked over an open fire.
Helmeted guinea fowl in tall grass. Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2]
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.
Origin and spread of curry around the world. Mild spices were traded between India and East Asia from 5000 BCE. [11] The Columbian Exchange brought chili peppers to India. [18] Anglo-Indian food came to Britain in the 17th century. [17] The word "curry" was first recorded in print in Hannah Glasse's 1747 English cookery book. [1]
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a ...
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.