Indian cuisine

1. Indian cuisine
Indian cuisine is distinguished by its sophisticated use of spices and herbs
and the influence of the longstanding and widespread practice of
vegetarianism in Indian society.
Food is an integral part of India's culture, with cuisines differing according
to community, region, and state. Indian cuisine is characterized by a great
variety of foods, spices, and cooking techniques. Furthermore, each religion,
region, and caste has left its own influence on Indian food. Many recipes
first emerged when India was predominantly inhabited by Vedic Hindus.
Later, Mughals, Christians, British, Buddhists, Portuguese, and others had
their influence. Vegetarianism came to prominence during the rule of
Ashoka, one of the greatest of Indian rulers who was a promoter of
Buddhism. In India, food, culture, religion, and regional festivals are all
closely related.
History
C. 7000 BCE, sesame, eggplant and humped cattle had been domesticated
in the Indus Valley.
[1]

By 3000 B.C. turmeric, cardamom, black pepper and mustard were
harvested in India.
[citation needed]

In Vedic times, a normal diet consisted of fruit, vegetables, grain, meat, fish,
dairy products and honey.
[citation needed]
Over time, the priestly Brahmin caste
embraced vegetarianism,
[citation needed]
which is facilitated by a cooperative
climate where a variety of fruits and vegetables can easily be grown
throughout the year.
According to the traditional Indian medical system Ayurveda, food is either
satvic, rajasic or tamasic depending on its character and effect upon the
body and the mind.
Over the centuries Indian cuisine has been influenced by traders such as the
Arabs and Chinese, and invaders such as the Persians, Mongols, Turks,
British and Portuguese.

2. Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as
kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits
as apricots, melons, peaches and plums. The Mughals were great patrons of
cooking. Lavish dishes were prepared during the reigns of Jahangir and
Shah Jahan. The Nizams of Hyderabad state meanwhile developed and
perfected their own style of cooking with the most notable dish being the
Biryani, often considered by many connoisseurs to be the finest of the main
dishes in India. During this period the Portuguese introduced foods from the
New World such as potatoes, tomatoes, squash and chilies.
In the last century, the Indian fast food industry has seen rapid growth.
Elements


A typical assortment of spices used in Indian cuisine.
The staples of Indian cuisine are rice, atta (whole wheat flour), and at least
five dozen varieties of pulses, the most important of which are chana
(bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung
(green gram). Chana is used in different forms, may be whole or processed
in a mill that removes the skin, eg dhuli moong or dhuli urad, and is
sometimes mixed with rice and khichri (a food that is excellent for digestion
and similar to the chick pea, but smaller and more flavorful). Pulses are
used almost exclusively in the form of dal, except chana, which is often
cooked whole for breakfast and is processed into flour (besan). Most Indian

3. curries are fried in vegetable oil. In North India, mustard oil is traditionally
been most popular for frying, while in Western India, groundnut oil is more
commonly used. In South India, coconut oil is common. In recent decades,
sunflower oil and soybean oil have gained popularity all over India.
Hydrogenated vegetable oil, known as Vanaspati ghee is also a popular
cooking medium.
The most important spices in Indian cuisine are chilli pepper, black mustard
seed (rai), cumin, turmeric, fenugreek, ginger, coriander and asafoetida
(hing). Another very important spice is garam masala which is usually a
powder of five or more dried spices, commonly comprised of cardamom,
cinnamon and clove. Some leaves are commonly used like bay leaf,
coriander leaf and mint leaf. The common use of curry leaves is typical of
South Indian cuisine. In sweet dishes, cardamom, cinnamon, nutmeg,
saffron and rose petal essence are used.
Varieties
North Indian
North Indian cuisine is distinguished by the higher proportion-wise use of
dairy products; milk, paneer (cottage cheese), ghee (clarified butter), and
yoghurt are all common ingredients, compared to that of southern India,
where milk products, though consumed in large quantities, is usually used
unaltered. North Indian gravies are typically dairy-based and employ
thickening agents such as cashew or poppy seed paste. Milk-based sweets
are also very popular fare, being a particular specialty in Bengal and Orissa.
Other common ingredients include chillies, saffron, and nuts.
North Indian cooking features the use of the tandoor, a large and cylindrical
coal-fired oven, for baking breads such as naan and khakhra; main courses
like tandoori chicken also cook in it. Fish and seafood is very popular in the
coastal states of Orissa and West Bengal.
Another important feature on North Indian cuisine are flat breads. These
come in many different forms such as naan, paratha, roti, puri, bhatoora,
and kulcha.

4. The samosa is a typical North Indian snack. These days it is common to get
it in other parts of India as well. The most common (and authentic) samosa
is filled with boiled, fried, and mashed potato. However, sometimes one can
get various other fillings as well.
North Indian cuisine has some typical details that are interesting. There are
popular things like Buknu, Gujhiya, chaat, daal ki kachauri, jalebi, imarti,
several types of pickles (known as achar), murabba, sharbat, pana, aam
papad, Poha-Jalebi (from Indore) .
There are several popular sweets (mithai) like mallai ki gillori, khurchan
(from Mathura), petha (from Agra), rewdi (from Lucknow), gajak (from
Meerut), milk cake (from Alwar), falooda, khaja (from Aligarh), Ras Malai,
Gulab Jamun, Laddu, Barfi, Halwa, Gul Qand, Balusahi.
The countries known as Pakistan and Bangladesh were a part of North and
East India prior to the partition of India. As a result, the cuisines in these
countries are very similar to northern and eastern Indian cuisine.
South Indian


Lunch from Karnataka served on a plantain leaf.
South Indian cuisine is distinguished by a greater emphasis on rice as the
staple grain, the liberal use of coconut and curry leaves particularly coconut
oil, and the ubiquity of sambar and rasam (also called saaru) at meals.
South Indian cooking is even more vegetarian-friendly than north Indian
cooking. The practice of naivedya, or ritual offerings, to Krishna at the
Krishna Mutt temple in Udipi, Karnataka, has led to the Udipi style of
vegetarian cooking. The variety of dishes which must be offered to Krishna
forced the cooks of the temple to innovate. Traditional cooking in Udupi

5. Ashtamatha is characterized by the use of local seasonal ingredients.
Garam masala is generally avoided in South Indian cuisine.
The vada, bonda, and bajji are typical South Indian snacks.
Western


Chicken Tikka Masala
Britain has a particularly strong tradition of Indian cuisine that originates
from the British Raj. At this time there were a few Indian restaurants in the
richer parts of London that catered to British officers returning from their
duties in India.
In the 20th century there was a second phase in the development of Anglo-
Indian cuisine, as families from countries such as Bangladesh migrated to
London to look for work. Some of the earliest such restaurants were opened
in Brick Lane in the East End of London, a place that is still famous for this
type of cuisine.
In the 1960s, a number of inauthentic "Indian" foods were developed,
including the widely popular "chicken tikka masala". This tendency has now
been reversed, with subcontinental restaurants being more willing to serve
authentic Indian, Bangladeshi and Pakistani food, and to show their
regional variations. In the late twentieth century Birmingham was the
centre of growth of Balti houses, serving a newly developed style of cooking
in a large, wok-like, pan, with a name sometimes attributed to the territory
of Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is
now integral to the British diet: indeed it has been argued that Indian food
can be regarded as part of the core of the British cuisine.
[citation needed]

6. After the Immigration Act of 1965, South Asian immigration to the United
States increased, and with it the prevalence of Indian cuisine, especially in
San Francisco, Los Angeles, Chicago, the New York City neighborhoods of
Murray Hill, Jackson Heights and East 6th Street, and in Edison, NJ. In many
Indian restaurants in the U.S., all-you-can-eat buffets with several standard
dishes have become the norm.
Indian restaurants are common in the larger cities of Canada, particularly in
Toronto and Vancouver where large numbers of Indian nationals have
settled since 1970. A number of the more adventurous restaurants have
transformed their offerings into so-called Indian "fusion" menus, combining
fresh local ingredients with traditional Indian cooking techniques. Indian
restaurants can also be found in many European and Australian cities,
particularly Paris, London, and Istanbul.
Due to the large Indian community in South Africa, the cuisine of South
Africa includes several Indian-origin dishes; some have evolved to become
unique to South Africa, such as the bunny chow. Many others are modified
with local spices.
Beverages
Tea (Hindi: chai) is a staple beverage throughout India; the finest varieties
are grown in Darjeeling and Assam. It is generally prepared as masala chai,
a boiled mixture of milk and spices. The less popular coffee is largely
confined to South India. One of the finest varieties of Coffea arabica is
grown around Mysore, Karnataka, and is marketed under the trade name
"Mysore Nuggets". Other beverages include nimbu pani (lemonade), lassi,
and coconut milk. India also has many indigenous alcoholic beverages,
including palm wine, fenny, and Indian beer.

7. Etiquette
Several customs are associated with the way in which food is consumed.
Traditionally, meals are eaten while sitting on the floor or on very low
stools, sometimes on a cushion, eating with the fingers of the right hand.
List of Indian dishes
List of Indian dishes by region of origin.
North


Chana rice
# Name Type
Main
ingredient(s)
1 Chapathi Bread Wheat flour
2 Dum gosht
3 Tandoori chicken Chicken
4 Biryani Rice

8. 5 Naan Bread Wheat flour
6 Paratha Bread Wheat flour
7 Roti Bread Wheat flour
8 Chaat
9 Baati Bread Wheat flour
East
South


Idli
# Name Type
Main
ingredient(s)
1 Dosa Pancake Ground rice
2 Idli Steamed rice cake Rice flour

9. 3 Upma Rava
4 Sambhar Soup Dal, vegetables
5 Rasam Soup Tomatoes
6 Bonda Snack balls Potatoes, gram flour
7 Bajji
8 Vada Donut Urad dal
9 Goli bajje
10 Puttu
11 Uttapam
12 Kuzhakkattai Dumplings Rice flour, jaggery, coconut
13 Payasam Porridge Rice, milk
14 Kanji Porridge Rice
15 Kolambu Vegetables

10. 16 Appam Ground rice
17 Idiappam Ground rice
West
# Name Type
Main
ingredient(s)
1 Vada pav Burger
wheat flour, potatoes,
spices
2 Dahi vada
fried lentil balls in a yogurt
sauce
lentils, yogurt
3 Puri Bread Wheat flour
4 Bombil fry Main Course Bombay Duck (Fish)
5 Kombdi vade Chicken Curry with Bread Chicken
6 Vindaloo
7 Veg Kolhapuri Vegetarian Dish Mixed Vegetables
8 Dhokla lentil snack gram

11. 9 Pohe Vegetarian snack flattened rice
10
Sabudana
Khichadi
Vegetarian snack sago
11 Koshimbir salad salad/side-dish
12 Upmaa Vegetarian snack semolina
13 Thalipeeth savoury pancake mixed grain flour
14 Pooran-poli sweet stuffed bread wheat flour, gram
15 Modak sweet coconut dumplings rice flour, coconut
16 Chakli savoury snack mixed grain flour
17 Shankarpaley sweet or savoury snack plain flour, sugar
18 Amti lentil curry
split lentil

12. List of Indian snacks
Indian snacks comprise food items in India that are quick to prepare, spicy,
usually fried, and eaten in the evening or morning with tea or with any one
of the meals as a side-dish. A given snack may be part of a local culture, and
its preparation and/or popularity can vary from place to place. These snacks
are often prepared and sold by hawkers on footpaths, railway station and
other such places, although they may also be served at restaurants.
B


A young man at his chaat stand in Mussoorie, India. The main text on the
front says "bhel puri" and "sev puri" in Hindi. In the plastic bag are puris for
panipuri; the yellow substance is sev; the fried crackers are papdi; the white
substance is puffed rice; and the other things are chopped onions, limes and
tomatoes.
Banana chips
Bhelpuri
Bhujia
Bonda

13. C
Churmuri
Chaat
Chhole Bhature
D
Dahipuri
Dahi vada
Dal moth
Dhokla
G
ghugni
K
Kachori
M
Indian-Mixture
N
Namkeen
Methi Patra

14. P
Pakora
Panipuri
Pawbhaji
Poha (rice)
Potato chips
Pohe - Maharashtiran
S
Samosa
Sev
V
Vada
Vada pav
Vegetable sandwich
List of Indian drinks
Traditional
Lassi
Sharbat
Indian filter coffee

15. Jal jeera
Masala chai
Indian beer
Falooda
Chhachh
Chhaang
Toddy
Fenny
Nimbu pani
Aam panna
Kala Khatta
Thandaai
Kokum Sarbat
Bhang
List of Indian sweets and desserts
Sweets and desserts
North

16. Sohan papdi
# Name Type
Main
ingredient(s)
1 Gulab jamun Fried/Syrup based
2 Jalebi Fried Besan flour
3 Kulfi Icecream Milk
4 Petha Pumpkin
5 Sohan papadi Burfi Sugar, Maida
6 Jhajariya Corn, Milk
7 Pheerni Noodles

17. East


Rasgulla
# Name Type
Main
ingredient(s)
1 Rasgulla Milk-based
2 Ras malai Milk-based
3 Ledikeni Milk-based
4 Pantua Milk-based
5 Chom-chom Milk-based
6 Mihidana Besan-based
7 Sitabhog Milk-based
8 Lyangcha Milk-based

18. 9 Jal-bhora Milk-based
10 Kadapak Milk-based
11 Abar-khabo Milk-based
12 Rabri Milk-based
South


Dharwad peda
# Name Type
Main
ingredient(s)
1 Badam Halwa Burfi/Paste Almond nuts, Ghee
2 Coconut burfi Burfi Grated coconut
3 Dharwad Peda Burfi
4 Doodh pedha Burfi Khova

19. 5 Halbai Burfi Ground Wheat grains, milk
6 Holige Indian bread Maida flour
7 Mysore pak Burfi Besan (chick pea flour )
8 Kashi Halva Halva Grated pumpkin
9 Kesari bath/Sajjige Burfi Rava (Sooji)
10 Paayasam (many types) Milk-based Depends on type (e.g., semolina)
11 Payasa Bean Mung-bean, Jaggery, Coconut
12 paniyaram
West
# Name Type
Main
ingredient(s)
1 Shrikhand Cream-based Yoghurt
2 Modak Fried Maida flour, coconut stuffing
3 Puran Poli Bread Wheat flour, gram, jaggery

20. 4 Dhondas Baked Cake Cucumber, rava
5 Shira Rava, ghee, milk
6 Basundii Sugar, milk
7 Aamrakhnd Cream-based Yoghurt
8 Mung Dal Kheer Dal-liquid Mung-Dal, Jaggery, grated-coconut, ghee
5 Kazu Katri Cashews, Ghee
Pan-Indian


Laddu.
# Name Type
Main
ingredient(s)
1 Kheer Milk-based Milk, Rice/Noodles
2 Barfi Burfi

21. 3 Halva Boiled Sooji
4 Ladoo Milk, Flour
5 Peda Milk-based Milk (khoya), Sugar

Curry


An Indian chicken curry
A curry is any of a general variety of spiced dishes, best-known in Indian,
Thai, Malaysia and other South Asian cuisines, but curry has been adopted
into all of the mainstream cuisines of the Asia-Pacific area. Along with tea,
curry is one of the few dishes or drinks that is truly "pan-Asian", but
specifically, its roots come from India. The concept of curry was later
brought to the West by British colonialists in India from the 18th century.
Curries around the world
The term curry is derived from kari, (a Tamil word meaning sauce and
referring to various kinds of dishes common in South India made with
vegetables or meat and usually eaten with rice).
[1]
However, the term
(meaning a stew) is found in English before the arrival of British traders on
the Subcontinent, and may simply have been applied by them to dishes
which they thought resembled the stews they were used to. Nowadays the

22. term is used more broadly, especially in the Western Hemisphere, to refer to
almost any spiced, sauce-based dishes cooked in various south and
southeast Asian styles. Not all curries are made from curry powder; in fact,
in India, the word curry is rarely used
[citation needed]
, and is instead, mostly a
Western convention. Instead, most dishes involving lentils are called dal, or
else are referred to by a name specific to the spices used in the preparation.
Meat or vegetable dishes are likewise given specific names that indicate the
method of cooking, or the particular spices used. There is, however, a
particular north Indian and Pakistani dish which is given the name curry or
khadi - this involves yoghurt, ghee, and besan (see below). Ironically, this
particular dish is not well-known outside of Pakistan and India.
Indian cuisines
Tamil cuisine

In Tamil cuisine, from which the word originated, curry refers to any dry
preparation involving meat or vegetables shallow-fried with dry spices.
Curries are named according to what type of food they're made from and
then adding the word curry- e.g. potato curry, bean curry, chicken curry or
goat curry.
Tamil cuisine (from Tamil Nadu), one of the oldest culinary heritages of the
world, is characterized by its aroma and flavor, achieved by a blend and
combination of spices, including curry leaves, tamarind, coriander, ginger,
garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut,
and even rosewater. Lentils, vegetables and dairy products are essential
accompaniments, and are often served with rice. Traditionally, vegetarian
foods predominate the menu with a range of non-vegetarian dishes,
including sweet water fish and seafood, cooked with traditional Tamil spices
and seasoning.
Malayali cuisine
Malayali curries of Kerala typically contain shredded coconut paste or
coconut milk, curry leaves, and various spices. Mustard seeds are used in
almost every dish, along with onions, curry leaves, sliced red chillies fried in

23. hot oil. Most of the non-vegetarian dishes lean heavily on the spicy side.
Kerala is known for its traditional Sadhya, a vegetarian meal served with
boiled rice and a host of side-dishes, such as Parippu (Green gram),
Pappadum, some ghee, Sambar, Rasam, Aviyal, Kaalan, Kichadi, pachadi,
Injipuli, Koottukari, pickles (mango, lime), Thoran, one to four types of
Payasam, Boli, Olan, Pulissery, moru (buttermilk), Upperi, Banana chips, etc.
The sadhya is customarily served on a banana leaf.
Punjabi cuisine
Punjabi cuisine (from the Punjab region) is mainly based upon Wheat,
Masalas (spice), pure desi ghee, with liberal amounts of butter and cream.
The area is well known for the quality of its milk products. There are certain
dishes which are exclusive to Punjab, such as Maha Di Dal and Saron Da
Saag (Sarson Ka Saag).
Other Indian cuisines
In other varieties of Indian cuisine, curry is a sauce - sometimes considered
a soup - made by stirring yoghurt into a roux of ghee (a type of clarified
butter) and besan (chick pea flour). The spices added vary, but usually
include turmeric and black mustard seed. It is often eaten on top of rice.
Other South Asian cuisines
Pakistani cuisine
A favourite Pakistani curry is Karahi, either mutton or chicken cooked in a
dry sauce. Lahori Karahi incorporates garlic, spices and vinegar. Peshawari
karahi is a simple dish made with just meat, salt, tomatoes and coriander.
Bangladeshi cuisine
Bangladeshi cuisine has considerable regional variations. A staple across the
country however is rice and dhal. As a large percentage of the land (over
80% on some occasions) can be under water, either intentionally because of
farming practices or due to severe climatological, topographical or

24. geographical conditions, not surprisingly fish features as the major source
of protein in the Bangladeshi diet.
The Bengali word tôrkari has been suggested as a possible origin for the
English word "curry." It is a generic term, originally from Persian, that can
refer to vegetables, cooked vegetables or fish cooked with vegetables.
The widely popular British curry dish chicken tikka masala was likely
produced by Pakistani immigrants from Sylhet.
British cuisine


Chicken tikka jalfrezi, pilau rice and a cucumber rhaita, as served at the
Aladin restaurant, Brick Lane, London. A typical British hybrid, with northern
Indian & Bangladeshi dishes, cooked in a Bangladeshi restaurant, and
adapted to British multi-ethnic tastes. (November 2005)
In British cuisine, the word curry was primarily used to denote a sauce-
based dish flavoured with curry powder or a paste variant made from the
powder and oils. However, the resurgence of interest in food preparation in
the UK in recent years has led to much more use of fresh spices such as
ginger and garlic, and preparation of an initial masala from freshly ground

25. dried spices, though pastes and powders are still frequently used when
convenience is paramount.
It should be noted that the debasement of the 'British curry' as a dish solely
made with 'curry powder' (which, before about the 1970s, only meant a
yellow powder consisting mostly of ground turmeric and chili powder, used
to create dishes such as 'Coronation chicken') is a 20th-century
phenomenon as was the occasional inclusion of sultanas in every so-called
curry recipe. But, many curry recipes are contained in 19th-century
cookbooks such as those of Mrs Beeton, and the introducer of curry into
British cuisine, Emily Glasse.
Curry sauce is a British use of curry as a condiment — served warm with
traditional British fast food dishes such as chips.
The popularity of curry in the UK encouraged the growth of Indian
restaurants. Until the early 1970s, more than three quarters of Indian
restaurants in Britain were identified as being owned and run by people of
Pakistani origin. Most of these were run by migrants from East Pakistan,
which became Bangladesh in 1971. Bangladeshi restaurateurs
overwhelmingly come from the northern city of Sylhet. Until 1998, as many
as 85% of curry restaurants in the UK were Bangladeshi restaurants [2] but
in 2003, this figure declined to just over 65%.[3] At present, the dominance
of Bangladeshi restaurants is generally declining in some parts of London
and the further north one travels. The majority in Bradford and Manchester
being Pakistani, Kashmiri and North Indian. In Glasgow, there are more
restaurants of Punjabi origin than any other. [4]
Whatever the ethnic origin of a restaurant's ownership, the menu will
nearly always be influenced by the wider Indian subcontinent (sometimes
including Nepalese dishes), and sometimes cuisines from further afield (such
as Persian dishes). There have also been British influences; two of the most
familiar dishes served in British restaurants, Chicken Tikka Masala and Balti,
were invented in the UK by Bangladeshi chefs. Some British variations on
Indian food are now being exported from the UK to India
[citation needed]
. British-
style curry restaurants are also popular in Canada, Australia and New
Zealand.

26. In a relatively short space of time, curry has become an integral part of
British cuisine, so much so that, since the late 1990s, Chicken Tikka Masala
has been commonly referred to as the "British national dish" [5]. It is now
available (albeit in frozen, microwavable form) on Intercity rail trains, as a
flavour for crisps, and even as a pizza topping.
The British Curry House
There are Michelin-starred establishments serving authentic Indian food in
Britain. There have been Indian restaurants in Britain for many years.
Many British people regard "going for a curry" as a satisfying outing.
Restaurants that are regarded as curry houses are open to the same
standards requirements as all restaurants and can be vetted by and
reported to the local Health and safety department of an area. There are
now many up-market "Indian Restaurants", which, while they still tend to
eschew the more authentic cuisines, nonetheless apply the same high
standards of food preparation.
This cuisine is characterised by the use of a common base for all the sauces
to which spices are added when individual dishes are prepared. The
standard "feedstock" is usually a sauteed mixture of onion, garlic and fresh
ginger, to which various spices are added, depending on the recipe, but
which may include: cloves, cinnamon, cardamom, chillies, peppercorns,
cumin and mustard seeds
[citation needed]
. Ground coriander seed is widely used
as a thickening agent, and turmeric is added for colour
[citation needed]
.
Better-quality restaurants will normally make up new sauces on a daily
basis, using fresh ingredients wherever possible and grinding their own
spices. More modest establishments are more likley to resort to frozen or
dried ingredients and pre-packaged spice mixtures.
Although the names may be similar to traditional dishes, the recipes
generally are not.
Korma/Kurma - mild, yellow in colour, with almond and coconut powder
Curry - medium, gravy-like sauce

27. Rogan Josh (from "Roghan" (oil) and "Gosht" (meat)) - medium, with
tomatoes
Bhuna - medium, thick sauce, some vegetables
Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi
dish). In the North of England this dish often also contains pineapple.
Madras - fairly hot curry, red in colour and with heavy use of chilli powder
Pathia - generally similar to a Madras + lemon juice and tomato puree
Jalfrezi - onion, green chilli and a thick sauce
Vindaloo - this is generally regarded as the classic "hot" restaurant curry,
(although a true Vindaloo does not specify any particular level of spiciness).
Phaal - extremely hot. Some UK curryhouses also make a hotter version
called tindaloo.
These sauces are typically served with "lamb" (usually mutton), prawns or
chicken; vegetable versions are somewhat cheaper, chicken tikka or king
prawn versions more expensive. In more up-market establishments, a
variety of meat options is offered, that is you can order lamb, chicken, beef
(or even vegetarian) "vindaloo" for example. The meat is generally cooked
separately in a casserole-type dish until it is very tender, and added to the
sauce just before serving. Some establishments keep large containers of
refrigerated sauces and frozen meats, which are heated in a microwave
oven as required. A garnish of freshly fried onion is sometimes added to give
the illusion of recent preparation
[citation needed]
.
The tandoor was introduced into Britain in the 1960s and tandoori and tikka
chicken became popular dishes; Chicken Tikka Masala was said to have
been invented in Glasgow when a customer demanded a sauce with a 'too
dry' tikka (legend has it that the cook then heated up a tin of Campbell's
condensed tomato soup and added some spices)
[citation needed]
although it is
also seen as a variant on the traditional Punjabi dish of butter chicken.

28. Other dishes may be featured with varying strengths, with those of north
Indian origin, such as Butter Chicken, tending to be mild, and recipes from
the south of India tending to be hotter.
Balti curries

A style of curry developed in Birmingham, England which has spread to
other western countries.
South East Asian cuisines
Thai cuisine

In Thai cuisine, curries are meat, fish or vegetable dishes in a spiced sauce.
They use local ingredients such as chilli peppers, Kaffir lime leaves, lemon
grass, Galangal and coconut milk, and tend to be more aromatic than
Indian curries as a result. Curries are often described by colour; red curries
use red chillis while green curries use green chillis. Yellow curries are more
similar to Indian curries, with their use of turmeric and cumin. Yellow currys
normally contain potatoes. Yellow curry is also called gaeng curry (by
various spellings), of which a word-for-word translation would be "curry
curry". This is because it is the one category of Thai curry that really is curry,
and is adapted from Indian cuisine.
Malaysian cuisine
Malaysian curries typically use coconut milk and a paste of turmeric,
shallots, ginger, belacan (shrimp paste), chilis, and garlic. Tamarind is also
often used. All sorts of things are curried in Malaysia, including goat,
chicken, shrimp, cuttlefish, fish, fish head, aubergine, eggs, and mixed
vegetables.
Rendang is a Malaysian dish that uses curry spices, although it is less
watery than a conventional Malaysian curry.

29. East Asian cuisines
Chinese cuisine

Chinese curries (咖哩, gā lǐ) typically consist of green peppers, chicken, beef,
fish, lamb, or other meats, onions, large chunks of potatoes, and a variety of
other ingredients and spices in a mildly spicy yellow curry sauce, and topped
over steamed rice. White pepper, soy sauce, hot sauce, and/or hot chili oil
may be applied to the sauce to enhance the flavour of the curry. Chinese
curry is popular in North America, and there are many different varieties of
Chinese curry, depending on each restaurant. Unlike other Asian curries,
which usually have a thicker consistency, Chinese curry is often watery in
nature.
Japanese cuisine
Japanese curry (カレー, karē in Japanese) is one of the most popular dishes
in Japan, where many people eat it two or three times a week according to
some surveys. It is usually thicker, sweeter, and not as hot as its Indian
equivalent. It is usually eaten as karē raisu - curry, rice and often pickles,
served on the same plate and eaten with a spoon, a common lunchtime
canteen dish.
Curry was introduced to Japan by the British in the Meiji era (1869 - 1913)
after Japan ended its policy of national self-isolation (Sakoku), and curry in
Japan is categorised as a Western dish. Its spread across the country is
commonly attributed to its use in the Japanese Army and Navy which
adopted it extensively as convenient field and naval canteen cooking,
allowing even conscripts from the remotest countryside to experience the
dish. The Japan Maritime Self-Defense Force still traditionally have curry
every Friday for lunch.
The standard Japanese curry contains onions, carrots, potatoes and a meat.
Sometimes grated apples or honey are added for additional sweetness, and
other vegetables are sometimes used instead. For the meat, beef, pork and
chicken are the most popular, in order of decreasing popularity. In the north
and eastern Japan including Tokyo, pork is the most popular meat for curry

30. by far; beef is more common in western Japan including Osaka, and in
Okinawa, chicken. ([6] in Japanese)
Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this
is called Katsu-karē (カツカレー).
Apart from with rice, karē udon (thick noodles in curry flavoured soup) and
karē-pan ("curry bread" - deep fried battered bread with curry in the
middle) are also popular.
Elsewhere
Other countries have their own varieties of curry, well known examples
include:
Sri Lanka: Rice and curry meals
Indonesia: Rendangs, meat or chicken curries with thick brown coconut
sauce.
South Africa: Cape malay curries
Caribbean: Curried goat
Philippines: Kare-kare
Ethiopia: Wat, a thick, heavily spiced stew.
Cambodia, Hawaii, the United States, Myanmar, mainland China, South
Korea and Singapore also have their own versions of curry.
Curry powder is used as an incidental ingredient in other cuisines, including
for example a "curry sauce" (sauce au curry, sometimes even au cari)
variation of the classic French béchamel.
In Iranian cuisine, a ground spice mixture called advieh is used in many
stews and rice dishes. It is similar to some curries. Ingredients in the mix
vary, but may include cinnamon, cardamom, cumin, coriander, turmeric,
black pepper, cloves, allspice, dried rose petals, and ground ginger. It is
usually mellow and mild, not spicy hot.

31. In Trinidad and Tobago and Guyana curry is a very popular dish among the
Caribbean communities. The indentured servants that were brought over
from India by the British, brought this dish, as well as their culture, to the
West Indies.
Curry addiction & health benefits
A number of studies have claimed that the reaction of pain receptors to the
hotter ingredients in curries, even a Korma, leads to the body's release of
endorphins and combined with the complex sensory reaction to the variety
of spices and flavours, a natural high is achieved that causes subsequent
cravings, often followed by a desire to move on to hotter curries. Some refer
to this as addiction, but other researchers contest the use of the word
"addiction" in this instance. Additionally, curry addiction is an example of a
colloquial use of the word "addiction" as the medical definition of the word
requires continued use despite harmful effects.
An unrelated study has suggested that curry has a positive effect on the
aging brain [8], perhaps explaining why Alzheimers rates are much lower in
countries like India.
Ingredients
Thickeners
Besan (chickpea/garbanzo flour)
onions/shallots
cream
coconut milk
yogurt
nuts
Spices

32. allspice
anise seed
asafoetida (Hing)
black cumin (Kala jeera)
black pepper (Mizhaku)
cardamom (Elaichi)
chili peppers (dried red) (Vath-thal mizhakaai)
cinnamon
cloves (Kirambu)
coriander (Dhaniya or Kothumalli)
cumin seeds (Jeera or Seeragam)
fennel
fenugreek seeds (Methi or Venthayam)
garam masala
mace
mustard seeds (Kadugu)
nigella (kalonji)
nutmeg
poppy seeds
saffron (Karu manjal)
turmeric (Puliyam Pazham)

33. Sour ingredients
vinegar
tamarind (imbli)
lime (nimbu)
amchoor (dried mango powder, also spelled 'amchur'.)
Fresh herbs and spices
garlic
ginger
coriander (cilantro) leaves
curry leaves
bay leaves
kaffir lime leaves
chillies
onion
ghee (clarified butter)
Curry powder
Curry powder, also known as masala powder, is a spice mixture of widely
varying composition developed by the British during the Raj as a means of
approximating the taste of Indian cuisine at home. Masala refers to spices,
and this is the name given to the thick pasty liquid sauce of combined spices
and ghee (clarified butter), butter, palm oil or coconut milk.

34. Curry leaves
Curry leaves are the young leaves of the curry tree (Chalcas koenigii), a
member of the Rutaceae family that grows wild and in gardens all over
India. Fresh curry leaves are oval in shape and best used at about 1 inch in
length. They have a pungent and bitter smell much like the leaves of a citrus
tree. Leaves are typically fried until browned, then cooked with the dish.
Before serving, the leaves are removed. Leaves are most powerful when
fresh, but can be dried and used to less effect.
Black salt
.
Black salt (Hindi काला नमक kala namak) is an unrefined table salt with a
strong sulphurous taste derived from the mixture of sulphur compounds
with it. Although it is indeed blackish as mined, the powder is more a light
purple color. Chemically, black salt is potassium chloride. It tastes less salty
than common table salt. Black salt is mined from quarries in Central
Pakistan. It is used extensively in Indian cuisine as a condiment as well as in
ayurvedic medicine and is commonly sold in the form of a fine, almost
completely odorless powder. It is also available in crystal form that must be
dissolved in water or ground. It is often used by people with high blood
pressure or on low-salt diets because it does not contain significant
amounts of sodium. It is also believed to relieve both heartburn and
flatulence.
Chemically, "black salt" sold in India is almost pure sodium chloride, with
traces of iron which probably provides the purple hue. On dissolving in
water, an olive green coloured solution is obtained, and a small quantity of
undissolved black specks. On dissolving the specks in dilute aqua regia, the
following trace elements were found, zinc, nickel,iron (most abundant),
magnesium, manganese, copper, titanium, aluminium, calcium and sodium.
Black salt is also the name for two types of salt used in occult practices as
means of protection. One type of black salt consists mainly of burnt rue,
graveyard dirt, and crushed sea salt. It should not be eaten. Another type is

35. made by blending regular salt with the scrapings from cast-iron cookware.
It is used not only for protection but also to cast hexes.
Paan


Betel pepper (Piper betle) vines


Shopkeeper making Paan in an Indian store
Paan, pan (in many Indic languages, हिन्दी : पान ), or beeda (in Tamil) is a
type of Indian snack, which consists of fillings wrapped in a triangular
package using leaves of the Betel pepper (Piper betle) and held together
with a toothpick or a clove.
Paan is chewed as a palate cleanser and a breath freshener. It is also
commonly offered to guests and visitors as a sign of hospitality and eaten at
cultural events. Paan filling is generally a mixture of various spices, fruits,
and sugar. Paan makers may use mukhwas or tobacco as an ingredient to
their paan fillings. Paan is also widely available through South Asian grocers

36. in the United States. Although many types of paan contain Betel nuts as a
filling, many other types do not.
"Paan" is sometimes mistakenly translated as "Betel nut", the seed of the
tropical palm Areca catechu. Rather, supari is the term for betel nut in many
Indic languages. The International Agency for Research on Cancer (IARC)
regards betel nut to be a known human carcinogen. Paan chewing is linked
to high levels of oral cancer in the Indian subcontinent.
Paan is an important part of North Indian culture and its chewing is part of
a social act. However in urban areas, chewing paan is generally associated
with the nuisance created by spitting of the paan juice in public places.
Varieties
Paan is available in many different forms and flavours. The most commonly
found include:
Tobacco (tambaku paan): Betel leaf filled with powdered tobacco with
spices.
Betel nut (paan supari or sada paan): Betel leaf filled with a mixture
consisting of a coarsely ground or chopped betel nuts and other spices,
called paan masala.
"Sweet" (meetha paan): Betel leaf with no tobacco and betel nuts. The
filling is made up primarily of coconut, fruit preserves, and various spices. It
also often served with a maraschino cherry.
Betel nut
Mukhwas