Indian cuisine

Lore & Background

Historical events including invasions, trade relations, and colonialism modified Indian cuisine, while it in turn influenced Indian diaspora and fusion cuisines worldwide. The Mughal dynasty combined Persian and Hindu cooking, producing dishes like pilau, biryani, and kebabs. Portuguese and British rule introduced techniques such as baking and New World foods like tomato, potato, and chilli.

Reader's Guide

Indian cuisine's significance lies in its long history of cultural exchange and adaptation. It is not a single cuisine but a collection of regional and ethnic traditions unified by common elements: meals based on cereal (rice or wheat) accompanied by savory dishes with pulses and vegetables, and careful use of spices. Religious faiths deeply influence the cuisine, with Hindus often avoiding beef, Muslims avoiding pork, and Jains practicing strict lacto-vegetarianism. Unique cooking techniques include frying a paste of onion, garlic, and ginger in oil, then browning meat or vegetables, and adding liquid stepwise; and adding fried spices to cooked dishes. The cuisine's legacy extends globally through Indian diaspora and fusion cuisines, while Indian restaurants worldwide are often operated by Punjabis and people from Bangladesh, helping popularize dishes like tandoori preparations.

Did You Know?

• The Mahabharata mentions rice and vegetable cooked together, and the word 'pulao' appears in works such as Yājñavalkya Smṛti.
• The British introduced cauliflower to India during the colonial period, though the exact year is not widely established.
• Two unique cooking techniques are the frying of onion-garlic-ginger paste and the addition of fried spices to cooked dishes.