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Seminar  ,[object Object],on ,[object Object],Scientific Trends ,[object Object],In,[object Object],Traditional Indian Food ,[object Object],  Submitted to:-,[object Object],Mr. Barinderjeet  Singh,[object Object],Mr. Rahul Saxena,[object Object],Ms. Amita Pokhrana,[object Object],Submitted by:-,[object Object],Rahul Singh,[object Object],4-FT-17,[object Object],B-Tech-Food Tech.,[object Object]
IndianFood,[object Object],[object Object]
There are so many types of food in India that it becomes difficult to choose from the diverse range of traditional food in India.
Though there is no scarcity of food, the range that India offers is so gigantic that you may not able to decide what to eat in India. ,[object Object]
[object Object]
North India also uses milk and other dairy products in their daily diet. Yogurt, milk, ghee (clarified butter), butter and paneer (cottage cheese) are widely used in most dishes along with spices.
The non-vegetarian variety is highly inspired from the Mughlai cuisine and is absolutely delicious. North Indian Food,[object Object]
South Indian food,[object Object],[object Object]
A typical south Indian meal would consist of rice served with piping  hot sambhar (vegetable gravy with pulses), rasam (soup like preparation), curd and pickles along with atleast two different varieties of vegetables prepared in two different styles.
South Indian food is less greasy and oily as compared to north Indian cuisine as most items are steamed or shallow fried.,[object Object]
Rice dominates the main meals and the oil used in cooking is usually mustard oil.
Some very popular dishes are momos, jhaal muri, macherjhol (fish curry), thukpa (soup preparation) and anything related to fish.,[object Object]
The development of the food product which are traditionally consumed in Indian according to the requirement of the consumers.
Traditional foods constituted a treasure house of information on nutrition that could be exploited for future markets.
 Of the more than 3,000 traditional foods in India, only 100 are in existence today.
To consume rest 2900 traditional food scientific trends are used.,[object Object]
Dosa.
Khaman Dhokla.
Upma Moong.
Dahi Wada. ,[object Object]
Rasgulla.

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Scientist rahul

  • 1.
  • 2.
  • 3. There are so many types of food in India that it becomes difficult to choose from the diverse range of traditional food in India.
  • 4.
  • 5.
  • 6. North India also uses milk and other dairy products in their daily diet. Yogurt, milk, ghee (clarified butter), butter and paneer (cottage cheese) are widely used in most dishes along with spices.
  • 7.
  • 8.
  • 9. A typical south Indian meal would consist of rice served with piping hot sambhar (vegetable gravy with pulses), rasam (soup like preparation), curd and pickles along with atleast two different varieties of vegetables prepared in two different styles.
  • 10.
  • 11. Rice dominates the main meals and the oil used in cooking is usually mustard oil.
  • 12.
  • 13. The development of the food product which are traditionally consumed in Indian according to the requirement of the consumers.
  • 14. Traditional foods constituted a treasure house of information on nutrition that could be exploited for future markets.
  • 15. Of the more than 3,000 traditional foods in India, only 100 are in existence today.
  • 16.
  • 17. Dosa.
  • 20.
  • 26.
  • 27. BHAIGAN BHARTA
  • 28.
  • 30.
  • 31.
  • 32.
  • 33.
  • 34.
  • 35.
  • 36.
  • 37.
  • 38.
  • 39.
  • 40.