3. Introduction
As India is a large country, there is mixture of different
Cultures
Languages – More than 347 + 844 Dialects
Religion
Race
Traditions
Caste
All These effect the general eating practices in India.
4. Modern Indian Cuisine
Today Indian Cuisine has become very
complicated with so many
Spices and Herbs
Masalas
Merinations
Type of Cooking
Different Stages of cooking
5. Indian Culinary History
Origins of Indian Cuisine
Ancient indian civilization of india
Indian Culinary Influences by
Indian Conquests
6. Ancient Indian civilization of India
Harappa and Mohenjodaro Aryans
Came from Europe and Asia
Minor.
Discovered Ayurveda
Pushed inhabitants of Harappa
Forced to move to south of India
and Mohenjodaro to South.
by invasion of Aryans
Further Developed the Ideas of
Developed new cuisine and food
Ayurveda.
culture.
Very Important symbol Swastika
Practiced the methods of
meaning ‘May Good Prevail’
agriculture of grains.
derived from Sanskrit.
Added more ingredients found
in south to the daily food habits.
Added food culture they brought
with them.
7. Indian Culinary Influences by Indian Conquests
The Aryans - Great Hindu Empires – concentrated on
development of mind, body and spirit
Mongolians - Hot Pot Cooking
Persians - Mughal Rule - rich food with dry fruit and
nuts, Kebabs, Buryanis, Tandoori Naan
Greeks - Alexander the great
Chinese - stir fry and sweet taste to food
Arabs – traders hot - merinations and barbeque
Portuguese – Vindaloo – tomato, chili and Potato.
British - Ketchup and Tea
8. One of the greatest influences on India’s cuisine
occurred in the 2nd century B.C. The powerful
and turned benevolent Emperor Ashoka of that
time popularized a vegetarian cuisine.
The two other individuals that
helped make India vegetarian are
Mahavir Jain and Gautam Buddha
9. Types of Indian Regional Cuisine
North India Awadhi – Bihari – Bhojpuri – Kashmiri -
Punjabi – Rajasthani – Uttar Pradeshi -Mughlai
South India Andhra – Karnataka – Kerala – Tamil -
Hyderabadi – Udupi
East India Bengali – Oriya
North-East India Assamese – Naga – Sikkimese – Tripuri
West India Goan – Gujarati – Marathi – Malvani &
Konkani – Parsi
11. Basic Ingredients
Spices and Herbs – Raw and Powdered
Milk and Cream – deserts
Sugar Syrup – at Different stages.
Lots of Root Vegetables – Onion, Potato
Different merinations consists of Curd, spices and color.
Dry Fruits – Nuts and Raisins
Oil – Vegetable Oil, Coconut Oil, Ghee etc.
Essence – Used mainly in Deserts and Shahi Cuisine.
12. SUMMARY
The Indian Cuisine is vast and differs from place to and
person to person. It is said that same dish in india
changes every 20 Km.
The food itself have huge medicinal value and
ingredients used and also used in Ayurvedic
medicines.
