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Indian cuisine is so tasty love traditional indian food
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent.
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Indian cuisine
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Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Culture of India
The culture of India refers collectively to the thousands of distinct and unique cultures of all religions and communities present in India. India's languages, religions, dance, music, architecture, food, and customs differs from place to place within the country. The Indian culture, often labeled as an amalgamation of several cultures, spans across the Indian subcontinent and has been influenced by a history that is several millenniums old. Many elements of India's diverse cultures, such as Indian religions, Indian philosophy and Indian cuisine, have a profound impact across the world. India has 29 states with different culture and civilizations and one of the most populated countries in the world.
Curry
Curry (, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the "Forme of Cury", contains recipes for these, and dates from the royal court of Richard II.
South Indian cuisine
South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily in the spiciness of the food. Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice.
Malaysian Indians
The Malaysian Indians or Indian Malaysians (Tamil: "மலேசிய இந்தியர்க") consists of people who were born in or immigrated to Malaysia from the Indian subcontinent and their descendants. In 2015, there were around 2 million people self-identifying as "Indian" who hold Malaysian nationality (including Malaysian-born and foreign-born people of Indian descent) with the vast majority being Dravidian Tamils. Most are descendants from those who migrated from India during the British colonisation of Malaya. There is a possibility that the first wave of migration from South Asian subcontinent towards Southeast Asia happened when the Asoka's invasion towards Kalinga and Samudragupta's expedition towards the South.
Indian Singaporeans
Indian Singaporeans or Singaporean Indians (, "Ciṅkappūr Intiyarkaḷ") – defined as persons of South Asian ancestry – constitute 7.4% of the country's citizens, making them the third largest ethnic group in Singapore. While contact with ancient India left a deep impact on Singapore's indigenous Malay culture, the mass migration of Indians to the island only began with the founding of modern Singapore by the British in 1819. Initially, the Indian population was transient, mainly comprising young men who came as workers, soldiers and convicts. By the mid-20th century, a settled community had emerged, with a more balanced gender ratio and a better spread of age groups.