1.
British cuisine
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British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, however, British cuisine has absorbed the cultural influence of those who have settled in Britain, producing many hybrid dishes, such as the Anglo-Indian chicken tikka masala. Celtic agriculture and animal breeding produced a variety of foodstuffs for indigenous Celts. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages, the British Empire facilitated a knowledge of Indias elaborate food tradition of strong, penetrating spices and herbs. Food rationing policies, put in place by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisines poor international reputation. It has been claimed, contrary to belief, that people in southern England eat more garlic per head than the people of northern France. British cuisine has traditionally been limited in its recognition to the full breakfast, fish and chips. Other British dishes include the Sunday roast, steak and kidney pie, shepherds pie, British cuisine has many regional varieties within the broader categories of English, Scottish and Welsh cuisine. Romano-British agriculture, highly fertile soils and advanced animal breeding produced a variety of very high quality foodstuffs for indigenous Romano-British people. Developments in plant breeding produced a multiplicity of fruit and vegetable varieties, during the World Wars of the 20th century difficulties of food supply were countered by official measures, which included rationing. The problem was worse in WWII, and the Ministry of Food was established to address the problems, due to the economic problems following the war, rationing continued for some years, and in some aspects was more strict than during wartime. Rationing was not fully lifted until almost a decade after war ended in Europe and these policies, put in place by the British government during wartime periods of the 20th century, are often blamed for the decline of British cuisine in the 20th century. Consequently, food security has become a major popular concern. Concerns over the quality and nutritional value of industrialised food production led to the creation of the Soil Association in 1946 and it is not generally a nostalgic movement, although efforts have been made to re-introduce pre-20th-century recipes. Ingredients not native to the islands, particularly herbs and spices, are added to traditional dishes. Much of Modern British cooking also draws heavily on influences from Mediterranean cuisines, the traditional influence of northern and central European cuisines is significant but fading. By the 1960s foreign holidays, and foreign-style restaurants in Britain, since appearing in Christmas dinner tables in England in the late 16th century, the turkey has become more popular, with Christmas pudding served for dessert
2.
English cuisine
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English cuisine encompasses the cooking styles, traditions and recipes associated with England. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, the 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages, curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasses recipe for chicken currey. French cuisine influenced English recipes throughout the Victorian era, after the rationing of the Second World War, Elizabeth Davids 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other writers to describe other styles, including Chinese. England continues to absorb culinary ideas from all over the world, English cookery has developed over many centuries since at least the time of The Forme of Cury, written in the Middle Ages around 1390 in the reign of King Richard II. The book offers imaginative and sophisticated recipes, with sweet and sour sauces thickened with bread or quantities of almonds boiled, peeled, dried and ground. Foods such as gingerbread are described and it was not at all, emphasises Clarissa Dickson Wright in her A History of English Food, a matter of large lumps of roast meat at every meal as imagined in Hollywood films. Set hit on the fyre, put to sigure & safron, when hit boyleth, tak som of thy milk, boylying, fro the fyre & aley hit up with yolkes of eyron that hit be ryght chargeaunt, styre hit wel for quelling. Put therto that othyr, & ster hem togedyr, & serve hem forth as mortruys, the early modern period saw the gradual arrival of printed cookery books, though the very first, the printer Richard Pynsons 1500 Boke of Cokery was compiled from medieval texts. The next, A Proper Newe Booke of Cokerye, was published sometime after 1545, the Secretes of the Reverende Maister Alexis of Piermont was published in 1558, translated from a French translation of Alessio Piemonteses original Italian work on confectionery. English tastes evolved during the century in at least three ways. Firstly, recipes emphasise a balance of sweet and sour, secondly, butter becomes an important ingredient in sauces, a trend which continued in later centuries. Thirdly, herbs, which could be grown locally but had been used in the Middle Ages. In A. W. s Book of Cookrye, 35% of the recipes for meat stews and sauces include herbs, on the other hand, 76% of those meat recipes still used the distinctly mediaeval combination of sugar and dried fruit, together or separately. New ingredients were arriving from distant countries, too, The Good Huswifes Jewell introduced sweet potatoes alongside familiar Medieval recipes, elinor Fettiplaces Receipt Book, compiled in 1604 gives an intimate view of Elizabethan cookery. The book provides recipes for various forms of bread, such as buttered loaves, for apple fritters, preserves and pickles, New ingredients such as the sweet potato appear. Pies were important both as food and for show, the nursery rhyme Sing a Song of Sixpence, with its lines Four and Twenty blackbirds / Baked in a pie
3.
Scottish cuisine
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Scottish cuisine is the specific set of cooking traditions, practices and cuisines associated with Scotland. It has distinctive attributes and recipes of its own, but shares much with wider British and European cuisine as a result of local and foreign influences, traditional Scottish dishes exist alongside international foodstuffs brought about by migration. Scotland, with its climate and abundance of indigenous game species, has provided a cornucopia of food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with their sustenance, agriculture was introduced, with primitive oats quickly becoming the staple. In common with many mediaeval European neighbours, Scotland was a state for a greater part of the second millennium. This put certain restrictions on what one was allowed to hunt, in the halls of the great men of the realm, one could expect venison, boar, various fowl and songbirds, expensive spices, and the meats of domesticated species. From the journeyman down to the lowest cottar, meat was an expensive commodity, for the lower echelons of mediaeval Scots, it was the products of their animals rather than the beasts themselves which provided nourishment. This is evident today in traditional Scots fare, with its emphasis on dairy produce and it would appear that the average meal would consist of a pottage of herbs and roots, with bread and cheese when possible. Before Sir Walter Raleighs introduction of the potato to the British Isles, wheat was generally difficult to grow because of the damp climate. Food thrift was evident from the earliest times, with excavated middens displaying little evidence of anything, all parts of an animal were used. The mobile nature of Scots society in the past required food that should not spoil quickly and it was common to carry a small bag of oatmeal that could be transformed into a basic porridge or oatcakes using a girdle. It is thought that Scotlands national dish, haggis, originated in a way, A small amount of offal or low-quality meat, carried in the most inexpensive bag available. It has also suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from Scandinavia. Mary, on her return to Scotland, brought an entourage of French staff who are considered responsible for revolutionising Scots cooking, cannel, from cannelle—cinnamon Collop, from escalope Gigot /ˈdʒɪɡət/, from gigot—leg of mutton. Syboe, from ciboule—a spring onion With the growth of sporting estates, the railways further expanded the scope of the market, with Scots grouse at a premium on English menus shortly after the Glorious Twelfth. The availability of certain foodstuffs in Scotland, in common with the parts of the United Kingdom. Rationing during the two World Wars, as well as industrial agriculture, limited the diversity of food available to the public. Imports from the British Empire and beyond did, however, introduce new foods to the Scottish public, during the 19th and 20th centuries there was large-scale immigration to Scotland from Italy, and later from the Middle East, India, and Pakistan
4.
Welsh cuisine
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Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, Welsh Celts and their more recent Welsh descendants originally practiced transhumance, moving their cattle to higher elevations in the summer and back to their home base in the winter. Once they settled to homesteads, a family would have eaten meat from a pig primarily. Sheep farming is practiced extensively in Wales, with lamb and mutton being the meats most traditionally associated with the country, beef and dairy cattle are also raised widely, and there is a strong fishing culture. Fisheries and commercial fishing are common and seafood features widely in Welsh cuisine, vegetables, beyond cabbages and leeks, were historically rare and the leek became a significant component of many dishes. It has been a symbol of Wales for at least 400 years. Since the 1970s, the number of restaurants and gastropubs in Wales has increased significantly, there are few written records of traditional Welsh foods, recipes were instead held within families and passed down orally between the women of the family. The lack of records was highlighted by Mati Thomas in 1928 and those with the skills and inclination to write Welsh recipes, the upper classes, conformed to English styles and therefore would not have run their houses with traditional Welsh cuisine. Upper-class households would take on any English fashions, even adopting English names, the traditional cookery of Wales originates from the daily meals of peasant folk, unlike other cultures where meals often started in the kitchens of the gentry and would be adapted. Historically the King of the Welsh people would travel, with his court, in a circuit, the tribute was codified in the Laws of Hywel Dda, showing that people lived on beer, bread, meat and dairy products, with few vegetables beyond cabbages and leeks. Towards the start of the 11th century, Welsh society started to build settlements, Food would be cooked in a single cauldron over an open fire on the floor, it would likely be reheated and topped up with fresh ingredients over a number of days. Some dishes could be cooked on a bakestone, a stone which could be placed above a fire to heat it evenly. Gerald of Wales, chaplain to Henry II, wrote after an 1188 tour of Wales, The whole population lives almost entirely on oats and you must not expect a variety of dishes from a Welsh kitchen, and there are no highly-seasoned titbits to whet your appetite. The medieval Welsh used thyme, savory, and mint in the kitchen, towards the end of the 18th century, Welsh land owners divided up the land to allow for tenant-based farming. Each small holding would include vegetable crops, as well as a cow, pigs, the 18th and 19th centuries were a time of unrest for the Welsh people. The Welsh food riots began in 1740, when colliers blamed the lack of food on problems in the supply, as a result of riots by colliers in the mid 1790s, magistrates in Glamorgan sold the rioters corn at a reduced price. At the same time they also requested assistance from the government to stop further rioting. The majority of food riots had ended by 1801, and there were certain political undertones to the actions, by the 1870s, 60% of Wales was owned by 570 families, most of whom did no farming
5.
Cornish cuisine
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Cornish cuisine encompasses the cooking styles, traditions and recipes associated with Cornwall and the Cornish people. It has been influenced by the geography of the county as well as its social history. Cornwall, being a peninsula surrounded by seas historically well-stocked with fish, has meant that fish dishes form a part of the historical. The fishing industry has played a part in the economy of the county. The iconic dish of Cornwall, the pasty, has its roots in another historical industry within the county, Cornwall has influenced and been influenced by other British cuisine, as well as having similarities with the cuisine of its neighbour in South West England, Devon. The Cornwall Food and Drink festival promotes Cornish cuisine and produce, a major theme is the use of game foods as well as fish. A number of high-profile Cornish restaurants and hotels use game as part of their menu and this is highlighted at the Cornwall Food and Drink festival by the Magnificent Seven Dinner, put on by seven of the best chefs in Cornwall. Larger commercial producers of characteristically Cornish products include the bakers Ginsters and Warrens Bakery, Cornwall has a strong culinary heritage. Surrounded on three sides by the sea amid fertile fishing grounds, Cornwall naturally has fresh seafood readily available, traditional dishes in the Lizard Peninsula are described in a pamphlet published in 1980. Television chef Rick Stein has long operated a restaurant in Padstow for this reason. MasterChef host and founder of Smiths of Smithfield, John Torode, nathan Outlaw opened a two Michelin Star fish restaurant at Rock, which then transferred to Port Isaac. One famous local dish is Stargazy pie, a fish-based pie in which the heads of the fish stick through the piecrust. The pie is cooked as part of celebrations for Tom Bawcocks Eve. Cornwall is perhaps best known though for its pasties, a baked dish made from pastry. Todays pasties usually contain a filling of beef steak, onion, potato and swede with salt and white pepper, turmut, tates and mate describes a filling once very common. For instance, the licky pasty contained mostly leeks, and the herb pasty contained watercress, parsley, pasties are often locally referred to as oggies. Historically, pasties were also made with sweet fillings such as jam, apple and blackberry. The Pasty Shop and West Cornwall Pasty are just two Cornish chains that have popularised traditional oggies around the UK, squab pie is a traditional dish from South West England, with early records showing it was commonly eaten in Cornwall, Devon and Gloucestershire
6.
Northern Irish cuisine
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Northern Irish cuisine encompasses the cooking styles, cuisine, traditions and recipes associated with Northern Ireland, the United Kingdom and also Ireland. Ardglass potted herring is found in shops and fish traders. It is herring that is marinated in vinegar, rolled with bay leaf, potato bread farl a flat bread prepared with potato, flour, and buttermilk. Soda bread is one of Northern Ireland’s unique griddle breads, it can be eaten straightaway and they are sometimes eaten with butter and homemade jam, or with savoury food such as smoked salmon, fresh fried eel, or thick dry-cured bacon. Soda bread farl is a soft, thick and fluffy bread and it was first baked in the 1800s in Ireland, and local people used baking soda to cause the dough to rise. Its typically served with an Ulster fry, wheaten bread is a brown bread originally made with whole wheat flour. A soft tray bake cake which gets its name from using 15 of each main ingredient, Boxty is mainly found in County Fermanagh, Boxty is a weighty, starchy potato cake made with 50,50 mix of cooked mashed potatoes and grated, strained, raw potato. The most common variety is boiled boxty, also known as hurley, champ is a made with potatoes when they are mashed with milk and chopped spring onions are added. Dulse is a snack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager, pasties are made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops, the best known traditional dish in Northern Ireland is the Ulster fry. The Ulster fry is distinguishable from other full breakfasts by its griddle breads – soda bread and potato farls, fried until crisp, bacon, sausages, an egg, a tomato and sometimes mushrooms complete the dish and it is usually served with tea and toast. At breakfast people of Northern Ireland are also partial to porridge, made with rolled oats, milk or water, for extra luxury, in the weekend, it can be dressed with cream rather than milk, and brown sugar. Some even add a dash of Bushmills whiskey, yellowman is a crunchy golden confectionery and looks a bit like honeycomb. It is mainly sold at fairs and markets, another uniquely Northern Irish speciality is vegetable roll – slices of peppery minced beef, flavoured with fresh leek, carrot and onion. Bushmills whiskey Brown Lemonade McDaids Football Special Punjana tea Jenny Bristow Michael Deane Noel McMeel Robbie Millar Paul Rankin Clare Smyth British cuisine Irish cuisine
7.
Anguillian cuisine
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Anguillian cuisine is the cuisine of Anguilla, a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles. The cuisine is influenced by native Caribbean, African, Spanish, French, seafood is abundant, and includes prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin and grouper. Salt cod is a food eaten by itself and used in stews, casseroles. Livestock is limited due to the size of the island. Goat is the most commonly eaten meat, and is utilized in a variety of dishes, a significant amount of the islands produce is imported due to limited land suitable for agriculture production, much of the soil is sandy and infertile. Among the agriculture produced in Anguilla includes tomatoes, peppers, limes and other fruits, onion, garlic, squash, pigeon peas and callalloo. Starch staple foods include imported rice and other foods that are locally-grown or imported, including yams, sweet potatoes, potatoes are also consumed, although less frequently than other starches. Flour and cornmeal are also used in Anguillian cuisine
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Balti (food)
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Bāltī gosht is a type of curry served in a thin, pressed-steel wok called a balti bowl. It is served in throughout the United Kingdom. The name may have come from the dish in which the curry is cooked. Balti curries are cooked using vegetable oil rather than ghee, over high heat in the manner of a stir-fry. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day, Balti sauce is based on garlic and onions, with turmeric and garam masala among other spices. Balti gosht is eaten in northwestern India and Pakistan, as well as parts of the world. The food seems to have arrived in England in Birmingham in 1971, Balti, as a food, is named after the steel or iron pot in which it is cooked. The word is found in Urdu, Hindi, and Bengali, the word developed from the Portuguese balde, meaning bucket or pail, and traveled to South Asia via the Portuguese seafaring enterprises of the early 16th century. The word likely made its way into the English language during the British raj and this makes sense, since Baltistan shares a border with China. In his Curry Club Balti Curry Cookbook, Chapman states, The balti pan is a round-bottomed, however, Colleen Taylor Sen states that the origins of balti gosht are unclear as the food eaten in Baltistan bears no resemblance to balti gosht. As such, the name of the food may have originated from the fact that bāltī gosht is cooked in a pot resembling a baltī, another claim regarding the origin of balti cooking in Birmingham was that it was first served in 1977 in a restaurant called Adils. At that time, the restaurant was located in Stoney Lane, Sparkbrook, Birmingham 12, and after some time relocated to another area, Balti restaurants are often known in Birmingham as balti houses. Some balti houses have a plate of glass on the top with menus secured beneath. Balti houses typically offer large karack naan bread pieces, to be shared by the whole table, Balti houses were originally clustered along and behind the main road between Sparkhill and Moseley, to the south of Birmingham city centre. This area, comprising Ladypool Road, Stoney Lane, and Stratford Road, is sometimes referred to as the Balti Triangle. On 28 July 2005, a tornado caused damage to buildings in the triangle. Most reopened by the beginning of 2006, Balti restaurants have now spread beyond the triangle, and can also be found in the south of Birmingham, along the Pershore Rd in Stirchley. Lye near Stourbridge to the west of Birmingham has become known as the Balti Mile with up to a dozen restaurants clustered along the High Street, the food and its style of presentation proved very popular during the 1980s, and popularity grew in the 1990s
9.
Bermudian cuisine
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Bermudian cuisine is the cuisine of the British Overseas Territory of Bermuda. Hoppin John, pawpaw casserole and fish chowder are also a specialties of Bermuda, as most ingredients used in Bermuda’s cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time. There are several dishes served on Bermuda that are unique to the island which offer a taste of traditional Bermudian culture, fish is one of the main ingredients in Bermudian cuisine. Local fish includes mahi mahi, snapper, spiny lobster, tuna and these are used in dishes such as fish and chips, panfried fish, and boiled salted codfish and potato, a traditional dish in Bermuda. Beef stock is an ingredient in Bermudian fish chowder. The specialty in some restaurants during the end is a codfish brunch. It is a serving of full blown codfish, boiled and steamed with salt, and with boiled potatoes, onions. The topping is with hard-boiled egg or tomato sauce, and, appetizers served are a shark hash and Codfish cakes. Shark hash is minced meat, sautéed with spices. Codfish cake is out of salted cod mash and with cooked potatoes and fresh thyme. Then, it is formed made in to patty and fried on a pan and it is also served with topping of a zesty fruit salsa and a side of mesclun salad sandwiched in a white bun with mayonnaise. Almost every type of vegetable can grow in Bermuda, growers provide cabbage, celery, cucumbers, French beans, green peas, carrots, parsnips, radishes, and turnips for local tables. Flax, capsicums and peppers are also grown and incorporated in local cuisine. English onions arrived in Bermuda around 1616 where they became known as Bermuda Onions, the Bermudans make use of the abundance of locally grown fruits in fruit salads, incorporating strawberries, loquats, grapefruit, watermelon, papaya, cassava, and Suriname cherries. For vegetarians, the choice is limited to dishes prepared with fresh Bermuda carrots, onions, potatoes. Corn bread, originating in Mexico and sweet Easter bread, originating in the British West Indies are incorporated into menus. Bananas are versatile in local cuisine, and may be used to make banana crumble and desserts made from strawberries and cherries, fried as fritters, desserts with bananas are also baked in rum and brown sugar. Jelly-roll or sponge cake, served with peaches or strawberries, bananas, custard, chopped nuts, another notable Bermudian dessert is the restaurant Frescos chocolate mousse cake, which is served fresh out of the oven with roasted almonds, toffee, marshmallow ice cream, and pistachio creme
10.
Culture of the Falkland Islands
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The culture of the Falkland Islands is essentially analogous to that of British culture. The Falkland Islands have a large non-native born population, mainly white and from England, the native born population is mainly of English and Scottish descent, with other strains such as Gibraltarian. The English language is used, mainly in its British English form, however, due to the isolation of the islands, the small population retains its own accent/dialect. In rural areas, known as the camp, the Falkland accent tends to be stronger, the dialect has resemblances to Australian, New Zealand, West Country and Norfolk dialects of English, as well as Lowland Scots. However some poetry has been written by Falklanders, including, Ernest Spencers Motherland, the 1911 Britannica states, The houses, mostly white with coloured roofs, are generally built of wood and iron, and have glazed porches, gay with fuchsias and pelargoniums. Government House, grey, stone-built and slated, calls to mind a manse in Shetland or Orkney, the government barrack is a rather imposing structure in the middle of the town, as is the cathedral church to the east, built of stone and buttressed with brick. The government barrack is now a guesthouse and is more in keeping with the surrounding houses. Since this date, many buildings have been erected in Stanley. In 1998, the Government of the Falkland Islands started a programme to encourage building of private houses and this led to a boom in the housing construction market with many new timber kit houses imported, largely from Scotland. These range from single bedroom bungalows to large 4-5 bedroom houses, Falkland houses are renowned for being brightly painted with immaculately maintained gardens, older houses frequently have intricately carved wooden fascia boards. The Bodie Creek Suspension Bridge is sometimes stated to be the most southerly in the world, the Falkland Islands are basically represented by two wider territories, East Falkland Island and West Falkland Island and several hundred small islands. During time, Spanish people occupied the territory, so local influences of these strongly personalized cuisines can be found, especially in the only city, Stanley. In town, the most consumed dishes are the fish fillets or the fish, the seafood salads with local herbs. The smoko is well known in all Falkland Islands and it consists in a snack of tea or coffee. There is one major newspaper, the Penguin News and also a station the Falkland Islands Radio Service. The islands also have their own football team and national cricket team. Falkland Islands Poetry Falkland Islands journal Falkland Islands Conservation Falkland Islands Museum and National Trust Falkland Islands Shackleton Scholarship Fund
11.
Gibraltarian cuisine
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Gibraltarian cuisine is the result of a long relationship between the Andalusian Spaniards and the British, as well as the many foreigners who made Gibraltar their home over the past three centuries. The culinary influences include those from Malta, Genoa, Portugal. This marriage of tastes has given Gibraltar an eclectic mix of Mediterranean, below are some examples of typical Gibraltarian dishes. Popular local pasta dish of Italian origin consisting of penne in a sauce with beef or occasionally pork, mushrooms and carrots. The origin of its name is probably from the English word Roast, the macaroni is usually topped with a layer of grated cheese or béchamel that melts during the baking process and aids in binding. Even though the main ingredient is macaroni, the name fideos al horno is actually Spanish for baked noodles. This is a baked dish, the Italian farinata, also known in Genoa as fainâ. It is made with flour, water, olive oil, salt. The word calentita is the diminutive of the Spanish word caliente, Which means nice. A very similar dish is widely consumed in Algeria, where it is known as Calentica, the dish has the same Spanish etymology. According to local sources, Calentita was introduced into Algeria by the Spaniards garrisoned at the port of Santa Cruz during the 16th century, soon after 1704 well-documented connections were established between the Barbary Coast and Gibraltar to victual the garrison, after Gibraltar lost her agricultural land. The Sephardi Jews from the Barbary Coast may have reintroduced this dish into Gibraltar, soon after 1704 well-documented connections were established between the Barbary Coast and Gibraltar to victual the garrison, after Gibraltar lost her agricultural land. The Sephardi Jews from the Barbary Coast became major food providers for the British in Gibraltar, bringing their customs, languages, indeed, the last calentita street vendor, Paloma, is still remembered locally by older people. Since the name can be traced to the 16th century during the Spanish presence in Oran, a bread-like dish similar to the calentita. Sharing its Italian origins, it is a descendant of the Genoese dish with the same name, unlike calentita the ingredients are first simmered in a saucepan for over an hour, stirring constantly, to form a paste which is then left to set. When the polenta-like dough is set, it is cut into small strips, a sweet and dry bread similar to the Spanish hornazo. It is made with self-raising flour, sugar, eggs, butter or margarine, bollos de hornasso are eaten around Easter just as in Spain, but in Gibraltar they are also popular during Christmas. Gibraltarian hornassos can normally be distinguished from the original Spanish hornazo as they do not tend to be decorated with hard-boiled eggs and it usually glazed with beaten egg and sometimes decorated with hundreds and thousands
12.
Irish cuisine
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Irish cuisine is the style of cooking that originated from Ireland, or was developed by the Irish people. It has evolved from centuries of social and political change, the cuisine is founded upon the crops and animals farmed in its temperate climate. The English also replaced more sophisticated types of cuisine with English norms. Consequently, the potato, after its adoption in the 18th century. As a result, the potato is often associated with Ireland and Irish potato has come to mean any dense, white potato with a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, by the 21st century, much of Irish cuisine was being revived. Representative modern Irish dishes include Irish stew, shepherds pie, bacon and cabbage, boxty, coddle, there are many references to food and drink in Irish mythology and early Irish literature, such as the tale of Fionn mac Cumhaill and the Salmon of Knowledge. The old stories also contain references to banquets involving the heroes portion and meat cooked in cauldrons. Irish mythology is a Celtic Indo-European tradition and shares many foods with others in this group, for example, honey has always been valued and was used in the making of mead, a drink featured in many ancient Indo-European myths and rituals, from Ireland to India. In the Mesolithic period, seafood appears to have played a part in the diet. Huge mounds of shellfish, known as middens, are common on many parts of the coast, for example, Sligo is a place meaning shells, a reference to these mounds. Red deer, wild boar, fish, shellfish, berries, with the arrival of Neolithic groups, emmer wheat, einkorn and barley began to be grown. Sheep, cattle and goats were kept for their meat, milk, the most common sites associated with cooking are fulacht fiadh, a name which means a site for cooking deer, consisting of holes in the ground which were filled with water. The water was heated by the introduction of hot stones, there are thousands of fulacht fiadh sites across the island of Ireland and they mostly seem to date from the Bronze Age, although many appear to have been used much more recently. Horses arrived in the Bronze Age and seem always to have been taboo as a foodstuff, Hospitality was compulsory on all householders under Irish law and those entitled could sue on refusal. Much evidence for early Irish food exists in the law texts, the arrival of Christianity also brought new influences from the Middle east and Roman culture. The main meal was eaten in the afternoon or evening, a daytime meal was termed díthat. A meal at night, and especially a celebratory one, was called a feis and was accompanied by beer
13.
Hong Kong cuisine
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From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of Gourmet Paradise, Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the third-densest population per square meters in the world and serving a population of 7 million, due to its small geographical size, Hong Kong contains a high number of restaurants per unit area. With Chinese ethnicity making up 94% of the resident population, Chinese cuisine is served at home. Rice is predominantly the main staple for home meals, home ingredients are picked up from local grocery stores and independent produce shops, although supermarkets have become progressively more popular. Take-out and dining out is very common, since people are often too busy to cook with an average 47-hour work week. The cuisine of Hong Kong traces its origins to its founding as a British colonial outpost in 1841, soon after the colony was founded, many British and other Western merchants along with Chinese from nearby Guangzhou flocked there to conduct business. Initially, much of Hong Kong society was segregated into expatriate Westerners, a majority of working class Chinese coolies, Chinese farmers and fishermen, the simple peasant cuisine was rudimentary compared to the cuisine of 19th century Canton. As the colony developed, there arose a need for meals to entertain businessmen, for the majority of Chinese who were not part of the merchant class, dining out in restaurants was non-existent and consisted of simple Cantonese country fares. Meat only appeared in festive occasions and celebrations such as birthdays were often done by catering services who prepared the meals at the celebrants home, the restaurant scene for Europeans in Hong Kong was segregated from Chinese dining. Elaborate colonial dining existed at the likes of Hongkong Hotel and subsequently Gloucester Hotel, Hong Kongs dining lagged behind the then-leader of Chinese cuisine, Canton, for a long time and many Hong Kong chefs spent their formative years in Canton. Canton was renowned for its food, and there was a saying of The food is in Canton. Cantonese cuisine in Canton reached its peak during the 1920s and was renowned in the care in preparation even for peasant fares such as char siu or boat congee. Dasanyuan was renowned for its braised shark fin dish that charged 60 silver yuan, the Guandong cooking style eventually trickled down to the culinary scene in Hong Kong. The victory of Chinese Communists in the Chinese Civil War in 1949 created a wave of refugees into Hong Kong, a sizeable number of refugees were from non-Cantonese speaking parts of China, including the Yangtze River Delta, and introduced Shanghai cuisine to Hong Kong. On the other hand, most renowned chefs of Canton, now known as Guangzhou in pinyin romanisation, egg tarts and Hong Kong-style milk tea soon became part of Hong Kongs food culture. It could be argued that the seeds of Hong Kong society as understood today were not sown until 1949, the Cantonese cuisine in Hong Kong had by then surpassed that of Guangzhou, which had witnessed a long period of decline after the Communists came to power. The rising prosperity from the mid-1960s had given birth to increasing demand for quality dining, many of the chefs, who spent their formative years in pre-Communist Guangzhou and Shanghai, started to bring out the best of fine dining specialties from pre-1949 Guangzhou and Shanghai
14.
Turks and Caicos Islands
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They are known primarily for tourism and as an offshore financial centre. The resident population is 31,458 as of 2012 of whom 23,769 live on Providenciales in the Caicos Islands, the Turks and Caicos Islands lie southeast of Mayaguana in the Bahamas island chain and north of the island of Hispaniola and the other Antilles archipelago islands. Cockburn Town, the capital since 1766, is situated on Grand Turk Island about 1,042 kilometres east-southeast of Miami, the islands have a total land area of 430 square kilometres. The first recorded European sighting of the now known as the Turks. In the subsequent centuries, the islands were claimed by several European powers with the British Empire eventually gaining control, for many years the islands were governed indirectly through Bermuda, the Bahamas, and Jamaica. When the Bahamas gained independence in 1973, the islands received their own governor, in August 2009, the United Kingdom suspended the Turks and Caicos Islands self-government following allegations of ministerial corruption. Home rule was restored in the islands after the November 2012 elections, the Turks and Caicos Islands are named after the Turks cap cactus, and the Lucayan term caya hico, meaning string of islands. The first inhabitants of the islands were Arawakan-speaking Taíno people, who crossed over from Hispaniola sometime from AD500 to 800, together with Taino who migrated from Cuba to the southern Bahamas around the same time, these people developed as the Lucayan. Around 1200, the Turks and Caicos Islands were resettled by Classical Taínos from Hispaniola, the southern Bahama Islands and the Turks and Caicos Islands were completely depopulated by about 1513, and remained so until the 17th century. The first European documented to sight the islands was Spanish conquistador Juan Ponce de León, during the 16th, 17th, and 18th centuries, the islands passed from Spanish, to French, to British control, but none of the three powers ever established any settlements. Bermudian salt collectors settled the Turks Islands around 1680, for several decades around the turn of the 18th century, the islands became popular pirate hideouts. From 1765–1783, the islands were under French occupation, and again after the French captured the archipelago in 1783, after the American War of Independence, many Loyalists fled to British Caribbean colonies, in 1783, they were the first settlers on the Caicos Islands. They developed cotton as an important cash crop, but it was superseded by the development of the salt industry, in 1799, both the Turks and the Caicos island groups were annexed by Britain as part of the Bahamas. The processing of sea salt was developed as an important export product from the West Indies. Salt continued to be an export product into the nineteenth century. In 1807, Britain prohibited the trade and, in 1833. British ships sometimes intercepted slave traders in the Caribbean, and some ships were wrecked off the coast of these islands, in 1837, the Esperanza, a Portuguese slaver, was wrecked off East Caicos, one of the larger islands. While the crew and 220 captive Africans survived the shipwreck,18 Africans died before the survivors were taken to Nassau, Africans from this ship may have been among the 189 liberated Africans whom the British colonists settled in the Turks and Caicos from 1833 to 1840
15.
Indian cuisine
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Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Indian food is heavily influenced by religious and cultural choices. 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 nations cultural interactions with other societies. Historical incidents such as invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, Indian cuisine has shaped the history of international relations, the spice trade between India and Europe was the primary catalyst for Europes Age of Discovery. Spices were bought from India and traded around Europe and Asia, Indian cuisine has influenced other cuisines across the world, especially those from the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean. Indian cuisine reflects an 8, 000-year history of groups and cultures interacting with the subcontinent, leading to diversity of flavours. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine, early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, honey, and sometimes fish, eggs, and meat. Staple foods eaten today include a variety of lentils, whole-wheat flour, rice, and pearl millet, over time, segments of the population embraced vegetarianism during Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic, raajsic, the Bhagavad Gita proscribes certain dietary practices. Consumption of beef is taboo, due to cows being considered sacred in Hinduism, beef is generally not eaten by Hindus in India except for Kerala and the north east. During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty, travellers to India during this time introduced new cooking methods and products to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils, such as masoor, toor, urad, lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, some pulses, such as channa or cholae, rajma, and lobiya are very common, especially in the northern regions. Channa and moong are also processed into flour, many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly oil is common in the south since it imparts a fragrant, in recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, butter-based ghee, or deshi ghee, is used frequently, though less than in the past
16.
Awadhi cuisine
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Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very related to Bhojpuri cuisine of it neighboring region. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, the Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is known for its Nawabi foods. The bawarchis and rakabdars of Awadh invented the dum style of cooking or the art of cooking over a slow fire and their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, Kebabs are the integral part of Awadhi. Lucknow is proud of its Kebabs, the kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Awadhi kebabs are also called chula kebabs whereas the kebabs of Punjab are called tandoori kebabs, the Seekh Kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. Introduced by the Mughals it was prepared from beef mince on skewers. Now lamb mince is preferred for its soft texture, the 100-year-old Tunde ke Kabab in Chowk is the most famous outlet for Kababs even today. Tunde kabab is so named because it was the speciality of a one-armed chef, the tunde kabab claims to be unique because of the zealously guarded family secret recipe for the masala, prepared by women in the family. It is said to incorporate 160 spices, kakori kabab is considered blessed since it was originally made in the place by the same name in the dargah of Hazrat Shah Abi Ahder Sahib with divine blessings. The meat used is from the tendon of the leg of mutton, combined with khoya, shami Kebab is made from mince meat, usually with chopped onion, coriander, and green chillies added. The kebabs are round patties filled with spicy mix and tangy raw green mango, the best time to have them is May, when mangoes are young. When mangoes are not in season, kamrakh or karonda may be substituted for kairi, a variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab. An unusual offering is the Pasanda Kebab, piccata of lamb marinated, boti kebab is lamb marinated in yoghurt and cooked on skewers in a tandoor oven. Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab, Zamikand ke Kebab and it originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are mild, containing little or no cayenne or chillies
17.
Bhojpuri cuisine
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Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. The food is tailor-made for Bhojpuri lifestyle in which the rural folk burn up a lot of calories in the fields, Bhojpuri people take pride in celebrating various festivals and religious rites with food, as a result, their food resembles the delicacies offered to deities. Bhojpuri peoples enjoy eating both vegetable and meat dishes, the cuisine is heavily influenced by Mughlai cuisine and its neighbouring Awadhi cuisine. Unlike western perception, in which any Indian gravy dish is called curry, the rich gravy dishes of this region, in fact all of North India where curry leaf is an alien spice, can be considered stews rather than curries. Wheat and rice are the staple diet of majority of the peoples, lentils, beans, meat, green vegetables, leafy vegetables, paneer, freshwater prawns and fish are major constituent of the regular diet of the peoples. On special occasions Halwa-Puri, Kheer/sevai-Puri, Pua-Dahi, Chhola-Bhatura or Naan served with any meat dish are served as breakfast. A more common breakfast served as food includes Puri-Sabzi, Kachori. Lunch is rice based and includes Dal bhaat, sabzi-korma, chokha, chutney, bhujia, pickle, generally served with tea, at evening time. It includes many kind of snacks mostly deep fried and salted, dinner is also roti based and is eaten with sabzi-korma or roti is broken into a bowl of hot milk, and then eaten, it is often called doodh-roti. Sometimes, litti is grilled over charcoal or is baked in cowdung cakes or charcoal in an oven and is eaten with chokha or murga. Dinner could change at special occasion and can be replaced by meat dishes like korma, kebab and kofta and served with roti or naan. There is a tradition of eating Satvik Khana in the city of Banaras. It is a Lacto Vegetarian diet and excludes the uses of garlic and it is mostly observed by the Brahmins and Pandits. Since ancient times, peoples of this region have been practicing non vegetarian along with vegetarian diet to meet proper need of protein, vitamins, also non vegetarian dishes are seen as delicacies and is eaten with great relish. It has always been a custom to serve the guests, any non vegetarian dish at least once in their term of stay, in Vedic times, meat of goats, sheep, oxen, bulls, swines and horses were popular. Later on after the influence of Islam, swine also became a taboo, but still many Hindu families in remote areas of this region hunt for wild boars and Muslims can be still found enjoying beef and meat of Nilgai. Nilgai is avoided among Hindus because they are mistaken to be cow like cattles, after the arrival of British rulers, poultry became popular and now has become one of the largest contributor in meat yielding animals. But still mutton is regarded as the meat over poultry
18.
Punjabi cuisine
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Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. This cuisine has a tradition of many distinct and local ways of cooking. One is a form of tandoori cooking that is now famous in other parts of India, UK, Canada. The local cuisine of Punjab is heavily influenced by the agriculture, locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian, main dishes include Sarson da saag and makki di roti. Basmati rice is the variety of Punjab and many varieties of rice dishes have been developed with this variety. The cooked rice is known as Chol in the Punjabi language, Many vegetable and meat based dishes are developed for this type of rice. There are many styles of cooking in Punjab, in the villages many people still employ the traditional infrastructure for cooking purposes. This includes wood-fired and masonry ovens, in the past many people employed wood-burning stoves. But this method is dying out, one derivation from this type of cooking is the tandoori style of cooking commonly known as tandoor. In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level and this style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi. In rural Punjab, it is common to have communal tandoors, Punjab is a major producer of wheat, rice and dairy products. These products also form the diet of the Punjabi people. The state of Punjab has one of the highest capita usage of products in India. Therefore, dairy products form an important component of Punjabi diet, clarified butter, sunflower oil, paneer and butter are used in Punjabi cooking. Clarified butter is most often used as the variant ghee, some north Punjab villages have also developed a local cheese variant known as dhaag, but the tradition of making dhaag is dying out. Food additives and condiments are added to enhance the flavor of the food. The most common additives is vinegar, Food coloring as additive is used in sweet dishes and desserts
19.
Kashmiri cuisine
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Kashmiri cuisine is the cuisine of the Kashmir Valley region. Rice is the food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular item in Kashmir. Despite being Brahmin, Kashmiri Pandits are great meat eaters, some noted Kashmiri dishes include, Qabargaah Shab Deg, dish cooked with turnip and meat, left to simmer overnight. Dum Olav/Dun Aloo, cooked with yoghurt, ginger powder, fennel, aab Gosht Goshtaba Lyodur Tschaman Matschgand, lamb meatballs in a gravy tempered with red chillies. Modur Pulaav Mujh Gaad, a dish of radishes with a choice of fish, rogan Josh, a lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies, ginger, asafoetida and bay leaves among other ingredients. Due to the absence of onions, yoghurt is used as a thickener, yakhni, a yoghurt-based mutton gravy without turmeric or chilli powder. The dish is flavoured with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish, harissa is a popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred. The Kashmir Valley is noted for its bakery tradition, on the picturesque Dal Lake in Kashmir or in downtown Srinagar, bakery shops are elaborately laid out. Bakers sell various kinds of breads with a golden brown crusts topped with sesame, tsot and tsochvoru are small round breads topped with poppy and sesame seeds, which are crisp and flaky, sheermal, baqerkhani, lavas and kulcha are also popular. Girdas and lavas are served with butter, Kashmiri bakerkhani has a special place in Kashmiri cuisine. It is similar to a round naan in appearance, but crisp and layered and it is typically consumed hot during breakfast. A Wazwan is a meal in the Kashmiri Muslim tradition. Its preparation is considered an art, almost all the dishes are meat-based. It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast, the traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan, the meal begins with a ritual washing of hands, as a jug and basin called the tash-t-nari is passed among the guests
20.
Rajasthani cuisine
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Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking and it is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti and Lashun ki chutney, Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, paniyaand gheriya from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in part of India. More than 70% of Rajasthan is vegetarian, which makes it the most vegetarian state in India, Rajasthan is also influenced by the Rajputs who are predominantly non vegetarians. Their diet consisted of meat and gave birth to dishes like laal maas, safed maas, khad khargosh. Sweet dishes are never referred to as dessert in Rajasthan, because unlike desserts which are served after the meal, Rajasthani sweets are served before, during and after the meal
21.
Cuisine of Uttar Pradesh
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Cuisine of Uttar Pradesh is from the state of Uttar Pradesh located in Northern India. The cuisine consists of both vegetarian and non-vegetarian dishes, Uttar Pradesh has been greatly influenced by Mughal cooking techniques. The Awadhi and Mughlai cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab, the state is famous for its Nawabi foods and use of mutton, paneer, and rich spices including cardamom and saffron. Its most famous dishes include kebabs, dum biryani, and various mutton recipes, the chaat, samosa and pakora, among the most popular snacks in all of Tamil Nadu, are also originally from Uttar Pradesh. The main genre of Uttar Pradesh cuisine is Awadhi, a type of cuisine found in the states Awadh Region, as wheat is the staple food of the state, breads are very significant. Breads are generally flat breads, only a few varieties are raised breads, the breads may be made of different types of flour and can be made in various ways. Popular breads include tandoori naan, tandoori roti, kulcha, taftan, sheermal, millet, raj Bhog Ras Malai Sheer Qorma Taasmai smile of sandali singh Sharbats is a popular juice in Uttar Pradesh. in Food. indif. com
22.
Bihari cuisine
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Bihari cuisine is a combination of Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. It is predominantly vegetarian because traditional Bihar society, influenced by Buddhist and Hindu values of non-violence, did not eat eggs, chicken, fish and other animal products. However, there is also a tradition of meat-eating, and fish dishes are common due to the number of rivers in Bihar, such as the Sone, Gandak and Ganges. There are also numerous Bihari meat dishes, with chicken and mutton being the most common, dairy products are consumed frequently throughout the year, with common foods including yogurt known as dahi and also buttermilk known as mattha, ghee, lassi and butter. The cuisine of Bihar is similar to an extent to North Indian cuisine but has an influence from other East Indian Cuisine. As the seasons change so does the Bihari thaali, every 3–4 months, the constants are rice, roti, achar, chatni, dals and milk products with some variation. People use both vegetable oil or mustard oil and zeera or panchforan, namely saunf, sarson, methi, ajwain, there is a lot of light frying, called bhoonjnaa, in Bihari food. One of the most remarkable thing about this cuisine is smoked food and it refers to using smoked red chilli to infuse a strong aroma in food. It is used in preparing chokhaa, i. e. mashed brinjals/potatoes/tomatoes, smoked chilli is also used in preparing kadam chutney. Kadhi-Bari - these fried dumplings made of besan are cooked in a spicy gravy of yogurt. It goes well over plain rice, khichdi - Mix of Rice, Dal and several Vegetables, steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up with ghee, ghugni - It is a preparation made of black grams soaked in water and then sauted in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and this thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired, pittha - It is something like momos. Choora - beaten rice, served with a coat of creamy curd, in winters, this is mildly baked and accompanied with a thick spicy preparation made of peas and onions. Sattu - powdered baked gram, a high energy giving food usually mixed with water or with milk, sometimes, sattu mixed with spices is used to prepare stuffed chapattis, locally called as makuni roti. Dhuska - a deep fried item prepared from a mixture of powdered rice, litti - Powdered baked gram is mixed with chopped onions, green chillies, lemon juice, coriander leaves. This mixture is filled inside atta and either barbecued over coal or deep fried with oil, best accompanied with Ghee, Curd and Chokha and baigan bharta
23.
Mughlai cuisine
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Mughlai cuisine consists of dishes developed in Medieval India at the centers of the Mughal Empire. It represents a combination of the style and recipes of Central Asia. The Mughlai cooking styles is used in the cuisine of North India, the Indian city of Hyderabad. The tastes of Mughlai cuisine vary from mild to spicy, and are often associated with a distinctive aroma. A Mughlai course is a buffet of main course dishes with a variety of accompaniments. Mughlai cuisine also gave rise to the Awadhi cuisine of Lucknow, dishes include various Kebabs, Kofta, Nihari, Pulao, and Biryani. Paneer is used for preparing vegetarian dishes to suit vegetarian dietary requirements
24.
South Indian cuisine
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South Indian cuisine includes the cuisines of the five southern states of India, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. 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. People also consume Ragi in large quantities in southern Karnataka, North Karnataka, on the other hand, consumes more bajra and sorghum, while the Telangana state uses more jowar and pearl millet. Consumption of rice is common among certain Brahmin communities. The cuisines of Andhra are the spiciest in all of India, generous use of Chili and Tamarind make the dishes tangy and hot. The majority of a variety of dishes are vegetable- or lentil-based. The three regions of Andhra Pradesh have variations in the cuisine, Telangana region shares border with Central Indian and Vidharba, this area has more sorghum- and pearl millet-based rottas in their staple diet. The Rayalaseema district shares borders with eastern Karnataka and Tamil Nadu, the more fertile Andhra coastal region has a long coastline along the Bay of Bengal, and its cuisine has a distinctive flavor with various seafood. Hyderabad, the capital of Telangana, has its own characteristic cuisine, the Nizams patronise the Hyderabadi cuisine, which is very much like the Nawabi and Lucknowi cuisine. The rest of Andhra cuisine has a various versions of lamb and chicken, dishes include kodi iguru, kodi pulusu, chepa pulusu, fish fry and prawn curry. Since the percentage of vegetarians in Karnataka is higher than other southern states, in North Karnataka, the staple grains are sorghum and pearl millet, along with rice. Rotis made out of two grains, along with side dishes made of eggplant, fresh spiced salads of vegetables sometimes with raw lentils, spiced and stewed lentils are popular. North Karnataka people also consume a variety of spicy condiments including chutney powders, raw chutneys, of all the other regional cuisines in Karnataka, this is known for its fiery spice level and heat. Eateries called Khanavali, often run by families, serve inexpensive, most of them are run by Veerashaiva and are vegetarian, but Khanavalis serving non-vegetarian food are not uncommon. North Karnataka is one geographical area in India with a lower per capita consumption of meat. The cuisine of coastal Karnataka is marked by use of seafood. Rice is the grain and is the centerpiece of every meal. Gravies called gassi made from chicken, fish, meats are served with rice, lentils and vegetables cooked with coconut, spices and tempered with mustard, curry leaves, and generous asafoetida, in a dish called huli, is also served with rice
25.
Telugu cuisine
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Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. It is also the cuisine of the Telugu-speaking population of Karnataka, generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. Many of the curries, snacks and sweets vary in the method of preparation and differ in name, vegetarian as well as meat and seafood feature prominently on the menus. Dal, tomato and tamarind are used for cooking curries. Spicy and hot varieties of form an important part of Telugu cuisine. There are many variations due to topographic differences in Telugu-speaking populations spread over a large area. They can be classified based by region into Coastal Andhra, Rayalaseema, Telangana, cultural factors that have heavily influenced the cuisine over the years are the eating habits of the Hindu royal, Brahmin and the Muslim Nawabi royal families. Andhra Pradesh and Telangana states proximity with Western, Central and Eastern India makes those border regions cuisine more diverse with Telugu population spread into neighboring states, different communities have their own variations and the rural areas still follow the century old cooking habits and recipes. The Coastal Andhra region is dominated by Krishna and Godavari delta regions and is exposed to the coastline of Bay of Bengal. Hence rice, dal and seafood are the staple diet of the people and this region has its own variations, but ultimately the dishes are predominantly rice-based. This region is one of the largest producers of rice and chilies, nellore region in the southern part of the region has its own unique recipes, which are markedly different from those in the Uttarandhra region. Ulava charu is a soup made from horse gram, bommidala pulusu is a fish stew that is a specialty of Andhra Pradesh. Andhra cuisine is dominant in restaurants all over Andhra Pradesh as well as Andhra restaurants in cities like Bangalore, Chennai. Uttarandhra region is the districts of Srikakulam, Vizianagaram and Visakhapatnam bordering Orissa state in Coastal Andhra. Cuisine of this area has its own flavours and unique taste. The people of this region like to eat many of their foods sweeter than other regions of Andhra Pradesh and they often cook lentils in jaggery enjoyed with butter and steamed rice. They cook vegetables in gravies of menthipettina kura, avapettina kura, nuvvugunda kura, ullikaram is another popular dish where vegetables or corn seeds are flavored in shallots or onion paste. Poori and patoli is a favorite breakfast or festive dish, patoli is soaked split black chickpeas ground to a coarse paste and seasoned in coriander seeds, onions and, at times, with cluster beans
26.
Cuisine of Karnataka
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The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age - ragi and is mentioned in the works by Pampa Maha Kavi, sushrutha. The varieties of the cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala. The cuisine also reflects influences from the habits of many regions. The famous Masala Dose traces its origin to Udupi cuisine, plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities, among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti, Sajjige, Kadabu/ Karjikaayi are well known. After serving ghee to everyone, one may start the meal and this is done to ensure that everyone seated has been served all the dishes completely. What follows next is a series of soup like dishes such as Saaru, Muddipalya, gojju or raita is served next, two or three desserts are served, fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice, there is some diversity in core food habits of North and South Karnataka. While northern-style dishes have jola and rice as the primary cereals the south uses ragi, the cuisine is also considered a specialty in the cities of Southern Karnataka like Bengaluru, Tumakuru and Mysuru, with several restaurants offering this cuisine to meet the growing demand. The following is the menu of a vegetarian Northern Karnataka meal, Jolada rotti - Thin flatbread usually made from Jowar flour. Bajra and Wheat flour is used as an alternative. Enne-gai / Tumbu-gai - Small badane kaayi bulbs stuffed with dry stuffing including ground peanut, ground sesame, ginger, garlic, garam masala, salt, aubergine is also substituted with any other suitable vegetable. Popular sweets and desserts. Shenga undegodi hugg i Shenga/Ellu chutney - A variety of powder/dry chutney made from ground peanut or sesame. The South Karnataka or old Mysuru region also known as Bayaluseeme or the plains including the present-day Kolara, Bengalooru, Mysooru, Tumakuru, Mandya, Haasana, Chamarajanagara. Ragi and Rice are the most important staple grains, Jowar, the first meal of the day is the breakfast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour, optional accompaniments include a salad called Kosambari, various Palyas and assorted pickles. Formal vegetarian meals are served in a particular order and required to be consumed in a particular order as well
27.
Cuisine of Kerala
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The cuisine of Kerala, a state in the south west of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment, chillies, curry leaves, mustard seeds, turmeric tamarind and asafoetida are all frequently used. Kerala is known as the Land of Spices because it traded spices with Europe as well as many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE. Coconuts grow in abundance in Kerala, and consequently, coconut kernel, coconut cream, Keralas long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava form the food of Kerala. All main dishes are made with them and served along with Kootan, the main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a variety, the main dishes for which are made from rice flour. The meat eating habits of the people were limited by religious taboos. However, most modern-day Hindus do not observe any dietary taboos, most Muslims do not eat pork and other items forbidden by Islamic law. Traditional Kerala food is vegetarian and includes Kerala Sadya, which is an elaborate banquet prepared for festivals and ceremonies and it is served on a plantain leaf. Because of its rich trading heritage, over various cuisines have blended with indigenous Kerala dishes with foreign dishes adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are used for thickening and flavouring. Keralas long coastline and numerous rivers have led to a fishing industry in the region. Rice is grown in abundance along with tapioca and it is the main starch ingredient used in Keralas food. Having been a production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, most of Keralas Hindus, except certain community and some new vegans, eat fish and chicken. The Sadya or the typical Kerala Banquet meal includes most Hindu dishes, the Hindu cuisine of Kerala having originated from Southern coasts have undergone a vast multitude of variations during the two thousand year of history of Kerala. Food is extremely important when it comes to rituals or festivals, food offerings in ritual are important in Kerala and throughout South India
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Tamil cuisine
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Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as it is common in many regions of India. The region has a rich cuisine involving both vegetarian and non-vegetarian dishes. Rice, legumes and lentils are used extensively and flavor is achieved by the blending of various spices, vegetables and dairy products are essential accompaniments and tamarind is used as the favored souring agent. On special occasions, traditional Tamil dishes are prepared in an elaborate and leisurely way and served in traditional style on a banana leaf. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, after the meal, the fingers are washed, and the banana leaf becomes food for cows. Typically breakfast includes Idli or dosa and rice accompanied by lentil preparations Sambar, Rasam, a typical meal consists of rice with other typical Tamilan dishes served on a banana leaf. Banana leaf as it gives different flavor and taste to the food, a sweet, normally Paayasam is usually served as a dessert to finish the meal. Coffee and tea are the staple drinks, ‘Virundhu’ meaning ‘feast’, when guests are invited during happy ceremonial occasions to share food. After the completion of the feast, a banana and betel leaves (eaten with areca nuts, guests sit on a coir mat rolled out on the floor and a full course meal was served on a banana leaf. Nowadays, guests sit on a dinner table and have the same type of food. Traditionally the banana leaf is laid so that the tip is pointed left. Before the feast begins the leaf is sprinkled with water and cleaned by the diner even though the leaves are already clean. The top half of the leaf is reserved for accessories. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam, Kesari, while the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers aruna Appalams and vadai. The top right corner is reserved for spicy foods including curry, hot, sweet, or sour. Rice is the staple food of most of the Tamil people. Normally lunch or dinner is a meal of steamed rice served with accompanying items, Idli, steamed rice-cakes, prepared from a fermented batter of rice and black gram, and side-dishes are usually different kinds of chutney, sambhar or vadacurry
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Hyderabadi cuisine
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Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State, as it began to further develop further on from there. It is an amalgamation of Mughal, Turkish, and Arabic along with the influence of the native Telugu, Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles. Hyderabadi Cuisine has different recipes for different events, and hence is categorized accordingly, from food, for weddings and parties, festival foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, mehboob Alam Khan is a foremost expert on the Hyderabadi cuisine. The Deccan region is an area in India. The two-centuries-long political instability in the region of the Deccan and the main Central Mughal authority, in Deccan medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared and served in a style called Dastarkhān, food was generally eaten by hand, served on among commons and nobility. The food was mostly meat oriented being grilled and fried in tandoor, the curry were highly seasoned and flavored by using spices. Fruits were preferred rather than dessert after main course, once the meals are ended Kahwa was consumed that contains ingredients to digest food. The ingredients of the cuisine varied greatly according to the seasons and festivals, the modern cuisine was evolved during the Nizams in the mid-17th century, and elevated to a sublime art form. Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani and Haleem for instance is prepared all over India, but the Hyderabadi variety is ultimately form the Hyderabadi Biryani, til ke chatuni with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tanduri naan of uzbek to create Sheermal. Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times of Nizams, Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state of Telangana and the regions of Marathwada and Hyderabad-Karanataka. The Hyderabadi cuisine contains city specific specialties like Hyderabad and Aurangabad, Parbhani, Bidar, the use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from the North Indian cuisine. Hyderabadi Biryani - a traditional meal of lamb and rice. Kalyani Biryani- Beef is used in preparing the Kalyani biryani and this meal was started after Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with cubes of beef, regular spices, onions. It has a tomato, jeera, dhania flavour
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Udupi cuisine
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Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva-Mangalorean cuisine and takes its name from Udupi, Udupi cuisine has its origin in the Ashta Mathas of Udupi founded by Madhvacharya. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, the variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, however, the cuisine may also be adapted for those who consume these restricted items. Following the tradition of chaaturmasa vrata, which is a restriction of food ingredients in a certain period or season. Pumpkins and gourds are the ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base. The ubiquitous Indian dish dosa has its origins in Udupi, according to P. Thankappan Nair. Saaru, a pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies. Adyes, ajadinas, and chutneys, including one made of the skin of the gourd, are specialities. The dishes are served in a sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together, a person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying Govinda, in the past, these restaurants were run by cooks and priests trained at Krishna matha in Udupi. With rising popularity, many others have entered this business claiming to serve authentic Udupi cuisine, most Udupi restaurants and hotels are family run, with ownership passing among kith and kin of the original owner. Udupi restaurants have undergone changes in their menu in recent times, adapting to changing economic structure. They have included vegetarian delicacies from other Indian cuisines, the first major South Kanara hotel owner, K. Krishna Rao, who worked first joined Sharada Vilas Brahmins Hotel in George Town as a kitchen servant. He is the inventor of Masala Dosa. In 1925 his employer offered him one of his restaurants for Rupees 700 monthly, in 1939 Rao started his first hotel, now called Old Woodlands. In recent years, the Udupi restaturants in Bombay have been struggling and yielding to McDonalds and it has been reported that around 90 Udupi hotels across Mumbai and its suburbs closed due to rising costs, that include 5 per cent service tax and 5 per cent VAT. Some are unable to compete with such as Saravana Bhavan
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Mangalorean cuisine
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Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are ingredients to most Mangalorean curry, as are ginger, garlic. Mangalorean Fish Curry is popular dish in Karnataka, well-known Tuluva dishes include Neer Dosa, Masala Dosa, Chicken Ghee Roast, Chicken Sukka, Kori Rotti, Bangude Pulimunchi, Beeja-Manoli Upkari, Neer dosa, Boothai Gasi, Kadubu, and Patrode. The Konkani communitys specialities include Daali thoy, bibbe-upkari, val val, avnas ambe sasam, Kadgi chakko, paagila podi, vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Mangalore is a town, fish forms the staple diet of most people. Mangalorean Catholics Sanna-Dukra Maas, Pork Bafat, Sorpotel and the Mutton Biryani of the Muslims are well-known dishes, pickles such as happala, sandige and puli munchi are unique to Mangalore. Khali, a country prepared from coconut flower sap, is popular. Their curry uses a lot of coconut and curry leaves while ginger, garlic, Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in Laitao, the famous pork roast served as the Pièce de résistance at wedding dinners, and Pork Sorpotel. Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from Pork Bafat, Cabidela, Sanna-Dukra Maas and Unde-Dukra Maas are popular dishes. Bifa Maas, Bokrea Maas and Kunkda Maas with dishes such as Chicken Indaz are also popular, the traditional Rosachi kadi, a fish curry made with ros is quite popular and is served during the Ros ceremony that is held 1 or 2 days before a Mangalorean Catholic wedding. Their fish curry especially their Fish Roe Curry, is known for its taste in the whole of coastal India while fried fish in their style is well known, the Sheveo Roce and Pathal Bakri are dry rice flakes dipped in chicken gravy dishes. Saraswat Brahmins Cuisine of Karnataka Shivalli Mitra samaja Bunts Udupi Cuisine by U. B. Rajalakshmi published by Prism Books Pvt Ltd
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Mangalorean Catholic cuisine
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The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community and is largely influenced by Mangalorean, Goan, and Portuguese cuisines. Mangalorean Catholics are Roman Catholics from Mangalore and the former South Canara district on the southwestern coast of India and they are Konkani people and speak the Konkani language. The culture of Mangalorean Catholics is a blend of Mangalorean and Goan cultures, after migration, they adopted the local Mangalorean culture but retained many of their Goan customs and traditions. Their curry uses a lot of coconut and curry leaves while ginger, garlic, Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in Laitao, the famous pork roast served as the Pièce de résistance at wedding dinners, and Pork Sorpotel. Fabled cooks like Davidam or Alicebai were called in to help with the repast, Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from Pork Bafat, Cabidela and Kalleze un Kiti. Sanna–Dukra Maas and Unde–Dukra Maas are popular dishes, the traditional Rosachi kadi, a fish curry made with ros is quite popular and is served during the Ros ceremony that is held 1 or 2 days before a Mangalorean Catholic wedding. Their fish curry especially their Fish Roe Curry, is known for its taste in the whole of coastal India while fried fish in their style is well known, the Sheveo Roce and Pathal Bakri are dry rice flakes dipped in chicken gravy dishes. The Balthazaar Chutney is a popular condiment, the dish originated when Balthazaar, a Mangalorean Catholic nobleman, was taken prisoner by Tippu Sultan in 1784 during the Captivity of Mangalorean Catholics at Seringapatam. Unable to stomach the indifferent camp food, he offered to make a chutney for the captured Mangalorean Catholics, the Pollu, a type of Sambhar with Galmbi or Kambulmas is popular. The traditional Fode is a popular pickle, thail Piao, which means literally vegetables dumped with oil and onions and left to boil on the fire wood is quite popular. The Appam and Panpole are popular delicacies made of soaked rice, water, the Thath Bakri is a banana leaf rice dish made with ground red boiled rice mixed with raw scraped coconut and roasted on a tava on a banana leaf. The Mitais, Mandas, Ushae, Pitae and Mani are well known sweet dishes, neuries are puffs stuffed with plums, nuts, and fried theel and sugar. Kidyo or Kulkuls are curly concoctions dipped in sugar treacle, pathekas are savoury of green bananas, theel laddus. Macaroons is what Manglore is famous for and the subtle flavored rose cookies are a hot favorite, but it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut, flour sieved and gently warmed in the sun. Nuts shelled and chopped and the family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, patrode or Pathrade, a dish of colocasia leaves stuffed with rice, dal, jaggery, coconut, and spices is also popular. The Mangalorean Catholic version of this delicacy is a slight variation on the Tuluva recipe
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Assamese cuisine
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Assamese cuisine is the cuisine of Assam. The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and it is characterised by the use of an extremely wide variety of plant as well as animal products, owing to their abundant availability in the region. It is a mixture of different indigenous styles with considerable regional variations, fish is widely used, and birds like duck, squab etc. are very popular, which are often paired with a main vegetable or ingredient. Preparations are rarely elaborate mash, the practice of Bhuna, the frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil, a traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. These two dishes characterize a traditional meal in Assam, the food is usually served in bell metal utensils made by an indigenous community called Mariya. Tamul and paan generally concludes the meal, though still obscure, this cuisine has seen wider notice in recent times. The discovery of this cuisine in the media continues, with the presenters yet to settle on the language. Rice is the most important ingredient in this cuisine, the large varieties of rice found in the region has led to speculation that the grain was first domesticated in the Assam- Yunnan region. Both the indica as well as the varieties are grown in Assam. The most popular class of rice is the joha or scented rice, as a staple diet rice is eaten either steam boiled or sundried. Some very fine quality of rice namely, Karaballam or kauribadam etc. are available in Assam only, rice is eaten as snack in many different forms, roasted and ground, boiled in its husk and flattened, puffed. A preparation of rice that is precooked, dried and then husked can be soaked in warn water. Rice is a part of all meals in Assam, a traditional breakfast consists of chira with yogurt and jaggery. Farmers eat cooked rice soaked overnight simply accompanied with salt, mustard oil, onions, snacks would be xandoh, kumol saul or bora saul, sticky rice, which can be eaten with sweet or salty accompaniments as per preference. For other major meals, rice could be boiled, steamed or wrapped in leaves, Sunga Saul is a special preparation in which rice is cooked in bamboo hollows called sunga. Sewa diya Bhaat is another preparation where sticky rice is steamed over boiling water and they are generally served with some variety of meat or fish. Sticky rice is wrapped in leaves, usually plantain leaves or tora pat
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Bengali cuisine
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Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam also have large native Bengali populations, with an emphasis on fish, vegetables and lentils are served with rice as a staple diet. Bengali cuisine is known for its subtle flavours, and its spread of confectioneries, Bengali food has inherited a large number of influences, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the thirteenth century onwards. The Jews brought bakeries to Bengal and the families of Wajid Ali Shah. British patronage and the Babu Renaissance fueled the development of different culinary strands into a distinct heritage. From the culinary point of view, some major historical trends influenced Bengali food, Bengal has been ruled by Muslim governors since the days of the Delhi Sultanate, five short-lived, Delhi-based kingdoms or sultanates, of Turkic origin in medieval India. However, for more than 500 years, Muslim rule in Bengal was centred in Dhaka, trade routes going from Delhi to Dhaka traversed almost the entire width of todays Bengal, crossing most major rivers. Dhaka evolved a vibrant cuisine based heavily on the influence of the Mughal courts, popularly called Mughlai cuisine and characterised by rich sauces and these food traditions continued in the courts of the Nawabs of Bengal. Though defeated by the British in 1757, they continued as puppet rulers of Bengal until 1880, with their courts, manners and cuisine maintained by doles from the English. Another key influence to the food came much later, when Wajid Ali Shah, concerning Awadhi cuisine, the Nawab is said to have brought with him hundreds of baburchis, khansamas and moshlachis. While deriving from Mughlai cuisine, Awadh preferred mutton to beef and was liberal in the use of attor of aromatics such rose or ketoki and this is the other reason a shift occurred from using beef to using mutton instead. The recipes that have a Mughal Bengali influence do not use mustard, the reason mustard was not used is that it was not appreciated much by the Mughals and was avoided. The Christian influence came to Bengal a few hundred years after its arrival on the Western borders of India, while the religion spread among the population, the region remained isolated from the political and religious centres of Christian India. This meant that people retained many of their customs, especially food habits. Though the Dutch and the French also had colonies in West Bengal and that came from the British, and other Western immigrants such as the Baghdadi Jews who set up Kolkatas famous Jewish bakeries. West Bengals flourishing community of Anglo-Indians formed a once-influential cuisine, the key culinary influence of the Christian community was the ritual of tea. Baking, which was pretty much unknown until the British came along, the popularity of baked confectioneries was a direct result of the British popularising the celebration of Christmas
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Cuisine of Jharkhand
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Jharkhand cuisine encompasses the cuisine of the Indian state of Jharkhand. Jharkhandi cuisine may be similar to the styles of other nearby areas. The cuisine has both vegetarian and non-vegetarian dishes, common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Traditional dishes, such as Jharkhand tribal food, may not be available at Jharkhandi restaurants, however, on a visit to a tribal village or a tribal wedding in a remote area, one can get a chance to taste such exotic foods. Some dish preparations may be mild with a low oil and spice content, although pickles, sattu is a common dish prepared with roasted chickpea flour that is prepared in various manners. A common food in Jharkhand is dhuska, which are fried rice flour pancakes that may be served with gram curry. A popular meat dish includes meat salaan, which consists of lamb curry, spicy chicken is another common meat dish. Tilkut is a sweet prepared with pounded sesame-seed cookies made with jaggery batter or melted sugar, thekua is a sweet prepared with whole-meal flour, jaggery and ghee, the latter of which is a type of clarified butter. Thekua is prepared and consumed during the Chhath festival, which celebrates the Sun God, the twenty-four districts of Jharkhand receive supplemental food security supplies as per the National Food Security Act,2013 of India. In the past, food supplies were distributed to the districts in phases, in this manner, Paswan stated a preference for distributions to be completed in entirety by September 1,2015
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Cuisine of Manipur
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Manipuri cuisine is the traditional cuisine of Manipur, a state of India. Dishes are typically spicy foods that use chili pepper rather than garam masala, oil is uncommon in most Manipuri styles. The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables, manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are grown at home or obtained from local market. These include, Uyen Uchi-na Chengum charu-yen Kanglayen, Ushoi, etc, there are also ingredients in the cuisine that require an acquired taste, such as Hawaijaar, Soibum and Ngaa-ri. Eromba- Vegetables boiled or steamed with a lot of red chillies or umorok with ngari, smoked or roasted fish, u-morok – literally ‘tree chilli’ u = tree, morok = chilli. It is garnished with herbs like maroi, boiled kidney beans are optional and the dish is seasoned with red chilli flakes, salt to taste, with roasted sesame powder and roasted chick pea powder. It is soupy in consistency and is eaten with rice, morok metpa is a coarse paste prepared with green or dry red chilies mixed with chopped onions, coriander leaves and other local herbs for garnishing. The chilies are steamed or roasted with ngari or simply crushed and then mashed with salt and ngari and this is something which accompanies both the meals as a routine side dish
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Cuisine of Odisha
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Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, but very flavourful. Rice is the food of this region. Mustard oil is used in dishes as the cooking medium. In old times food was served on Banana leaves or disposable plates made of sal leaves. Odia cooks, particularly from the Puri region, were sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal, many sweets of the region are based on Chhena. The period saw a demand for Brahmin cooks, leading many Odia cooks to fake their castes. The ingredients used in Odia cuisine are plantains, jackfruit, the curries are garnished with dried raw mango and tamarind. Coconut is used in several dishes, panch phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji, garlic, onion ginger are used in most of the food. Temple food preparation doesnt allow use of garlic or onion, turmeric and red chillies are commonly used. The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple, on the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. In the region closer to Andhra Pradesh, curry tree leaves, the Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes. Temples in region make offerings to the presiding deities, the prasada of the Jagannath Temple is well known and is specifically called Maha Prasad meaning greatest of all prasadas. It consists of 56 recipes, so it is called chhapan bhoga and it is based on the legend that Krishna missed his eight meals for seven days while trying to save a village from a storm holding up the Govardhan hill as a shelter. Fish and other seafoods are eaten mainly in coastal areas, several curries are prepared from prawn and lobster with spices. Freshwater fish is available from rivers and irrigation canals, rohi, Bhakura and Mirikali are the famous freshwater fishes used in curries. Pakhala is a dish made by adding water to cooked rice
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