South Asian cuisine
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South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of B
An assortment of spices and herbs. Spices are an indispensable food ingredient in much of the Indian subcontinent.
Bhang eaters from India c. 1790. Bhang is an edible preparation of cannabis native to the Indian subcontinent. It has been used in food and drink as early as 1000 BCE by Hindus in ancient India.
A page from the Nimatnama-i-Nasiruddin-Shahi, the book of delicacies and recipes. It documents the fine art of making kheer.
Medieval Indian Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing samosas being served.
Chutney
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A chutney is a condiment associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, some raw such as with coriander, others cooked with sugar, like mango chutne
South Asian cuisine
…cuisine Kerala cuisine Karnataka cuisine Tamil cuisine Thalassery cuisine Udupi cuisine Hyderabadi Dum Biryani, India Dosa served with sambar and chutney South Indian vegetarian Thali, India Fish moolie Kerala Style West Indian cuisines: Goan cuisine Gujarati cuisine Maharashtrian cuisine Malvani cuisine…
Chutneys, Bengaluru, India
Pounding a chutney with mortar and pestle in India
South Indian-style chutneys, Bangalore
Chutneys served with the main dish in an Indian restaurant, Canada