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South Asian cuisine includes the traditionalcuisines from the modern-daySouth Asian republics ofBangladesh,India,Maldives,Nepal,Pakistan andSri Lanka, also sometimes including the kingdom ofBhutan and the emirate ofAfghanistan. Also sometimes known asDesi cuisine, it has been influenced by and also has influenced otherAsian cuisines beyond theIndian subcontinent.
Chapati, a type offlat bread, is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice,roti made fromatta flour, and beans.
Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butterghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the subcontinent. Chopped ginger is fried with meat, and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries.
Common meats include lamb, goat, fish, chicken andbeef. Beef is less common inIndia than in other South Asian cuisines because cattle have a special place inHinduism. Prohibitions against beef extend to the meat of (water)buffalo andyaks to some extent.Pork is considered as ataboo food item by all Muslims and is not taboo but avoided by many Hindus, though it is commonly eaten in some regions likeNortheast India andGoa. A variety of very sweet desserts which usedairy products is also found in cuisines of the Indian subcontinent. The main ingredients in desserts of the Indian subcontinent are reduced milk, ground almonds, lentil flour, ghee and sugar.Kheer is a dairy-based rice pudding, a common dessert.
Many foods from the subcontinent have been known for over five thousand years. The Indus Valley people, who settled in the northwestern Indian subcontinent, hunted turtles and alligator. They also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.
Indians have used leafy vegetables, lentils, and milk products such as yogurt and ghee throughout their history. They also used spices such as cumin and coriander. Black pepper, which is native to India, was often used by 400 A.D. The Greeks brought saffron and the Chinese introduced tea. ThePortuguese andBritish made red chili, potato and cauliflower popular after 1700 A.D.Mughals, who began arriving in India after 1200, saw food as an art and many of their dishes are cooked with as many as 25 spices. They also used rose water, cashews, raisins, and almonds.
In the late 18th and early 19th century, an autobiography of the ScottishRobert Lindsay mentions aSylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in theUnited Kingdom.[1][2]
![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.[3]](/mt/?noimg=&dark=on&url=http%3a%2f%2fen.wikipedia.org%2fwiki%2fFile%3aBhang_eaters_before_two_huts_(6124556163).jpg)
Afghan cuisine is influenced by Persian, Central Asian, and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine ishalal and mainly based onmutton,beef,poultry andfish withrice andAfghan bread.
Bangladeshi cuisine is dominated by Bengali cuisine and has been shaped by the diversehistory and riverinegeography of Bangladesh. The country has atropical monsoon climate.Rice is the mainstaple food of Bangladeshi people and it is served with a wide range ofcurries.
Bangladeshi dishes exhibit strongaromatic flavours; and often includeeggs,potatoes,tomatoes andaubergines. A variety ofspices andherbs, along withmustard oil andghee, is used in Bangladeshi cooking. The main breads arenaan,porota,roti,bakarkhani andluchi.Dal is the second most important staple food which is served with rice/porota/luchi.Fish is a staple in Bangladeshi cuisine, especiallyfreshwater fish, which is a distinctive feature of the country's gastronomy. Major fish dishes includeilish (hilsa),pabda (butterfish),rui (rohu),pangash (pangas catfish),chitol (clown knifefish),magur (walking catfish),bhetki (barramundi) andtilapia. Meat consumption includesbeef,lamb,venison,chicken,duck,squab andkoel. Vegetable dishes, either mashed (bhorta), boiled (sabji), or leaf-based (saag), are widely served. Seafood such aslobsters andshrimps are also often prevalent.
Islamic dietary laws are prevalent across Bangladesh. Halal foods are food items that Muslims are allowed to eat and drink under Islamic dietary guidelines. The criteria specifies both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat allowed in Islam. Bangladeshi people follow certain rules and regulations while eating. It includes warm hospitality and particular ways of serving as well. This is known asBangaliketa (Bengali:বাঙালি কেতা). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions.Bangaliketa also includes a way of serving utensils in a proper manner.[4] Bengali cuisine has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modernservice à la russe style ofFrench cuisine, with food served course-wise rather than all at once.
Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton. It has many similarities withTibetan cuisine.
Indian cuisine is characterized by its sophisticated and subtle use of manyIndian spices. There is also the widespread practice ofvegetarianism across its society although, overall a minority. Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting itsethnically diverse demographics. India'sreligious beliefs andculture has played an influential role in the evolution of its cuisine. It has influences fromMiddle Eastern cuisine,Southeast Asian cuisine,East Asian cuisine andCentral Asian cuisine, as well as theMediterranean cuisines due to the historical and contemporary cross-cultural interactions with these neighboring regions.
Regional cuisine includes:
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Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation ofMaldives and ofMinicoy,India. The traditional cuisine ofMaldivians is based on three main items and their derivatives: coconuts, fish and starches.
Nepalese cuisine comprises a variety of cuisines based uponethnicity, soil andclimate relating to Nepal'scultural diversity andgeography.Dal-bhat-tarkari (Nepali:दाल भात तरकारी) is eaten throughout Nepal. Nepali cuisine has significant influences from NeighboringIndian andTibetan cuisines.
Nepalese cuisine includes:
Pakistani cuisine (Urdu:پاکستانی پکوان) is part of the greater South Asian with significant influence fromWest Asian cuisines andCentral Asian cuisines due to its geographic location and influence. As a result ofMughal legacy, Pakistan also mutually inherited many recipes and dishes from that era alongside India.
Regional cuisines include:
Other Pakistani cuisine include:
Sri Lankan cuisine has been shaped by many historical, cultural, and other factors. Foreign traders who brought new food items; influences fromMalay cuisine andSouth Indian cuisine are evident.
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