Speech on Indian Cuisine

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Regional cuisines
See also: List of Indian dishes
Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables are ripe. [edit]Andaman and Nicobar Islands

Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands.[24] Since the indigenous Andamanese traditionally had very little contact with the outside world, raw fish and fruits have long been a staple diet for them. Immigration from other regions of India, however, has resulted in variations in the cuisine.

Pesarattu, a popular Andhra dish, served with kobbari pachadi (chutney made using coconut) [edit]Andhra Pradesh
Main articles: Telugu cuisine and Hyderabadi cuisine
Cuisine of Andhra Pradesh is a blend of Telugu cuisine along with Hyderabadi cuisine (also known as Nizami cuisine).[25][26] The food is rich in spices, for which it is popular among south Indian cuisine.[27] Rice is the staple food of Andhra people. Starch is consumed with a variety of curries and lentil soups orbroths.[27][28] Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state.[29] Hyderabadi cuisine includes popular delicacies such as Biryani, Hyderabadi Haleem, Baghara baingan and kheema.[27] Various pickles are part of local cuisine, popular among those areavakaya (a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves).[30] Yogurt is a common addition to meals, as a way of temperingspiciness.[31] Breakfast items like dosa, vada are influenced by spices native to Andhra Pradesh. [edit]Arunachal Pradesh

Main article: Cuisine of Arunachal Pradesh
The staple food of Arunachal Pradesh is rice, along with fish, meat and leaf vegetables.[32] Many varieties of rice are used. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander and...
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