Indian Cuisine

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Indian cuisine consists of the foods and dishes of India (and to some extent neighboring countries), is characterized by the extensive use of various Indian spices,[1] herbs,[1] vegetables[1] and fruit, and is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.
Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine.[2] However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of some various cuisines.[3][4] The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery.[5] The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine.[6][7] Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean.
Indian cuisine has been influenced by a 5000 year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavors and regional cuisines found in modern-day India.
Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and poultry and other sorts of meats. Over time, some segments of the population embraced vegetarianism. This was facilitated by the advent of Buddhism and an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. A

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