7ILT1 Asian Food Safari: India

Browse all Food Safari recipes by cuisine.

India's food originated with what was available in their area and this primarily consisted of vegetables, multiple spices, and a number of game animals and seafood. The region that is today India is and always has been a very fertile land (with a couple exceptions, including in the northwest). Due to this, fruits and vegetables are very common in the diet and these were often made more interesting by adding local spices.

(Online encyclopaedia)
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The primary distinction between the cuisine of India and other world cuisines is the inventive use of spices, or masalas, which gives Indian cooking its unique flavor. Cumin, coriander, turmeric, black pepper, mustard seeds, fenugreek seeds, fennel seeds, asafetida (pungent dried resin from a perennial herb), cinnamon, cardamom, cloves, nigella (black onion seed), nutmeg, and saffron are the spices most frequently used. To get the most flavor from them, spices are typically fried or toasted as part of the cooking process. Spices are used in either whole or ground form; ground spices are often mixed with water or vinegar to make a seasoning paste.

Emergence of the Nation. India has a history going back thousands of years and a prehistory going back hundreds of thousands of years. There was a long phase of Paleolithic hunting and gathering cultures parallel in time and characteristics with the Paleolithic peoples of Europe and East Asia. This was followed, eight thousand to ten thousand years ago, by the development of settled agricultural communities in some areas.

The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. Indian cuisine is known for its large assortment of dishes. The cooking style varies from region to region. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts, which is reminiscent of unity in diversity.