Indian food recipes

The development of these cuisines has been shaped by Hindu and Jain beliefs, particularly in vegetarianism which is a common dietary trend in Indian society. There was also Islamic influence from the years of Mughal and Delhi Sultanate rule, and Persian interactions on North Indian and Deccan cuisine. Indian cuisine has been and is still evolving, as a result of the nation’s cultural interactions with other societies. Historical incidents such as foreign invasions, trade relations and colonialism have also played an important role in introducing certain food types and eating habits to the country. For instance, potato, a staple of North Indian diet was brought to India by the Portuguese. Indian cuisine has also shaped the history of international relations whit the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe’s Age of Discovery. It has also influenced other cuisines across the world, especially those from South east Asia and the British Isles.

Staple foods of Indian cuisine include Jowar, rice, wheat, and a variety of lentils, especially masoor, toor, urad and moong. Lentils may be used whole, or split. Split lentils, or dal, are used extensively. Some pulses, such as channa , Rajma or kidney beans, lobiya are very common, especially in the northern regions. Many Indian dishes of different regions are cooked in different oil mediums. Peanut oil is used in Andhra and Maharastra regions. Mustard oil is more commonly used in north and northeastern part of india. Coconut oil is used widely along the western coast, especially in Kerala.