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41-535: In Indian cuisine , dhal (also spelled daal or dal pronunciation: [d̪aːl] ), parippu, pappu , or paruppu are dried, split pulses (e.g., lentils , peas , and beans ) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries , and form an important part of

82-795: A Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the United Kingdom . Staple foods of Indian cuisine include pearl millet ( bājra ), rice , whole-wheat flour ( aṭṭa ), and a variety of lentils , such as masoor (most often red lentils ), tuer ( pigeon peas ), urad (black gram), and moong ( mung beans ). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad —or split. Split lentils, or dal , are used extensively. Some pulses , such as channa or cholae ( chickpeas ), rajma ( kidney beans ), and lobiya ( black-eyed peas ) are very common, especially in

123-1001: A baked salted wheat-flour cake filled with sattu (baked chickpea flour) and some special spices, which is served with baigan bharta , made of roasted eggplant ( brinjal ) and tomatoes. Among meat dishes, meat saalan is a popular dish made of mutton or goat curry with cubed potatoes in garam masala . Chaunk Ingredients typically used in tempering include cumin seeds, black mustard seeds , fennel seeds, kalonji , fresh green chilis , dried red chilis, fenugreek seeds, asafoetida , cassia , cloves , urad dal , curry leaves , chopped onion , garlic , or tejpat leaves. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In Oriya cuisine and Bengali cuisine , mixtures of whole spices called pancha phutaṇa or panch phoron , respectively, are used for this purpose. Some Indo-Aryan and Dravidian languages use

164-795: A consequence of the Neolithic Revolution and the diffusion of agriculture. Wheat and barley were first grown around 7000 BCE, when agriculture spread from the Fertile Crescent to the Indus Valley. Sesame and humped cattle were domesticated in the local farming communities. Mehrgarh is one of the earliest sites with evidence of farming and herding in South Asia . By 3000 BCE, turmeric , cardamom , black pepper and mustard were harvested in India. From Around 2350 BCE

205-414: A distinctive garam masala blend—individual chefs may also have their own. The spices chosen for a dish are freshly ground and then fried in hot oil or ghee to create a paste. The process is called bhuna , the name also being used for a type of curry . There are other spice blends which are popular in various regions. Panch phoron is a spice blend which is popular in eastern India. Goda masala

246-556: A form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root vyághāra- "sprinkling over": Some Indo-Aryan languages use a form inherited from the Sanskrit root sphōṭana- "crackling, cracking": Some Indo-Aryan languages use a form inherited from the Sanskrit root traṭatkāra- "crackles, splits, fizzes": Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages: Dravidian languages also have various other forms for

287-539: A pulse is intended to improve digestibility and palatability. It also affects the nutrition provided by the dish, significantly increasing protein and reducing dietary fibre content. Pulses with their outer hulls intact are also quite popular in the Indian subcontinent as the main cuisine. Over 50 different varieties of pulses are known in the Indian subcontinent. Dal is frequently eaten with flatbreads , such as rotis or chapatis , or with rice. The latter combination

328-674: 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. Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands . Staples of the diet of the Indigenous Andamanese traditionally include roots, honey, fruits, meat, and fish, obtained by hunting and gathering. Some insects were also eaten as delicacies. Immigration from mainland of India, however, has resulted in variations in

369-616: A role in introducing certain foods to India. The Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes , tomatoes , chillies , peanuts , and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations ; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery . Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across

410-772: A staple food has been mentioned in many ancient religious texts, including the Yajurveda , the Mahayana Buddhist Laṅkāvatāra Sūtra , and the Bible: May for me strength, righteousness, milk, sap, ghee, honey, eating and drinking in company, ploughing, rain, conquest, victory, wealth, riches, prosperity, prospering, plenteousness, lordship, much, more, fun, fuller, imperishableness, bad crops, food, freedom from hunger, rice, barley, beans, sesame, kidney beans, vetches, wheat, lentils, millet, Panicum miliaceum , Panicum frumentaceum , and wild rice (prosper through

451-431: A variety of dal (or a mix) in water with some turmeric , salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, kokum , unripe mango , jaggery , or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour. The fried garnish for dal goes by many names, including chaunk , tadka/tarka , bagar , fodni , and phoran . The ingredients in

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492-672: A variety of lentils ( dal ), whole-wheat flour ( aṭṭa ), rice, and pearl millet ( bājra ), which has been cultivated in the Indian subcontinent since 6200 BCE. Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic , raajsic , or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices (chapter 17, verses 8–10). Consumption of beef

533-532: A variety of regional and traditional cuisines native to the Indian subcontinent . Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices , herbs , vegetables , and fruits . Indian food is also heavily influenced by religion, in particular Hinduism and Islam , cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played

574-527: Is taboo , due to cows being considered sacred in Hinduism. Beef is generally not eaten by Hindus in India except for Kerala , parts of southern Tamil Nadu and the north-east. While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India. During the Middle Ages , several Indian dynasties were predominant, including

615-471: Is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink. Assamese cuisine is a mixture of different indigenous styles, with considerable regional variation and some external influences. Although it is known for its limited use of spices, Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried, or fermented . Rice

656-516: Is a sweet spice mix which is popular in Maharashtra . Some leaves commonly used for flavouring include bay leaves ( tejpat ), coriander leaves, fenugreek ( methi ) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South Indian cuisine . Sweet dishes are often seasoned with cardamom, saffron , nutmeg , and rose petal essences. Cuisine differs across India's diverse regions as

697-507: Is another popular cooking medium. Butter-based ghee , or deshi ghee , is used commonly. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east. The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper ( mirch , introduced by

738-483: Is called dal bhat in Nepali , Gujarati , and various other Indian languages. In addition, certain types of dal are fried, salted, and eaten as a dry snack, and a variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations, to which other ingredients, such as spices and nuts (commonly cashews ) may be added. Dal preparations are eaten with rice, chapati and naan on

779-552: Is popular. Fresh aquatic fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as steaming , braising , or stewing in vegetables and sauces based on coconut milk or mustard . East Bengali food, which has a high presence in West Bengal and Bangladesh, is much spicier than the West Bengali cuisine, and tends to use high amounts of chilli, and is one of the spiciest cuisines in India and

820-575: Is rice, along with fish, meat, and leaf vegetables . Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes. Many varieties of rice are used. Boiled rice cakes wrapped in leaves are a popular snack. Thukpa is a kind of noodle soup common among the Monpa tribe of the region. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander, and green chillies. Apong or rice beer made from fermented rice or millet

861-525: Is the staple food item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the cuisine in Assam. Fish, generally freshwater varieties, are widely eaten. Other non-vegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc. The region's cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling. Spices are not fried before use in

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902-494: Is then poured over the cooked dal. As the main ingredient of dal is the pulse used, it gains much of its nutritional properties from the pulse. Note: All nutrient values including protein are in %DV per 100 grams of the food item. Significant values are highlighted in light gray color and bold letters. Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group. Indian cuisine Indian cuisine consists of

943-503: The Gupta dynasty . Travel to India during this time introduced new cooking methods and products to the region, including tea . India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine , a mix of Indian and Central Asian cuisine . Hallmarks include seasonings such as saffron . The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from

984-434: The Indian subcontinent , leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine. See also: Meluhha , Indus–Mesopotamia relations , and Indian maritime history After 9000 BCE, a first period of indirect contacts between Fertile Crescent and Indus Valley civilizations seems to have occurred as

1025-518: The Indian subcontinent . The manner in which it is cooked and presented varies by region. In South India, dal is often called "paruppu". It is primarily used to make a dish called sambar . It is also used to make parippu that is mixed with charu and rice. Ground chana dal is used to make a paste called besan, which is used in the preparation of many dishes including bhaji and Mediterranean dishes like farinata . Most dal recipes are quite simple to prepare. The standard preparation begins with boiling

1066-500: The New World and Europe. The new-world vegetables popular in cuisine from the Indian subcontinent include maize , tomato , potato , sweet potatoes , peanuts , squash , and chilli . Most New World vegetables such as sweet potatoes, potatoes, Amaranth , peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of

1107-523: The chaunk for each variety of dal vary by region and individual tastes. The raw spices (more commonly cumin seeds , mustard seeds , asafoetida , and sometimes fenugreek seeds and dried red chili pepper ) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger , garlic, and onion, which are generally fried for 10 minutes. After the onion turns golden brown, ground spices ( turmeric , coriander , red chili powder , garam masala , etc.) are added. The chaunk

1148-543: The cuisines of the Indian subcontinent . The word dāl (dal) derives from the Sanskrit verbal root dal- "to split", which is inherited from Proto-Indo-European *delh₁- "to split, divide". Lentils are among the most ancient cultivated foods; they have been found in human settlements dating back to the Bronze Age . Researchers have dated the preparation and cooking of split dal as far back as 800-300 BC. Dal as

1189-511: The 19th century, many Odia-speaking cooks were employed in Bengal , which led to the transfer of several food items between the two regions. Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once. Bengali cuisine differs according to regional tastes, such as

1230-618: The Indus Valley Civilization. The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti . Ayurveda , ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga . Early diet in India mainly consisted of legumes , vegetables , fruits , grains , dairy products , and honey . Staple foods eaten today include

1271-590: The Portuguese from Mexico in the 16th century), black mustard seed ( sarso ), cardamom ( elaichi ), cumin ( jeera ), turmeric ( haldi ), asafoetida ( hing ), ginger ( adrak ), coriander ( dhania ), and garlic ( lasoon ). One popular spice mix is garam masala , a powder that typically includes seven dried spices in a particular ratio, including black cardamom , cinnamon ( dalchini ), clove ( laung), cumin (jeera), black peppercorns, coriander seeds and anise star . . Each culinary region has

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1312-539: The World. Shondesh and Rashogolla are popular dishes made of sweetened, finely ground fresh cheese. For the latter, West Bengal and neighboring Odisha both claim to be the origin of dessert. Each state also has a geographical indication for their regional variety of rasgulla . The cuisine is also found in the state of Tripura and the Barak Valley of Assam. Bihari cuisine may include litti chokha ,

1353-521: The cuisine of Assam. A traditional meal in Assam begins with a khar , a class of dishes named after the main ingredient and ends with a tenga , a sour dish. Homebrewed rice beer or rice wine is served before a meal. The food is usually served in bell metal utensils. Paan , the practice of chewing betel nut , generally concludes a meal. Mughal cuisine is a universal influencer in the Bengali palate, and has introduced Persian and Islamic foods to

1394-612: The cuisine. The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of Rayalaseema and Coastal Andhra and is part of Telugu cuisine . The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind . Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries. In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added to dal . Pickles are an essential part of

1435-461: The emphasis on the use of chilli pepper in the Chittagong district of Bangladesh However, across all its varieties, there is predominant use of mustard oil along with large amounts of spices. The cuisine is known for subtle flavours with an emphasis on fish , meat, vegetables, lentils, and rice. Bread is also a common dish in Bengali cuisine, particularly a deep-fried version called luchi

1476-768: The evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa . Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for

1517-437: The local cuisine; popular among those are mango-based pickles such as avakaya and maagaya , gongura (a pickle made from sorrel leaves), usirikaya (gooseberry or amla ), nimmakaya (lime), and tomato pickle. Perugu (yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast items include dosa , pesarattu (mung bean dosa ), vada , and idli . The staple food of Arunachal Pradesh

1558-648: The northern regions. Channa and moong are also processed into flour ( besan ). Many Indian dishes are cooked in vegetable oil , but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu. Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma. In recent decades, sunflower , safflower , cottonseed , and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee ,

1599-546: The region, as well as a number of more elaborate methods of preparing food, like marination using ghee. Fish, meat (chicken, goat meat), egg, rice, milk, and sugar all play crucial parts in Bengali cuisine. Bengali cuisine can be subdivided into four different types of dishes, charbya (চারব্য), or food that is chewed, such as rice or fish; choṣya , or food that is sucked, such as ambal and tak ; lehya (লেহ্য), or foods that are meant to be licked, like chuttney ; and peya (পেয়ে), which includes drinks, mainly milk. During

1640-568: The sacrifice). Now, Mahāmati, the food I have permitted [my disciples to take] is gratifying to all wise people but is avoided by the unwise; it is productive of many merits, it keeps away many evils; and it has been prescribed by the ancient Rishis. It comprises rice, barley, wheat, kidney beans, beans, lentils, etc., [...] food prepared with these is proper food. Then Jacob gave Esau some bread and some lentil stew. He ate and drank, and then got up and left. So Esau despised his birthright. Dal are often prepared in three different forms: The hulling of

1681-620: The world, especially those from Europe ( Britain in particular), the Middle East , Southern African , East Africa , Southeast Asia , North America , Mauritius , Fiji , Oceania , and the Caribbean . World Wildlife Fund (WWF)’s Living Planet Report released on 10 October 2024 emphasized India’s food consumption pattern as the most sustainable among the big economies ( G20 countries ). Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with

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