INDIAN CUISINE NUR ATIKAH BINTI AHMAD DIANA BINTI OTHMAN

Indian Appetizers and Snacks -Indian appetizers is closely related to the country’s culture and traditions. -Besides being extremely tasty and actually stimulating your appetite rather than diminishing it like some other cuisines’ appetizers -These fast snacks are also quite low in fat. Based on a number of spices and herbs; ginger, cinnamon, garlic, cloves, asafetida, aniseed or coriander. -The majority of Indian appetizers and snacks are based on potatoes, combined with different spices. Indian Sweets -Indian cuisine is known throughout the entire World as a sweet cuisine and this tag doesn’t come along without some extremely solid arguments. -Indian sweets have not only made Indian food famous throughout history, but they have been acquired and accommodated to European and North American dishes, finding great success in fancy “Baltic” restaurants through-out England, France, the United States or Spain

-India occupies the south-central peninsula of the Asian continent. -Besides the main land, there are two groups of islands, namely Lakshadweep in the Arabian Sea and Andaman & Nicobar Islands in the Bay of Bengal. -The mainland of India lies between 8°4’ N and 37°6’ N latitude and 68°7’ E and 97°25’ E longitude. --Note that the country completely lies in the northern hemisphere. India has a long coastline, extending to about 7,500 km which permits numerous ocean routes to the rest of the world for trade and travel. -The Andaman and Nicobar islands lie to the south east of the mainland and Lakshadweep to the southwest. -India is endowed with almost all the important topographical features, such as high mountains, extensive plateaus, and wide plains traversed by mighty rivers. -The country is bounded by Himalayas in the North and has a large peninsular region tapering towards the Indian Ocean.

CARDAMOMS These dried aromatic pods contain small seeds that possess a distinct, refreshing aroma. Regarded as a cardio tonic and expectorant, Cardamom seeds can also be chewed to freshen breath. CINNAMON The dried bark of the cinnamon tree produces a moderate aroma and sweet taste. It is considered both a natural tonic and an antiseptic, and is also known to help lower high blood pressure. ANISEED ANISEED Highly aromatic with a sweet scent and flavour, this medicinal plant is revered for its ability to cure the symptoms of colds, coughs, sleeplessness and stomach cramps. FENUGREEK Seeds possess a pleasantly bitter taste and are widely used in pickle masalas, and its green leaves are rich in iron, calcium and sulphur. BASIL BASIL Regarded as a sacred herb in India; over 40 varieties have been recognized, but the most commonly used is bush basil. CUMIN A member of the parsley family, this annual seed is used whole in Indian cooking to enhance flavour. TANDOOR Recognized as one of the world’s most flavourful and healthy cuisines, the Tandoori cooking method combines of grilling, baking and smoking simultaneously, and thus creates a unique tandoori flavour that is unsurpassed by any other technique.

COOKING METHODS Zammin doz Cooking in a hole which is dug in the ground and the ingredients are placed and covered with mud Takes around 6 hours Tawa cooking Round, thick iron griddle and slightly concave in the center Used for Indian unleavened breads called chapattis or roti Handi cooking Earthen pot in which cooking of curries takes place on slow fire. To ensures that food does not stick to the bottom

REGIONS North Indian Cuisine Wise use of dairy product ; milk, paneer (cottage cheese), ghee (clarified butter) and yogurt Other common ingredients ; chilies, saffron and nuts Kashmiri cuisine reflect strong Central Asian influence. Punjab, Haryana, and Uttar Pradesh ; high consumptions of chapatis.

Tandoori chicken and naan Use tandoor for cooking and baking the bread Samosa Typical snack Filled with boiled, fried and potatoes Sweet (mithai) Milk cake, laddu, halwa

South Indian Cuisine Not typically found on many Indian restaurant menu. Example : its curries differ in their texture. Known for its tasty fried or griddle-cooked snacks. Great use of spices, fishes and coconuts Food of Tamil Nadu frequently use of tamarind to impart sourness to the dishes.

Kootu Similar to curries other regions Consistency from boiled lentils. Dosas Large crepe Filling ; vegetables, chutneys or masala curries Puttu Glutinous rice powder Steamed in a bamboo shoot

GENERAL CHARACTERISTICS Exact combination of spices and flavors. Very dependent on rice it leans heavily towards vegetarianism. Some staples include rice, atta (a whole wheat flour), pulses (legumes), and a wide range of spices, like garam masala, chili pepper, ginger, and garlic.