2. Typical food in India By Wiebke and Gila

3. Structure General facts General facts Map of India Map of India Typical food in the south Typical food in the south Typical food in the north Typical food in the north Recipe: Maharaja- Pudding Recipe: Maharaja- Pudding

4. General facts hosts a great number of distinct regional cuisines hosts a great number of distinct regional cuisines prepared with fresh ingredients prepared with fresh ingredients the exact recipes often vary greatly from one household to the next the exact recipes often vary greatly from one household to the next Diversity contributes greatly to Indian gastronomy Diversity contributes greatly to Indian gastronomy – Differences between north and south One unity: the use of spices One unity: the use of spices

5. Map of India

6. Typical food in the south famous for its spices of pungent aromas famous for its spices of pungent aromas Influenced by coconut, fish and root tubers Influenced by coconut, fish and root tubers Rice is the staple food Rice is the staple food the tastes of dosas and Sambhar the tastes of dosas and Sambhar Most of the dishes of this region have a generous use of spices and coconuts Most of the dishes of this region have a generous use of spices and coconuts Kerala: the staple food is fish Kerala: the staple food is fish Snacks: Banana and Jackfruit chips Snacks: Banana and Jackfruit chips

7. Typical food in the north Staple food is wheat Staple food is wheat A typical North Indian meal: A typical North Indian meal: –chappatis, parantha or pooris –Pilafs,dals and mild curries –vegetables seasoned with yogurt –lots of greens like spinach –north Indian pickles, fresh tomato, mint, cilantro chutneys and yogurt raitas Before bed: Hot, sweet cardamom milk Before bed: Hot, sweet cardamom milk Desserts: made of milk, paneer, lentil flour and wheat flour combined with dried nuts Desserts: made of milk, paneer, lentil flour and wheat flour combined with dried nuts

8. Recipe: Maharaja-Pudding Preheat oven to 180°C Preheat oven to 180°C Heat milk with peel and cardamom, not boil Heat milk with peel and cardamom, not boil Separate the eggs Separate the eggs –add Egg yolk with crumbed bread, 20g sugar to the milk, shake it good –Give the mix in a greased form and then let it rest Bake it approximately 30min Bake it approximately 30min Let it rest 10 min Let it rest 10 min In the meantime: beat the egg whites until stiff and add the rest of the sugar slowly In the meantime: beat the egg whites until stiff and add the rest of the sugar slowly Arrange the marmelade upon the pudding and either the egg white Arrange the marmelade upon the pudding and either the egg white Bake it again 10min. It taste warm and cold! Bake it again 10min. It taste warm and cold! For 4 persons: For 4 persons: 300 ml milk 2 Oranges (attrited peel) 1/2 TL kibbled Cardamom 2 eggs 100 g white bread without crust 100 g sugar 1/2 EL butter 1 EL Orangemarmelade