1. Indian Cuisine

2. Flag of India

4. Geography Population: 1,236,344,631 (2014)
One-third the area of the United States
Republic of India occupies most of the subcontinent of India in southern Asia.
Borders on China in the northeast. Other neighbors are Pakistan on the west, Nepal and Bhutan on the north, and Myanmar and Bangladesh on the east.

5. Geographic Regions
The country can be divided into three distinct geographic regions:
Himalayan region in the north, which contains some of the highest mountains in the world
Gangetic Plain (River Lowlands)
Plateau region in the south and central part

6. History Indian cuisine reflects a 5,000 year history
Various group and cultures interacted with the subcontinent, leading to diversity of flavors and regional cuisines
Trade with Britain and Portugal added to the already diverse cuisine

7. Early Diet
Consisted of legumes, vegetables, fruits, grains, dairy products, honey and sometimes fish, eggs and meat.
Segments of population embraced vegetarianism during the Śramaṇa movement (refers to several Indian religious movements including Jainism of 9th Century BCE and Buddhism of 6th Century BCE)
Consumption of beef by Hindus is taboo due to the Hindu belief that cows are the source of food and symbol of life

8. Modern Cuisine Four different main regional styles:
North Indian cuisine
South Indian cuisine
East Indian cuisine
Western Indian cuisine

9. Indian Climate

10. North India
North India influenced by Mughals who ruled India for three centuries until 1800’s British rule
Saffron and rich gravies made from pureed nuts and cream were derived from Mughal Empire ( ’s)
Naan bread, made in a Tandoor is actually an Afghani tradition

11. South India Rice is a staple food
Lentils and spices (spiciest food in all of India!)
Dried red chilies and fresh green chilies
Coconut
Native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger

12. East India
Home to Cherrapunji (the city with the highest rainfall in the world), Eastern India grows a lot of rice!
Well known for their sweets! (Gulab jamun)
Green vegetables and fruit also abundant
Strong influence of Chinese and Mongolian cuisine
Pork, mustard seeds and paste, chilies, Paanch Phoran (a mix of five spices – white cumin seeds, onion seeds, mustard seeds, fennel seeds and fenugreek seeds).
Yogurt, coconut, maize and gram flour are also common ingredients. Milk and dairy products play a huge role in the preparation of sweets.

13. West India
Hot, dry climate so a smaller variety of vegetables available are preserved as pickles and chutneys.
Largely Hindu and vegetarian
Peanuts and coconut are important ingredients as they are freely available. Lush green coastline has an abundance of fresh fish and seafood.
Local dishes like Vindaloo and Xacuti influence of Portugal (colony until the 1960s).

15. East Indian Recipe: Cabbage Curry
1 head green cabbage
1/2 cup sunflower oil
1 tsp onion powder
1 Tbsp + 1 tsp black mustard seeds
1 1/2 cups plain yogurt, stirred
1 Tbsp salt
1 Tbsp ground cumin
1 tsp turmeric
1 Tbsp ground coriander

16. Cabbage?!
In North America, cabbage is associated with coleslaw and lunch.
In India, cabbage is one of the most popular vegetables and is used in a variety of vegetarian dishes.

17. “Think Global, Eat Local”
Even though we are studying global culinary traditions, we can utilize local products in recipes
Local cabbage!
What are the benefits of purchasing local foods?
Where can you get them?

18. Recipe Directions
Heat oil in a large frying pan on medium-high for 1 minute.
Add onion powder and allow it to sizzle for 10 seconds.
Add mustard seeds and cook until you hear the first popping sound, about 1 minute. Immediately turn off the heat. (The popping sound means that the seeds have cooked and are beginning to burn.)
After 5 minutes, stir in yogurt and turn on the heat to medium, stirring continuously for 1 minute.
Add salt, cumin, turmeric and coriander.
Cook for about 5 minutes, or until the oil glistens. Add cabbage and stir well. Make sure the masala and cabbage are completely combined.
If you are ready to serve the cabbage, reduce the heat to low and continue cooking it for 5 minutes.

19. History of Chai
Dates back 5,000 years to the ancient courts of India. Legend has it that a king concocted a recipe in a quest to create a healing beverage.
Brewed black tea with a mixture of aromatic Indian spices and herbs
Originally just spices and herbs, black tea introduced after Britain colonized India and started growing tea plantations (they were concerned about China monopolizing the tea trade)
Ground ginger, green cardamom pods, cinnamon, star anise, fennel seeds, peppercorn, nutmeg and cloves (recipes vary regionally)
Sugar and milk added with British colonization
Warming spices great for digestion