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Indian Cuisine


Indian food has evolved over centuries and has flourished under the many rulers that India had. Chefs vied with one another to create exotic delicacies for their rajah's. The result is centuries of patronage to the art of cooking and a large repertoire of delicious recipes. We want to share the history and nuances of Indian cuisine so the world may be more intimate with our cuisine.
 
The different aspects of Indian Cuisine:

Indian Cuisine is becoming popular due to its exotic flavors and healthful preparations. The repertoire of Indian Cuisine is vast and the following are interesting aspects of the cuisine.

-Cooking according to tastes: In India, there really aren't actual written recipes, so therefore the person cooking is encouraged to orchestrate a dish by using fresh, seasonal and local vegetables. Spices are used sparingly, and Indian dishes are not always hot. Other thans spices, herbs and other natural seasonings offer the sweet, sour, salty, bitter, pungent and astringent senses.

-Cultural Influences: Many Indians are vegetarians, having been influenced by Buddha (Indian King and founder of Buddhism), Mahavir (founder of Jainism) and King Ashoka. Our cuisine has been influenced by the Aryans settlers, the Arab and Chinese traders and conquerors such as the Persians, Mongolians, Turks, the British and the Portuguese.

-Ayurveda: Created by India, this ancient science system is comprehensive of health, diet and nutrition. India's cuisine has been shaped by this science. Ayurveda is the common thread that runs through the various sub cultures/regions of India. Otherwise, the cuisine can be vastly different from region to region.

-Diversity: India is slightly smaller than Europe, but has a greater diversity of people, language, climate, cultures and religion than almost any country in the world. Consequently, Indian cuisine is also diverse.

-Indian Restaurant Cuisine: Many Indian restaurants around the globe are influenced by North Indian Cuisine. Indian restaurant cuisine has been influenced by Indian chefs that had their culinary training in France. They created a fusion of the two great cuisine's by adopting cream sauces in their Indian recipes.

-Royal Kitchens of India: Under the patronage of the Kings, or rajahs of India, the art of food was elevated to a high level of advancement and professionalism. The royal chefs understood the finer points of food, the art of presentation and created exquisite preparations.

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