Vegetable Recipes Indian Biography
This is a list of Indian dishes. Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. This list is only a guide and needs to be expanded.
This category holds articles about dishes and prepared foods primarily featuring plants or parts of plants culinarily used as vegetables, particularly those eaten in savory (as opposed to sweet) foods, including
those botanically classified as fruits, such as tomato, capsicum (chilli, hot or sweet pepper), gourd, avocado;
those classified as seeds or legumes, such as unripe sweet corn (or maize), green beans, peas, beans;
all other non-fruit, non-seed parts, such as flower buds, stems, leaves, shoots, sprouts, bulbs, roots, and tubers.
See vegetable terminology and examples of different parts of plants used as vegetables for clarification.
See also: Category:Fruit dishesndian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.
The development of these cuisines have been shaped by Dharmic beliefs, and in particular by vegetarianism, which is a growing dietary trend in Indian society.[1] There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule.[2] Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.[3][4]
Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, potato, a staple of Indian diet was brought to India by the Portuguese, who also introduced chillies and breadfruit.[5] Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.[6] Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.
[7][8]
Indian cuisine reflects a 5,000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, mughals, British, and Portuguese influence added to the already diverse Indian Cuisine.[9]
Antiquity[edit]
A normal diet in early India consisted of legumes, vegetables, fruit, grain, dairy products, honey, and sometimes eggs and meat. Over time, segments of the population embraced vegetarianism. The advent of Buddhism and Jainism affected this shift, as well as an equitable climate permitting a variety of fruit, 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 prescribes certain dietary practices (Chapter 17, Verses 8–10).[10] During this period, consumption of beef became taboo, due to cattle being considered sacred in Hinduism.[11] Many Indians continue to follow this belief, making the use of beef in Indian cuisine somewhat rare. Beef is generally not eaten by Hindus in India.[12]
Middle Ages[edit]
During the Middle Ages, several North Indian dynasties were predominant, including the Gupta dynasty. Travellers to India during this time introduced new cooking methods and products to the region, including tea and spices. Northern India was later invaded by 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.[13]
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian VegetableRecipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Recipes Indian Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
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