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South Indian Food
South Indian cuisine includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region. Regional cuisines of South India include: *Andhra cuisine *Telangana cuisine * Tamil Nadu cuisine *Karnataka cuisine *Kerala cuisine * Lakshadweep cuisine There are also several regional sub-types of cuisine within these states. Among notable sub-types of regional cuisine include; Udupi cuisine, Chettinad cuisine, Hyderabadi cuisine, Thalassery cuisine, Saraswat cuisine, and Mangalorean Catholic cuisine. South Indian cuisine shares numerous similarities with the cuisines of Sri Lanka and the Maldives due to a similar geographic location and culture. Early ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine. Food and drink prohibitions, Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabadi Cuisine
Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its surrounding area in Telangana, India. Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage. Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, fes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malabar Coast
The Malabar Coast () is the southwestern region of the Indian subcontinent. It generally refers to the West Coast of India, western coastline of India stretching from Konkan to Kanyakumari. Geographically, it comprises one of the wettest regions of the subcontinent, which includes the southern tip of Goa, Kanara region of Karnataka, all of Kerala and Kanyakumari region of Tamil Nadu. Kuttanad, which is the point of the List of extreme points of India#Altitudes, lowest altitude in India, lies on the Malabar Coast. Kuttanad, also known as ''The Rice Bowl of Kerala'', is among the few places in the world where cultivation takes place below sea level. The peak of Anamudi, which is also the point of highest altitude in India outside the Himalayas, lies parallel to the Malabar Coast on the Western Ghats. The region parallel to the Malabar Coast gently slopes from the eastern highland of Western Ghats ranges to the western coastal lowland. The moisture-laden winds of the Southwest m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cookbooks
Indian cookbooks are cookbooks written in India, or about Indian cooking. Indian cooking varies regionally and has evolved over the centuries due to various influences. Vegetarianism has made a significant impact on Indian cooking and spices play a major role as well. Early Indian texts and cookbooks Ayurvedic Samhitas (4th century BCE) Ayurvedic texts classify food into three categories: ''sattvic'', ''rajasic'', and ''tamasic''. Tastes (rasa) are classified into six types known as ''shadrasa'' according to their qualities for an ideal meal: sweet, salty, sour, pungent, bitter, and astringent. Traditional meal presentation often includes all six of these qualities. Several samhitas from Ayurvedic texts describe and discuss methods for cooking food. They mention recipes for cooking rice in different ways, some examples include: * '' Tāpaharī'', a seasoned rice dish * ''Māṃsaudana'', rice cooked with meat * ''Mudgaudana'', rice cooked with mung beans * ''Kṣīraudana' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bronze
Bronze is an alloy consisting primarily of copper, commonly with about 12–12.5% tin and often with the addition of other metals (including aluminium, manganese, nickel, or zinc) and sometimes non-metals (such as phosphorus) or metalloids (such as arsenic or silicon). These additions produce a range of alloys some of which are harder than copper alone or have other useful properties, such as strength, ductility, or machinability. The archaeological period during which bronze was the hardest metal in widespread use is known as the Bronze Age. The beginning of the Bronze Age in western Eurasia is conventionally dated to the mid-4th millennium BCE (~3500 BCE), and to the early 2nd millennium BCE in China; elsewhere it gradually spread across regions. The Bronze Age was followed by the Iron Age, which started about 1300 BCE and reaching most of Eurasia by about 500 BCE, although bronze continued to be much more widely used than it is in modern times. Because historica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thali
Thali (meaning "plate" or "tray") or Bhojanam (meaning "full meal") is a round Platter (dishware), platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter. Puja thali, Thali is also used in south Asia for ceremonial purposes. History Early history According to archeologist Bindeshwari Prasad Sinha, dish-on-stand and simple dishes belonging to the Indus Valley Civilization may be regarded as the prototype of Indian dishes as thalis but these do not have accompanying bowls commonly seen with thalis. According to Sinha the distinctive thali accompanying bowls instead appears in the Painted Grey Ware culture. Archeologist B.B. Lal similarly suggests food was eaten from the Painted Grey Ware culture, Painted Grey Ware dishes and bowls. B.B Lal notes that "typical dinner set in the Painted Grey Ware consists of the thali (dish), katora (bow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chola Empire
The Chola Empire, which is often referred to as the Imperial Cholas, was a medieval thalassocratic empire based in southern India that was ruled by the Chola dynasty, and comprised overseas dominions, protectorates and spheres of influence in southeast Asia. The power and the prestige the Cholas had among political powers in South, Southeast, and East Asia at its peak is evident in their expeditions to the Ganges, naval raids on cities of the Srivijaya Empire on the island of Sumatra, and their repeated embassies to China. K. A. Nilakanta Sastri, ''A History of South India'', p. 158 The Chola fleet represented the peak of ancient Indian maritime capacity. Around 1070, the Cholas began to lose almost all of their overseas territories but the later Cholas (1070–1279) continued to rule portions of southern India. The Chola empire went into decline at the beginning of the 13th century with the rise of the Pandyan dynasty, which ultimately caused the Chola's downfall. K. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sangam Literature
The Sangam literature (Tamil language, Tamil: சங்க இலக்கியம், ''caṅka ilakkiyam''), historically known as 'the poetry of the noble ones' (Tamil language, Tamil: சான்றோர் செய்யுள், ''Cāṉṟōr ceyyuḷ''), connotes the early classical Tamil literature and is the earliest known literature of South India. The Tamil tradition links it to Legendary Tamil Sangams, legendary literary gatherings around Madurai in the ancient Pandya dynasty, Pandya kingdom. It is generally accepted by most scholars that the historical Sangam literature era, also known as the Sangam period, spanned from 100 BCE to 250 CE, on the basis of linguistic, epigraphic, archaeological, numismatic and historical data; though some scholars give a broader range of 300 BCE to 300 CE. The Eighteen Greater Texts (Patiṉeṇmēlkaṇakku), along with the Tamil grammar work Tolkāppiyam, Tolkappiyam, are collectively considered as Sangam literature. These tex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maldivian Cuisine
Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Republic of Maldives and Minicoy, Lakshadweep, India. The traditional cuisine of Maldivians and Lakshadweep is based on three main items and their derivatives: coconuts, fish and starches. Coconuts The coconut is used in the grated form, squeezed to obtain coconut milk, or as coconut oil in dishes that are Deep-frying, deep-fried. The ''hunigondi'' is the traditional Maldivian implement used to grate the coconut. It is a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such as ''mas huni''Xavier Romero-Frias, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, and Maskurolhi. The grated coconut may be alternatively soaked in water and squeezed in order to obtain coconut milk (''kaashi kiru''). Coconut milk is an essential ingredient in many Maldivian curries and other dishes. Fish The Fish (food), fish of choi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sri Lankan Cuisine
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic Maritime Silk Road, oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian cuisine, Indian (particularly South Indian cuisine, South Indian), Indonesian cuisine, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South Asian cuisine, South and Southeast Asian cuisines. Sri Lanka is historically famous for its cinnamon. The 'true cinnamon' tree, or ''Cinnamomum verum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
