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Spices at a grocery shop in India. Staple foods of Indian cuisine include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong . Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split.
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries.
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
The British have had an appetite for Indian food for over 50 years and it is a mainstream cuisine, although the first Indian restaurant would be even older than that.
Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
Only certain kinds of foods are allowed to be eaten. These include milk and other dairy products (such as dahi), fruit and Western food items such as sago, [120] potatoes, [121] purple-red sweet potatoes, amaranth seeds, [122] nuts and varyache tandul (shama millet). [123] Popular fasting dishes include Sabudana Khichadi or danyachi amti ...
Gujarati cuisine is the cuisine of the Indian state of Gujarat.The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
According to the Indian Agricultural and Processed Food Products Export Development Authority (APEDA), a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters. [7]