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  2. Category:Indian fusion cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Indian_fusion_cuisine

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  3. List of Indian dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Indian_dishes

    Indian cuisine encompasses a wide variety of regional cuisine 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 ingredients such as: herbs , vegetables and fruits .

  4. Category:Indian cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Indian_cuisine

    Indian cuisine is a general term for various regional cuisines of the ... Indian fusion cuisine (5 C, 29 P) Indian cuisine ... Non-vegetarian food in India; O. Odiyal ...

  5. Indian cuisine - Wikipedia

    en.wikipedia.org/wiki/Indian_cuisine

    Awadhi cuisine (Hindi: अवधी खाना) is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and North India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and other parts of North India. The cuisine consists of both vegetarian and non ...

  6. Mughlai cuisine - Wikipedia

    en.wikipedia.org/wiki/Mughlai_cuisine

    Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine .

  7. Fusion cuisine - Wikipedia

    en.wikipedia.org/wiki/Fusion_cuisine

    Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.

  8. List of hors d'oeuvre - Wikipedia

    en.wikipedia.org/wiki/List_of_hors_d'oeuvre

    An Indo-Gael fusion food. Haggis (sheep's heart, liver and lungs, onion, oatmeal) is flavored with Indian spices, formed into balls, coated in a batter of gram flour, yogurt and spices, and deep-fried in the same manner as an Indian pakora. Paneer tikka: India

  9. South Indian cuisine - Wikipedia

    en.wikipedia.org/wiki/South_Indian_cuisine

    Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.