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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 .
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles [5] and also enjoys popularity in Singapore. [245] [246] There are numerous North and South Indian restaurants in Singapore, mostly in Little India.
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.
Also known as Bombay mix, the name used in the United Kingdom and Ireland for a traditional Indian snack known as chiwda, chevdo, bhuso (if made without potato), chevda (चिवडा) or chivdo (चिवडो) in India, or Chanāchura (Odia: ଚନାଚୁର) in Odisha and chanachur (চানাচুর) in Bengal.
Hyderabadi Biryani, an Indian meat and rice dish.. Regional cuisine is cuisine based upon national, state or local regions. [1] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. [2]
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Chhattisgarh, Madhya Pradesh.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
[20] [21] [22] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. [23] Keema matar (English: "peas and mince"), [24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas.