Indian subcontinent has a rich heritage of food. The food that people in India eat today has been inherited from ancient India, which predominantly was vegetarian, but after the annexation of Indian territories by overseas invaders, different ingredients, cuisines and cooking styles got introduced in the Indian sub-continent, which created more fusion of cuisines.
(Photo Source: Harsha K R)
However, spices have been the most integral part of Indian cooking and they still are very important. The spices provide colour, aroma and taste to any Indian recipe and no popular Indian curry is complete without these spices.
Popularly, Indian food is known as “curry” across the globe for which mostly British people who ruled the country are responsible. They liked Indian food and started calling anything that had gravy as curry.
After the partition most of the Muslim population moved towards West & East Pakistan (Bangladesh, later in 1971). The recipes of Indian Muslims still have the glimpses of Iranian, Afghani & other Central Asian cuisines.
The most important non-vegetarian cuisines of present Indian-subcontinent, which are inherited from these regions, are Kebabs (simple barbecue), Tandoori cuisines (barbecue using a clay oven), Biryani, Pulao (Pilaf, popular rice recipe in central asia), Rogan Josh (Rogan is generally referred to the oil that gets separated after cooking the meat and Josh is the heat of the chillies and the aroma of the dish) and several other meat curries.
After 67 years of partition, the cuisines of the Indian sub-continent have evolved and lot of differences can be found. Many Pakistani and Bangladeshi people still think Indians are primarily vegetarian and do not eat meat. This belief or an impression about India is partially correct. Indians are vegetarian but there has been a huge influx of non-vegetarians or people opting non-vegetarian cuisines in the last decade.
Let’s understand the complete diversity of non-vegetarian cuisines of India, while reviewing each Indian state.
Andaman & Nicobar Islands
(Photo Source: Sankara Subramanian)
The island state of India, which is surrounded by Indian Ocean was inhabited by tribal hunters and had no particular cuisine. However, seafood is mostly popular, which includes prawns, crabs and various types of fishes. In recent times, the influence of southern India has created a fusion of south Indian seafood recipes of Andhra, Tamilnadu and Kerela. North Indian cuisines are also gaining popularity here.
(Photo Source: Karan Verma)
This is the place that has its own forte in the map of Indian cuisines. The Hyderabadi cuisines and Andhra meals together form a rich array of cuisines that this region offers. Andhra meals are an assortment of vegetarian dishes, which include rice, lentils, stir-fried veggies, pickles, curd and chutneys (served on banana leaf). The Andhra meals are also accompanied by side dishes, like fried chicken, mutton or spicy scrambled eggs etc. However, Hyderabadi cuisines are something different, this is the food that is again a fusion of Mughlai (popular cuisines of mughal rulers of India) and south Indian vegetarian recipes, which are high on spices. Most popular Hyderabadi cuisines are Biryani (slow cooked meat and rice with lot of spices and clarified butter), Haleem (slow cooked stew comprising meat, wheat and lentils with spices, which is pounded to thick paste and served with fried onions) and many other baghara (any curry that is tampered with clarified butter, cumin seeds, mustard seeds and curry leaves) cuisines.
We will be adding information on more cities ..very soon
Comments Off | General