https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASouth_Asian_cuisine%2F6%2FenTranslations:South Asian cuisine/6/en - Revision history2026-09-13T14:36:48ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:South_Asian_cuisine/6/en&diff=145170&oldid=prevFuzzyBot: Importing a new version from external source2025-05-24T04:33:47Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Indians have used leafy vegetables, lentils, and milk products such as yogurt and ghee throughout their history. They also used spices such as cumin and coriander. Black pepper, which is native to India, was often used by 400 A.D. The Greeks brought saffron and the Chinese introduced tea. The [[Portuguese people|Portuguese]] and [[British people|British]] made red chili, potato and cauliflower popular after 1700 A.D. [[Mongols|Mughals]], who began arriving in India after 1200, saw food as an art and many of their dishes are cooked with as many as 25 spices. They also used rose water, cashews, raisins, and almonds.</div>FuzzyBot