South Asian cuisine/ja: Difference between revisions

Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter [[ghee]]. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the subcontinent. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries.

Common meats include lamb, goat, fish, chicken and [[beef]]. Beef is less common in [[India]] than in other South Asian cuisines because cattle have a special place in [[Hinduism]]. Prohibitions against beef extend to the meat of (water) [[water buffalo|buffalo]] and [[yak]]s to some extent. [[Pork]] is considered as a [[Taboo food and drink|taboo food item]] by all Muslims and is not taboo but avoided by many Hindus, though it is commonly eaten in some regions like [[Northeast India]] and [[Goa]]. A variety of very sweet desserts which use [[dairy product]]s is also found in cuisines of the Indian subcontinent. The main ingredients in desserts of the Indian subcontinent are reduced milk, ground almonds, lentil flour, ghee and sugar. [[Kheer]] is a dairy-based rice pudding, a common dessert.

== History ==

{{main|History of Indian cuisine}}

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.

In the late 18th and early 19th century, an autobiography of the Scottish [[Robert Lindsay (Sylhet)|Robert Lindsay]] mentions a [[Sylhetis|Sylheti]] man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the [[United Kingdom]].

Bhang eaters before two huts (6124556163).jpg|[[Bhang]] eaters from India c. 1790.  Bhang is an [[cannabis edible|edible preparation]] of [[cannabis (drug)|cannabis]] native to the Indian subcontinent. It has been used in food and drink as early as 1000 BCE by [[Hindu]]s in [[ancient India]].

Nimmatnama-i Nasiruddin-Shahi 283.jpg|A page from the ''[[Nimatnama-i-Nasiruddin-Shahi]]'', the book of delicacies and recipes. It documents the fine art of making [[kheer]].

Sweets 1.jpg|[[Medieval India]]n Manuscript Nimatnama-i-Nasiruddin-Shahi (''circa'' 16th century) showing [[samosa]]s being served.

==By culture==

===Afghan cuisine===

{{main|Afghan cuisine}}

Afghan cuisine is influenced by Persian, Central Asian, and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is [[halal]] and mainly based on [[mutton]], [[beef]], [[poultry]] and [[fish]] with [[rice]] and [[Naan|Afghan bread]].

File:Afghan Palo.jpg|Afghan ''[[Kabuli palaw]]''

File:Afghan Ashak dumplings.jpg|Afghan ''aushak''

File:Afghani lamb kebab.jpg|Afghan lamb kebab with yellow saffron rice

File:Afghan Bolani.jpg|[[Bolani]]

File:Bread of Afghanistan in 2010.jpg|Naan (bread) from a local baker, the most widely consumed bread in Afghanistan

<div lang="en" dir="ltr" class="mw-content-ltr">

===Bangladeshi cuisine===

{{main|Bangladeshi cuisine|Bengali cuisine}}

Bangladeshi cuisine is dominated by Bengali cuisine and has been shaped by the diverse [[History of Bangladesh|history]] and riverine [[geography of Bangladesh]]. The country has a [[tropical monsoon climate]]. [[Rice]] is the main [[staple food]] of Bangladeshi people and it is served with a wide range of [[Curry|curries]].

[[File:Bangladeshi cuisine.png|thumb|left|Traditional Bangladeshi Meal: [[Mustard seed]] [[Ilish]] [[Curry]], Dhakai [[Biryani]] and [[Pitha]]]] Bangladeshi dishes exhibit strong [[aromatic]] flavours; and often include [[Egg (food)|eggs]], [[potatoes]], [[tomatoes]] and [[aubergines]]. A variety of [[spices]] and [[herbs]], along with [[mustard oil]] and [[ghee]], is used in Bangladeshi cooking. The main breads are [[naan]], [[paratha|porota]], [[roti]], [[bakarkhani]] and [[luchi]]. [[Dal]] is the second most important staple food which is served with rice/porota/luchi. [[Fish as food|Fish]] is a staple in Bangladeshi cuisine, especially [[freshwater fish]], which is a distinctive feature of the country's gastronomy. Major fish dishes include ''ilish'' ([[ilish|hilsa]]'')'', ''pabda'' ([[Ompok bimaculatus|butterfish]]), ''rui'' ([[rohu]]), ''pangash'' ([[pangas catfish]]), ''chitol'' ([[clown knifefish]]), ''magur'' ([[walking catfish]]), ''bhetki'' ([[barramundi]]) and [[tilapia]]. Meat consumption includes [[beef]], [[Lamb and mutton|lamb]], [[venison]], [[Chicken (food)|chicken]], [[Duck (food)|duck]], [[Squab (food)|squab]] and [[koel]]. Vegetable dishes, either mashed (''bhorta''), boiled (''sabji''), or leaf-based (''[[saag]]''), are widely served. Seafood such as [[Lobster#As food|lobster]]s and [[shrimp and prawn as food|shrimps]] are also often prevalent.

[[Islamic dietary law]]s are prevalent across Bangladesh. Halal foods are food items that Muslims are allowed to eat and drink under Islamic dietary guidelines. The criteria specifies both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat allowed in Islam. Bangladeshi people follow certain rules and regulations while eating. It includes warm hospitality and particular ways of serving as well. This is known as ''Bangaliketa'' ({{langx|bn|বাঙালি কেতা}}). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. ''Bangaliketa'' also includes a way of serving utensils in a proper manner. Bengali cuisine has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern ''[[service à la russe]]'' style of [[French cuisine]], with food served course-wise rather than all at once.

<div lang="en" dir="ltr" class="mw-content-ltr">

===Bhutanese cuisine===

{{main|Bhutanese cuisine}}

[[File:Bhutanese hemadatsi.jpg|thumb|Bhutanese national dish ''[[Ema datshi]] (ཨེ་མ་དར་ཚིལ།)'' with rice (mix of [[Bhutanese red rice]] and [[white rice]])]]

Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton. It has many similarities with [[Tibetan cuisine]].

<div lang="en" dir="ltr" class="mw-content-ltr">

===Sri Lankan cuisine===

{{main|Sri Lankan cuisine}}

Sri Lankan cuisine has been shaped by many historical, cultural, and other factors.  Foreign traders who brought new food items; influences from [[Malay cuisine]] and [[South Indian cuisine]] are evident.

File:Kiribath.jpg|[[Kiribath]] is a traditional [[rice pudding]] from [[Sri Lanka]]

File:SL-rice and curry.jpg|[[Sri Lanka]]n rice and curry platter

<div lang="en" dir="ltr" class="mw-content-ltr">

==See also==

*[[List of Asian cuisines]]