Indian cuisine/ja: Difference between revisions

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

==Gallery==

;North India:

File:Aloo Tikki Fried (2).JPG|[[Aloo tikki|Aloo Tikki]]

File:Daulat Chaat in Old Delhi.JPG|Daulat Chaat in [[Old Delhi]]

File:Butter Chicken & Butter Naan - Home - Chandigarh - India - 0006.jpg|[[Butter chicken|Butter Chicken]] & Butter Naan

File:Kashmiri Pulav.JPG|Kashmiri Pulav

File:Laal-Maans.jpg|[[Laal maans|Laal Maans]]

File:Mughlai Dum Birynai.JPG|[[Biryani|Mughlai Dum Biryani]]

;West India:

File:Locho and idada.jpg|[[Locho]] and Idada

File:Zunka from Maharashtra.JPG|[[Jhunka|Zunka]]

File:Puran Modak by Dr. Raju Kasambe DSCN8818 (7) 04.jpg|[[Modak|Puran Modak]]

File:Tandoori fish.jpg|Tandoori Lemonfish fry

;East India:

File:RawBananaDumplings.jpg|Plantain Dumplings

File:Luchi Alur Torkari - Home - Kolkata - West Bengal.jpg|[[Luchi]] Alur Torkari

File:Ever tried a rice cooked in a bamboo?.jpg|Bamboo steam rice

File:Prosad thali.jpg|Prosad Thali

;South India:

File:Ondu Plate Idli Vada.jpg|[[Idli]] [[Vada (food)|Vada]]

File:Dosa Classic.jpg|[[Dosa (food)|Dosa]]

File:Tirunelveli halwa.jpg|[[Tirunelveli halwa|Tirunelveli Halwa]]

File:Prawn Biryani, Hyderabad.jpg|Prawn Biryani

== Hindu fasting cuisine ==

[[File:Sabudana Khichdi.jpg|thumb|''Sabudana khichadi'', a snack, popular on Hindu fasting days|191x191px]]

Hindu people fast on days such as [[Ekadashi]], in honour of Lord [[Vishnu]] or his [[Avatar]]s, [[Chaturthi]] in honour of [[Ganesh]], Mondays in honour of [[Shiva]], or Saturdays in honour of [[Hanuman]] or [[Saturn]].

Only certain kinds of foods are allowed to be eaten. These include milk and other dairy products (such as [[dahi (curd)|''dahi'']]), fruit, and Western food items such as ''[[sago]]'', [[potato]]es, purple-red [[sweet potato]]es, [[amaranth]] seeds, [[Nut (fruit)|nuts]] and ([[shama millet]]).

Popular fasting dishes include ''farari chevdo'', ''[[Sabudana Khichadi|sabudana khichadi]]'', and [[peanut soup]].

==Diaspora and fusion cuisines==

The interaction of various [[Non-resident Indian and person of Indian origin|Indian diaspora]] communities with the native cultures in their new homes has resulted in the creation of many [[fusion cuisine]]s, which blend aspects of Indian and other international cuisines. These cuisines tend to interpolate Indian seasoning and cooking techniques into their own national dishes.

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

===Indian Chinese cuisine===

{{Main|Indian Chinese cuisine}}

[[File:Chicken Manchurian (Hyderabad Style) (11960049916).jpg|thumb|Chicken Manchurian served in [[Hyderabad]]]]

Indian Chinese cuisine, also known as Indo-Chinese cuisine originated in the 19th century among the [[Chinese in India|Chinese community of Calcutta]], during the immigration of [[Hakka Chinese]] from [[Guangzhou|Canton]] (present-day Guangzhou) seeking to escape the [[First Opium War|First]] and [[Second Opium War]]s and political instability in the region. Upon exposure to local Indian cuisine, they incorporated many spices and cooking techniques into their [[Hakka cuisine|own cuisine]], thus creating a unique fusion of Indian and Chinese cuisine.

After 1947, many [[Cantonese people|Cantonese]] immigrants opened their own restaurants in [[Calcutta]], whose dishes combined aspects of Indian cuisine with [[Cantonese cuisine]]. In other parts of India, Indian Chinese cuisine is derived from [[Calcutta]]-[[Chinese cuisine]], but bears little resemblance to their Chinese counterparts as the dishes tend to be flavoured with [[cumin]], [[coriander]] seeds, and [[turmeric]], which with a few regional exceptions, are not traditionally associated with Chinese cuisine. [[Chili pepper|Chilli]], [[ginger]], [[garlic]] and [[dahi (curd)|''dahi'']] (yogurt) are also frequently used in dishes.

Popular dishes include [[Chicken Manchurian]], [[chicken lollipop]], [[chilli chicken]], Hakka noodles, Hunan chicken, [[chow mein]], and Szechwan [[fried rice]].

Soups such as [[Manchow soup]] and [[Corn soup|sweet corn soup]] are very popular, whereas desserts include ice cream on honey-fried noodles and date pancakes.

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

=== Indian Thai cuisine ===

Thai cuisine was [[History of Indian influence on Southeast Asia#Thailand|influenced]] by Indian cuisine, like as recorded by the Thai monk [[Buddhadasa]] Bhikku in his writing ‘India's Benevolence to Thailand’. He wrote that Thai people learned how to use [[Ayurveda|spices]] in their food in various ways from Indians. Thais also obtained the methods of making [[Ayurveda|herbal medicines]] (Ayurveda) from the Indians. Some plants like sarabhi of family [[Clusiaceae|Guttiferae]], kanika or [[Parijata|harsinghar]], phikun or ''[[Mimusops elengi]]'' and bunnak or the [[Mesua ferrea|rose chestnut]] etc. were brought from India.

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

===Malaysian Indian cuisine===

{{Main|Malaysian Indian cuisine}}

[[File:Indian rojak.JPG|thumb|Indian ''rojak'' in Malaysia]]

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

===Indian Singaporean cuisine===

{{Main|Indian Singaporean cuisine}}

Indian Singaporean cuisine refers to foods and beverages produced and [[Singaporean cuisine|consumed]] in [[Singapore]] that are derived, wholly or in part, from South Asian culinary traditions.

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

===Indian Indonesian cuisine===

{{Main|Indian Indonesian cuisine}}

[[File:Roti Cane Kari Kambing Aceh.jpg|thumb|''[[Roti canai]]'' and [[mutton curry]], Indian influence on [[Indonesian cuisine]]]]

Indian-Indonesian cuisine refers to food and beverages in Indonesian cuisine that have influenced Indian cuisine—especially from [[Tamil cuisine|Tamil]], [[Punjabi cuisine|Punjabi]], and [[Gujarati cuisine]]. These dishes are well integrated, such as ''[[appam]]'', ''[[biryani]]'', ''[[murtabak]]'' and [[curry]].

=== Indian Filipino cuisine ===

[[Filipino cuisine]], found throughout the [[Philippines]] archipelago, has been [[History of the Philippines#Indianised|historically influenced by the Indian cuisine]]. Indian influences can also be noted in rice-based delicacies such as ''[[bibingka]]'' (analogous to the Indonesian ''[[Bibingka#Bibingka in Indonesia|bingka]]''), ''[[Puto (food)|puto]]'', and ''[[puto bumbong]]'', where the latter two are plausibly derived from the [[South Indian cuisine|south Indian]] ''[[puttu]]'', which also has variants throughout [[Maritime Southeast Asia]] (e.g. ''[[kue putu]]'', ''[[putu mangkok]]'').

The ''[[kare-kare]]'', more popular in Luzon, on the other hand could trace its origins from the [[Seven Years' War]] when the [[British occupation of Manila|British occupied Manila]] from 1762 to 1764 with a force that included Indian [[sepoy]]s, who had to improvise Indian dishes given the lack of spices in the Philippines to make [[curry]]. This is said to explain the name and its supposed thick, yellow-to-orange [[annatto]] and peanut-based sauce, which alludes to a type of curry.

[[Atchara]] of Philippines originated from the Indian ''[[South Asian pickle|achar]]'', which was transmitted to the Philippines via the [[acar]] of the [[Indonesia]], [[Malaysia]], and [[Brunei]].

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

===Anglo-Indian cuisine===

{{Main|Anglo-Indian cuisine}}

[[Anglo-Indian cuisine]] developed during the period of [[British Raj|British colonial rule]] in India, as British officials interacted with their Indian cooks.

Well-known Anglo-Indian dishes include [[chutney]]s, salted [[beef tongue]], [[kedgeree]], ball curry, fish [[rissole]]s, and [[mulligatawny soup]].

==Desserts==

{{Main|List of Indian sweets and desserts}}

| footer = ''[[Phirni]]'' and ''[[kheer]]'' are two of the most popular [[rice pudding]]s in India.

Many Indian desserts, or ''[[mithai (confectionery)|mithai]]'', are fried foods made with sugar, milk or [[condensed milk]]. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products.

Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. Popular Indian desserts include ''[[rasogolla]]'', ''[[gulab jamun]]'', ''[[jalebi]]'', ''[[laddu]]'', and ''[[peda]]''.

==Beverages==

{{See also|List of Indian drinks}}

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

===Non-alcoholic beverages===

[[Tea]] is a staple beverage throughout India, since the country is one of the largest producers of tea in the world. The most popular varieties of tea grown in India include [[Assam tea]], [[Darjeeling tea]] and [[Nilgiri tea]]. It is prepared by boiling the tea leaves in a mix of water, milk, and spices such as cardamom, cloves, cinnamon, and ginger. In India, tea is often enjoyed with snacks like [[biscuit]]s and ''[[Pakora|pakoda]]''.

[[Coffee]] is another popular beverage, but more popular in South India. Coffee is also cultivated in some parts of India. There are two varieties of coffee popular in India, which include [[Indian filter coffee]] and [[instant coffee]].

''[[Lassi]]'' is a traditional [[dahi (curd)|''dahi'']] (yogurt)-based drink in India. It is made by blending yogurt with water or milk and spices. Salted ''lassi'' is more common in villages of Punjab and in [[Porbandar]], Gujarat. Traditional ''lassi'' is sometimes flavoured with ground roasted cumin. ''Lassi'' can also be flavoured with ingredients such as sugar, rose water, [[mango]], [[lemon]], [[strawberry]], and saffron.

''[[Sharbat]]'' is a sweet cold beverage prepared from fruits or flower petals. It can be served in concentrate form and eaten with a spoon, or diluted with water to create a drink. Popular ''sharbats'' are made from plants such as [[rose]], [[sandalwood]], ''bel'', ''gurhal'' ([[hibiscus]]), lemon, [[Orange (fruit)|orange]], [[pineapple]], [[Hemidesmus indicus|''sarasaparilla'']] and ''kokum'', ''falsa'' (''[[Grewia asiatica]]''). In [[Ayurveda]], ''sharbats'' are believed to hold medicinal value.

''[[Thandai]]'' is a cold drink prepared with a mixture of [[almond]]s, [[fennel]] seeds, [[watermelon]] kernels, [[rose]] petals, [[Black pepper|pepper]], [[Papaver somniferum|poppy seeds]], [[cardamom]], [[saffron]], [[milk]] and [[sugar]]. It is native to [[India]] and is often associated with the [[Maha Shivaratri]] and [[Holi]] or [[Hola Mohalla|Holla mahalla]] festival. Sometimes ''[[Bhang|bhaang]]'' (cannabis) is added to prepare special thandai.

Other beverages include ''[[Lemonade|nimbu pani]]'' (lemonade), ''[[chaas]]'', ''badam doodh'' ([[almond milk]] with nuts and cardamom), ''[[Aam panna]]'', ''[[kokum]] sharbat'', and coconut water.

Modern carbonated cold drinks unique to southern India include beverages, such as ''panner soda'' or ''goli soda'', a mixture of [[carbonated water]], rose water, rose milk, and sugar, ''naranga soda'', a mixture of [[carbonated water]], salt and lemon juice, and ''nannari sarbath'', a mixture with [[Hemidesmus indicus|''sarasaparilla'']].

''Sharbats'' with carbonated water are the most popular non-alcoholic beverages in Kerala and [[Tamil Nadu]]. Street shops in Central Kerala and Madurai region of Tamil Nadu are well known for these drinks which are also called ''kulukki sarbaths'' in Kerala.<gallery widths="180">

File:Darjeeling, India, Darjeeling tea in variety, Black tea.jpg|[[Darjeeling tea]] in varieties.

File:Filter Kaapi at Sarvana Bhavan Restaurant, Chennai, Tamil Nadu.jpg|[[Indian filter coffee]] is popular in Southern India.

File:BadamMilk.JPG|[[Almond|''Badam'']] milk

File:Holi Special Chilled Thandai-Kolkata-West Bengal.jpg|Holi Special Chilled [[Thandai]]

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

===Alcoholic beverages===

{{Main|Beer in India|インドのビール}}

インドのほとんどの[[beer|ビール]]は、ラガー（アルコール度数4.8[[Alcohol by volume|パーセント]]）またはストロングラガー（8.9パーセント）である。インドのビール産業は、過去10年間で年間10〜17パーセントの安定した成長を遂げている。2008〜2009会計年度の生産量は1億7000万ケースを超えた。人口の平均年齢が低下し、所得水準が上昇するにつれて、国内でのビールの人気は高まり続けている。

====Others====

[[File:Chhyang or Chhaang - Fermented rice drink! (8902831091).jpg|thumb|Nepalese ''chhaang'' brewed from rice|255x255px]]

Other popular alcoholic drinks in India include ''[[Feni (liquor)|fenny]]'', a Goan liquor made from either coconut or the juice of the [[cashew apple]]. The state of Goa has registered for a [[Geographical indication|geographical indicator]] to allow its ''fenny'' distilleries to claim exclusive rights to production of liquor under the name "''fenny''."

''[[Handia (drink)|Hadia]]'' is a rice beer, created by mixing herbs with boiled rice and leaving the mixture to ferment for around a week. It is served cold and is less alcoholic than other Indian liquors. ''[[Chuak]]'' is a similar drink from [[Tripura]].

[[Palm wine#South Asia|Palm wine]], locally known as ''[[neera]]'', is a sap extracted from [[inflorescence]]s of various species of [[Cocos nucifera|toddy palms]].

''[[Chhaang]]'' is consumed by the people of [[Sikkim]] and the [[Darjeeling Himalayan hill region]] of West Bengal. It is drunk cold or at room temperature in summer, and often hot during cold weather. ''Chhaang'' is similar to traditional beer, brewed from barley, millet, or rice.

''Kallu'' (''Chetthu Kallu'') is a popular natural alcohol extracted from coconut and pine trees in Kerala. It is sold in local ''Kallu'' shops and is consumed with fried fish and chicken. Its alcoholic content is increased by addition of distilled alcohol.