South Asian cuisine: Difference between revisions

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{{Short description|Culinary traditions of South Asia}}
{{Short description|Culinary traditions of South Asia}}
[[File:South Asia (orthographic projection) without national boundaries, with ambiguities indicated.svg|thumb|Orthographic projection of South Asia.]]
[[File:South Asia (orthographic projection) without national boundaries, with ambiguities indicated.svg|thumb|Orthographic projection of South Asia.]]
'''South Asian cuisine''' includes the traditional [[cuisine]]s from the modern-day [[South Asia]]n republics of [[Bangladesh]], [[India]], [[Maldives]], [[Nepal]], [[Pakistan]] and [[Sri Lanka]], also sometimes including the kingdom of [[Bhutan]] and the emirate of [[Afghanistan]]. Also sometimes known as '''Desi cuisine''', it has been influenced by and also has influenced other [[Asian cuisine]]s beyond the [[Indian subcontinent]].
'''South Asian cuisine''' includes the traditional [[cuisine]]s from the modern-day [[South Asia]]n republics of [[Bangladesh]], [[India]], [[Maldives]], [[Nepal]], [[Pakistan]] and [[Sri Lanka]], also sometimes including the kingdom of [[Bhutan]] and the emirate of [[Afghanistan]]. Also sometimes known as '''Desi cuisine''', it has been influenced by and also has influenced other [[Asian cuisine]]s beyond the [[Indian subcontinent]].


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== Staples and common ingredients ==
== Staples and common ingredients ==
[[File:Indianspicesherbs.jpg|thumb|An assortment of spices and herbs. Spices are an indispensable food ingredient in much of the Indian subcontinent.]]
[[File:Indianspicesherbs.jpg|thumb|An assortment of spices and herbs. Spices are an indispensable food ingredient in much of the Indian subcontinent.]]
[[Chapati]], a type of [[flat bread]], is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, [[roti]] made from [[atta flour]], and beans.
[[Chapati]], a type of [[flat bread]], is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, [[roti]] made from [[atta flour]], and beans.


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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.
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.


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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.
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.


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== History ==
== History ==
{{main|History of Indian cuisine}}
{{main|History of Indian cuisine}}
Many foods from the subcontinent have been known for over five thousand years. The Indus Valley people, who settled in the northwestern Indian subcontinent, hunted turtles and alligator. They also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.
Many foods from the subcontinent have been known for over five thousand years. The Indus Valley people, who settled in the northwestern Indian subcontinent, hunted turtles and alligator. They also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.


<!--T:6-->
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.
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.


<!--T:7-->
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]].
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]].


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<gallery widths="200" heights="200">
<gallery widths="200" heights="200">
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]].
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]].
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</gallery>
</gallery>


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==By culture==
==By culture==
===Afghan cuisine===
===Afghan cuisine===
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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]].
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]].


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<gallery class="center">
<gallery class="center">
File:Afghan Palo.jpg|Afghan ''[[Kabuli palaw]]''
File:Afghan Palo.jpg|Afghan ''[[Kabuli palaw]]''
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</gallery>
</gallery>


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===Bangladeshi cuisine===
===Bangladeshi cuisine===
{{main|Bangladeshi cuisine|Bengali cuisine}}
{{main|Bangladeshi cuisine|Bengali cuisine}}
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[[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.
[[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.


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[[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.
[[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.


<!--T:13-->
===Bhutanese cuisine===
===Bhutanese cuisine===
{{main|Bhutanese cuisine}}
{{main|Bhutanese cuisine}}
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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]].
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]].


<!--T:14-->
===Indian cuisine===
===Indian cuisine===
{{main|Indian cuisine}}
{{main|Indian cuisine}}
Indian cuisine is characterized by its sophisticated and subtle use of many [[List of Indian spices|Indian spices]]. There is also the widespread practice of [[vegetarianism]] across its society although, overall a minority. Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting its [[Demographics of India|ethnically diverse demographics]]. India's [[Indian religions|religious beliefs]] and [[Indian culture|culture]] has played an influential role in the evolution of its cuisine. It has influences from [[Middle Eastern cuisine]], [[Southeast Asian cuisine]], [[East Asian cuisine]] and [[Central Asian cuisine]], as well as the [[Mediterranean cuisine]]s due to the historical and contemporary cross-cultural interactions with these neighboring regions.
Indian cuisine is characterized by its sophisticated and subtle use of many [[List of Indian spices|Indian spices]]. There is also the widespread practice of [[vegetarianism]] across its society although, overall a minority. Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting its [[Demographics of India|ethnically diverse demographics]]. India's [[Indian religions|religious beliefs]] and [[Indian culture|culture]] has played an influential role in the evolution of its cuisine. It has influences from [[Middle Eastern cuisine]], [[Southeast Asian cuisine]], [[East Asian cuisine]] and [[Central Asian cuisine]], as well as the [[Mediterranean cuisine]]s due to the historical and contemporary cross-cultural interactions with these neighboring regions.


<!--T:15-->
Regional cuisine includes:
Regional cuisine includes:


<!--T:16-->
* [[East India]]n cuisines:
* [[East India]]n cuisines:
** [[Bengali cuisine]]
** [[Bengali cuisine]]
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</gallery>
</gallery>


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* [[Northeast India]]n cuisines:
* [[Northeast India]]n cuisines:
** [[Assamese cuisine]]
** [[Assamese cuisine]]
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</gallery>
</gallery>


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* [[North Indian cuisine]]s:
* [[North Indian cuisine]]s:
** [[Awadhi cuisine]]
** [[Awadhi cuisine]]
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</gallery>
</gallery>


<!--T:19-->
* [[South Indian cuisine]]s:
* [[South Indian cuisine]]s:
** [[Chettinad cuisine]]
** [[Chettinad cuisine]]
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</gallery>
</gallery>


<!--T:20-->
* [[West India]]n cuisines:
* [[West India]]n cuisines:
** [[Goan cuisine]]
** [[Goan cuisine]]
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</gallery>
</gallery>


<!--T:21-->
* Other Indian cuisines include:
* Other Indian cuisines include:
** [[Indian Chinese cuisine]]
** [[Indian Chinese cuisine]]
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</gallery>
</gallery>


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===Maldivian cuisine===
===Maldivian cuisine===
{{main|Maldivian cuisine}}
{{main|Maldivian cuisine}}
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</gallery>
</gallery>


<!--T:23-->
===Nepalese cuisine===
===Nepalese cuisine===
{{main|Nepalese cuisine}}
{{main|Nepalese cuisine}}
Nepalese cuisine comprises a variety of cuisines based upon [[ethnicity]], soil and [[Geography of Nepal#Climate|climate]] relating to Nepal's [[cultural diversity]] and [[Geography of Nepal|geography]].''[[Dal bhat|Dal-bhat-tarkari]]'' ({{langx|ne|दाल भात तरकारी}}) is eaten throughout Nepal. Nepali cuisine has significant influences from Neighboring [[Indian cuisine|Indian]] and [[Tibetan cuisine]]s.
Nepalese cuisine comprises a variety of cuisines based upon [[ethnicity]], soil and [[Geography of Nepal#Climate|climate]] relating to Nepal's [[cultural diversity]] and [[Geography of Nepal|geography]].''[[Dal bhat|Dal-bhat-tarkari]]'' ({{langx|ne|दाल भात तरकारी}}) is eaten throughout Nepal. Nepali cuisine has significant influences from Neighboring [[Indian cuisine|Indian]] and [[Tibetan cuisine]]s.


<!--T:24-->
Nepalese cuisine includes:
Nepalese cuisine includes:


<!--T:25-->
* [[Newa cuisine]]
* [[Newa cuisine]]
* [[Tibetan cuisine]]
* [[Tibetan cuisine]]
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</gallery>
</gallery>


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===Pakistani cuisine===
===Pakistani cuisine===
{{main|Pakistani cuisine}}
{{main|Pakistani cuisine}}
Pakistani cuisine ({{langx|ur|{{nq|پاکستانی پکوان}}}}) is part of the greater South Asian with significant influence from [[West Asian cuisine]]s and [[Central Asian cuisine]]s due to its geographic location and influence. As a result of [[Mughal Empire|Mughal]] legacy, Pakistan also mutually inherited many recipes and dishes from that era alongside India.
Pakistani cuisine ({{langx|ur|{{nq|پاکستانی پکوان}}}}) is part of the greater South Asian with significant influence from [[West Asian cuisine]]s and [[Central Asian cuisine]]s due to its geographic location and influence. As a result of [[Mughal Empire|Mughal]] legacy, Pakistan also mutually inherited many recipes and dishes from that era alongside India.


<!--T:27-->
Regional cuisines include:
Regional cuisines include:
* [[Balochi cuisine]]
* [[Balochi cuisine]]
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</gallery>
</gallery>


<!--T:28-->
Other Pakistani cuisine include:
Other Pakistani cuisine include:
* [[Pakistani Chinese cuisine]]
* [[Pakistani Chinese cuisine]]
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* [[Pakistani fast food]]
* [[Pakistani fast food]]


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===Sri Lankan cuisine===
===Sri Lankan cuisine===
{{main|Sri Lankan cuisine}}
{{main|Sri Lankan cuisine}}
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</gallery>
</gallery>


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==See also==
==See also==
*[[List of Asian cuisines]]
*[[List of Asian cuisines]]


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{{Portalbar|Asia|Food}}
{{Portalbar|Asia|Food}}
{{Cuisine}}
{{Cuisine}}
{{South Asian topics}}
{{South Asian topics}}


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[[Category:South Asian cuisine|*]]
[[Category:South Asian cuisine|*]]
[[Category:Desi cuisine|*]]
[[Category:Desi cuisine|*]]
{{二次利用|date=11 May 2025, at 06:25}}
{{二次利用|date=11 May 2025, at 06:25}}
</translate>
</translate>

Latest revision as of 13:33, 24 May 2025

Other languages:
Orthographic projection of South Asia.

South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.

Staples and common ingredients

An assortment of spices and herbs. Spices are an indispensable food ingredient in much of the Indian subcontinent.

Chapati, a type of flat bread, is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans.

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) buffalo and yaks to some extent. Pork is considered as a 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 products 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 article: History of Indian cuisine

Many foods from the subcontinent have been known for over five thousand years. The Indus Valley people, who settled in the northwestern Indian subcontinent, hunted turtles and alligator. They also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.

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 and British made red chili, potato and cauliflower popular after 1700 A.D. 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 mentions a 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.

By culture

Afghan cuisine

Main article: 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 Afghan bread.

  • Afghan Kabuli palaw
    Afghan Kabuli palaw
  • Afghan aushak
    Afghan aushak
  • Afghan lamb kebab with yellow saffron rice
    Afghan lamb kebab with yellow saffron rice
  • Bolani
    Bolani
  • Naan (bread) from a local baker, the most widely consumed bread in Afghanistan
    Naan (bread) from a local baker, the most widely consumed bread in Afghanistan

Bangladeshi cuisine

Main articles: Bangladeshi cuisine and Bengali cuisine

Bangladeshi cuisine is dominated by Bengali cuisine and has been shaped by the diverse 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 curries.

Traditional Bangladeshi Meal: Mustard seed Ilish Curry, Dhakai Biryani and Pitha

Bangladeshi dishes exhibit strong aromatic flavours; and often include 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, porota, roti, bakarkhani and luchi. Dal is the second most important staple food which is served with rice/porota/luchi. 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 (hilsa), pabda (butterfish), rui (rohu), pangash (pangas catfish), chitol (clown knifefish), magur (walking catfish), bhetki (barramundi) and tilapia. Meat consumption includes beef, lamb, venison, chicken, duck, squab and koel. Vegetable dishes, either mashed (bhorta), boiled (sabji), or leaf-based (saag), are widely served. Seafood such as lobsters and shrimps are also often prevalent.

Islamic dietary laws 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 (Bengali: 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.

Bhutanese cuisine

Main article: Bhutanese cuisine
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.

Indian cuisine

Main article: Indian cuisine

Indian cuisine is characterized by its sophisticated and subtle use of many Indian spices. There is also the widespread practice of vegetarianism across its society although, overall a minority. Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting its ethnically diverse demographics. India's religious beliefs and culture has played an influential role in the evolution of its cuisine. It has influences from Middle Eastern cuisine, Southeast Asian cuisine, East Asian cuisine and Central Asian cuisine, as well as the Mediterranean cuisines due to the historical and contemporary cross-cultural interactions with these neighboring regions.

Regional cuisine includes:

Maldivian cuisine

Main article: Maldivian cuisine

Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation of Maldives and of Minicoy, India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches.

  • Masroshi Maldivian savory snacks
    Masroshi Maldivian savory snacks
  • Gulha is a popular snack in Maldives
    Gulha is a popular snack in Maldives

Nepalese cuisine

Main article: Nepalese cuisine

Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography.Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Nepali cuisine has significant influences from Neighboring Indian and Tibetan cuisines.

Nepalese cuisine includes:

Pakistani cuisine

Main article: Pakistani cuisine

Pakistani cuisine (Urdu: پاکستانی پکوان) is part of the greater South Asian with significant influence from West Asian cuisines and Central Asian cuisines due to its geographic location and influence. As a result of Mughal legacy, Pakistan also mutually inherited many recipes and dishes from that era alongside India.

Regional cuisines include:

Other Pakistani cuisine include:

Sri Lankan cuisine

Main article: 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.

See also

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