Indian cuisine: Difference between revisions

Line 713:

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==

===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]]

</gallery>

===Alcoholic beverages===

====Beer====

[[File:Bastar Beer.jpg|thumb|Bastar Beer prepared from Sulfi]]

Most [[beer]]s in India are either lagers (4.8 [[Alcohol by volume|percent alcohol]]) or strong lagers (8.9 percent). The Indian beer industry has witnessed steady growth of 10–17 percent per year over the last ten years. Production exceeded 170 million cases during the 2008–2009 financial year. With the average age of the population decreasing and income levels on the rise, the popularity of beer in the country continues to increase.

====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.

==Eating habits==

[[File:South Indian style Paan, Dakshin Sheraton, Bangalore.jpg|thumb|''[[Paan]]'' is often eaten after a meal.|220x220px]]

Indians consider a healthy breakfast important. They generally prefer to drink tea or coffee with breakfast, though food preferences vary regionally. North Indian people prefer ''[[roti]]'', ''[[paratha]]s'', and a vegetable dish accompanied by ''[[Indian pickle|achar]]'' (a pickle) and some curd. Various types of packaged pickles are available in the market. One of the oldest pickle-making companies in India is Harnarains, which started in the 1860s in [[Old Delhi]].

People of Gujarat prefer ''[[dhokla]]'' and milk, while south Indians prefer ''idli'' and ''dosa'', generally accompanied by ''sambhar'' or ''sagu'' and various ''[[chutney]]s''.

Traditional lunch in India usually consists of a main dish of rice in the south and the east, and whole-wheat ''rotis'' in the north. It typically includes two or three kinds of vegetables, and sometimes items such as ''[[kulcha]]'', ''[[naan]]'', or ''[[paratha]]s''. ''[[Paan]]'' (stuffed, spiced and folded [[betel leaves]]) which aids digestion is often eaten after lunch and dinner in many parts of India.

Indian families often gather for "evening snack time", similar to [[Tea (meal)|tea time]] to talk and have tea and snacks.

Dinner is considered the main meal of the day. Also, many households, especially in north and central India, prefer having sweets after the dinner (similar to the Western concept of dessert after meals).

==Dietary practices==

In India people often follow dietary practices based on their religious belief:

* Some [[Hinduism in India|Hindu]] communities consider beef taboo since they believed that Hindu scriptures condemn cow slaughter. Cow slaughter has been banned in many states of India. However, these restrictions are not followed in the North-Eastern states, West Bengal and Kerala.

* [[Vaishnavism]] followers generally are strict lacto-vegetarians due to an emphasis on [[Ahimsa]]. They also do not consume garlic and onions.

* [[Jainism in India|Jains]] follow a strict form of lacto-vegetarianism, known as [[Jain vegetarianism]], which in addition to being completely lacto-vegetarian, also excludes all root vegetables such as carrots and potatoes because when the root is pulled up, organisms that live around the root also die.

* [[Islam in India|Muslims]] do not eat pork or pork products.

* Except in certain [[Northeast India|North-Eastern regions]], canines are not considered suitable for consumption.

==Etiquette==

[[File:Eating by hands.jpg|thumb|Eating by hands]]

Traditionally, meals in India are eaten while seated either on the floor, or on very low stools or mattress. Food is most often eaten with the hands rather than cutlery.

Often ''[[roti]]'' is used to scoop [[curry]] without allowing it to touch the hand. In the wheat-producing north, a piece of ''roti'' is gripped with the thumb and middle finger and ripped off while holding the ''roti'' down with the index finger.

A somewhat different method is used in the south for ''[[Dosa (food)|dosa]]i'', ''adai'', and ''[[Uttapam|uththappam]]'', where the middle finger is pressed down to hold the bread and the forefinger and thumb used to grip and separate a small part. Traditional serving styles vary regionally throughout India.

Contact with other cultures has affected Indian dining etiquette. For example, the Anglo-Indian middle class commonly uses spoons and forks, as is traditional in Western culture.

In South India, cleaned [[banana leaves]], which can be disposed of after meals, are used for serving food. When hot food is served on banana leaves, the leaves add distinctive aromas and taste to the food. Leaf plates are less common today, except on special occasions.

==Outside India==

[[File:Chicken Tikka.jpg|thumb|''Chicken tikka'']]

Indian migration has spread the culinary traditions of the subcontinent throughout the world. These cuisines have been adapted to local tastes, and have also affected local cuisines. The international appeal of [[curry]] has been compared to that of [[pizza]]. Indian ''[[tandoor]]'' dishes such as ''[[chicken tikka]]'' also enjoy widespread popularity.

===Australia===

A [[Roy Morgan Research]] survey taken between 2013 and 2018 found that Indian cuisine was the top-rated international food among 51% of Australians, behind Chinese, Italian, and Thai.

===Canada===

As in the United Kingdom and the United States, Indian cuisine is widely available in [[Canada]], especially in the cities of [[Toronto]], [[Vancouver]], and [[Ottawa]] where the majority of Canadians of [[Asian Canadian|South Asian heritage]] live.

===China===

Indian food is gaining popularity in [[China]], where there are many Indian restaurants in [[Beijing]], [[Shanghai]], and [[Shenzhen]]. [[Hong Kong]] alone has more than 50 Indian restaurants, some of which date back to the 1980s. Most of the Indian restaurants in Hong Kong are in [[Tsim Sha Tsui]].

===Middle East===

The Indian culinary scene in the [[Middle East]] has been influenced greatly by the large [[Non-resident Indian and person of Indian origin|Indian diaspora]] in these countries. Centuries of trade relations and cultural exchange resulted in a significant influence on each region's cuisines. The use of the ''[[tandoor]]'', which originated in northwestern India,< is an example.

The large influx of Indian expatriates into Middle Eastern countries during the 1970s and 1980s led to a boom in Indian restaurants to cater to this population and was also widely influenced by the local and international cuisines.

===Nepal===

Indian cuisine is available in the streets of Nepalese cities, including [[Kathmandu]] and [[Janakpur]].

===Southeast Asia===

[[File:Komala's Restaurant, Serangoon Road, Singapore - 20060827.jpg|thumb|An Indian restaurant in [[Singapore]]]]

Other cuisines which borrow inspiration from Indian cooking styles include [[Cambodian cuisine|Cambodian]], [[Lao cuisine|Lao]], [[Filipino cuisine|Filipino]], [[Vietnamese cuisine|Vietnamese]], [[Indonesian cuisine|Indonesian]], [[Thai cuisine|Thai]], and [[Burmese cuisine|Burmese]] cuisines. The spread of vegetarianism in other parts of Asia is often credited to Hindu and Buddhist practices.

Indian cuisine is very popular in [[Southeast Asia]], due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles and also enjoys popularity in [[Singapore]]. There are numerous North and South Indian restaurants in Singapore, mostly in [[Little India, Singapore|Little India]].

Singapore is also known for [[fusion cuisine]] combining traditional [[Singaporean cuisine]] with Indian influences. Fish head curry, for example, is a local creation. Indian influence on [[Malay cuisine]] dates to the 19th century.

===United Kingdom===

[[File:Chicken Tikka Masala.jpg|thumb|''Chicken tikka masala'', a modified version of Indian ''chicken tikka'', has been called "a true British [[national dish]]."|221x221px]]

The UK's first Indian restaurant, the [[Hindoostanee Coffee House]], opened in 1810. By 2003, there were as many as 10,000 restaurants serving Indian cuisine in [[England]] and [[Wales]] alone. According to [[United Kingdom|Britain]]'s [[Food Standards Agency]], the Indian food industry in the United Kingdom is worth 3.2 billion [[Pound sterling|pounds]], accounts for two-thirds of all eating out in the country, and serves about 2.5 million customers every week.

One of the best known examples of British Indian restaurant cuisine is ''[[chicken tikka masala]]'', which has also been called "a true British national dish."

=== Ireland ===

Ireland's first Indian restaurant, the Indian Restaurant and Tea Rooms, opened in 1908 on Sackville Street, now [[O'Connell Street]], in Dublin. Today, Indian restaurants are commonplace in most Irish cities and towns. Non-Chinese Asians are the fastest growing ethnic group in Ireland.

===United States===

A survey by ''[[The Washington Post]]'' in 2007 stated that more than 1,200 Indian food products had been introduced into the [[United States]] since 2000. There are numerous Indian restaurants across the US, which vary based on regional culture and climate. [[North India]]n and [[South India]]n cuisines are especially well represented. Most Indian restaurants in the United States serve [[Americanization|Americanized]] versions of North Indian food, which is generally less spicy than its Indian equivalents.

At sit-down restaurants with [[North Indian cuisine]] (the most common), complimentary ''[[papadum]]'' is served with three dipping sauces—typically ''hari chutney'' (mint and cilantro), ''imli chutney'' (taramind), and a spicy red chili or onion ''[[chutney]]''—in place of European-style bread before the meal.

@@ Line 713: / Line 713: @@
 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}}
+===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]]
+</gallery>
+===Alcoholic beverages===
+====Beer====
+{{Main|Beer in India}}
+[[File:Bastar Beer.jpg|thumb|Bastar Beer prepared from Sulfi]]
+Most [[beer]]s in India are either lagers (4.8 [[Alcohol by volume|percent alcohol]]) or strong lagers (8.9 percent). The Indian beer industry has witnessed steady growth of 10–17 percent per year over the last ten years. Production exceeded 170 million cases during the 2008–2009 financial year. With the average age of the population decreasing and income levels on the rise, the popularity of beer in the country continues to increase.
+====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.
+==Eating habits==
+[[File:South Indian style Paan, Dakshin Sheraton, Bangalore.jpg|thumb|''[[Paan]]'' is often eaten after a meal.|220x220px]]
+Indians consider a healthy breakfast important. They generally prefer to drink tea or coffee with breakfast, though food preferences vary regionally. North Indian people prefer ''[[roti]]'', ''[[paratha]]s'', and a vegetable dish accompanied by ''[[Indian pickle|achar]]'' (a pickle) and some curd. Various types of packaged pickles are available in the market. One of the oldest pickle-making companies in India is Harnarains, which started in the 1860s in [[Old Delhi]].
+People of Gujarat prefer ''[[dhokla]]'' and milk, while south Indians prefer ''idli'' and ''dosa'', generally accompanied by ''sambhar'' or ''sagu'' and various ''[[chutney]]s''.
+Traditional lunch in India usually consists of a main dish of rice in the south and the east, and whole-wheat ''rotis'' in the north. It typically includes two or three kinds of vegetables, and sometimes items such as ''[[kulcha]]'', ''[[naan]]'', or ''[[paratha]]s''. ''[[Paan]]'' (stuffed, spiced and folded [[betel leaves]]) which aids digestion is often eaten after lunch and dinner in many parts of India.
+Indian families often gather for "evening snack time", similar to [[Tea (meal)|tea time]] to talk and have tea and snacks.
+Dinner is considered the main meal of the day. Also, many households, especially in north and central India, prefer having sweets after the dinner (similar to the Western concept of dessert after meals).
+==Dietary practices==
+In India people often follow dietary practices based on their religious belief:
+* Some [[Hinduism in India|Hindu]] communities consider beef taboo since they believed that Hindu scriptures condemn cow slaughter. Cow slaughter has been banned in many states of India. However, these restrictions are not followed in the North-Eastern states, West Bengal and Kerala.
+* [[Vaishnavism]] followers generally are strict lacto-vegetarians due to an emphasis on [[Ahimsa]]. They also do not consume garlic and onions.
+* [[Jainism in India|Jains]] follow a strict form of lacto-vegetarianism, known as [[Jain vegetarianism]], which in addition to being completely lacto-vegetarian, also excludes all root vegetables such as carrots and potatoes because when the root is pulled up, organisms that live around the root also die.
+* [[Islam in India|Muslims]] do not eat pork or pork products.
+* Except in certain [[Northeast India|North-Eastern regions]], canines are not considered suitable for consumption.
+==Etiquette==
+{{Main|Etiquette of Indian dining}}
+[[File:Eating by hands.jpg|thumb|Eating by hands]]
+Traditionally, meals in India are eaten while seated either on the floor, or on very low stools or mattress. Food is most often eaten with the hands rather than cutlery.
+Often ''[[roti]]'' is used to scoop [[curry]] without allowing it to touch the hand. In the wheat-producing north, a piece of ''roti'' is gripped with the thumb and middle finger and ripped off while holding the ''roti'' down with the index finger.
+A somewhat different method is used in the south for ''[[Dosa (food)|dosa]]i'', ''adai'', and ''[[Uttapam|uththappam]]'', where the middle finger is pressed down to hold the bread and the forefinger and thumb used to grip and separate a small part. Traditional serving styles vary regionally throughout India.
+Contact with other cultures has affected Indian dining etiquette. For example, the Anglo-Indian middle class commonly uses spoons and forks, as is traditional in Western culture.
+In South India, cleaned [[banana leaves]], which can be disposed of after meals, are used for serving food. When hot food is served on banana leaves, the leaves add distinctive aromas and taste to the food. Leaf plates are less common today, except on special occasions.
+==Outside India==
+[[File:Chicken Tikka.jpg|thumb|''Chicken tikka'']]
+Indian migration has spread the culinary traditions of the subcontinent throughout the world. These cuisines have been adapted to local tastes, and have also affected local cuisines. The international appeal of [[curry]] has been compared to that of [[pizza]]. Indian ''[[tandoor]]'' dishes such as ''[[chicken tikka]]'' also enjoy widespread popularity.
+===Australia===
+A [[Roy Morgan Research]] survey taken between 2013 and 2018 found that Indian cuisine was the top-rated international food among 51% of Australians, behind Chinese, Italian, and Thai.
+===Canada===
+As in the United Kingdom and the United States, Indian cuisine is widely available in [[Canada]], especially in the cities of [[Toronto]], [[Vancouver]], and [[Ottawa]] where the majority of Canadians of [[Asian Canadian|South Asian heritage]] live.
+===China===
+Indian food is gaining popularity in [[China]], where there are many Indian restaurants in [[Beijing]], [[Shanghai]], and [[Shenzhen]]. [[Hong Kong]] alone has more than 50 Indian restaurants, some of which date back to the 1980s. Most of the Indian restaurants in Hong Kong are in [[Tsim Sha Tsui]].
+===Middle East===
+The Indian culinary scene in the [[Middle East]] has been influenced greatly by the large [[Non-resident Indian and person of Indian origin|Indian diaspora]] in these countries. Centuries of trade relations and cultural exchange resulted in a significant influence on each region's cuisines. The use of the ''[[tandoor]]'', which originated in northwestern India,< is an example.
+The large influx of Indian expatriates into Middle Eastern countries during the 1970s and 1980s led to a boom in Indian restaurants to cater to this population and was also widely influenced by the local and international cuisines.
+===Nepal===
+Indian cuisine is available in the streets of Nepalese cities, including [[Kathmandu]] and [[Janakpur]].
+===Southeast Asia===
+[[File:Komala's Restaurant, Serangoon Road, Singapore - 20060827.jpg|thumb|An Indian restaurant in [[Singapore]]]]
+Other cuisines which borrow inspiration from Indian cooking styles include [[Cambodian cuisine|Cambodian]], [[Lao cuisine|Lao]], [[Filipino cuisine|Filipino]], [[Vietnamese cuisine|Vietnamese]], [[Indonesian cuisine|Indonesian]], [[Thai cuisine|Thai]], and [[Burmese cuisine|Burmese]] cuisines. The spread of vegetarianism in other parts of Asia is often credited to Hindu and Buddhist practices.
+Indian cuisine is very popular in [[Southeast Asia]], due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles and also enjoys popularity in [[Singapore]]. There are numerous North and South Indian restaurants in Singapore, mostly in [[Little India, Singapore|Little India]].
+Singapore is also known for [[fusion cuisine]] combining traditional [[Singaporean cuisine]] with Indian influences. Fish head curry, for example, is a local creation. Indian influence on [[Malay cuisine]] dates to the 19th century.
+===United Kingdom===
+[[File:Chicken Tikka Masala.jpg|thumb|''Chicken tikka masala'', a modified version of Indian ''chicken tikka'', has been called "a true British [[national dish]]."|221x221px]]
+The UK's first Indian restaurant, the [[Hindoostanee Coffee House]], opened in 1810. By 2003, there were as many as 10,000 restaurants serving Indian cuisine in [[England]] and [[Wales]] alone. According to [[United Kingdom|Britain]]'s [[Food Standards Agency]], the Indian food industry in the United Kingdom is worth 3.2 billion [[Pound sterling|pounds]], accounts for two-thirds of all eating out in the country, and serves about 2.5 million customers every week.
+One of the best known examples of British Indian restaurant cuisine is ''[[chicken tikka masala]]'', which has also been called "a true British national dish."
+=== Ireland ===
+Ireland's first Indian restaurant, the Indian Restaurant and Tea Rooms, opened in 1908 on Sackville Street, now [[O'Connell Street]], in Dublin. Today, Indian restaurants are commonplace in most Irish cities and towns. Non-Chinese Asians are the fastest growing ethnic group in Ireland.
+===United States===
+A survey by ''[[The Washington Post]]'' in 2007 stated that more than 1,200 Indian food products had been introduced into the [[United States]] since 2000. There are numerous Indian restaurants across the US, which vary based on regional culture and climate. [[North India]]n and [[South India]]n cuisines are especially well represented. Most Indian restaurants in the United States serve [[Americanization|Americanized]] versions of North Indian food, which is generally less spicy than its Indian equivalents.
+At sit-down restaurants with [[North Indian cuisine]] (the most common), complimentary ''[[papadum]]'' is served with three dipping sauces—typically ''hari chutney'' (mint and cilantro), ''imli chutney'' (taramind), and a spicy red chili or onion ''[[chutney]]''—in place of European-style bread before the meal.