Export translations

Settings

Group

Language

Format

Export for off-line translation

Export in native format

Export in CSV format

{{DISPLAYTITLE:South Asian cuisine}}<languages />
{{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.]]
'''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]].

== 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.]]
[[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) [[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}}
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 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]].

<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]].
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.
</gallery>

==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]].

<gallery class="center">
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
</gallery>

===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.

===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]].

===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.

Regional cuisine includes:

* [[East India]]n cuisines:
** [[Bengali cuisine]]
** [[Cuisine of Chhattisgarh]]
** [[Cuisine of Odisha|Odia cuisine]]
** [[Bhojpuri cuisine]]
** [[Jharkhandi cuisine]]
** [[Maithil cuisine]]
** [[Bihari cuisine]]
<gallery class="center">
File:Bengali Fish meal.jpg|Bengali Fish meal
File:Odia Mutton Curry (Mansha Tarkari).jpg|Odisha style Mutton Curry
File:Rasgullas from Odisha and Bengal.jpg|[[Rasgulla]] a famous syrupy dessert from [[Eastern India]]
</gallery>

* [[Northeast India]]n cuisines:
** [[Assamese cuisine]]
** [[Arunachalese cuisine]]
** [[Meghalayan cuisine]]
** [[Manipuri cuisine]]
** [[Naga cuisine]]
** [[Mizo cuisine]]
** [[Sikkimese cuisine]]
** [[Tripuri cuisine]]
** [[Nepalese cuisine|Gorkha cuisine]]
<gallery class="center">
File:Assamese Thali.jpg|Assamese Thali
File:Yongchaak eromba (2).jpg|Non-Vegetarian [[Eromba]] from [[Manipur]]
File:Tan Ngang.JPG|Tan Ngang a bread from [[Manipur]]
File:Thukpa_a_Tibetan_delicacy.jpeg|[[Thukpa]] from [[Sikkim]]
</gallery>

* [[North Indian cuisine]]s:
** [[Awadhi cuisine]]
** [[Cuisine of Uttar Pradesh]]
** [[Dham|Himachali cuisine]]
** [[Kashmiri cuisine]]
** [[Kumaoni cuisine]]
** [[Tibetan cuisine|Ladakhi cuisine]]
** [[Mughlai cuisine]]
** [[Punjabi cuisine]]
** [[Rajasthani cuisine]]
<gallery class="center">
File:Vegetarian Curry.jpeg|Traditional North Indian Vegetarian Thali, [[India]]
File:Rogan josh02.jpg|[[Rogan josh]] is a popular [[Kashmiri cuisine|Kashmiri]] dish from [[India]]
File:Tandoorimumbai.jpg|[[Chicken tikka]] in [[India]], is a popular dish in [[Punjabi cuisine]]
File:GhevarRajasthaniSweet.jpg|[[Ghevar]] a popular sweet dessert from [[Rajasthan]]
</gallery>

* [[South Indian cuisine]]s:
** [[Chettinad cuisine]]
** [[Maldivian cuisine|Dhivehi cuisine (Minicoy)]]
** [[Hyderabadi cuisine]]
** [[Kerala cuisine]]
** [[Karnataka cuisine]]
** [[Mangalorean cuisine]]
** [[Tamil cuisine]]
** [[Telugu cuisine]]
** [[Thalassery cuisine]]
** [[Udupi cuisine]]
<gallery class="center">
File:Hyderabadi Biryani with Raita, Mirchi Ka Salan and Salad.JPG|[[Hyderabadi biryani|Hyderabadi Dum Biryani]], [[India]]
File:Dosai Chutney Hotel Saravana Bhavan.jpg|[[Dosa (food)|Dosa]] served with [[sambar (dish)|sambar]] and [[chutney]]
File:Vegetarian Andhra Meal.jpg|South Indian vegetarian Thali, [[India]]
File:Fish Moilee Kerala Style (aka KeralaFish Molly).JPG|[[Fish moolie]] Kerala Style
</gallery>

* [[West India]]n cuisines:
** [[Goan cuisine]]
** [[Gujarati cuisine]]
** [[Maharashtrian cuisine]]
** [[Malvani cuisine]]
** [[Parsi cuisine]]
** [[Sindhi cuisine]]
** [[Thathai Bhatia Cuisine]]
<gallery class="center">
File:Pav Bhaji.jpg|[[Pav Bhaji]] a popular fast food from [[Mumbai]], [[Maharashtra]]
File:Vindalho.jpg|Pork [[Vindaloo]] being served at a restaurante in [[Goa]]
File:Dhansak.JPG|[[Dhansak]] a famous [[Parsi cuisine|Parsi]] dish from [[Gujarat]]
</gallery>

* Other Indian cuisines include:
** [[Indian Chinese cuisine]]
** [[Jain vegetarianism]]
** [[Indian fast food]]
<gallery class="center">
File:Gobi manchurian.jpg|A popular [[Indian Chinese cuisine|Indian Chinese]] dish
File:Samosachutney.jpg|[[Samosa]] with [[Chutney|Pudina Chutney]]
</gallery>

===Maldivian cuisine===
{{main|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.
<gallery class="center">
File:Masroshi Maldives.jpg|Masroshi Maldivian savory snacks
File:Maldivian gulha33.JPG|[[Gulha]] is a popular snack in [[Maldives]]
</gallery>

===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 includes:

* [[Newa cuisine]]
* [[Tibetan cuisine]]
* [[Maithil cuisine]]
<gallery class="center">
File:Nepali Meal.jpg|[[Dal bhat|Dal-bhat-tarkari]] is a traditional dish in [[Nepalese cuisine]]
Image:Plateful of Momo in Nepal.jpg|Plateful of Momo in Nepal
</gallery>

===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.

Regional cuisines include:
* [[Balochi cuisine]]
* [[Chitrali cuisine]]
* [[Kalash cuisine]]
* [[Lahori cuisine]]
* [[Cuisine of Karachi]]
* [[Pashtun cuisine]]
* [[Punjabi cuisine]]
* [[Saraiki cuisine]]
* [[Sindhi cuisine]]
<gallery class="center">
File:Chapli Kabab.JPG|[[Chapli kebab]], a popular kebab from [[Pashtunistan]]
File:Sindhi Biryani.JPG|[[Sindhi biryani]]
File:Sohan Halwa.JPG|[[Sohan halwa]] from [[Multan]], a popular [[Saraiki cuisine|Saraiki]] dessert
File:Sajji.JPG|[[Sajji]], a popular meat dish of [[Balochistan]]
File:Ghalmandi herbs.jpg|Ghalmandi with cottage cheese and herbs from [[Chitral]]
File:Aloo Paratha1.jpg|[[Aloo paratha]] from [[Faisalabad]], [[Punjab]]
</gallery>

Other Pakistani cuisine include:
* [[Pakistani Chinese cuisine]]
* [[Mughlai cuisine|Mughlai cuisine (Karachi)]]
* [[Pakistani fast food]]

===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.
<gallery class="center">
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
</gallery>

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

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

Export translations

Navigation menu

Search