...|クレープ]]の幅広い種類を指し、[[Indian cuisine/ja|インド料理]]に不可欠な存在である。その多様性は、[[:en:Indian culture|インドの文化]]と食習慣の多様性を反映している。
*[[Chakuli/ja|チャクリ]] - [[:en:Odisha|オリッサ州]]の主食。米とブラックグラムの生地をたっぷり混ぜて作り、マスタードオイルかギーで焼く。すりおろした乾燥/生ココナッツ、液体ジャグリー、チェ
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17 KB (642 words) - 22:09, 27 May 2025
...kistan]], [[Nepali cuisine|Nepal]], [[Guyanese cuisine|Guyana]], [[Culture of Suriname#Cuisine|Suriname]], [[Trinidad and Tobago cuisine|Trinidad and Tob
...is found in different variations across all states, countries and regions of the [[Indian subcontinent]] and the [[Caribbean]].
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8 KB (1,180 words) - 09:22, 14 June 2025
...kistan]], [[Nepali cuisine|Nepal]], [[Guyanese cuisine|Guyana]], [[Culture of Suriname#Cuisine|Suriname]], [[Trinidad and Tobago cuisine|Trinidad and Tob
...is found in different variations across all states, countries and regions of the [[Indian subcontinent]] and the [[Caribbean]].
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8 KB (1,222 words) - 09:22, 14 June 2025
...], [[Nepali cuisine/ja|ネパール]], [[Guyanese cuisine/ja|ガイアナ]], [[:en:Culture of Suriname#Cuisine|スリナム]], [[Trinidad and Tobago cuisine/ja|トリニダード・トバゴ]], [[J
[[Cuisine of Odisha/ja|オリッサ州]]では、マトンカレーは常に''khasi''（若い去勢された雄ヤギの肉）のヤギ肉で作られる。オリッサ州では様々な種類のヤギ肉カレーが
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11 KB (489 words) - 10:21, 14 June 2025
...of [[Indian cuisine]]. Their variation reflects the diversity of [[Indian culture]] and food habits.
Most Indian [[Bread|breads]] make use of the yeast spores in the atmosphere for fermentation.
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12 KB (1,769 words) - 21:26, 27 May 2025
...of [[Indian cuisine]]. Their variation reflects the diversity of [[Indian culture]] and food habits.
Most Indian [[Bread|breads]] make use of the yeast spores in the atmosphere for fermentation.
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12 KB (1,801 words) - 21:26, 27 May 2025
{{main/ja|History of Indian cuisine/ja}}
==文化別{{Anchor|By culture}} ==
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22 KB (1,110 words) - 16:48, 2 August 2025
{{Short description|Culinary traditions of South Asia}}
...l boundaries, with ambiguities indicated.svg|thumb|Orthographic projection of South Asia.]]
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16 KB (2,194 words) - 13:34, 24 May 2025
{{Short description|Culinary traditions of South Asia}}
...l boundaries, with ambiguities indicated.svg|thumb|Orthographic projection of South Asia.]]
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16 KB (2,260 words) - 13:33, 24 May 2025
{{Culture of India/ja}}
...えてきた。インドと[[:en:Europe|ヨーロッパ]]との間の[[spice trade/ja|香辛料貿易]]は、ヨーロッパの[[:en:Age of Discovery|大航海時代]]の主なきっかけとなった。香辛料はインドから購入され、ヨーロッパやアジア各地で取引された。インド料理は世界各地の料理に
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135 KB (5,515 words) - 08:35, 21 June 2025
{{short description|Culinary traditions of India}}
{{For|the cuisine of indigenous people of the Americas|Native American cuisine}}
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98 KB (15,010 words) - 15:08, 15 May 2025
{{short description|Culinary traditions of India}}
{{For|the cuisine of indigenous people of the Americas|Native American cuisine}}
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102 KB (15,624 words) - 15:07, 15 May 2025
| caption3 = A bowl of mutton biryani
...unity. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from religious and social funct
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25 KB (3,936 words) - 15:30, 13 June 2025
| caption3 = A bowl of mutton biryani
...unity. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from religious and social funct
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26 KB (4,040 words) - 15:30, 13 June 2025
{{Short description|List of cheeses by place of origin}}
[[File:Marche-aux-puces-Lausanne-004.jpg|thumb|right|Different types of [[Gruyère cheese|Gruyère]], Jura Alpage and [[L'Etivaz|Etivaz]] cheeses at
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112 KB (16,952 words) - 19:45, 11 October 2023
{{Short description|List of cheeses by place of origin}}
[[File:Marche-aux-puces-Lausanne-004.jpg|thumb|right|Different types of [[Gruyère cheese|Gruyère]], Jura Alpage and [[L'Etivaz|Etivaz]] cheeses at
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113 KB (17,172 words) - 19:32, 11 October 2023