Query: Indian food

Relevant passages:
Aarti Sequeira <=SEP=> Aarti Sequeira is an Indian chef and television personality, best known as the winner of the sixth season of Food Network's reality television show, The Next Food Network Star.  As a result of that victory, her show Aarti Party premiered on the network on August 22, 2010. She had previously worked as a CNN news producer and in 2008 started the online cooking variety show Aarti Paarti.

Anglo-Indian cuisine <=SEP=> Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both the United Kingdom and India, as well as in the United States, Australia, Canada and New Zealand. Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, such as cumin and red chillies. Fish and meat are often cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt, and almonds.

Anjum Anand <=SEP=> Anjum Anand (born 15 August 1971 in London, England) is a British Indian food writer and TV chef of Indian cuisine.

Appam <=SEP=> Appam is a type of pancake made with fermented rice batter and coconut milk. It is a common food in the South Indian state of Kerala. It is also popular in Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner.It is considered as a staple diet and a cultural synonym of the Nasranis (also known as Saint Thomas Christians or Syrian Christians) of Kerala.

Asafoetida <=SEP=> Asafoetida /æsəˈfɛtɨdə/ is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m (3.3 to 4.9 ft) tall. The species is native to the deserts of Iran, mountains of Afghanistan, and is mainly cultivated in nearby India.

Assamese cuisine <=SEP=> Assamese cuisine (Assamese: অসমীয়া ৰন্ধন-শৈলী) is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds; both of which are centered on the main ingredient—rice.  It is a mixture of different indigenous styles with considerable regional variations and some external influences.

Banana leaf <=SEP=> Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping and food serving in a wide range of cuisines of tropical and subtropical areas. Banana leafs are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional home building in the tropical areas, roofs and fences are made of thatched dry banana leaves.

Banana leaf rice <=SEP=> Banana leaf rice is a traditional method of serving rice dishes in South Indian cuisine. Due to the migration of South Indians, banana leaf rice can also be found in areas with significant ethnic South Indian diaspora like Malaysia and Singapore.In banana leaf meals, white rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, pickles, papadum and other regional condiments (usually sour, salty and/or spicy).

Bebinca <=SEP=> Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan, East Indian and Mangalorean dessert. Traditional Bebinca has 16 layers. The ingredients include plain flour, sugar, ghee (clarified butter), egg yolk, coconut milk and almond slivers to garnish.  It is also a common dessert in Goan restaurants, and a few outlets in Mumbai and Manglore. Bebinca is served warm with cold ice cream.

Bengali cuisine <=SEP=> Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Bhajji <=SEP=> Bhajji, bhaji or bajji, is a spicy Indian snack similar to a fritter, with several variants. Outside the Indian states of Maharashtra, Andhra Pradesh, Tamil Nadu, and Karnataka, such preparations are often known as pakora. It is usually served as a topping with various Indian meals, but has become popular to eat alone as a snack.

Bhelpuri <=SEP=> Bhelpuri (Marathi भेळ) is a savoury Indian snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.Bhel is often  identified with the beaches of Mumbai, such as Girguam or Juhu.  Bhelpuri is thought to have originated within the Gucafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability.

Bihari cuisine <=SEP=> Bihari cuisine (Hindi: बिहारी खाना, Urdu: بِہاری کھانا‎) is eaten mainly in Bihar, Jharkhand, Eastern Uttar Pradesh,  Bangladesh, Nepal, Mauritius, Fiji, some cities of Pakistan, Guyana, and Trinidad and Tobago as these are the places where Bihari people are present. Bihari cuisine is predominantly vegetarian because traditional Bihar society, influenced by Buddhist and Hindu values of non-violence, did not eat eggs, chicken, fish and other animal products.

Bikanervala <=SEP=> Bikanervala is an Indian sweets and snacks manufacturer based in Delhi, India.

Binay Ranjan Sen <=SEP=> Binay Ranjan Sen, CIE, ICS (January  1, 1898, Dibrugarh, India - June 12, 1993, Calcutta, India), was an Indian diplomat and Indian Civil Service officer. He served as Director General (1956–1967) of the UN's Food and Agriculture Organization (FAO). He drew on his experience as relief commissioner (1942–1943) during the Bengal famine of 1943 to build the FAO from a data-gathering bureaucracy into a major force against world hunger.

Biryani <=SEP=> Biryani (pronounced [bɪr.jaːniː]), sometimes spelt Biriyani or Biriani, is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.

Black pepper <=SEP=> Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed.

Bombay mix <=SEP=> Bombay mix is the name used in the United Kingdom and Ireland for a traditional Indian snack mix known as chiwda, chevdo, bhuso (if made without potato), chevda (चिवडा) or chivdo (चिवडो) in India, or Chanāchura (Odia: ଚନାଚୁର)  in Odisha, chanachur (চানাচুর) in Bengal, and chuda by people from Mumbai.  The English name originates from the city of Mumbai (formerly known as Bombay), India.

Bonda <=SEP=> Bonda is a typical South Indian snack that has various sweet and spicy versions of it in different regions.

Boondi <=SEP=> Boondi (Rajasthani: बूंदी,Urdu: بوندی‎, bundi) is a Rajasthani snack food made from sweetened, fried chickpea flour. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laddu are preferred. There is also a savory version, called Khara or Tikha.To make boondi laddu, fried boondi is dipped in sugar syrup.

Cardamom <=SEP=> Cardamom (/ˈkɑrdəməm/), sometimes called cardamon (mostly in the UK), is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to Bangladesh, Bhutan, India, Indonesia, Nepal, and Pakistan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds.

Chaat <=SEP=> Chaat (Hindi/Nepali: चाट, Urdu/Punjabi: چاٹ ) is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in  India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना (to lick), from Prakrit caṭṭei चट्टेइ (to devour with relish, eat noisily).

Chana masala <=SEP=> Chana masala [ˈtʃənaː məˈsaːlaː], also known as chole masala or channay or Chholay (plural) is a popular dish in Indian and Pakistani cuisine. The main ingredient is chickpeas (called "चना" (chana) or "छोले" (chhole) in Hindi-Urdu). It is fairly dry and spicy with a sour citrus note. Chholay are sold as snack food and street food in India and Pakistan.

Chhena poda <=SEP=> Chhena poda (Odia: ଛେନାପୋଡ଼) is a cheese dessert from the state of Odisha in eastern India. Chhena poda literally means burnt cheese in Odia.It is made of well-kneaded homemade fresh cheese chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.

Chicken tikka <=SEP=> Chicken tikka (Hindi: मुर्ग़ टिक्का; [ˌmʊrɣ ˈʈɪkkaː]) is a chicken dish originating in South Asia where it remains popular in India and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers in a clay oven called a tandoor after marinating in spices and yogurt—essentially a boneless version of tandoori chicken. The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine.

Chicken tikka masala <=SEP=> Chicken tikka masala  is a dish of roasted chunks of chicken (chicken tikka)  in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured.

Chinese bhel <=SEP=> Chinese Bhel is an Indian fast food originated from Mumbai. Basically as a variation of Indian Noodles, it is widely popular in Mumbai.

Cuisine of Karnataka <=SEP=> The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age - ragi and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra.

Cuisine of Kerala <=SEP=> The cuisine of Kerala, a state in the south west of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment.

Cuisine of Uttar Pradesh <=SEP=> Cuisine of Uttar Pradesh is from the state of Uttar Pradesh located in Northern India. The cuisine consists of both vegetarian and non-vegetarian dishes. Uttar Pradesh has been greatly influenced by Mughal cooking techniques. The Awadhi and Mughlai cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab, due to the common influence of the Mughal rule.

Curry <=SEP=> Curry (/ˈkʌri/, plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies .  Some limit the use of the term curry to dishes prepared in a sauce, but curries may be "wet" or "dry".

Curry powder <=SEP=> Curry powder is a spice mix of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific South Asian food, though a similar mixture of spices used in north South Asia is called garam masala. Curry powder is actually closer to the Tamil sambar powder, and the word "curry" is derived from the Tamil word kari meaning "sauce, relish for rice".

Dabbawala <=SEP=> A dabbawala; also spelled as dabbawalla or dabbawallah; is a person in India, most commonly in Mumbai, who is part of a delivery system that collects hot food in lunch boxes from the residences of workers in the late morning, delivers the lunches to the workplace, predominantly using bicycles and the railway trains, and returns the empty boxes to the worker's residence that afternoon.

Dahi vada <=SEP=> Dahi vada, also known as dahi bhalla in Punjabi, thayir vadai in Tamil, thayir vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara in Odia and doi bora in Bengali, is a South Asian chaat, prepared by soaking vadas in thick  dahi (yogurt).The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving.

Dal makhani <=SEP=> Dal makhani "\Buttery Lentil") is a popular dish originating from the Punjab region of India and Pakistan. The primary ingredients in dal makhani are whole black lentil (urad) with red kidney beans (rajma), butter and cream.

Deep Foods <=SEP=> Deep Foods is a food manufacturer based in Union Township, Union County, New Jersey that was founded in 1977 when Gujarati delicacies  made by Mrs. Bhagwati Amin became popular among her neighborhood families and local grocers. To meet the growing demand, in 1977, Mrs. Amin and her husband began work on what is today Deep Foods Inc. and specializes in frozen prepared Indian foods. The company produces the Tandoor Chef line of frozen food products.

Del Monte Foods <=SEP=> Del Monte Foods, Inc., or simply Del Monte Foods, is a North American food production and distribution company headquartered at 3003 Oak Road, Walnut Creek, California, USA. Del Monte Foods is one of the country's largest producers, distributors and marketers of branded food for the U.S. retail market, generating approximately $1.8 billion of annual sales. Its portfolio of brands includes Del Monte, S&W, Contadina, College Inn, Fruit Burst.

Dhokla <=SEP=> Dhokla (Gujarati: ઢોકળા) is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.

Dosa <=SEP=> Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Andhra Pradesh, Karnataka, Tamil nadu, Kerala  and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Bangladesh,Malaysia and Singapore.

Etiquette of Indian dining <=SEP=> As in many cultures, proper habits of eating and drinking are very important. Dining etiquette is widely respected in parts of Indian culture, local customs, traditions, and religions. Proper table manners vary from culture to culture, although there are always a few basic rules that are important to follow. Etiquette should be observed when dining in any Indian household or restaurant, though the acceptable standards depend upon the situation.

Flattened rice <=SEP=> Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.They are most famously known as "Pohe" in malwa region, also they are considered to be originated in the malwa region itself. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids.

Food <=SEP=> Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.Historically, people secured food through two methods: hunting and gathering and agriculture.

Food Distribution Program on Indian Reservations <=SEP=> The Food Distribution Program on Indian Reservations (FDPIR) allows Indian Tribal Organizations to operate a food distribution program as an alternative to the Food Stamp Program for those living on or near an Indian reservation.

Food Food (TV channel) <=SEP=> FOOD FOOD (Hindi:  फ़ूड फ़ूड) is an Indian food and lifestyle channel that was launched in January 2011. It is a joint venture between Malaysia based Astro Overseas Limited (Astro), Sanjeev Kapoor and Mogae Consultants. Food Food is available on satellite in India through Tata Sky, Videocon, Airtel and other major cable networks and MSOs across India. The channel is also available in USA, Canada, UAE and Qatar. Food Food is the first Indian channel that is shot entirely in high definition.

Food Food Maha Challenge <=SEP=> Food Food Maha Challenge is an Indian competitive cooking game show on Food Food TV channel. It is produced by FremantleMedia and screens on "FoodFood channel". Chef Sanjeev Kapoor and actress Madhuri Dixit serve as the show's main judges. Season 1 of show started airing on FoodFood on every Friday at 1:00 PM IST. The first episode aired on 9 September 2011, and the season one finale was broadcast on 2 December 2011.

Food industry <=SEP=> The food industry is a complex, global collective of diverse businesses that supply most of the food  consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.The food industry includes: Agriculture: raising of crops and livestock, and seafood Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed, etc.

Food processing <=SEP=> Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms.  Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer.

Food safety <=SEP=> Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way Food Safety often overlaps with Food Defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer.

Food science <=SEP=> Food science is the applied science voted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".

Food security <=SEP=> Food security is a condition related to the supply of food, and individuals' access to it.  Concerns over food security have existed throughout history. There is evidence of granaries being in use over 10,000 years ago, with central authorities in civilizations including Ancient China and Ancient Egypt being known to release food from storage in times of famine. At the 1974 World Food Conference the term "food security" was defined with an emphasis on supply.

Fried rice <=SEP=> Fried rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert. As a homemade dish, fried rice is typically made with leftover ingredients (including vegetables and/or meat) from other dishes, leading to countless variations.Many popular varieties of fried rice have their own specific list of ingredients.

Garam masala <=SEP=> Garam masala (from Hindi: गरम मसाला, garam "\hot") and masala (a mixture of spices)) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to "heat" in the Ayurvedic sense of the word, meaning "to heat the body" as these spices, in the Ayurvedic system of medicine, elevate body temperature.

Garlic chutney <=SEP=> Garlic chutney, or belluli chutney is made from fresh garlic, dry or fresh coconut, groundnuts and chillies, green or red, latter sometimes in the powder form. It is used for cooking in many Indian (especially Maharashtra, Gujarat, Punjab, Rajasthan and northern Karnataka) and Pakistani homes.The dry, powdered variety can be stored in bottles and will last up to four weeks. It is eaten either dry or mixed with curd, buttermilk or vegetable oil.

Ghee <=SEP=> Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian cuisines, traditional medicine, and religious rituals.

Goan cuisine <=SEP=> Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Chicken, lamb, seafood, coconut milk, rice, and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish.

Gujarati cuisine <=SEP=> Gujarati cuisine (Gujarati: ગુજરાતી ભોજન) refers to the cuisine of Gujarat, a state in western India.

Halwai <=SEP=> Halwai or Halwayi (nearest English equivalent is: Confectioner) is a caste of Vaishya varna (community) with traditional primary occupation related to confectionary and sweet-making. The name is derived from an Arabic word Halwa, a popular sweet made of flour, clarified butter (ghee), sugar, almonds, raisins and pistachio nuts and also frequently saffron.

Hari Nayak <=SEP=> Hari Nayak is an Indian chef, restaurateur, author, and a renowned Indian food and culinary consultant. Hari's signature style of cooking is distinctly featured in his best seller cookbook "Modern Indian Cooking". Chef Hari has pioneered the next generation of Indian Cooking with his latest cookbook with chef Daniel Bolud. It was named as best of the season by LA times. Haris latest book is My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss by Tuttle Publishing.

History of South Asian cuisine <=SEP=> The history of South Asian cuisine, which consists of the cuisines of modern-day India, Pakistan, Bangladesh, Sri Lanka and Nepal, is rich and diverse. As a land that has experienced extensive immigration and intermingling through many millennia, the Indian subcontinent has benefited from numerous food influences.

Hyderabadi cuisine <=SEP=> Hyderabadi cuisine (native: Hyderabadi Ghizaayat) also known as Deccani cuisine of India, was developed after the foundation of Qutb shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State. It is an amalgamation of Mughlai, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines.

Idli <=SEP=> Idli /ɪdliː/ is a traditional breakfast in South Indian households. Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Incense of India <=SEP=> India has a rich tradition of using incense in many social and religious occasions since time immemorial.  Incense sticks, also known as agarbathi (or agarbatti derived from Sanskrit word Agaravarthi, gara = odour, agar = aroma, varthi = wound ) and joss sticks, in which an incense paste is rolled or moulded around a bamboo stick, is one of the main forms of incense in India.

Indian Singaporean cuisine <=SEP=> Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions. The great variety of Singapore food includes Indian food, which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become more visible recently.

Indian bread <=SEP=> Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.

Indian cuisine <=SEP=> Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits.

Indian fast food <=SEP=> The fast food industry in India has evolved with the changing lifestyles of the young Indian population. The sheer variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. It may take some time for the local enterprise to mature to the level of international players in the field.Many of the traditional dishes have been adapted to suit the emerging fast food outlets.

Jain vegetarianism <=SEP=> Jain vegetarian diet is practiced by the followers of Jain culture and philosophy. It is one of the most rigorous forms of spiritually-motivated diet on the Indian subcontinent and beyond. The Jain cuisine is completely vegetarian and also excludes onions, potatoes, brinjals and garlic, similar to the shojin-ryori Buddhist cuisine of Japan.The strictest forms of Jain diet is practiced by the monastic ascetics; in addition to potatoes it may exclude other root vegetables.

Jalebi <=SEP=> Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, the Middle East, North Africa (except Morocco) and East Africa. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali.The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating.

Jolpan <=SEP=> Jolpan (Assamese: জলপান), or snacks, are often served at breakfast in the Cuisine of Assam, although they may also be served at Bihu festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common jolpans served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.

K. T. Achaya <=SEP=> K. T. Acharya (Oct 6, 1923 -Sep 5, 2002) was an eminent oil chemist, food scientist, nutritionist and food historian. He is the author of Indian Food: A Historical Companion, The Food Industries of British India, and A Historical Dictionary of Indian Food.

Kashmiri cuisine <=SEP=> Kashmiri cuisine (Kashmiri: कॉशुर खयॊन / کأشُر کھٮ۪ن; Kashur khyon) is based on the ancient traditions of Kashmir. The Rigveda mentions the meat eating traditions of this area while the ancient Kashmiri epic, the Nilamat Purana, records that Kashmiris were heavy meat eaters, a habit that persists to this day.It is also eaten among the Kashmiri diaspora in Pakistan.The most notable ingredient in today's Kashmir cuisine is mutton, of which there are over 30 varieties.

Kerala pachadi <=SEP=> Kerala Pachadi is a Kerala vegetable dish. It is a side dish for rice prepared using cucumber or mango. It is served at restaurants along with Vegetable Thali Rice. It is also included with Sadhya, especially with Kerala Onasadhya.

Khichdi <=SEP=> Khichdi (pronounced [ˈkʰɪtʃɽi]) is an Indian preparation made from rice and lentils (dal). Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari. In Indian culture, it is considered one of the first solid foods that babies eat.

Khira sagara <=SEP=> Khira sagara (Odia: ଖିର ସାଗର) is an Odia sweet dish that literally translates to ocean of milk in the Odia language. The sweet has depiction in the Hindu mythological scripture about Lakshmi serving Vishnu and Madhusudana with it.Khira sagara consists of marble-sized balls of chhena cheese soaked in sweetened, condensed milk. Saffron and cardamoms are the typical seasonings that are added to this dish.

Korma <=SEP=> Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma, or kurma, is a dish originating in Central Asia consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.

Kurkure <=SEP=> Kurkure is a brand of corn puffs, developed and produced by PepsiCo India, the Indian division of PepsiCo. Named after the Hindi word for "crunchy", the snack was developed entirely in India. It was launched in 1999 and has its automated plants at Channo (Punjab), Kolkata, Assam and Pune.

List of Indian dishes <=SEP=> This is a list of Indian dishes. Indian cuisine encompasses a wide variety of regional cuisines native to  India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices and traditions.

List of Indian pickles <=SEP=> This is a list of common Indian pickles, which have a wide range of flavours and textures. Indian pickles are generally pickled with oil, vinegar, lemon juice or water. Indian pickles are often made into fresh relish and chutney, which provides additional flavours to food. Many types of foods in Indian cuisine are pickled. Mangoes, gooseberries and lemons are examples of foods that are commonly pickled in Indian cuisine.

List of Indian spices <=SEP=> Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.Spices are used in different forms - whole, chopped, ground, roasted, sauteed, fried and as topping.

List of Indian sweets and desserts <=SEP=> This is a list of Indian sweets and desserts. Indian sweets and desserts span the regions of Pakistan and Bangladesh as well, since both countries were parts of India before 1947.

List of foods <=SEP=> This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.

List of snack foods from the Indian subcontinent <=SEP=> This is a list of Indian snack foods. Snack foods are a significant aspect of Indian cuisine, and are sometimes referred to as chaat.

Madhur Jaffrey <=SEP=> Madhur Jaffrey CBE (Hindi: मधुर जाफ़री madhur jāfrī; born 13 August 1933) is an Indian actress, active in radio, theatre, television and film as well as a food writer, authoring numerous cookbooks and television chef and entrepreneur who, alongside acclaimed performances in such films as Shakespeare Wallah, Six Degrees of Separation and Heat and Dust, introduced the Western world to the many cuisines of India.

Maharashtrian cuisine <=SEP=> Maharashtrian (or Marathi) cuisine is the cuisine of the Marathi people from the state of Maharashtra in India. Maharashtrian cuisine covers a range from having mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staples of the Maharashtrian diet. Peanuts and cashews are often served with vegetables. Traditionally, Maharashtrians have considered their food to be more austere than that of other regions in India.

Malai <=SEP=> Malai is an Indian cooking ingredient. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat.Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content.

Malaysian Indian cuisine <=SEP=> Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia.

Malvani Konkani <=SEP=> Malvani is a dialect of Konkani with significant Marathi influences and loanwords. Though Malvani does not have a unique script, scripts of the other languages native to the regions its speakers inhabit are used. Devanagari is used by most of the speakers. Malvani is very popular language used for newspaper articles and dramas.

Malvani cuisine <=SEP=> Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.Malvan being a coastal area in Konkan, it has its own distinct way of cooking food.

Manchow soup <=SEP=> Manchow soup is a soup popular in Indian Chinese cuisine due to its ease of preparation and hot spicy taste. It is available in large restaurants and street food carts alike.

Mangalore bajji <=SEP=> Mangalore Bajji, as it is referred to in Karnataka (Golibaje(ಗೋಳಿಬಜೆ) in South Canara), is a popular food made from maida, curd, gram flour, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, and salt.The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney. It is also called Golibaje in Tulu.

Mango <=SEP=> The mango is a juicy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. The majority of these species are found in nature as wild mangoes. They all belong to the flowering plant family Anacardiaceae. The mango is native to South Asia from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics.

Manju Malhi <=SEP=> Manju Malhi is a British-born chef and food writer, specialising in Anglo-Indian cuisine. She was brought up in North West London where she grew up surrounded by Indian culture, traditions and lifestyles. However, she spent several years of her childhood in India where she explored and experienced the vast and varied cuisines of the country.

Masala (spice) <=SEP=> Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in many different recipes (or in one recipe that is used frequently), it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.

Masala dosa <=SEP=> Masala dosa or Masale Dose is a popular South Indian food  It is made from rice, potato, methi, curry leaves and served with chutneys and daal. Previously it was one of the most common breakfast in the South and now Masala dosa can be found in rest of India and other parts of the world. It is the most popular variation of dosa. In South India preparation of masala dosa varies from city to city.

Masala puri <=SEP=> Masala puri, or Masalapuri, is an Indian snack which is especially popular in the southern states of Karnataka and Tamil Nadu. A form of chaat, the dish originated in the state of Uttar Pradesh and has now become famous in Bangladesh and Pakistan. Typically spicy, the dish can also be made sweet based on the requirement.

Mattar paneer <=SEP=> Mattar paneer  is a vegetarian north Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala.It is often served with rice and an Indian type of bread (naan, paratha, poori, or roti depending on region).   Various other ingredients are often added, such as "aloo" (potato), corn, yogurt or cream .

Momordica charantia <=SEP=> Momordica charantia, known as bitter melon, bitter gourd, bitter squash or balsam-pear in English, has many other local names. Goya from Okinawan and karela from Sanskrit are also used by English-language speakers.It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter.

Mumbai culture <=SEP=> A resident of Mumbai is called a Mumbaikar. People prefer to stay close to a railway station for easy access to the metropolis. Many city-dwellers lead a fast-paced life with very little time for other activities owing to a significant amount of time spent on daily commuting.

Murukku <=SEP=> Murukku is a savoury, crunchy Indian snack. The snack originated in the Tamil Nadu state, and its name derives from the Tamil word for "twisted" (Tamil: முறுக்கு), which refers to its shape. Murukku is popular all over India, and also in other countries where Tamil diaspora is present: Sri Lanka, Singapore and Malaysia.Murukku is typically made from rice flour and urad dal flour.

Muthia <=SEP=> Muthia is an Indian food. The name is derived from the way it is made, from the 'gripping' action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a very good staple of Gujaratis.

Mysore pak <=SEP=> Mysore pak is a rich sweet dish prepared in butter, from  Southern India, usually served as dessert. It originated in Mysore. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom.

Naan <=SEP=> Naan, nan or khamiri is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. With the migration of the Roma people from India, it spread to other parts of West Asia.

National Institute of Food Technology Entrepreneurship and Management <=SEP=> The National Institute of Food Technology Entrepreneurship and Management  (NIFTEM) is a newly established public institution for research, education and catering the need of various stakeholders, e.g. entrepreneurs, food processing industry, exporters, policy makers and government policy. The NIFTEM is being set up by Ministry of Food Processing Industries (MoFPI), Government of India at HSIIDC Industrial Estate, Kundli in Sonipat district of Haryana which comes under Delhi NCR.

Native American cuisine <=SEP=> Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a rich culture of traditional foods, some of which have become iconic of present-day Native American social gatherings (for example, frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy and mush are known to have been adopted into the cuisine of the United States from Native American groups.

North Indian cuisine <=SEP=> North Indian cuisine (Hindi: उत्तर भारतीय व्यंजन, Uttar Bharatiya Vyanjan) is a part of Indian cuisine, from the region of Northern India which includes the Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Gujarat and West-Central Uttar Pradesh (Awadh and Braj).

Oil-for-Food Programme <=SEP=> The Oil-for-Food Programme (OIP), established by the United Nations in 1995 (under UN Security Council Resolution 986) was established to allow Iraq to sell oil on the world market in exchange for food, medicine, and other humanitarian needs for ordinary Iraqi citizens without allowing Iraq to boost its military capabilities.The programme was introduced by United States President Bill Clinton's administration in 1995, as a response to arguments that ordinary Iraqi citizens were inordinately affected by the international economic sanctions aimed at the demilitarisation of Saddam Hussein's Iraq, imposed in the wake of the first Gulf War.

Origins of North Indian and Pakistani foods <=SEP=> Most of the food items that define modern North Indian and Pakistani cooking have origins inside the Indian subcontinent though many foods that are now a part of them are based on fruits and vegetables that originated outside the Indian subcontinent.

Outline of food preparation <=SEP=> The following outline is provided as an overview of and a topical guide to food preparation:Food preparation – preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking.

Pachadi <=SEP=> Pachadi (Telugu: పచ్చడి, Tamil: பச்சடி, Malayalam: പച്ചടി) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used viz.

Pakhala <=SEP=> Pakhaḷa (Odia: ପଖାଳ), Devnagari:पखाळ) is an Odia term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Toraṇi. It is popular in Odisha, Bengal, Assam and Chhattisgarh. The Bengali name for this dish is Panta Bhat, in Chhattisgarh its called Bore Bhat  and in Assam its called Poita Bhat. Eating pakhal has been recommended to prevent heat stroke in hot weather.

Pakora <=SEP=> Pakora (pronounced [pəkoʊɽaː]), also called pakoda or pakodi, is a fried snack (fritter). Originally from India, it is found across South Asia.

Paneer <=SEP=> Paneer (pronounced [pəniːr]) is a fresh cheese common in Indian cuisine. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India and in Bangladesh.

Panipuri <=SEP=> Panipuri (About this sound pānīpūrī ), also called golgappa, is a street snack in several regions of India. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney,  chili, chaat masala, potato, onion and chickpeas.

Panjiri <=SEP=> Panjiri is an Indian and Pakistani sweet snack from the Punjab region treated as a nutritional supplement. It is made from whole-wheat flour fried in sugar and ghee, heavily laced with dried fruits and herbal gums. It is usually eaten in the winters to ward off cold. Panjiri is normally given to nursing mothers. It is considered  Hot Food to help with the production of breast milk.

Papadum <=SEP=> Papadum or papad (Tamil: பப்படம் (Odia: ପାମ୍ପଡ) Hindi: पापड़, Punjabi: ਪਾਪਡ, Nepali and Marathi: पापड, Gujarati: પાપડ, Kannada: ಹಪ್ಪಳ happala, Assamese and Bengali: পাপড papod, Malayalam: പപ്പടം pappadam, Telugu: అప్పడాలు appadalu, Urdu:  پاپڑ‎) is a thin, crisp disc-shaped Indian and Pakistani food typically based on a seasoned dough usually made from peeled black gram flour (urad flour), fried or cooked with dry heat.

Papri chaat <=SEP=> Papri chaat, paapri chaat or papdi chaat (Urdu:  پاپڑی چاٹ ‎) is a north Indian and Pakistani fast food. Chaat, a Hindi word which literally means lick, is used to describe a range of snacks and fast food dishes; papri refers to crisp fried dough wafers made from refined white flour and oil.

Paratha <=SEP=> A paratha is a flatbread that originated in the north of the Indian Subcontinent. It is still quite prevalent in the north of India, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, porota (in Bengali), palata (pronounced: [pəlàtà]; in Burma), and farata (in Sri Lanka and the Maldives).

Parsi cuisine <=SEP=> Parsi Cuisine refers to the traditional cuisine of the Parsis of India.

Pav Bhaji <=SEP=> Pav bhaji (Marathi:  पाव भाजी) is a fast food dish from Maharashtra, India, consisting of a vegetable curry (Marathi:bhaji) served with a soft bread roll (pav).

Paya (food) <=SEP=> Paya (Hindi: पाया) is a traditional South Asian food. It is also served at various festivals and treated to special guests and people who get together. Paaya means feet in Hindi and Urdu.The main ingredients of the dish are the trotters (or hoof) of a cow, goat, buffalo or sheep; cooked with various spices.

Philip E. Nelson <=SEP=> Philip E. Nelson (born 1934) is an American food scientist who is best known for his work in bulk aseptic processing and packaging of food and the use of chlorine dioxide gas and hydrogen peroxide liquid to commercially sterilize food products and food contact surfaces.He is Scholle Chair Professor in Food Processing at the Department of Food Science at Purdue University.

Puffed rice <=SEP=> Puffed rice is a type of puffed grain made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food in India. It is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.

Pulihora <=SEP=> Pulihora (Telugu: పులిహోర), or Puliyodhara, or Chitrannam is a very common preparation in Andhra Pradesh, Telangana, Karnataka, Tamil Nadu and Indian cuisine. Puli means sour taste. Pulihora is also referred to as sour rice. Other names are tamarind rice.

Punjabi cuisine <=SEP=> Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. The cuisine has a rich tradition of many distinct local ways of cooking, out of which one is a special form of tandoori cooking style.The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine.

Pure Indian Foods <=SEP=> Pure Indian Foods is an organic, grass-fed herbal and spiced ghee manufacturer and distributor headquartered in Princeton Junction, New Jersey. The company was founded by Sandeep Agarwal and his wife in 2008.

Puri (food) <=SEP=> Puri (also spelled poori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Pushpesh Pant <=SEP=> Pushpesh Pant (born 1947) is a noted Indian academic, food critic and historian. He retired as a Professor of International relations from the Jawaharlal Nehru University, Delhi.

Puttu <=SEP=> Puttu (Malayalam: പുട്ട്),  pronounced [ˈputtu], (Tamil: புட்டு), (Sinhala පිට්ටු ) is a South Indian and Tamil breakfast dish of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian state of Kerala as well as in many areas of coastalKanararegion ofKarnataka,Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as palm sugar or chickpea curry or banana.

Ragda pattice <=SEP=> Ragda patties is a popular Indian fast food which forms part of the street food of Mumbai. This dish is usually served at restaurants that offer Indian fast food along with other dishes available through the day. It is also a main item on menus of food stalls which scatter the city at busy places. These food stalls also serve up other relished snacks such as the equally famous bhel puri, pani puri and dahi puri.

Rajasthani cuisine <=SEP=> Rajasthani cuisine (Hindi: राजस्थानी खाना) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.

Ras malai <=SEP=> Ras malai or rossomalai (Odia: ରସ ମଲାଈ, রসমালাই, रस मलाई, رس ملائی) is a sweetmeat consumed mainly in India, as well as in Pakistan and Bangladesh. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust." This dish was invented by the Bengali sweetmeat confectioner and businessman K.C. Das in the year 1930.

Rasgulla <=SEP=> Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; the present-day states of Odisha and West Bengal are variously claimed to be the birthplace of the dish.

Rice <=SEP=> Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia.

Rice and curry <=SEP=> Rice and curry is a popular dish in the Southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as in Sri Lanka and Bangladesh.Rice and curry dinner comprises the following: A large bowl of rice, most often boiled, but frequently fried. Sometimes Kiribath, rice cooked in coconut milk, is served. A vegetable curry, perhaps of green beans, jackfruit or leeks.

Roti <=SEP=> Roti is an Indian Subcontinent flat bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in  India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread.

Saag <=SEP=> Saag (pronounced [saːg]) or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer.

Sago <=SEP=> Sago /ˈseɪɡoʊ/ is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. A type of flour, called sago flour, is made from sago. The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes.

Sambar (dish) <=SEP=> Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment.

Samosa <=SEP=> A samosa (/səˈmoʊsə/) or samoosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles and/or minced meat (lamb, beef or chicken). Pine nuts can also be added. The samosa is claimed to have originated in Central Asia. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce (raita) or chutney.

Sanjeev Kapoor <=SEP=> Sanjeev  is an Indian chef and entrepreneur. Kapoor stars in the TV show Khana Khazana, which is the longest running show of its kind in Asia; it broadcasts in 120 countries and in 2010 had more than 500 million viewers. He launched his "Food Food channel", in  January 2011.

Saransh Goila <=SEP=> Saransh Goila (born February 17, 1987) is an Indian chef who won Food Food Maha Challenge. He is the author of the acclaimed food travelogue 'India on my Platter'. In 2013 he participated in the show, Sanjeev Kapoor Ke Kitchen Khiladi, which went on air on 16 September 2013 on Sony India. He is the host of the TV Show Roti Rasta aur India  and Healthy Fridge on Food Food channel. He is based in New Delhi.

Saraswat cuisine <=SEP=> Saraswat cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Saraswat cuisine differs from sub-Saraswat Brahmin sects and region. Saraswat cuisine originally hails from Goa, India. Goan Saraswat cuisine is known throughout the western coast of India. Each variation has its unique flavour and makes uses of different vegetables and fruits available in the region.

Shankarpali <=SEP=> Shankarpali (or shankarpaale) is a snack popular in Maharashtra, India. It is traditionally enjoyed as a treat on the Diwali holiday. It is rich in carbohydrates, making it an instant source of energy.

Sikkimese cuisine <=SEP=> Sikkimese cuisine is one of the popular cuisines coming from Nepal and North-East India. Sikkimese are traditionally rice eaters. Nepalese cuisine are very popular in Sikkim because Sikkim is the only state of India with an ethnic Nepali majority.

Sindhi cuisine <=SEP=> Sindhi cuisine (Sindhi: سنڌي کاڌا)  refers to the native cuisine of the Sindhi people from Sindh, Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Hindu Sindhis migrated following the independence in 1947.

South Asian cuisine <=SEP=> South Asian cuisine, also known as Desi cuisine, includes the cuisines from Bangladesh, India, Nepal, Pakistan and Sri Lanka.

South Indian cuisine <=SEP=> South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.

South Indian snacks <=SEP=> This is a list of snacks common in South India. Dosa   Vada   Upma    Uttapam   Pesarattu   Dahi Vada Bajji   Bonda Poori Murukku   Jhangri

Spice <=SEP=> A spice is a seed, fruit, root, bark, berry, bud or vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.  Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.

Street food <=SEP=> Street food is ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable food booth, food cart or food truck. While some street foods are regional, many are not, having spread beyond their region of origin. Most street foods are also classed as both finger food and fast food, and are cheaper on average than restaurant meals.

Street food of Chennai <=SEP=> Street food, as in other areas of India, are popular in Chennai, despite the common belief in India that street food is unhealthy. The Idly Sambhar is a popular dish, which is served as breakfast or dinner. Apart from regular South Indian street food, the city's streets are also filled with several North Indian street food outlets, most of them established by North Indian migrants themselves. Gujarathi and Burmese are also available.

Take-out <=SEP=> Take-out or takeout (in North American and Philippine English); also carry-out (in U.S. and Scottish English); take-away (in the United Kingdom, Australia, New Zealand, South Africa, Hong Kong, and Ireland), Imbiss (in German), parcel (in Indian English and Pakistani English), tapau/da bao (in Singapore and Malaysia) refers to prepared meals or other food items, purchased at a restaurant, that the purchaser intends to eat elsewhere.

Tamil cuisine <=SEP=> Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as it is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes. It is characterized by the use of rice, legumes and lentils.

Tandoori chicken <=SEP=> Tandoori chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia, Malaysia, Singapore, Indonesia, the Middle East and the Western world. It consists of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.

Tarla Dalal <=SEP=> Tarla Dalal (June 1936 – 6 November 2013) was an Indian food writer, chef,  cookbook author and host of cooking shows. Her first cook book, The Pleasures of Vegetarian Cooking, was published in 1974. Since then she wrote over 100 books and sold more than 3 million books. She also ran the largest Indian food web site, and published a bi-monthly magazine, Cooking & More.

Thali <=SEP=> Thali (Hindi: थाली, Tamil: தட்டு, Nepali: थाली; meaning "plate") is an Indian and Nepalese meal made up of a selection of various dishes. It simply means a round platter used to serve food. The idea behind a Thali is to offer all the 6 different flavours of sweet, salt, bitter, sour, astringent and spicy on one single plate. According to Indian food serving customs, a proper meal should be a perfect balance of all these 6 flavours.

Turmeric <=SEP=> Turmeric (Curcuma longa) /ˈtɜrmərɪk/ or /ˈtjuːmərɪk/ or /ˈtuːmərɪk/ is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to southwest India. It needs temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive.

Udupi cuisine <=SEP=> Udupi cuisine (Tulu: ಉಡುಪಿ ವನಸ್, Kannada: ಉಡುಪಿ ಊಟ) is a cuisine of South India.  It forms an important part of the cuisine of Karnataka and takes its name from Udupi, a town on the southwest coast of India in the state of Karnataka. Udupi cuisine has its origin in the Ashta mathas of Udupi founded by Madhvacharya.Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits.

Vada (food) <=SEP=> Vada [vəɽɑː] is a common term for many different types of savoury fritter-type snacks from South India with a set of common ingredients. Due to their popularity, they have spread throughout the world and are known by various names - for example in South Africa where a large south Indian population is found it is called Vade.

Vada pav <=SEP=> Vada pav (Marathi: वडा पाव), sometimes spelled wada pav or vada paav or vada pao, is a  vegetarian fast food dish native to the Indian state of Maharashtra. A simple creation involving a deep fried potato patty with some coriander and spices. It originated as cheap street food in Mumbai, but is now offered in stalls and restaurants throughout India.

Vivek Singh (chef) <=SEP=> Vivek Singh (born 6 May 1971) is a London-based Indian chef, restaurateur, and media personality known for his innovative take on Indian cuisine. He is currently the Executive Chef at three London based Indian restaurants, The Cinnamon Club, Cinnamon Kitchen and Cinnamon Soho. Vivek is a regular face on BBC's Saturday Kitchen, and has been featured on television shows including Madhur Jaffrey's Curry Nation, At Home with Rachel Allen and NDTV Good Times – Will Travel for Food.