Indian food
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Indian food
Indian food (pronunciation: /ˈɪndiən fuːd/) is a broad term that encompasses a variety of regional cuisines native to the Indian subcontinent.
Etymology
The term "Indian food" is derived from the country of its origin, India, and the English word "food", which refers to substances consumed to provide nutritional support for an organism.
Related Terms
- Curry: A variety of dishes originating from the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.
- Biryani: A mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, fish), and sometimes, in addition, eggs and/or vegetables.
- Chapati: An unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, and Sri Lanka.
- Masala: A term used in South Asian cuisines (including Indian, Bangladeshi, and Pakistani cuisines) to describe a mixture of spices.
- Tandoor: A cylindrical clay or metal oven used in cooking and baking in the Indian subcontinent.
- Chutney: A sauce or a dry base for a sauce in the cuisines of the Indian subcontinent that can include such forms as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
See Also
External links
- Medical encyclopedia article on Indian food
- Wikipedia's article - Indian food
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