South Asian cuisine

South Asian Cuisine

South Asian cuisine (pronunciation: /saʊθ ˈeɪʒən kwiˈzin/) includes the cuisines from the Indian subcontinent. Foods in this area of the world are flavoured with various types of herbs, spices and chilies.

Etymology

The term "South Asian cuisine" is derived from the region's geographical location. "South Asia" refers to the southern region of the Asian continent, which includes countries such as India, Pakistan, Bangladesh, Sri Lanka, Nepal, and Bhutan. "Cuisine" is a French word that entered English usage in the late 18th century, and it refers to a style or method of cooking, especially as characteristic of a particular country, region, or establishment.

Related Terms

Curry: A dish originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies.
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, or prawn), and sometimes, in addition, eggs and/or vegetables.
Roti: Roti is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough.
Dal: Dal (also spelled daal; pronunciation: /dɑːl/) is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require soaking before cooking.