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  • Evolution of Indian Gastronomy: A Tale of Fusion
    The Europeans who started coming to the Indian subcontinent by the 16th century brought many novel items of food to the Indian subcontinent The Portuguese introduced potatoes, chillies, papayas, pineapples, peanuts, guavas and tobacco to the Indian culinary basket
  • History of Indian cuisine - Fine Dining Indian
    Indian cooking derives from a 5000-year-old timeline, during which culture has changed, geographical boundaries have changed significantly leading to confusing terms such as sub-continental cuisine while other parts of a region want a separate culinary identity
  • Cuisine of India: A Culinary Journey Through Regions and Flavours
    Indian food has changed dramatically over time, signifying the trade routes that linked the subcontinent with far-off places The culinary styles of the Mughals, British, and Portuguese, as well as the early colonists who brought aromatic spices, have all had an impact on Indian cuisine
  • Hyderabadi Biryani: Tracing the origins of India’s iconic dish
    While there are hints of Persian and even Central Asian roots, especially given that the Mughals were from Uzbekistan (Central Asia and not from Persia or Iran), the dish traveled through trade routes and war campaigns, evolving into many forms, absorbing flavors and influences from different regions
  • Unraveling the Origins of Biryani: A Journey Through Time and . . .
    The ancient trade routes, including the Silk Road, played a significant role in the dissemination of Biryani across different regions Merchants, travelers, and conquerors carried the dish with them, adapting it to local tastes and ingredients
  • A Taste of Tradition: Exploring the Regional Diversity of . . .
    Each region within North India boasts its own unique spice combinations, contributing to the incredible diversity of the cuisine Beyond the robust curries, North India offers a plethora of vegetarian delights Lentils, a staple food, are transformed into hearty dals brimming with flavor
  • Uncovering Indias Ancient Culinary History - PeepulTree
    Cooking in Different Regions of India In the southern part of the subcontinent, the valleys of the Godavari, Krishna, Kaveri, and other river valleys were settled as early as the third millennium BC In the Neolithic period (2800-1200 BCE), the staples were indigenous pulses and millets





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