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India

India is a treasure trove of spices and home to one of the most sophisticated cuisines in the world. At each meal, spices are roasted and ground fresh and mixed into intoxicating and sophisticated combinations. For centuries, India enticed spice-hungry traders. As foreigners took away spices, they also made contributions to local cuisine. The Chinese brought rice and the wok; the Portuguese introduced vinegar, tomatoes, potatoes, and chilies. (Vindaloo, the hot and sour preparations, comes from the Portuguese word vindalho, with “vinho” meaning vinegar and “aldos” garlic.) Persian, Mongolian and Indonesian influences were also significant. India boasts many diverse regional cuisines, but we can generalize broadly by identifying distinct cooking styles between north and south. The north is characterized by more meat and dairy and tandoori cooking. Southern dishes tend to be spicier and moist, featuring stews, rice, lentils, and Indonesian influences. Because many Indian religious practices limit or forbid the eating of meat, Indian cuisine abounds with vegetable and lentil dishes, along with rice and delicious yogurt- or cream-based sauces.

Featured Cook gayathree alagiriswamy Cooking Level: Intermediate Home Town: Coimbatore, Tamil Nadu, India Living In: Melbourne, Victoria, Australia

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