Culinary Asian Cuisine

1. IV. South Asian Cuisine
Group II

2. Countries:
• South Asian cuisine is the cuisine of South
Asia, comprising the
traditional cuisines from Bangladesh, Bhutan,
India, Nepal, Pakistan and Sri Lanka.

3. India
Many Indian dishes are cooked in
vegetable oil, but peanut oil is popular in
northern and western India, mustard oil
in eastern India, and coconut oil along
the western coast, especially in Kerala.
Gingelly (sesame) oil is common in the
south since it imparts a fragrant, nutty
aroma. In recent decades, sunflower,
safflower, cottonseed, and soybean oils
have become popular across India
Hydrogenated vegetable oil, known as
Vanaspati ghee, is another popular
cooking medium. Butter-based ghee, or
deshi ghee, is used frequently, though
less than in the past. Many types of meat
are used for Indian cooking, but chicken
and mutton tend to be the most
commonly consumed meats. Fish and
beef consumption are prevalent in some
parts of India, but they are not widely
consumed except for coastal areas, as
well as the north east.

4. • Staple foods of Indian cuisine include pearl millet (bājra), rice, whole-wheat flour
(aṭṭa), and a variety of lentils, such as masoor (most often red lentils), toor (pigeon
peas), urad (black gram), and moong (mung beans). Lentils may be used whole,
dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal,
are used extensively. Some pulses, such as channa or cholae (chickpeas), rajma
(kidney beans), and lobiya (black-eyed peas) are very common, especially in the
northern regions. Channa and moong are also processed into flour (besan).

5. • Chapatti, a type of flat bread from the former regions, is a common part of
meals to be had in many parts of Indian subcontinent. Other staples from
many of the cuisines include rice, roti made from atta flour, and beans.

6. • Foods in this area of the world are flavored with various types of chili, black
pepper, cloves, and other strong herbs and spices along with the flavored
butter ghee. Ginger is an ingredient that can be used in both savory and sweet
recipes in South Asian cuisine. Chopped ginger is fried with meat and pickled
ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in
syrup are used to make desserts. Turmeric and cumin are often used to make
curries.

7. Bangladesh
Bangladeshi cuisine ( Bengali ) is the
national cuisine of Bangladesh. It is
dominated by Bengali cuisine and has
been shaped by the diverse history
and riverine geography of Bangladesh.
Bangladeshi foods contain staples,
such as rice and flat breads. Different
traditional flat breads include Luchi,
Porota, Bakhorkhani, Nan, Ruti, Rice
Flour Flatbread, Chitai Pitha, and many
more. Dishes made from chicken, beef,
fish or mutton, as well as dal (a spicy
lentil soup) and vegetables commonly
accompany rice and flat breads.
Traditional dishes can be 'dry', such as
gosht bhuna (chicken/beef/mutton).
Items with jhol (gravy) are often
curried. Bangladeshi cuisine frequently
uses fresh vegetables, which generally
vary with season. Vegetables are also
used for light curries.

8. • Typical spices used in a Bangladeshi household. Clockwise from top left,
dried red chili pepper, bay leaves, cumin powder, red chili powder,
turmeric powder, pãch poron, coriander powder and mustard.

9. Smoked hilsa with mustard gravy is a popular dish with
the country's national fish.

10. Sandesh, created with milk and sugar (dessert).

11. Nepal
Nepalese cuisine refers to the
food eaten in Nepal. Nepal's
cultural and geographic diversity
has resulted in a variety of
cuisines based upon ethnicity and
on soil and climate.
Dal-bhat-tarkari (Nepali) is eaten
throughout Nepal, and another
vegetable curry, the tarkari.
Condiments are usually small
amounts of extremely spicy pickle
(achaar) which can be fresh or
ferment other accompaniments
of Nepal. Dal is a soup made of
lentils and spices. This is served
over boiled grain, bhat—usually
rice but sometimes may be sliced
lemon (nibuwa) or lime (kagati)
with fresh green chili (hariyo
khursani). Dhindo is a traditional
food of Nepal.

12. > Dhindo is a traditional food of Nepal.

13. • Newars are an urbanized ethnic group originally living in the Kathmandu Valley in
Nepal, but now also in bazaar towns elsewhere in the world Middle Hills. In the
fertile Kathmandu and Pokhara valleys, local market farmers find growing produce
more profitable than grain, especially now that cheap rice and other staples can be
trucked in. Furthermore, Newar households have relatively high incomes and their
culture emphasizes food and feasting.

14. Samay Baji
> is an authentic traditional dish of Newar community in Nepal. In
recent years this food has become one of the main attractions of Nepal.
It is considered as a typical dish of the Nepalese people.

15. Sri Langka
Sri Lanka cuisine has been shaped by
many historical, cultural, and other
factors. Foreign traders who brought
new food items; influences from
Indonesian cuisine and the cuisine of
Southern India have all helped to
shape Sri Lankan cuisine. Today, some
of the staples of Sri Lankan cuisine are
rice, coconut, and spices. The latter
are used due to Sri Lanka's history as a
spice producer and trading post over
several centuries.

16. Typical Sri-Lankan dish of rice and prawns.

17. > A Sri Lankan rice and curry dish.

18. Pakistan
Pakistani cuisine is a refined blend of
various regional cooking traditions of
South Asia. Pakistani cuisine is part of
the greater South Asian and Central
Asian Cuisines due to its geographic
location. As a result of Mughal legacy,
Pakistan also mutually inherited many
recipes and dishes from that era
alongside India. Within Pakistan,
cuisine varies greatly from region to
region, reflecting the country's ethnic
and cultural diversity.

19. > A variety of Pakistani dinner dishes – Starting from the left: gobi aloo,
seekh kebab, and beef karahi.

20. Seekh kebab (minced meat on skewers), a famous Pakistani food
specialty.

21. Lahori Beef Karahi, usually served with freshly made tandoori naan.

22. Bhutan
Bhutanese cuisine is influenced by
Chinese, Tibetan and Indian culture.
The main dish, which generally
includes white or red rice, seasonal
vegetables, and meat (pork and
chicken), are often cooked with chili or
cheese. ... You may want to bring
comfort food such as dried pork and
chilies if you are particular about food.
If there’s one typical thing for
Bhutanese cuisine, it’s that the
Bhutanese love it spicy! Chilies are not
considered a seasoning, but a true
valuable vegetable.

23. > Jasha maru, a traditional dish consisting of minced chicken,
tomatoes, and other ingredients.

24. > Jasha tshoem, Bhutanese chicken curry.
(Mix of Bhutanese red rice and white rice).

25. Thank you…