4. Ethnic cookery.

1. Indian cookery.
 Indian cuisine cover the wide variety of regional cuisine of
India. It reflect the culinary heritage of India.
 The cuisine of India is ranked amongst the top 10 cuisine of
the world.
 Indian food is characterized by the use of aromatic herbs,
flavourful spices, fruits & vegetables.
 Grain & lentil also play a significant role in the cuisine. Rice,
wheat & pulses are consider staples in the Indian cuisine.
 The ingredients & cooking method are different in each part
of the country.
 The back bone of Indian cuisine is Masala that is why Indian
cuisine is very popular for its spicy foods.
 Influences on Indian cuisine.
• Culinary history of India includes the skills, historical &
regional influences.
• Religion & caste play very important role in influencing
Indian cuisine.
• This is the land of many religions where Buddhism, Hinduism,
Jainism, & Sikhism were born: faith from other lands , Islam &
Christianity all have taken root in the sub- continent.
• Buddhism & Jainism preaches “Ahimsa” that is why many
became vegetarians.
• Some religions restriction will not allowed people to eat beef
or pork.
• India was invaded by Arab, central Asians, Mughals& Greek.
 1. Influence of Greek.
• Greek is very famous for its fresh herbs like oregano,
mint, coriander & essential oils such as olive oil.
• Alexander the great conquer Indian in 350 B.C.
• Greek cuisine itself is a blend of Roman empire & Turkey.
• During the time of Alexander trade started between
India, Rome & other Mediterranean countries & who
brought the usage of saffron & many herbs, spices to
Indian cooking.
• Greek contributed to India vegetables such as egg
plants& zucchini. Spices such as fenugreek & fennel
were the influence of Greek in Indian cuisine.
 2. Influence of Mugals.
• In sixteenth century India was invaded by mugal &
covered a large area of the country.
• They brought the rich heritage of Mughlai cuisine to
India.
• The Mugal brought with them the usage of aromatic
spices such as cardamom, mace, nutmeg & variety of
nuts such as almond & pistachios.
• Muslim cooking was based on meat. Slowly meats
were also included in the main meal of Indian society.
• Each mugal ruler added his own preferred food items
to the Indian cuisine.
 Conti-
• It is believed that when Babur invaded India,
he brought with him the tradition of grilled
meat & dried fruits.
• His son Humayun continued the traditions &
introduced a range of pilafs & biryani.
 3. Influence of Mongolian & Chinese.
• Some part of India is closer to the boarder of china &
Mongolia such as the state of Mizoram, Arunachal
Pradesh,Nagaland & Manipur have more influence of
Mongolian & Chinese cooking.
• Traditional Mongolian cooking uses lots of meat & dairy
product, along with rice . This can be seen in eastern part
of India.
• Mongolian introduced simplicity in to Indian cooking.
• The cooking method adopted are steaming & frying, this is
again the influence of Mongolia.
• Chinese also gave certain methods of cooking to Indian
cooking.
 Conti-
 Stir-fried used in Indian cooking are the result
of Chinese influence.
 The kadhai which is the most common utensil
found in every Indian home resembles the
Chinese wok.
 4. Influence of Portuguese.
• When the Vasco de Gama came to India , Indian food change
a lot.
• The advent of spices & the common ingredients chilly was
brought in by Vasco de Gama in 1498.
• The influence of the Portuguese food can be seen in the
Goan cuisine, where the name of the dishes are Portuguese .
• The dishes of Goa are tangy, spicy & immensely flavoured.
• The introduction of sea food such as Prawns & meat such as
Pork & beef has been influence of Portuguese.
• They brought in various fruits, vegetables & nuts like, cashew
nuts, tomatoes, pumpkin, pineapple, guavas & passion fruits
from the tropical Caribbean island.
 5.Influence of British.
• India was ruled by British, so many British cooking
technique were introduced to the Indian kitchen.
• Flexibility & the diversity were introduced in
Indian cooking & people started to use many of
the European cooking styles in the menu.
• The concept of Grilling on the cast iron pan &
roasting has been introduced in India by British .
• The British brought whisky & tea to India.
• The concept of curries with rice are a concept that
started during British time.
 Conti-
• British time are classified as Raj cuisine (Royal
cuisine), which mostly comprises of Anglo
Indian cuisine.
• There was no concept of soup in Indian cuisine
but all the various types of shorba are the
influence of the British.
  Indian Regional cuisine.

• Food in India are classified under various

categories, which is basically done on the
basic of geographical location.
• The cooking styles & food vary from one
region to another.
• According to the geographical region Indian
cuisine are divided in to four regional cuisine
which are given below.
 1. North Indian cuisine.
• It cover the state cuisine of Kashmir, Punjab &
Delhi.
• North Indian cuisine is influence by Mugal
culture. Various types of kababs & Mughlai
Indian curries are also prepared in Northen
India.
• Kashmiri, Mughlai , tandoori cooking
techniques are the specialty of this region.
 (A). Kashmiri cuisine.
• This state lies in the north part of India, which is also known as
the crown of India, which lies in the lap of the great Himalayas
& is recognized for it scenic beauty & unique cooking style.
• The cuisine was later influenced by the cultures which arrived
with the invasion of Kashmir by Timor in fourteenth & fifteenth
century from modern Uzbekistan.
• The cooking styles & the method of preparation of the
aromatic & mind blowing recipes were served in the typical
Kashmiri banquet called Wazwaan.
• Wazwaan consist of 36 course meal, essentially, meat based
cooked under the supervision of Vasta Waza or the master
chef.
 Conti-
• The population of Kashmir mainly comprises of
Muslim, Brahmin & Raj put who have their
own traditions & method of cooking & serving
food.
• They all relish meat in all occasion but avoid
tomatoes, onions &garlic. The medium of
cooking is mustard oil.
• Kashmiri enjoy eating food with hand. Popular
authentic dishes are Rogan josh, Mutton
yakhni, Goli kababs etc.
 (B). Punjabi cuisine.
• Punjab mean land of five river & derived from the
persian word panj mean five & aab mean water.
• Punjab is one of the richest agricultural region in
India, as well as the bread basket of India & rank
first in wheat production.
• In Punjabi cuisine Tandoori items are very popular
like Tandoori chicken, chicken Tikka, Naan& Rotis
etc. Makhi ki roti, sarson ka saag are favourite
dishes.
• Actually this region is dominated & influenced by
the Mughal.
 ©.Uttar pradesh.

• It is the most populated state & is the cultural

centre of India.
• The cuisine of this state consist of Nawabi&
Mughal glory.Traditionally this cuisine consists of
Awadhi & Mughlai cuisine.
• The culinary trend of this region was initiated by
the invasion of Mughal in 16th century A.D brining
with them the world class cooking style in India.
Athentic dishes of this region are butter chicken,
Boti kabab, Pakki biryani,Zafrani pulaos. Shahi
tukra, Jelebi, sewiyan, halwa & kulfi etc.
 (d). Delhi.
• Delhi was once the capital of the Mughal empire
& it become the birth place of Mughlai cuisine.
• Delhi is noted for its street food.
• Delhi has people from different parts of India ,
so the city has different types of food tradition.
• The cuisine of Delhi is influence by various
culture. Kababs, kachauri, chaat, iIndian sweet,
Indian ice cream ( kulfi), & even western food
like sandwiches & patties are prepared in a
Unique style.
 2. East Indian cuisine.
• Eastern India is very popular for its rice ,
wheat & pulses preparation are the staple
diets.
• Sweets & desserts are the most famous east
Indian recipes.
• East Indian cuisine comprises dishes from
Bengali cuisine, along with the sub- cuisine of
Assam & orissa.
 (A). Bengali cuisine.
• Bengali cuisine is a style of food preparation originating in
Bengal.
• West Bengal cuisine is influenced by the cuisines of Nepal,
Sikkim, Bhutan & Assam.
• No meal in Bengali cuisine is consider complete with out
fish. Rice is served with Moshar or Mung dal.
• All vegetables are tempered with a combination of 5
spices mixture Panch phoran (Onion seeds, Methi, saunf,
Mustard seed & cumuin seeds.
• The water of Bengal provide them innumerable vatieties of
fishes like Hilsallish, Rohu, Katla, Magur, shrimps & chingri
etc.
 Conti-
• Dishes like Machhar jhol & Machhar shukto are
penchant to every tongue.
• Bengali prepare fish in many ways such as steaming,
braising or stewing in vegetables & sauce based on
coconut milk or Mustard.
• Bengali cuisine is popular for sweets like
Rossogolla,chumchum, sandash, Lady kini, Rasmalai,
Rabri, Rajbhog etc.
• As Bengal was ruled by Mughal & the British for
some time that is why there is Mugal & British
influence can be seen.
 (B). Assam.
• Assam is a state in North- east India. It is boarder
with Tibet in North & Bangladesh in the south.
• The climate of Assam is tropical with a lot of rain
fall. The Northern Assam is the largest producer
of tea in the world.
• The cooking style is more elaborate by using
traditional style of cooking which preserve the
natural flavour of the ingredients.
• Traditional Assamese food is cooked in earthern-
ware on a wood fire.
 Conti-
• The traditional meal of Assam is served in bell
like metal utensil called Mariya.
• The people of Assam are great lover of Pan
Tamul (betel nut) which included after every
meal.
 3. West Indian cuisine.
• The West Indian cuisine refers to the food
from state like Maharashtra, Goa & Gujrat.
• This cover coastal areas as well as some hilly
regions, due to which there is a wide variety of
dishes prepare in this region.
• The Goanese Vindaloo, Goan fish curry, The
Maharastrian Bhelpuri. The bati choorma of
Rajastan & the dholka of Gujrat are most
popular dishes of Western India.
 3.(A). Gujarat.
• It is a land of compound religion of Jainism, Buddhism, Parsees,
Islam & Hindus, who are mainly vegetarian.
• Gujarat is a premier dairy area. The typical Gujarati Thali consist
of Roti, Dal, or Kadhi, rice sabzi, sag,papad & chass ( butter milk.).
• There is a blend of sweet & spices in Gujarati cuisine.
Geographically Gujarat is divided in to four region.
I. Northern Gujarat.
A. It slightly has a Rajasthani influence & is famous for thali
consisting of rice , dal, curry, dhoklas, khandivi, vegetables,
pickles, chutney & raita etc.
Ii . Kathiawad.
This region is popular for sugar cane , wheat, millet,peanuts &
seasame, offering some mouth watering dishes to the world.
Pulses dominates in
 Conti-
Kathiawada.
Iii. Kutch.
In this region khichadi with raita, khaman, dhokla, doodh
paaketc.
iv. South Gujarat.
 This region is dominated by extensive pastures , cattle
rearing is the main occupation of the people.
 The first milk cooperative was established here, Surati,
a paneer is world famous for its nutty flavour.
 Popular items include a delicious vegetables called
undhiyu & paunk a tangy delicacy.
 3.(B). Goa.
• Goa is a coastal state of India. Summer are long & hot
,rainfall is plenty & the winter are mild & short.
• The culture & cuisine are dominated by the Portuguese &
the Hindus.
• Rice, fish & shell fish dominate the cuisine. Coconut,
millets, rice, cashew nut & pulses are grown here.
• Coconut oil is the medium of cooking & milk is used for
gravies.
• Hindus prefer lamb, chicken & christian prefer pork &
beef,.
• Goan cuisine is mostly seafood based . Authentic dish of
goa are goan fish curry, pork vindaloo etc.
 3©.Maharastra.
• It is situated on the western coast of India. It is
the financial power house of India.
• The climate of Maharastra is temperate & moist
with hot & humid summers & cool winter.
• The cuisine includes mostly flavoured
vegetarian delicacies, hot aromatic meat & fish
curries eaten both with Bhat (rice), Bakri(rice
bread), & Rotli(wheat bread)
• Marathi snacks are chaat, bhel puri,panipuri &
wada pao etc.
 4. South Indian cuisine.
• South Indian cuisine refers to the cuisine of
Tamilnadu, Kerala, Karnataka & Andhra
Pradesh etc.
• Fresh coconut & coconuts oil is widely used in
preparing different types of dishes, ranging
from snacks & breakfast items like Dosa & Idli
to main course preparation & dessert.
 4.(A) Andhra Pradesh.
• This state lies in the southern part of India. The cuisine of
Andhra Pradesh includes both the original Andhra cuisine
& the Hyderabad cuisine, having a Mughlai influence.
• This state is very popular for its Nizami cuisine which is
very hot & spicy. The people of this reason are Muslim &
Hindu.
• The cuisine is largely vegetarian. Fish & prawns are
curried in sea-same & coconut oil & flavoured with
freshly ground pepper.
• The Muslim prefer red meat e.g. keema methi (minced
meat with fenugreek leaves), chakna( spicy mutton
curry), Dahi ke kebab, Dum ke kebab, are very popular.
 Conti-
• Vegetables delicacies are Baghare baigan,
mirch ke salan, biryani & pulihara ( Tamarind
rice), are the real delicacy for which
Hyderabad is famous. Dosa, Idli are taken with
sambar, which is the main food in Andhra
Pradesh.
• Sweet are payasam & double –ka –
meetha( sweet bread pudding) very popular.
 4.(B) Tamil nadu.
• It is situated in the southern part of India & boarder by
Karnataka & Kerala in the south-east, Andhra Pradesh in
the North- west.
• Tamil nadu is consider as the home of south Indian cuisine.
• The climate is similar to Kerala & Karnataka, mild winters &
hot summer & plenty of rain fall.
• This state is influence by Buddhism & Jainism as a result
majority of population is strictly vegetarians but the
chettinad are non-vegetarians & relish on meat & fish.
• Rice is the staple food. Sea-same oil, mustard oil, &
coconut oil are the basic medium of cooking.
•
 4.b.conti-
• Food is flavoured by coconut, tamarind, curry
leaves & served in banana leaves.
• Tamil breakfast start with Idlis,Shambar,Rasam
&Upma.
• Lunch is generally Dosai,Vadas with sambhar.
• A tamil meal generally ends with coffee.
 4.(c) Kerala.
• It is the most beautiful state of south India.
• The state is surrounded by Tamilnadu & Karnataka in
the west & the east is boarder by the Arabian sea.
• It is called the land of spices & the medium of cooking
is coconut oil& coconut milk & grated coconut is used
for thickening curries.
• The state is dominated by Hindu, Christian Muslim
cuisine.
• Dosas, Uppamas, samber & Vadas were brought by the
Brahmins of Tamilnadu.
• Tamarind & red chillies are used in almost all the dishes.
 Conti-
• Emphasis is given on six different tastes like
salty, sweet, sour, pungent, bitter .
• Syrians & the Muslim introduced the non-
vegetarian food. Malayali fish curry, prawn
masala, ishters, khozi curry, chicken curry etc.
 4.2.(French cuisine).
• French cuisine is the oldest & finest cuisine in the world.
The Modern style of French cuisine which is very famous
& served in hotels & Restaurants was started from Paris &
spread throughout the world.
• France has common boarder with several countries
including Germany & Italy, so cultural & culinary influence
are quite obvious.
• The southern region of France has a large North African
immigrant population, so the cuisine here is highly
influenced by North African cuisine.
• The national cuisine of France began to develop during
the middle age through the work of the skillful chef’s
 Conti-
• Serving the French nobility. The city of Paris Was the hub of
France as well as the centre of many innovative work led by
royal chef’s which gave the birth to the modern French cuisine.
• The most well known French chef of the middle ages was
Guillaume Tirel who cooked in the Royal kitchen during the
14th century.
• His first position was as a kitchen boy in 1326 but in 1364 he
become chief (head) cook of king Charles V of France.
• The eighteenth century saw the refinement of French cuisine
under the guidance of chef Marie- Antoine Careme who
introduce & classify Mother sauce & basic of culinary
preparation.
 Conti-
• In the nineteenth century French culinary art has reached
the highest level.
• Chef George Auguste Escoffier who was the father of
modern French cuisine (Haute cuisine) was responsible
for introducing the parties system called brigade system.
• Escoffier simplified & organized the French cuisine as well
as the modern menu & structure of the meal.
• In 1960, a group of restaurant chef proprietor in France
developed a variety of new cookery, which is totally differ
from traditional cookery.
• These style of cookery shared a number of new cookery
principles which established Nouvelle cuisine.
 Conti-
• This modern style of cooking is described as a picture
but high level of decorative work is carried out.
• This cuisine is the combination of French &Asian
cookery, where cooking is done in French method &
Asian ingredients are used, portion of food is less &
garnishing is more.
• Thin sauce are prefers in this cuisine . Nouvelle cuisine
is the back bone of French cuisine.
• This style of cooking is still popular in France as there
is increasing preference for healthy cooking style &
fresh ingredients cooked with minimum flavour &
sauces.
 Conti-
• French cuisine was also called “Haute cuisine "in the 21st
century. In Paris there are 6000 famous place to eat with prices
& menus to suit any one tastes.
• French cooking is simple at the time of cooking but the
garnishes are very complex. Each & every ingredients speak it
own languages.
• Presentation, accompaniment & garnishes will play very
important role in Fresh cuisine & dishes are identified by them.
• French food is characterized by the uses of mild spices & good
presentation. The French who believe that cooking is a art as
well as science, still follow their rich culinary tradition in the use
of mild spices, cheese, butter, thick cream & wine in their food
preparation.
  French cuisine is classified in to following
categories, which is given below.
I. Champagne, Lorraine & Alsace: A part from
ham, the world famous sparkling wine
Champagne comes from the Champagne
district. Fine fruits preserves are popular in
Lorraine.
II. Lyon-Rhone-Alpes: The Rhone valley is famous
for its fresh fruits & young vegetables.
III. Loire valley & central France: Liquors made
from Guignolet & Belle Angevine pears are the
prime attraction of this regions local cuisine.
 Conti-
iv. Paris & lle-de- France: Paris- lle-de-France are
central regions, so almost anything from the
country is available in this region.
v. Nord-pas-de-Calais( Picardy, Normandy&
Brittany): The coast line supplies maximum
seafood & fishes to the other region of France.
vi. Burgundy & Franche- Comet: Apart from the
world famous Burgundy wine , this region is
known for pike, perch, river crab, snails &
poultry based dishes.
  Objective of nouvelle (Noble) cuisine:

The change from the classical cuisine was brought by the

following point.
• A variety of dishes were served on the menu but smaller
portion.
• The presentation of the food was given a lot of importance by
serving it on the plate. So that the presentation was not spoil
by service personal.
• The sauce along with food is very thin because flour is not
used.
• Cooking time is reduced by frying, grilling or roasting.
• Guest will get the hygienic dish made from fresh ingredient.
 Conti-
• Unusual flavor is obtained because food like
Roast items , Steak & grilled items are cooked
in their own juice.
 4.3. Chinese cuisine.
• Chinese cuisine is one of the most famous & diverse cuisine in
the world.
• The Gastronomy of China is considered as one of finest &
greatest in the world.
• Chinese food shows the culinary culture of china that is normally
found like balance in taste, flavour & texture where hot balance
cold, pickled balances fresh& savoury balance sweet.
• Chinese cuisine is the oldest & finest cuisine in the world. They
were the first discovers of fire. They only introduced the first
method of cooking that is spit roasting.
• In Chinese gathering with out food is consider incomplete &
improper.
 Conti-
• Actually the origin of Chinese cuisine is not known but the
history of Chinese cuisine goes back as far as the history of
civilization.
• As we know that one thousand years before the birth of the
Christ, they were already experimenting with fancy cooking,
writing their recipes on silk cloth & bamboo.
• They used chopstick & stir-fried method of cooking hundred
of year ago.
• In ancient time Chinese Emperors used to appoint a head
chef to his court & conduct a competition between the cook.
• In each dynasty, new recipes were created & recorded in
Chinese history.
 Conti-
• In the Shang & Chou dynasty pork, beef & mutton were
eaten & various wild game were hunted.
• Meat was preserved with salt, vinegar, curing &
fermenting.
• During the Han dynasty, Chinese society grew more
sophisticated & the Chinese create the hallmark of a
stable & affluent society.
• Herbs were important during the Han dynasty.
• The main ingredients used in Chinese cuisine are ginger,
garlic, scallions, cilantro, salt, vinegar, pepper, Ajinomoto,
soya sauce, Chilly sauce, corn flour, noodles, bamboo
shoot, fish sauce, sea-same oil, rice wine,etc.
 Conti-
• Popular method of cooking in Chinese cuisine are stir-frying,
steaming, braising& deep frying.
• The most important Chinese recipes according to the
province are Peking duck, hot pot dim sum, slow cooked
soup, century eggs, Mala hot pot, kung pao chicken, Twice
cooked pork, Red cooked stew, Sangai crab Tsampa from
Tibet.
• The popular meal of Chinese cuisine is break fast, lunch&
dinner.
• Chinese break fast consist of steamed bread, unleavened
pocket bread with sea –same steamed buns with meat or
vegetable stuffing, soya milk, & tea served in Chinese style
as beverage.
 Conti-
• Plain rice porridge served with numerous side
dishes, such as salted duck eggs, pickled vegetable
are some of the common break fast dishes in
Chinese cuisine.
• In Chinese cuisine lunch consists of rice, pork, or
beef dish with vegetables which is typically stir-
fried or boiled.
• Appetizer in Chinese cuisine is cold vegetable or
meat salad & soup. Main course are rice or noodles
with stir-fried meat or vegetables & most popular
dessert is mixed fruit.
 Conti-
• Chinese food has gained extreme popularity
from Asia to the Americas, Australia, western
Europe & Southern Africa.
• Chinese food like other food of the Asian
cuisine is believed to be a better option than
food from other ethnic cuisines due to the
predominant use of fresh vegetables &
ingredients as well as the health benefits of
the herbs & spices that are used in Chinese
cuisine.
 Four flavor of Chinese cuisine.
 In Chinese cuisine all the dishes are identified by its
appearance, aroma, taste & texture. A good quality
Chinese dish will have one of the following characteristic.
1. Xian: The natural flavor of ingredients, such as the
sweetness of prawns, or the taste of high quality butter.
2. Xiang: A fragrant aroma found in dishes that combines
smell& taste harmoniously.
3. Nong: The richness of a sauce, a concentration of flavor.
4. Youerbuni: The taste & texture of fat without greasiness
or stodginess.
 Conti-
Five regional cuisine s are very much popular in China.
1. Szechwan style(Western China).
 Szechwan food was originated from the south-western
Chinese province of Szechwan.
 Szechwan cuisine is identified by its bold use of
pepper, garlic, & mostly the Szechwan pepper corn.
 This region is very hot almost tropical. Hot & spicy
food is popular here as any thing with a popular flavor.
 Szechwan cuisine is classified in to four style, they are
Chengdu style, Zigong style, vegetarian Buddhist style
& Chungking style.
 Conti-
• The common methods adopted by Szechwan chef
are stir-frying, steaming, braising , simmering &
roasting.
• Popular ingredients use in Szechwan cuisine are
Szechwan pepper sugar, bitter melon, vinegar ,
bean paste , orange peel, ginger, garlic, sea-same
oil, shrimp etc.
• Favorite dishes of Szechwan cuisine are chicken
chilly fry, Szechwan duck, kung pao chicken,
Szechwan shrimp, Bon Bon chicken & Dan Dan
noodles.
2. Shantung style ( Peking & Shanghai).
• Peking cooking has great refinement & it is totally
varied & Elegant. Shanghai was influence by the active
trade between Peking & Shantung.
• Peking is called Beijing was the site of imperial palace
concentration of wealth attracted the country’s best
chef’s which brought cooking to its highest level.
• Flour –based products such as spring roll & noodles are
preferred to rice which does not grow in this region.
• Shantung cooking use rice & noodles in equal
proportion, fish dishes are a characteristic feature as
soya sauce & sweet & sour dishes.
 3.Cantonese Style (South-East).
• In china various regional cuisine are influence by many factor
like in Cantonese. Mainly Cantonese cuisine is influenced by
western traveler.
• Cantonese comes from the Guangdong province of southern
China. The important of Cantonese cuisine in Chinese food is
that it should be well-balanced, non greasy, fresh & less
spicy.
• Example of popular Cantonese dishes is Cantonese fried
rice, sweet & sour pork & chow-Mein etc.
• The method of cooking that are practice in Cantonese
cuisine are stir-frying, deep frying, steaming, shallow frying,
braising & double boiling, out of them stir-frying & steaming
are very popular.
 4. Fukien style (East- west).
• Fukien region is located in the south-east coast of main
land China which is famous for sea food & clear soup.
• Variety of sea food is included in the every day diet.
These include fish, turtles, shellfish, oysters, shrimps,
squid, scallop & crab.
• Soya sauce, mushroom, bamboo shoot, beans,
peanuts, pepper are also commonly used,.
• Meat varieties include chicken , duck, pork & frog.
• Shrimp paste, fish sauce & rice wine are used for
seasoning. Fukien cuisine use deep-frying, baking
,grilling, boiling, stewing & smoking.
 Conti-

• Cooking with red rice wine is a unique feature

of this cuisine .Red rice wine is used in fryiong,
baking & stir-frying.
• These types of dishes are called drunker
dishes e.g. Hot &sour soup, fish ball soup,
noodle soup, fried noodles, fried rice &
wontons etc.
 5.Hunan style (Central).
• Hunan cuisine is also known as xiang cai & is
characterized by its aromatic spicy & delicious
food .
• Hunan food is indeed a strong flavored spicy
version of Szechwan food. Hunan food
preparation is simple & mainly involves double
boiling, stewing , roasting & stewing.
• Popular dishes of this cuisine are orange beef &
crispy duck. Yellow river runs through the Hunan
region ,which is famous for its yellow river crops.
 5.Thai cuisine.
• Thai cuisine is the national cuisine of Thailand, a country in
south Asia. Thai cuisine is well known with other Asian cuisines,
balance & variety of great significance to Thai chef.
• It is mainly known for incorporating the five basic tastes present
in the food like hot, sour, salty, sweet bitter in most of its dishes
in a perfect manner.
• We all know that the majority of people in Thailand are
Buddhist & therefore they have no dietary restriction imposed
by their religions.
• Thai food is recognized as one of the most outstanding culinary
creations in the world. Pad Thai, a dish made by using rice
noodles, chicken, seafood, tom yam, a hot & sour soup is also
very popular all over the world.
 Conti-
• Thai cuisine has lots of curries, which are very different from
Indian curries, Each curries has a unique taste & flavoring
which is combined with coconut milk, herbs, sauce & eaten
with rice.
• The versatility & harmonious blend of different taste have
made the Thai cuisine a gourmets delight around the world.
• Thai like the food to be in different forms like snacks as
spring rolls with some dips flavors salad like somtam, tasty
soups like tom yam & spicy curries like green curry or muss
man curry which mainly includes varieties of noodles
cooked with a combination of meats , seafood or vegetables
& dessert.
 Conti-

• Commonly used ingredients in Thai cuisine are

Lemon grass, kaffir lime leaves, tamarinds,
coconuts milk, Thai basil, Chinese cabbage,
garlic, shallots, cilantro, Galangal, Shrimp
paste, Plum sauce, soya sauce, Thai curry
paste.
• Thai cuisine includes various recipes for
curries, stew & fried rice preparation that are
prepared in a wok.
 History of Thai cuisine.
• Thai cuisine is one of the most popular cuisines of
Asia. It is a consolidation of the cuisines of China,
Vietnam, Burma, India & the Lao cuisine.
• The Royal Thai cuisine a part of the cuisine of
Thailand is said to have originated from the cuisine of
the Ayutthaya kingdom.
• Regional sub-cuisines vary according to neighboring
cuisine s as well as the regional climate & terrain.
• It is believed that the Chinese introduced the wok &
its use in stir- frying & deep frying by the Thai people.
 Regional cuisine of Thailand.
Thailand is split in to four different geographical
regions like North, North east, central & south.
1. North
 The Northern region of Thailand is bordered by
Laos & Myanmar. It is famous for forested
mountain & fertile river valley.
 This region is underdeveloped comparing to other
region. Mostly different types of tribes live here.
 The most common are Lahu, Meo, Karen, Lisu,
Hmong & Akkha.
 Northern cuisine.
• This cuisine is influence by Myanmar & Laos which can be seen in
many typical northern dishes.
• The rice produce here is jasmine rice which is sticky & often rolled
in to ball & eaten with sauces & curries.
• Northern region is most popular for plenty of spicy curries like
chicken, beef, noodles & pork.
• Curries of this cuisine are thin because coconut milk is used as a
thicker.
• Famous dishes of this region are classic chicken & noodles curry
(Koisoi) the popular pork curry(Gaenghong lae) originated from
Burma & Nam prik nuum a smoky not too spicy sauce served with
poached fresh water fish & crisp fried pork.
• Guest sit on the floor around a low table & serve themselves & eat
the meal together as a family.
 2.North East.
• This is the poorest & undeveloped region of the country but it
is the land of natural beauty with forested mountains,
National parks & rolling farmland known as L-san by the Thai
peoples.
• This region is bordered by the Mekong river, Laos & Cambodia
to the north, east & south.
Cuisine of North- East.
 North eastern cuisine is famous for adventurous eating where
they eat different dishes like fermented fish, Grass hopper &
snail traveler.
 This region is bordered by Laos, so that it is common to see
the perfect effect of Laos cuisine on North –eastern Thai food.
 Conti-
• In Bangkok many north-eastern dishes are
prepare such as Haw Mok Pla (A fish custard
steamed in banana leaves), Som tum isaan
(green papaya salad)Laab( salad of minced
meats).
• Glutinous rice is the staple food of this
region.A classic delicacy from Laos which is
served at celebrations is Khanom buang crispy
pan cake stuffed with dried shrimp & bean
sprouts.
 3.Central.
• The central part of Thailand is rich for historical sites &
home to Bangkok capital & major entry point for
traveler.
• It is flat & fertile region stretches from a rugged
western mountains bordering Myanmar to the plateau
to the east.
• The Chauphraya river is the main intricate network of
canals that irrigate beautiful orchards & market garden.
• Finest fruits & vegetables grow here, including mangos,
pomelo, guavas, papaya, cabbage, mushroom,
cucumber & pumpkin etc.
 Cuisine of central.
 The traditional food is often plainer than that eaten
elsewhere .
 Atypical dish will consist of Tom yum goong( spicy shrimp
& lemon grass soup), rice with stir –fried vegetables.
 Fish from a near by river, canal or paddy field & a salad
made from salted eggs.
 In the hub of Bangkok you can experience not only
Thailand regional cuisine but also many international
cuisines.
 This city is known as paradise for the tourist, who loves
to eat.
 4. South.
• The southern region of Thailand is also known
as Malayan peninsula. It extends through the
Kraisthmus from Chumphon south of Bangkok
to the Thai-Malayasian boarder with the gulf
of Thailand to the east & the Andaman sea to
the west.
• This region is famous for rubber & coconut
plantation, waterfall, remote national parks,
forested mountains & historic cities.
 Southern cuisine.
• This region is surrounded by coastline, so fish & shellfish
dishes are very popular.
• In this region majority of population is Muslim, it can be
seen in the food.
• Thai curry called Muss man curry, which literally means
Muslim curry shows Indian influence, while Satay originated
from Indonesia, Mossman curry is made from coconut milk
spices such as green cardamom, coriander & cumin etc.
• Coconuts grow plentifully in this region, providing milk for
thickening soups & curries & oil for frying.
• Fresh coconut is used in savory & sweet dishes.
 Conti-
• This regional cuisine is also known as Royal
cuisine of Thailand.
• Thai food is known to have numerous health
benefits.
• Fresh herbs & spices are used in the preparation
of Thai dishes e.g. (Turmeric, Lemon grass,
Galangal & coriander etc.
• Thai food is known to have a positive effect on
the immune system, due to the presence of such
ingredients.
 Features of Thai cookery.
I. The characteristic of Thai food depend on who cook it,
How it is cooked, for whom it is cooked & for what
occasion.
II. In Thai cuisine chilies were introduced by Portuguese in
the late 1600s.
III. Stewing, baking & grilling are the tradition methods of
Thai cooking.
IV. Thai food is internationally popular because of its chili-
hot & harmony is the guiding principle behind each dish.
V. A complete Thai meal or menu consist of a soup, a curry
dish with condiments, a dip with accompanying fish &
vegetables with rice or noodles.
 Conti-
vi. Thai people use forks & spoons for eating foods.
vii. Coconut milk, lemon grass, kaffir lime leaves &
galangal the favorite ingredients in Thai cuisine which
can be seen in curries & spicy soups.
viii. Thai food is nutritional, delicious & easy to cook.
ix. Thai food combines the best of several eastern
cuisines like the tropical flavor of Malaysian. The
aromatic spices of Arabian food, oriental bite a
Szechwan Chinese & coconut sauce of southern India.
x. Thai food is famous for its balance, harmony &
lightness.
 5. American Cuisine.
• American cuisine follows a food preparation style that
bears the strong influence of European culinary
techniques which laid their foundation during European
colonization of America.
• They introduced number of ingredients & cooking style
which expanded well in 19th & 20th centuries.
• Today American food like apple pie, fried chicken, Ham
burgers with French fries & mashed potato have became
iconic foods that are recognized all over the world.
• American cuisine extremely diverse because the U.S.A has
attracted immigrant from a wide variety of nations &
cultures.
 Conti-
• American cuisine incorporate style of cooking
that takes something from each immigrant
community.
• American cook have exported a great variety
of dish around the world.
Classification of American cuisine.
1. North American cuisine.
 This refer to the foods that are popular & native to the
countries like U.S.A, Mexico, & Canada.
 North American cuisines are heavily influenced by
various international cuisines of the east & west.
2. Latin American cuisine.
 Latin American cuisine refers to the traditional foods,
beverages, recipes & cooking style common to many of
countries & cultures in Latin America.
 Latin American cuisine are Maize base dishes, like
tortillas, Tacos, Tamales etc.
 3. Native American.
 This cuisine contributed significantly to the modern day
American cuisine.
 Native American is the cuisine of the indigenous
inhabitants of America also known as the first nation .
4.Cuisine of United state.
 The history of cuisine dates back to the colonial period
when American Indians followed a cooking style which
was unique in terms of its ingredients usage.
 Due to the influence of European cuisine the preparing
method of food has been changed.
 Classification of American cuisine on
the basic of geographic area & style.
• California cuisine.
• American Chinese cuisine.
• Euro- Asian cuisine.
• Kentucky cuisine.
• Hawaiian cuisine.
• Native American cuisine.
• New England cuisine.
• New York city cuisine.
• South western cuisine.
• Creole cuisine.
• Tex-Mex cuisine.
  Popular cooking methods.
I. Barbequing.
II. Baking.
III. Grilling.
IV. Griddling.
V. Braising.
VI. Boiling.
VII.Stewing, Deep-frying, Roasting& Blanching.
 Popular American foods.
I. Gumbo: A soup or stew of okra with smoke meat, shellfish
& vegetables from Louisiana.
II. Baked Alaska: Ice-cream coated with Meringue & baked.
III. Chicken Mary land: Deep fried batter or crumbed chicken
piece with corn fritter & bacon.
IV. Fajitas: A Tex-Mex tortilla with grilled meat topping.
V. Chile Verde's: A spicy American chili & pork sauce or stew
popularly used as filling for the San Francisco Burritos.
VI. New England Calm chowder: A creamy calm & meat soup
made with potatoes & onions & thickened with a base of
hard track crackers.
 Conti-
vii. Po- boys: A meat or seafood traditional
sandwich made with a Louisiana styled sub-
marine bread resembling a French baguette.
viii. San Francisco sour dough: The dough that is
used to make the San Francisco sour dough
bread which is known for its unique sour
flavor.
 Italian cuisine.
• It is the oldest & finest as well as mother of
European cuisine.
• Most of the western cuisine are influenced by
Italian cuisine.
• It is consider as one of the most unique foods of
the world, which includes numerous dishes like
Lasagna, Pizza, Raga ala Bolognese etc.
• Italian cuisine is mostly characterized by the wide
usage of locally available fruits, wine, cereal
grain, vegetables milk & meat product.
 Conti-
• The origin of Italian food can be traced to the 4th
century B .C.
• According to the Arch stratus a Greek Sicilian food
critic, fish dishes were one of the first to be prepared
by the cuisine during that period without excessive
usages of herbs &spices to avoid the natural flavor of
the ingredient.
• In the first century spices & herbs are started to use
heavily.
• Bread & cheese was introduced by the Roman to this
cuisine.
  History of pasta.
• Pasta has been an Italian tradition for hundreds of
years. To passionate Italians pasta is poetry.
• They are so devoted to their national dish, there is
even a pasta museum in Pontedassio Italy.
• The Italian Marco polo has been given credit for
introducing Pasta to Italy.
• However there is evidence that the ancient Etruscan in
Italy were eating pasta at least 1600 years before
Marco polo was born.
• Further more the Chinese are known to have been
eating a Noodle like food as early as 3000B,C.
 Conti-
• It is also believed that the ancient Greek,
Roman & even Arabs had discovered the
simple delight of pasta long before Marco polo
was around.
 Classification of Italian cuisine.
 Italian food come from different regions of the country which
have their own special dishes.
 The difference in dishes is due to the influence of bordering
countries, The finances of the provinces & the influence of
their natural surrounding & seasonal ingredients.
 The venetian cuisine known as Veneto is popular for the
risotto, Trento-Alto Adige Sadtirol for its fish dishes,
Lombardy for its rice dishes.
 Val D Aosta for its bread soups, Piedmont for its caste mango
cheese & filet to Baciato, Liguria for its pies & pasta.
 Emilia –Romagna for its wheat flour egg pasta & Marche for
its fish & seafood & meat dishes.
 Conti-
 Lazio for pasta dishes, molaise & Abruzo for its
vegetables meat & pasta dishes.
 Apulia for its durum wheat pasta, Basilicata for
its pork preparations, Calabria for its fruits &
seafood preparation s amongst others, Sicily
for its fish, seafood & dessert dishes &
Sardinia for its seafood dishes.
Italian meal & Eating habits in Italian cuisine.
 Atypical Italian meal is divided in to 3-4 sections such as antipasti
(Appetizer), primo(pasta or rice dish), second (meat course ) &
dolce (dessert).
 Italian breakfast is also known as colazione.
 Traditional Italian breakfast consists of Hot coffee with milk or
coffee with bread or rolls butter & jam.
 The most important meal in Italy is known as Pranzo, or lunch
which consists of cold meat (Affettati) & hams, cheese, Brochette
& small sandwiches, olives or sauce dips, pasta or spaghetti, soup,
Ravioli, Risotto & fish dishes.
 The mid- afternoon snack or Merenda includes fruits, yogurts, ice-
cream , nuts brioches, cookies & biscuits, cake, raisins or mousses.
 Conti-
 Dinner is known as Cena in Italian & usually
the Italians prefer light food such as a salad ,
soup, Risotto .
 7. Japanese cuisine.
 Japanese cuisine is the food ingredients, preparation &
way of eating in Japan.
 The traditional food of Japan is based on rice with miso
soup & other dishes each in its own utensil, with an
emphasis on seasonal ingredients.
 The side dishes often consists of fish, pickled vegetables
& vegetables cooked in broth.
 Rice is a fundamental part of Japanese food. Rice was in
fact used as a form of currency to collect tax.
 Seafood is also a fundamental food of Japan. Japanese
food contains lots of vegetables cooked using less oil.
 Conti-
 Lots of green & comparatively less meat
makes food from the Japanese cuisine a
healthy option.
History & cultural influences on Japanese food.

 Japanese cuisine has developed over the past 2000

years with strong influences from both China & Korea.
 One of the major influences was the introduction of
rice from Korea around 400 B. C & with in a hundred
years, It had become the staple food of Japan.
 The first foreign influence on Japan was China around
300B.C, when the Japanese learned to cultivate rice.
 The use of chopsticks & the consumption of soy sauce (
also called soya sauce) & soya bean curd (tofu) also
come from China.
Characteristics of Japanese cuisine:
1. Expressing the season:
 Not only by rigorously cooking with seasonal
ingredients, but by presenting these foods to
reflect the time of the year.
 So in the spring , you may arrange food to
resemble cherry blossoms, while in the
summer presentation could express flowing
river or waterfalls ( showed a photo of a tofu
dish shaped to evoke a water fall).
 Conti-
2. Eating with five senses:
 Taste , touch, sight, sound,& smell, all of our senses come
into play in Japanese cooking.
 Visual enjoyment is important as dish may be like a
painting, decorating & presentation with elements on the
dish evoking a sense of perspective.
 The sound of sake pouring from a tokuri all contribute to
the pleasure of eating. You enjoy the aroma of food more
when you make a sound in the eating process.
 You bring certain dishes like suimono (a clear soup
infused with aromatics), up to your nose & inhale its
perfume before you consume it.
 Conti-
3. Enjoying the texture of foods:
 Eating sushi by hand, instead of with chopstick
–the way it should be eaten . A chef made a
piece of sushi by hand & you should pick it up
with your own hands & eat it.
 Not that it taste better when you use your
hands. But by doing so, you create kinship
between yourself & the sushi chef.
 Conti-
4. Enjoying the colors of foods: Red & yellow symbolize
warmth & stimulate your appetite. Green is stable, safe
quieting colours, Black is bracing & the colour of health. A
balance of these colours in a dish is important. Following
point are also important in characteristics of Japanese
cuisine.
I. Japanese cuisine reflects clarity, lightness, simplicity &
order.
II. Japanese cuisine prefers small portion which combine
ingredients flavours & texture beautifully presented on
the dishes.
III. Gohan is a Japanese word for rice, also refer to a meal.
 Conti-
4. iv. Bea curd(Tofu), Bean paste (Misu), sprouts, seeds,&
sauce is important ingredients of Japanese cuisine.
V. Fish & shellfish play important roles in Japanese cuisine.
vi. Japanese style lunch box is called obento which consists of
white rice , pieces of meat, fish, vegetables, eggs & fruits.
vii. Sashimi a Japanese delicacy which is made of small slices
of fresh fish & served with soy sauces sprinkled with
mustard & Wasabi( a type of horse radish).
viii. Many variation of Sushi(Nigrizushi, norimaki zushi,
fukusazushi, inarizushi& Chirashizushi) are veryfamous in
Japanese cuisine.