Asian cuisine includes the cuisines from
South Asia (also known
as the Indian subcontinent) comprising the traditional cuisines from
Bangladesh, Bhutan, India, Nepal, Pakistan,
Sri Lanka and the Maldives
and when included in the definition, also that of Afghanistan.
1 Staples and common ingredients
3 List of South Asian cuisines
Staples and common ingredients
An assortment of spices and herbs.
Spices are an indispensable food
ingredient in much of India.
Chapati, 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.
Foods in this area of the world are flavoured with various types of
chilli, black pepper, cloves, and other strong herbs and spices along
with the flavoured 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.
Common meats include lamb, goat, fish and chicken.
Beef is less common
than in Western cuisines because cattle have a special place in
Hinduism. Prohibitions against beef extend to the meat of (water)
buffalo and yaks to some extent.
Pork is considered as a taboo food
item by all Muslims and is avoided by most Hindus, though it is
commonly eaten in Goa, which has a notable Roman Catholic population
from Portuguese rule. A variety of very sweet desserts which use dairy
products is also found in South Asian cuisines. The main ingredients
to South Asian desserts are reduced milk, ground almonds, lentil
flour, ghee and sugar.
Kheer is a dairy based rice pudding, a popular
and common dessert.
Main article: History of South Asian cuisine
Many of South asian's foods go back over five thousand years. The
Indus Valley peoples, who settled in what is now Northwestern South
Asia, hunted turtles and alligator. They also collected wild grains,
herbs and plants. Many foods and ingredients from the Indus period (c.
3300–1700 B.C.) are still common today. Some consist of wheat,
barley, rice, tamarind, eggplant, and cucumber. The Indus Valley
peoples cooked with oils, ginger, salt, green peppers, and turmeric
root, which would be dried and ground into an orange powder.
Indians have used leafy vegetables, lentils, and milk products such as
yogurt and ghee all along their history. They also used spices such as
cumin and coriander. Black pepper which is native to
India was often
used by 400 A.D. The Greeks brought saffron and the Chinese introduced
tea. The Portuguese and British made red chili, potato and cauliflower
popular after 1700 A.D. Mughals, who began arriving in
1200, saw food as an art and many of their dishes are cooked with as
many as twenty-five spices. They also used rose water, cashews,
raisins, and almonds.
List of South Asian cuisines
Some of the popular Afghan dishes, from left to right: 1. Lamb grilled
kebab (seekh kabab); 2. kabuli Palau and salad; 3. Tandoori chicken;
and 4. Mantu (dumplings).
Afghan cuisine is dominated by
Pashtun cuisine and, has similarities
with both Central Asian culinary styles as well as with the other
South Asian cuisines.
Bangladeshi cuisine is dominated by
Bengali cuisine and has been
shaped by the diverse history and riverine geography of Bangladesh.
The country has a tropical monsoon climate.
Rice is the main staple
food of Bangladeshi people and it is served with a wide range of
Traditional Bangladeshi Meal:
Curry , Dhakai
Biryani and Pitha
Sublime Bangladeshi dishes exhibit strong aromatic flavours; and often
include eggs, potatoes, tomatoes and aubergines. A variety of spices
and herbs, along with mustard oil and ghee, is used in Bangladeshi
cooking. The main breads are naan, porota, roti, bakarkhani and luchi.
Dal is the second most important staple food which is served with
rice/porota/luchi. Fish is a staple in Bangladeshi cuisine, especially
freshwater fish, which is a distinctive feature of the country's
gastronomy. Major fish dishes include ilish (hilsa), pabda
(butterfish), rui (rohu), pangash (pangas catfish), chitol (clown
knifefish), magur (walking catfish), bhetki (barramundi) and tilapia.
Meat consumption includes beef, lamb, venison, chicken, duck, squab
and koel. Vegetable dishes, either mashed (bhorta), boiled (sabji), or
leaf-based (saag), are widely served. Seafood such as lobsters and
shrimps are also often prevalent.
Islamic dietary laws are prevalent across Bangladesh. Halal foods are
food items that Muslims are allowed to eat and drink under Islamic
dietary guidelines. The criteria specifies both what foods are
allowed, and how the food must be prepared. The foods addressed are
mostly types of meat allowed in Islam. Bangladeshi people follow
certain rules and regulations while eating. It includes warm
hospitality and particular ways of serving as well. This is known as
Bangaliketa (Bengali: বাঙালি কেতা). The culture
also defines the way to invite people to weddings and for dinner.
Gifts are given on certain occasions. Bangaliketa also includes a way
of serving utensils in a proper manner.
Bengali cuisine has the
only traditionally developed multi-course tradition from the
subcontinent that is analogous in structure to the modern service à
la russe style of French cuisine, with food served course-wise rather
than all at once.
Bhutanese national dish Ema datshi
(ཨེ་མ་དར་ཚིལ།) with rice (mix of Bhutanese red
rice and white rice)
Bhutanese cuisine employs a lot of red rice (like brown rice in
texture, but with a nutty taste, the only variety of rice that grows
at high altitudes), buckwheat, and increasingly maize. The diet in the
hills also includes chicken, yak meat, dried beef, pork, pork fat, and
mutton.It has many similarities with Tibetan cuisine
Indian cuisine is characterized by its sophisticated and subtle use of
many Indian spicesThere is also the widespread practice of
vegetarianism across its society although, overall a minority.Indian
cuisine is one of the world's most diverse cuisines, each family of
this cuisine is characterized by a wide assortment of dishes and
cooking techniques. As a consequence,
Indian cuisine varies from
region to region, reflecting the varied demographics of the ethnically
diverse Indian subcontinent.India's religious beliefs and culture has
played an influential role in the evolution of its cuisine.It has
influences from Middle Eastern, Southeast Asian, East Asian, and
Central Asian, as well as the Mediterranean cuisines due to the
historical and contemporary cross-cultural interactions with these
North Indian cuisines
Cuisine of Uttar Pradesh
Traditional North Indian Vegetarian Thali, India
Rogan josh is a popular Kashmiri dish from India
Chicken tikka in India, is a popular dish in Punjabi cuisine
Ghevar a popular sweet dessert from Rajasthan
South Indian cuisines
Hyderabadi Dum Biryani, India
Dosa served with sambar and chutney
South Indian vegetarian Thali, India
Fish moolie Kerala Style
East Indian cuisines
Cuisine of Chhattisgarh
Cuisine of Jharkhand
Bengali Fish meal
Odisha style Mutton Curry
Momo platter from Darjeeling
Rasgulla a famous syrupy dessert from Eastern India
North East Indian cuisines
Cuisine of Arunachal Pradesh
Cuisine of Meghalaya
Eromba from Manipur]]
Tan Ngang a bread from Manipur]]
Thukpa from Sikkim]]
West Indian cuisines
Thathai Bhatia Cuisine
Dhokla is a popular snack from Gujarat]]
Pav Bhaji a popular fast food from Mumbai, Maharashtra]]
Vindaloo being served at a restaurante in Goa]]
Dhansak a famous Parsi dish from Gujarat]]
Other Indian cuisines
Indian Chinese cuisine
Indian fast food
A popular Indian Chinese dish]]
Samosa with Pudina Chutney]]
Maldivian cuisine also called Dhivehi cuisine is the cuisine of the
Maldives and of Minicoy, India. The traditional cuisine of
Maldivians is based on three main items and their derivatives:
coconuts, fish and starches.
Masroshi Maldivian savory snacks]]
Gulha is a popular snacks in Maldives]]
Nepalese cuisine comprises a variety of cuisines based upon ethnicity,
soil and climate relating to Nepal's cultural diversity and
geography.Dal-bhat-tarkari (Nepali: दाल भात
तरकारी) is eaten throughout Nepal.Nepali cuisine has
significant influences from Neighboring Indian and Tibetan cuisines.
Dal-bhat-tarkari is a traditional dish in Nepalese cuisine]]
Plateful of Momo in Nepal]]
Pakistani cuisine (Urdu: پاکستانی پکوان) is part of
the greater South Asian and Central Asian Cuisines due to its
geographic location. As a result of Mughal legacy,
mutually inherited many recipes and dishes from that era alongside
Sohan Halwa from
Multan a popular Saraiki dessert]]
Pashtun dinner sitting on dastarkhan]]
Sajji, a popular meat dish of Balochistan]]
Ghalmandi with cottage cheese and herbs from Chitral]]
Aloo paratha from Faisalabad, Punjab]]
Other Pakistani cuisines
Pakistani Chinese cuisine
Pakistani fast food
Sri Lankan cuisine
Sri Lankan cuisine
Sri Lankan cuisine has been shaped by many historical, cultural, and
other factors. Foreign traders who brought new food items; influences
Indonesian cuisine and South
Indian cuisine are evident.
Kiribath is a traditional rice pudding from Sri Lanka]]
Sri Lankan rice and curry platter]]
Bangladesh – Language, Culture, Customs and Etiquette
Bosnia and Herzegovina
Central African Republic
Ivorian (Côte d'Ivoire)
São Tomé and Príncipe
Trinidadian and Tobagonian
Early modern European
Historical South Asian
History of seafood
History of vegetarianism
Note by Note
List of cuisines
Lists of prepared foods