Indian cuisine is quite diversified because of the many different cultures in this part of the world. As compared with Spanish cuisine, Indian cuisine is based mainly on vegetables while Spanish dishes use different forms of meat such as pork, beef, chicken, fish and meat from other sources. Due to the variety of the soil, climate and professions in India, the cuisine is very different because most dishes prepared use locally available spices, herbs, vegetables, and fruits. The preparation of Indian cuisine is influenced to a very large extent by religious and cultural tastes and customs.

 Most Indian cuisines have been developed by religious beliefs that dominate India. Most Indian dishes are prepared using different vegetables, but North Indian cuisine has been influenced by the Mughal rulers in India who invaded India from Afghanistan and Persia. Indian cuisine is still evolving because of the country’s cultural contacts and exchanges. Historical happenings which include foreign invasions, trading partner and colonialism have also greatly influenced in introducing many types of foods to the country. Some pulses, such as chickpeas,  kidney beans, and black-eyed peas are very common, especially in the northern regions.

The potato which is one of the main foods used in India was brought to this country by the Portuguese who also introduced chilies and breadfruit.  Indian cuisine has shaped world history because spices that were grown and brought from India were traded around Europe and Asia. American was discovered because Columbus tried to discover a different route to India to acquire spices and other goods from India. Indian cuisine has influenced cuisines from all over the world, especially from Southeast Asia, the British Isles and the Caribbean. Staple foods of Indian cuisine include pearl millet rice, whole-wheat flour and a variety of lentils, such as red lentils, pigeon peas, black gram, and mung beans) Lentils may be used whole, de-husked Split lentils, are used extensively.

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. sesame oil is common in the south since it imparts a fragrant nutty aroma. recent decades, sunflower and soybean oils have become popular across India. Hydrogenated vegetable oil, is another popular cooking medium. Butter-based 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.

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