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Indian cuisines

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For centuries India has been famous for its cuisines and spices. First the Arabic and later Europeans traders came to India in search of spices. Mughal and the Europeans imprints on modern day Indian cuisines is visible in some parts of India but largely the traditional Indian food has retained its old flavor and taste. Muslim influence served to enhance the variety of Indian cuisines as can be seen from Hyderbadi, Mughlai and Kashmiri cuisines. Often, Indian cooking is distinguished by the use of a larger variety of vegetables and spices but within these recognizable similarities, there is a huge variety of local styles. In northern plain of Punjab, Haryana, Uttar Pradesh and Bihar, a variety of flours are used to make roti/chapatis and other closely related breads. In the north and the west, Kashmiri and Mughlai cuisines show central Asian influences.  In the east, the Bengali and Assamese styles have some similarities with the cuisines of East Asia where they predominantly use rice and fish. Other Southern and Eastern coastal areas also make strong use of fish and coconuts. Desert areas in Western parts of  Rajasthan and Gujarat use an immense variety of lentils, beans and spicy pickles as a substitute for the relative lack of fresh vegetables, while the use of tamarind distinguishes Tamil food.  Modern India is going through a period of culinary revolution. With busy urban population spending less time on cooking, home-cooked food has become simpler and demand for fast food has increased. There is also an increasing trend of mixing of styles for example with ‘Indianization of Chinese food’. Through the Gateway cuisines we will try to serve both the traditional and modern cuisines that are popular in India. The are also links to other Indian culinary sites where you can find a wide variety of Indian cuisines. 

Gateway cuisines  - Our online chefs are preparing an assorted menu of mouth watering recipes for you. All visitor submitted recipes are published here.

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