Monday, May 9, 2011


Indian cuisine is characterised by a wide variety of regional styles and sophisticated use of herbs and spices. The staple foods in the region are rice (especially in the south and the east), wheat (predominantly in the north) and lentils. Spices, such as black pepper which are now consumed world wide, are originally native to the Indian subcontinent. Chili pepper, which was introduced by the Portuguese, is also widely used in Indian cuisine.

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