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	Cuisine of India - Wikipedia, the free encyclopedia
		The Cuisine of India is very diverse and is a result of India's diverse population.
		Indian cuisine has been influenced by the Indian philosophy of ahimsa, which is evident in the prevalance of vegetarianism.
		Due to India's geography, wheat is a staple of North and West Indian foods.
	en.wikipedia.org /wiki/Indian_cuisine (1169 words)

	Encyclopedia: Cuisine of India
		Karnataka Tamil cuisine, one of the oldest culinary heritages of the world[1], is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater.
		The cuisine of Karnataka, comprising of diverse vegetarian and non-vegetarian cuisines is a result of varied food habits among its many regions, communities and influences from the three neighbouring South Indian states and the state of Maharashtra to its north.
		The staples of Indian cuisine are rice, (a special type of whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram; similar to the chick pea but smaller and more flavorful), toor (pigeon pea or red gram), urad (fl gram) and mung (green gram).
	www.nationmaster.com /encyclopedia/Cuisine-of-India (1269 words)

	Cuisine of India: Just the facts... (Site not responding. Last check: 2007-11-03)
		Pulses are used almost exclusively in the form of dal (A metric unit of volume or capacity equal to 10 liters), except chana, which is often cooked whole for breakfast and is processed into flour (besan (additional info and facts about besan)).
		Steam-cakes, which are prepared from a fermented batter of rice (Grains used as food either unpolished or more often polished) and urad (additional info and facts about urad) dal (A metric unit of volume or capacity equal to 10 liters) (gram (A metric unit of weight equal to one thousandth of a kilogram)).
		Indian bread (Food made from dough of flour or meal and usually raised with yeast or baking powder and then baked) is known by various names, including roti (additional info and facts about roti), poli, paratha, dosai (additional info and facts about dosai) and naan (additional info and facts about naan).
	www.absoluteastronomy.com /encyclopedia/c/cu/cuisine_of_india.htm (878 words)

	Cuisine: India Tourism - Incredible India (Site not responding. Last check: 2007-11-03)
		Mughlai cuisine is rich, creamy, deliciously spiced and liberally sprinkled with nuts and saffron.
		Common throughout India is Dhal (crushed lentil soup with various additional vegetables), and Dhai, the curd or yoghurt which accompanies the curry.
		Available throughout India is Kulfi, the Indian ice cream, Rasgullas (cream cheese balls flavoured with rose water), Gulab Jamuns (flour, yoghurt and ground almonds), and Jalebi (pancakes in syrup).
	www.india-tourism.com /en_cuisine.0.html (790 words)

	India Foods, Indian Cuisine, India Eating Habits, India Food, India Eating Places, Dishes of India,
		The cuisine of West Bengal differs from that of Bangladesh in that the use of coconut in this cuisine is much lesser and mustard oil is cooking medium instead of coconut oil.
		The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine.
		Hyderabadi cuisine is rich and aromatic with a liberal use of exotic spices and ghee, not to speak of nuts and dry fruits.
	www.india-tourism.net /cuisine.htm (2443 words)

	India cuisine guide - by a food authority (Site not responding. Last check: 2007-11-03)
		India offers a variety of aromatic regional cooking styles, each with its own distinct character.
		Though the cuisines of both South and North India are among the world's finest and have some similarities, the two differ in major ways, as I've discovered on my many culinary research trips to India.
		The principal cooking medium in South India is vegetable oil derived from sunflower and other seeds - the prime exception occurs in coastal Kerala where coconut oil reigns.
	www.hillmanwonders.com /cuisines/india.htm (570 words)

	Manas: Culture, Cuisine of India, Vegetarianism
		The history of vegetarianism in India begins not with the Aryans, as is commonly believed by Hindus, but in the aftermath of the introduction of Buddhism and Jainism in the sixth century BCE.
		In north India, among Punjabis, chicken and mutton (goat-meat) dishes are relished.
		Nonetheless, the perception of India as a paradise for vegetarian food is not entirely mistaken, whatever the statistics and anthropology texts may have to say about this matter.
	www.sscnet.ucla.edu /southasia/Culture/Cuisine/vegetar.html (925 words)

	AskMen.com - Indian food (Site not responding. Last check: 2007-11-03)
		Imagine the cuisine of a massive country with over a billion people, a heterogeneous cultural tradition, the influence of two major religions, and countless regional dialects and traditions.
		The cuisine of this complex country is reflective of the intricacy of the civilization that gave birth to it.
		Cuisine in India is indeed an art form that runs like a thread through the generations.
	www.askmen.com /fashion/wine_and_dine/55_wine_dine.html (581 words)

	Bangalore Cuisine of India
		Bangalore Cuisine of India is named after the city Bangalore.
		At Bangalore Cuisine of India we make it our goal to serve you the finest Indian cuisine in the Northwest coupled with a warm and friendly atmosphere.
		At Bangalore Cuisine of India, you will find all the great traditional Mughlai curries and tandoori specialties, along with many unique dishes prepared by our Chef specially for our customers.
	www.bangalorecuisine.com (170 words)

	India : Cuisine (Site not responding. Last check: 2007-11-03)
		Not only does each Indian community and ethnic and regional group have a distinct cuisine, but there is a great deal of fusion within the country -- subtle variations and combinations you're only likely to pick up once you are familiar with the basics.
		Rice also dominates the food of southern India, as do their "breads," which are more like pancakes and made of a rice (and/or dal) batter -- these appams, idiapams, and dosas are found throughout the south.
		Idli is a steamed rice and lentil dumpling, dosa a pancake (similar batter), and vada a deep-fried donut-shaped snack.
	www.frommers.com /destinations/print-narrative.cfm?destID=3475&catID=3475020045 (1683 words)

	Cookbook:Cuisine of India - Wikibooks, collection of open-content textbooks
		Indian cuisine is the general term for the wide variety of cooking styles from India.
		In general Indian food is prepared with delicate mixtures of many different fresh and dried spices, and the exact recipes often vary greatly from one household to the next.
		The very word "curry" is, in fact, a vague anglicisation with no real meaning in traditional Indian cooking; as in most cuisines, seasoned vegetable and meat dishes are called by thousands of different names depending on the region, ingredients and method of preparation.
	en.wikibooks.org /wiki/Cookbook:Cuisine_of_India (351 words)

	Tandoor Cincinnati (513) 793-7484
		India is famous for its exotic cuisine prepared with artful and exquisite combinations of spices.
		We trust your visit at Tandoor will be reminiscent of the traditional cuisine of India served by our staff.
		This method of cooking originated in Afghanistan and was brought to India by Mogul rulers.
	www.tandoor.com (234 words)

	The Chile Cuisine of India, Part 1
		India is by far the largest producer of chile peppers in the world.
		By 1542, three varieties of chiles were recognized in India, according to Dutch botanist Charles Clusius, and by the middle of that century chiles were extensively cultivated and exported.
		In India it is said, "The climate is hot, the dishes are hotter, and the condiments are the hottest." This saying supports the legendary Indian tolerance for hot chiles.
	www.fiery-foods.com /dave/india1.asp (3167 words)

	Trafford Publishing: Golden Cuisine of India
		She has cultivated her interest in Indian cuisine from her experiences with a delightful group of people who understand and enjoy the art.
		Natalie has been interested in fine cuisine since learning from Julia "The French Chef" in the early days of public TV in her native Boston.
		Lately she has cultivated her interest in Indian cuisine, based on her experience with a delightful group of friends who understand and enjoy the art.
	www.trafford.com /robots/01-0441.html (872 words)

	The Chile Cuisine of India, Part 2
		Although the exact date of their introduction into India is not known, most experts believe that it was in the early 1500s.
		The Moghlai dishes, popular across India, but particularly in Delhi and the neighboring Uttar Pradesh, owe their ancestry to sixteenth and seventeenth century Moghul rulers, Akbar and Shehjehan, who were connoisseurs of music, literature, architecture, and food.
		Unlike their immediate ancestors, who invaded India, and who were too busy consolidating their empire to pay much attention to cuisine, Akbar and Shehjehan recruited the best chefs in northern India, and encouraged them to create dishes that carried the influence of the ingredients of central Asia and India.
	www.fiery-foods.com /dave/india2.asp (2871 words)

	Ashoka Cuisine of India - Authentic Indian Dishes (Site not responding. Last check: 2007-11-03)
		Ashoka Cuisine of India is an authentic Indian restaurant located in Fountain Valley at 18041 Magnolia St. (X-street is Talbert).
		Ashoka Cuisine of India also features the finest brands of wine and beer.
		Ashoka Cuisine of India's main focus is Good Quality Food and Exceptional Personal Service in family atmosphere but in professional manner.
	www.ashokacuisineofindia.com (333 words)

	Cuisine of India Low Fat Recipes - Cuisine of India Book by Piquant Publishing (Site not responding. Last check: 2007-11-03)
		Lite and Luscious Cuisine of India: Recipes and Tips for Healthy and Quick Meals by Madhu Gadia, M.S., R.D. is now available in soft cover as New Indian Home Cooking.
		The author divides the cuisine of India into North, Central, East, West and South.
		Within these "Cuisine of India" cookbooks are more than 100 traditional low fat recipes including dishes from Punjab in the North to Gujarat in the West and Karnataka in the south to Bengal in the East.
	www.cuisineofindia.com (343 words)

	Indian Cuisine,Cuisine of India,Cuisine India Travelog
		As we know that India is a land of diverse culture and this fact is well depicted through its food.
		The dishes in North India were different from South and so were the dishes of West India from East.
		Since India is one state with great geographical difference and boost eight climatic zones, hence the food made there depend upon the climate of the region.
	www.indiatravelog.com /indian-culture/cuisine.html (586 words)

	Cuisines Of Eastern India,East Indian Cuisine,East India Cuisine
		The other good thing of the eastern cuisine is their delicate sweets.
		The difference here is that the sweets of the north India are based on khoya (milk which thickened slowly until it forms a sweet dough), which is quite heavy.
		However, those of east India are based on chena (light cottage cheese) and hence are much more lighter on the palate.
	www.indiasite.com /cuisine/eastern.html (214 words)

	Ethnic Cuisine: India (Site not responding. Last check: 2007-11-03)
		Those parts of India with the longest history of Mughal rule exhibit strong Persian influences in their food, using fresh and dried fruit, cashews, pistachios and almonds in their meat dishes as well as a great many dairy products.
		The cuisine of royalty, Mughlai dishes may use as many as 12 spices in a single dish including the most expensive of them -- saffron, cardamom, cinnamon and cloves.
		Centuries of Hindu practice and the profound belief in reincarnation have resulted in the most delicious vegetarian cuisine to be found in the world.
	www.sallys-place.com /food/ethnic_cusine/india.htm (2479 words)

	Welcome - BombayCuisine.com
		Tandoor is a cylindrical clay oven native to India.
		Every Indian bread served at the Bombay Cuisine Restaurant is baked in the Tandoor.
		Then they are cooked in their juices over a bed of hot charcoal inside the oven.
	www.bombaycuisine.com (262 words)

	Indian Cuisine, India Food Recipes, Dishes, Recipe, Spicy Foods, Curry (Site not responding. Last check: 2007-11-03)
		The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables.
		Ginger is believed to have originated in India and was introduced to China over 3000 years ago.
		In India, a knob of fresh ginger added to tea is believed to relieve sore throats and head colds, not to mention it’s aphrodisiacal properties!
	www.thokalath.com /cuisine/index.php (443 words)

	Cuisine Of India - Nashville, TN: read unbiased reviews, view menu, make a reservation, hours and locations - Open List
		Cuisine Of India - Nashville, TN: read unbiased reviews, view menu, make a reservation, hours and locations - Open List
		"cuisine of india - nashville, tn, 37212-3157 - nashville citysearch"
		inconspicuously tucked into a strip mall near vanderbilt, cuisine of india offers some of the tastiest traditional indian cuisine found in the city.
	www.openlist.com /restaurants-view-cuisine_of_india.htm (342 words)

	Cuisine Of India Mt. Prospect -$25 Gift Certificate (Site not responding. Last check: 2007-11-03)
		Cuisine Of India Mt. Prospect impresses in every way making it the perfect destination for any special occasion.
		Welcome to Cuisine Of India Mt. Prospect, Mt Prospect premiere destination for gourmet cuisine and impeccable service.
		Accented by soft lighting and elegant d cor, Cuisine Of India Mt. Prospect aims to please and succeeds in doing so.
	classifieds.aol.com /listing/details.aspx?ListingID=B4858938 (251 words)

	Indian Food at its finest from Shalimar Cuisine of India Restaurant in Woodland Hills, CA: Appetizers, Salads, Dinner ...
		The aromatic scents of curry and tandoori are wafting throughout.
		Shalimar Garden Chefs are highly skilled for curry and tandoori dishes, moghalai tandoori food considered to be the cuisines of India.
		Succulent juices from the meat drip onto the burning charcoals and mingle with the smoke to produce a delicious aroma, which is re-absorbed into the meat, producing the ancient flavor of authentic tandoori cuisine.
	www.venturablvd.com /foodofindia (295 words)

	Poona Classical Cuisine of India - New York, NY, 10024 - Citysearch
		Northern Indian cuisine in the Upper West Side with free delivery in the area.
		You?ve enjoyed the authentic taste of India at our 72nd street location for 17 years, now experience the same great taste and friendly service you've come to expect at our new location on Columbus Avenue.
		For years my favorite restaurant was Gate of India in my hometown, L.A. Having moved to NYC about 6 years ago, I hadn't found an Indian restaurant that had the same...well authentic flare..in cooking.
	newyork.citysearch.com /profile/41794885/new_york_ny/grand_poona.html (401 words)

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