AN INTRODUCTION TO REGIONAL CUISINE
Although Indian cuisine is region specific, there are certain common threads that unite the different culinary practices. Indian cuisine is fairly dependent on curries though spices, degree of liquidity and ingredients are determined by regional preferences. Almost aLl regional cuisines are also reliant on pulses and cereals like rice and wheat. The most defining characteristic of Indian regional cuisine is its diverse use of spices. Indian cuisine has also been impacted by foreign influences in some regions - Persian flavours and practices brought in by Mughal conquerors, potatoes, tomatoes and chiLlies by Portuguese traders, colonial styles introduced by British and European settlers.
India’s population is highly diverse with cultural identities influenced by regional and religious particularities. A significant portion of India’s population is vegetarian but the non vegetarian population consume various kind of fish and meat. The cuisine of India is one of the world’s most diverse cuisines, characterized by its subtle use of many spices, vegetables, grains, fish and meat. Indian cuisine is now one of the most popular cuisines across the globe.
Randhanshala is first introducing Bengal cuisine in its course content. Gradually other regional cuisines will also be added to the programme.