1 Foods and Religions of India and Its Neighbors Religions Hinduism Buddhism Jainism Sikhism Neighbors Pakistan Afghanistan Nepal Bhutan Bangladesh Sri Lanka Northern India vs Southern India North South o Wheat is the staple foodn o Influenced by Mugahlai cuisine o Rice is staple food o Coffee is more popular o Food is soupier and spicier Food examples styles of cooking Samosa Pakora o Fried pastry enclosing a filling o Fried crispy veggies Chicken Tikka Masala orange colored creamy sauce Lamb Biryani fish eggs or vegetables Curry o Curry dish of roasted chicken chunks tikka served in a red or o Rice based foods made with spices rice usually basmati and meat o Combination of herbs and spices to make a pasta masala o savory and served stew like Toddy Masala o Palm wine Tandoori Cooking o Tandoori chicken o Combination of dried spices garlic ginger onion and chili paste Seared at 650 and baked at 550 o A cylindrical oven made of mud and shredded coir rope The walls are hardened with a paste made of spinach mustard oil and yoghurt so they can withstand high heat o Maximum temperature is 900 F o Black body radiation the heat absorbed by the clay walls slowly radiates out to surround and cook the food o Three main types Assam Darjeeling and Nilgiri o Accounts for 4 of national income o Chai tea was introduced by India Tea Nepal Food Religion Hinduism and Buddhism Tasty and nutritional Dal Bhat o staple food pulses and rice Masu Alu Tama o spiced or curried meat with gravy and rice o Translates to Potato Bamboo Shoots o Classic curry flavor dish and unique due to the use of bamboo shoots Bhatan Food Religion Mahayana Buddhism Largely features rice and chillies Emadatse o Chilly pepper and cheese stew o National dish Suja o A salted butter tea served at all occasions Pakistan Religion Islam Food Moghali Lassi o Style of cooking evolved during the Moghul Empire o Milk from which curds and butterfat have been removed Bunda Pala o A well known delicacy of Sind o The fish is cleaned and stuffed with a paste made from a variety of spices and herbs wrapped in clothe and buried three feet deep in hot sand under the sun baking for four to five hours Do not normally use cutlery o Food is gulped with right hand using nan a kind of bread as a scoop o Guests of these people are highly respected and served the best food o Steamed rice with chops of raisins and carrots o often served with lamb most popular dish o Steamed dumplings fattened with minced onion beef o Onions are fried and meats fruits spices or vegetables are added to Fish is often fried in spice paste to lock in flavors o A style of cooking o spice pastes red chili ginger cinnamon onion and garlic are heated in oil and then cooked with fish meat or vegetable slices o Spiced potato and vegetable mixture pockets wrapped in a thin dough o Good singara has flaky texture almost as if it s made with savory pie Afghanistan Religion Islam Food Qabli Pulao Mantu Qorma them Bangladesh Religion Islam Food Bhuna Singara and fried crust o very cheap and tasty Sri Lanka Food Religion Hinduism and Buddhism Leading producers of Tea Seeni Sambol o Juicy combination of Maldive fish preserve and spicy onion Halape Toddy o Blend of coconut jaggery and floor o Alcoholic drink made out of palm trees 2 Religions and foods of Indonesia Religion Islam Food Influenced by India o Curry Satays Rice o Makes Wine Noodles Congee breakfast food o Dishes rice and noodle Mie goring Nasi goring Nasi uduk fried noodled fried rice leaves topped with fried shallots rice cooked in coconut milk and fragrant pandan o Beef chicken or goat meat skewered on bamboo sticks and roasted over a grill It is accompanied by peanut sauce or a sweet soy sauce Sate Opor ayam o Chicken cooked in coconut milk Dairy products rarely used due to lack of fridges in most areas 3 Foods in the different regions of China Peking Region Staples complements o Rice o Wonton o Noodles Chinese produce o Bitter Melon Vegetable like cucumber Green melon like watermelon with a white center o Winter Melon o Bok Shoy o Daikon o Fungi o Water Chestnuts o Lotus root o Chinese parsley o Snow peas o Chinese cabbage o Soy beans o Sprouts o Soy sauce o Black beans Protein sources Seasonings Hong Kong Dairy is not usually part of diet use Soy products instead Soy Products source of protein and calcuim In tofu and soy milk o Soy products pork eggs poultry lamb mutton beef seaweed o Star anise pepper cinnamon cloves fennel hoisin sauce ginger root oyster sauce plum sauce 4 seasons rice sausage and rice claypot rice o Winter special autumn and winter other seasons are too hot Excel in roasting meet o cooking goose Bamboo Sodium water added while making the noodles in order to add bite to it o Type of pole is used in the noodle making process Shanghai Dumplings dipped in hot soup o Shanghai o Hong Kong Snack eaten between breakfast and lunch Breakfast eaten at 9 or 10 am Vinegar o Used to cut the fat Stinky Tofu o Smells bad Fermented before being fried or steamed Pork authentic dish imitated by westerners Southern Cantonese School of food Preserve natural flavor or food Foods o Sweet and Sour dishes o Dim Sum o Chow Mein o Char Sui Bao Common sauces o Oyster sauce Most common sauce Boiled oysters seasonings o Hoisin sauce Soybean paste seasonings Water chestnuts o Most common produce Shark Fin s soup o Considered a local delicacy Eastern Shanghai School Products from the sea Food o Light broths o Egg rolls o Red cooking o Soy Sauce o Stir fry Cooking technique Steam food o low calorie dishes Paper wrapped food o Chi Pao Yu Northern Peking School Braising meet in soy sauce Some emphasis on elegant dishes o Influenced by status of Beijing Peking duck o Name remained despite the city being named Beijing Mongolian fire pot Moo shu pork Pot stickers Western Szechwan School Dishes are oily Food o Hot and spicy dishes Famous for needing water to soothe taste buds o Hot peppers o Mixtures of sweet sour and salty o Ginger o Hot and sour soup o Tea Smoked Duck Duck smoked over tea leaves o Szechwan cuisine Spicy dishes o Twice Cooked Pork o Pepper Flowers Pork that is boiled then stir fried Szechuan pepper Reddish brown fruit from prickly ash tree Numbing ones tongue 4 Foods and religions of Japan Religion Buddhism Christianity Shinto Nature Harmony Food A rice cake made especially on New Years Day Mochi Rice wine usually served warm Sake Mirin Sweet rice wine Soba and Udon noodles Sashimi very carefully cut and arranged slices
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