Central Asian invaders formed several dynasties from the 12th to the 16th century, followed by the Mughal dynasty from the 16th to the 19th century. The British East India Company came to India to trade and held power from 1757 to 1858, and then the British Crown ruled as the British Raj from 1858 to 1947. These invaders brought with them new ingredients such as dried fruits and leavened wheat bread. As well as preparation techniques such as cooking meat on skewers in a tandoor.
The British and other Western powers such as Portugal visited India in search of spices and dominance. They brought with them potatoes, tomatoes and chillies, which are now an integral part of Indian cuisine. Due to the vast geography and climate the food system encourages seasonal consumption.
The influence of neighboring countries has an effect on regional staples. South India shares similarities with China and other nearby Asian countries with a focus on rice, vegetables and seafood, while North India’s staple grain is wheat, and eating patterns rely on meat and dairy products.
recipe from eating from our roots, Copyright © 2023 by Maya Feller. Photography copyright © 2023 by Christine Hahn. Published by Goop Press/Rodale Books, an imprint of Penguin Random House, LLC. Reprinted with permission.
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