History of Indian cuisine baking, and foods from the New World. The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New world vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. History of Indian cuisine The history of Indian cuisine consists of cuisine from the Indian subcontinent, which is rich and diverse. As a land that has experienced extensive immigration and intermingling through many millennia, the Indian subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical
Bhojpuri cuisine chutney are important part of Bhojpuri cuisine. There are several dips prepared which are served as a side dish to enhance the taste of the centre-piece meal. Raitas are prepared by mixing thick dahi (yogurt) with several vegetable, herbs and seasonings. Bhojpuri cuisine Bhojpuri cuisine () is a part of North Indian and Nepalese cuisine and a style of food preparation common amongst the Bhojpuri people living in the Bhojpuri region of Bihar and Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference.