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
Indian cuisine to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet ("bājra"), rice, whole-wheat flour ("aṭṭa"), and a variety of lentils, such as "masoor" (most often red lentils), "tuer" (pigeon peas), "urad" (black gram), and "moong" (mung beans). Lentils may be used whole, dehusked—for example, "dhuli moong" or "dhuli urad"—or split. Split lentils, or "dal", are used extensively. Some pulses, such as "channa" or "cholae" (chickpeas),