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 restaurants in the United States serve Americanized versions of North Indian food, which is generally less spicy than its Indian equivalents. At sit-down restaurants with North Indian cuisine (the most common), complimentary papadum is served with three dipping sauces − typically hari chutney (mint and cilantro), imli chutney (taramind), and a spicy red chili or onion chutney − in place of European-style bread before the meal. Indian cuisine Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these