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 cuisine, especially varieties of "sambar" and "rasam". A thick vegetable stew popular in South and Central India called "avial" is believed to have originated in southern Kerala. "Avial" is a widely eaten vegetarian dish in the state and plays a major role in "sadya. In most Kerala households, a typical meal consists of rice and vegetables. Kerala also has a variety of breakfast dishes like "idli", "dosa", "appam", "idiyappam", "puttu", and "pathiri". The Muslim community of Kerala blend Arabian, North Indian, and indigenous Malabari cuisines, using chicken, eggs, beef, and mutton."Thalassery biryani" is the only "biryani" variant, which is of