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 delicacies offered to deities. Bhojpuri peoples enjoy eating both vegetable and meat dishes. The cuisine is heavily influenced by its neighbouring Awadhi and Mughlai cuisine. Unlike western perception, in which any Indian gravy dish is called curry, Bhojpuri cuisine traces no history with the use of curry powder or curry leaves. The rich gravy dishes of this region, in fact all of North India where curry leaf is an alien spice, can be considered stews rather than curries. Wheat and rice are the staple diet of a majority of the peoples. Lentils (daal), beans (lobiya, rajma), meat (mutton, lamb and