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, as Kerala is a coastal state. An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel, "seer" fish, king fish, pomfret, prawns, shrimp, sole, anchovy, parrotfish, etc. (mussels, oysters, crabs, squid, scallops etc. are not rare), vegetable curry and stir-fried vegetables with or without coconut traditionally known as "thoran" or "mizhukkupiratti". As Kerala has large inland water bodies, freshwater fish are abundant, and constitute regular meals. It is common in Kerala to have a breakfast with nonvegetarian dishes in restaurants, in contrast to other states in India. Chicken/mutton stews, lamb/chicken/beef/pork/egg curry, fish