India

=== Cuisine ===
{{Main|Indian cuisine}}
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| image2      = Odia Mutton Curry (Mansha Tarkari) Rotated.jpg
| caption2    = Railway [[mutton curry]] from [[Odisha]]
| image1      = South Indian Thali Cropped.jpg
| caption1    = South Indian vegetarian [[thali]], or platter
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The foundation of a typical Indian meal is a cereal cooked in a plain fashion and complemented with flavourful savoury dishes.<ref name="Davidson2014-p409">{{citation|last=Davidson|first=Alan|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA409|year=2014|publisher=[[Oxford University Press]]|isbn=978-0-19-967733-7|page=409}}</ref> The cooked cereal could be steamed rice; [[chapati]], a thin unleavened bread made from wheat flour, or occasionally cornmeal, and griddle-cooked dry;<ref name="Davidson2014-p161">{{citation|last=Davidson|first=Alan|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA161|year=2014|publisher=[[Oxford University Press]]|isbn=978-0-19-967733-7|page=161|quote=Chapatis are made from finely milled whole-wheat flour, called chapati flour or atta, and water. The dough is rolled into thin rounds which vary in size from region to region and then cooked without fat or oil on a slightly curved griddle called a tava.}}</ref> the [[idli]], a steamed breakfast cake, or [[Dosa (food)|dosa]], a griddled pancake, both leavened and made from a batter of rice- and [[Vigna mungo|gram]] meal.<ref name=tamang-yeast-idlidosa>{{citation|last1=Tamang|first1=J. P.|last2=Fleet|first2=G. H.|editor1-last=Satyanarayana|editor1-first=T.|editor2-last=Kunze|editor2-first=G.|chapter=Yeasts Diversity in Fermented Foods and Beverages|title=Yeast Biotechnology: Diversity and Applications|publisher=Springer|page=180|chapter-url=https://books.google.com/books?id=jLFmiervaqMC&pg=PA180|year=2009|isbn=978-1-4020-8292-4|quote=Idli is an acid-leavened and steamed cake made by bacterial fermentation of a thick batter made from coarsely ground rice and dehulled black gram. Idli cakes are soft, moist and spongy, have desirable sour flavour, and is eaten as breakfast in South India. Dosa batter is very similar to idli batter, except that both the rice and black gram are finely grounded. The batter is thinner than that of idli and is fried as a thin, crisp pancake and eaten directly in South India.}}</ref> The savoury dishes might include [[lentil]]s, [[pulses]] and vegetables commonly spiced with [[ginger root|ginger]] and [[garlic]], but also with a combination of spices that may include [[coriander]], [[cumin]], [[turmeric]], [[cinnamon]], [[cardamon]] and others as informed by culinary conventions.<ref name="Davidson2014-p409" /> They might also include poultry, fish, or meat dishes. In some instances, the ingredients might be mixed during the process of cooking.<ref name=jhala-princely-biryani>{{citation|last=Jhala|first=Angma Day|title=Royal Patronage, Power and Aesthetics in Princely India|publisher=Routledge|page=70|year=2015|isbn=978-1-317-31657-2|url=https://books.google.com/books?id=WGpECgAAQBAJ&pg=PA70|quote=With the ascent of the Mughal Empire in sixteenth-century India, Turkic, Persian and Afghan traditions of dress, 'architecture and cuisine' were adopted by non-Muslim indigenous elites in South Asia. In this manner, Central Asian cooking merged with older traditions within the subcontinent, to create such signature dishes as biryani (a fusion of the Persian pilau and the spice-laden dishes of Hindustan),  and the Kashmiri meat stew of Rogan Josh. It not only generated new dishes and entire cuisines, but also fostered novel modes of eating. Such newer trends included the consumption of Persian condiments, which relied heavily on almonds, pastries and quince jams, alongside Indian achars made from sweet limes, green vegetables and curds as side relishes during Mughlai meals.}}</ref>

A platter, or [[thali]], used for eating usually has a central place reserved for the cooked cereal, and peripheral ones for the flavourful accompaniments, which are often served in small bowls. The cereal and its accompaniments are eaten simultaneously rather than a piecemeal manner. This is accomplished by mixing—for example of rice and lentils—or folding, wrapping, scooping or dipping—such as chapati and cooked vegetables or lentils.<ref name="Davidson2014-p409" />

India has distinctive vegetarian cuisines, each a feature of the geographical and cultural histories of its adherents.<ref name="Davidson2014-p410">{{citation|last=Davidson|first=Alan|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA410|year=2014|publisher=[[Oxford University Press]]|isbn=978-0-19-967733-7|page=410}}</ref> The appearance of ''[[ahimsa]]'', or the avoidance of violence toward all forms of life in many religious orders early in Indian history, especially [[Upanishads|Upanishadic Hinduism]], [[Buddhism]] and [[Jainism]], is thought to have contributed to the predominance of vegetarianism among a large segment of India's Hindu population, especially in southern India, Gujarat, the [[Hindi]]-speaking belt of north-central India, as well as among Jains.<ref name="Davidson2014-p410" /> Although meat is eaten widely in India, the proportional consumption of meat in the overall diet is low.<ref name="SahakianSaloma2016-50">{{citation|last1=Sahakian|first1=Marlyne|last2=Saloma|first2=Czarina|last3=Erkman|first3=Suren|title=Food Consumption in the City: Practices and patterns in urban Asia and the Pacific|url=https://books.google.com/books?id=TBIxDQAAQBAJ&pg=PT50|year=2016|publisher=[[Taylor & Francis]]|isbn=978-1-317-31050-1|page=50}}</ref> Unlike China, which has increased its per capita meat consumption substantially in its years of increased economic growth, in India the strong dietary traditions have contributed to dairy, rather than meat, becoming the preferred form of animal protein consumption.<ref name="OECDNations2018">{{citation|author1=OECD|author2=Food and Agriculture Organization of the United Nations|title=OECD-FAO Agricultural Outlook 2018–2027|url=https://books.google.com/books?id=JuBiDwAAQBAJ&pg=PA21|year=2018|publisher=[[OECD Publishing]]|isbn=978-92-64-06203-0|page=21}}</ref>

The most significant import of cooking techniques into India during the last millennium occurred during the [[Mughal Empire]]. Dishes such as the [[pilaf]],{{sfn|Roger|2000}} developed in the [[Abbasid caliphate]],<ref name=sengupta-74>{{citation|last=Sengupta|first=Jayanta |editor=Freedman, Paul |editor2=Chaplin, Joyce E. |editor3=Albala, Ken |title=Food in Time and Place: The American Historical Association Companion to Food History|chapter-url=https://books.google.com/books?id=SNQkDQAAQBAJ&pg=PA74|year=2014|publisher=[[University of California Press]]|isbn=978-0-520-27745-8|page=74|chapter=India}}</ref> and cooking techniques such as the marinating of meat in yogurt, spread into northern India from regions to its northwest.<ref name="CollinghamCollingham2007">{{citation|last=Collingham|first=Elizabeth M.|title=Curry: A Tale of Cooks and Conquerors|url=https://books.google.com/books?id=pH88DwAAQBAJ&pg=PA25|year=2007|publisher=[[Oxford University Press]] |isbn=978-0-19-532001-5|page=25}}</ref> To the simple yogurt marinade of Persia, onions, garlic, almonds, and spices began to be added in India.<ref name="CollinghamCollingham2007" /> Rice was partially cooked and layered alternately with the sauteed meat, the pot sealed tightly, and slow cooked according to another Persian cooking technique, to produce what has today become the Indian [[biryani]],<ref name="CollinghamCollingham2007" /> a feature of festive dining in many parts of India.<ref name=nandy2004>{{citation|last1=Nandy|first1=Ashis|author-link=Ashis Nandy|title=The Changing Popular Culture of Indian Food: Preliminary Notes|journal=[[South Asia Research]]|volume=24|issue=1|year=2004
|pages=9–19|issn=0262-7280|doi=10.1177/0262728004042760|citeseerx=10.1.1.830.7136|s2cid=143223986}}</ref> In the food served in Indian restaurants worldwide the diversity of Indian food has been partially concealed by the dominance of [[Punjabi cuisine]]. The popularity of [[tandoori chicken]]—cooked in the [[tandoor]] oven, which had traditionally been used for baking bread in the rural Punjab and the Delhi region, especially among Muslims, but which is originally from [[Central Asia]]—dates to the 1950s, and was caused in large part by an entrepreneurial response among people from the Punjab who had been displaced by the 1947 [[partition of India]].<ref name="Davidson2014-p410" />