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Cuisines reflect the cultural variety of countries regions and their diverse history affected by the civilization. Each country has its own cuisine that differs from other countries and represents the country’s customes, traditions and the kinds of foods that its people adore.

There are many famouse cuisines in the wold which can present the civilization of their countries here are the most famouse cuisines:

Italian Cuisine

Depends heavily on some basic ingredients that have become key to Italian cuisine like: bread, pasta, wine, olive, cheese and many other items appeared after the discovery of the New World such as tomatoes, maize (used for cornmeal), bell peppers, and potatoes such items are important components.

Italian Style Coffee is very famouse, known also as espresso, is a concentrated coffee prepared by forcing boiling water through finely ground coffee beans at high pressure.

Chinese Cuisine

A meal in Chinese culture is typically seen as consisting of two or more general components: a carbohydrate source or starch accompanying dishes of vegetables, meat, fish, or other items. Contemporary Chinese cuisine has spread to many other parts of the world from East Asia to India, North America, Australasia and Western Europe. Rice is a critical part of much of Chinese cuisine, Soup also is usually served at the start of a meal and at the end of a meal in Southern China. In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. Traditionally, Chinese culture considered using knives and forks unsuitable at the table due to fact that these instruments are regarded as weapons.

Mexican Cuisine

Mexican food is a mixture of original Mayan and Aztec cuisine combined with the influence of the Spanish conquistadors. Mexicans have a lot of corn-based foods that have taste and flavor all their own consisting of such rich, heavy foods as tortillas, chili peppers, and beans. The staples of Mexican cuisine are tortillas. Tortillas are made by curing maize in limewater, then kneading the mixture into dough, and cooking the thin patties on a flat grill. Chiles are another staple of traditional Mexican cuisine, adding color and dimension to many authentic Mexican dishes.

Middle Eastern Cuisine

Middle eastern cuisine encompasses a range of cooking styles from a number of different countries. Arabian, Syrian, Moroccan, Greek, Egyptian, and many other cuisines. The spices and flavors of Middle Eastern food awaken the senses, sparkling against the thicker, richer tastes of the main ingredients. Mints, lemon, garlic, rosemary, and many others. Middle Eastern Food is Healthy, fresh, and delicious, it’s little wonder that the cuisine of the Middle East is so popular with diners all over the world.

These are considered as the most popular cuisines in the world and you can notice that each cuisine presents something differs from the others depends upon the civilization and the culture of the country. For sure now it will be easy for you to find a recipe that suits your end.

M. Awara http://www.onlineweblibrary.com You can read more articles about Cuisines and many other Food & Recipes different topics provided with featured videos Visit: http://www.recipes.onlineweblibrary.com http://www.mytopclip.com

Author: Mahmoud Awara
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Originally posted 2011-10-06 15:19:41. Republished by Blog Post Promoter

Indian cuisine is vast and there are arrays of dishes that are prepared especially across different communities. Dishes and cuisines from neighboring countries and regions like Tibet influence Indian food too.

North Indian cuisine comprises of basic ingredients like saffron, spices, chilies, cottage cheese and meat. Such cuisine is not only popular in India, but also in countries like the US and UK.

Mughlai Cuisine

This type of Indian cuisine comes from the royal kitchen of the Mughals. Some of the well known dishes are Mughlai Chicken, Boti Kebab and Murgh Kebabs Mughlai. There are a wide variety of restaurants in India which serve mughlai cuisine and the one of the best joints in the country for this is Karim’s in New Delhi.

Punjabi Cuisine

This Indian cuisine can be found in Punjab and it’s a little similar to Mughlai cuisine from the North West frontier. These dishes are topped off with butter and ghee, which makes them even more appetizing and appealing.

Some of the famous dishes are Dal Makhani (Black lentils), Tandoori Chicken, Rogan Josh and Naan. The most famous drink is lassi (buttermilk). Restaurants across India serve this cuisine and you can check this cuisine out at the renowned restaurant Punjabi by Nature in New Delhi.

Kashmiri Cuisine

This cuisine is found in Kashmir, and it is influenced by cuisines from Uzbekistan and parts of Afghanistan. This Indian cuisine uses a lot of yoghurt, turmeric and mutton but the chefs cut down on the spices and onions.

Some of the popular dishes are Yakhein (a yoghurt based dish with chicken), Razmah Goagi (a combination of kidney bean and turnip) and Gaad (a variety of Fish with radish). Kashmiri cuisine isn’t as popular as the other cuisines, so not many restaurants serve this kind of food.

Rajasthani Cuisine

This form of Indian cuisine originates from Rajasthan and was influenced by that Rajputs (warriors) and their lifestyle. Rajasthan is one of the driest states in India with very few food options and vegetables. This cuisine can be eaten without heating.

Some of the most famous snacks that are popular all over the country are Bikaner Bhujia and Pyaaj Kachori. Some of their dishes which are found in the restaurants in India are Daal-Baati (Lentils), Badi (pastry soaked in a thick curry), Milk Cakes and Laal Maans (mutton curry).

Food from Uttar Pradesh

This cuisine is found in Uttar Pradesh which is situated in the northeastern region of India. Some interesting dishes from here are Palak Paneer (spinach curry with cottage cheese), Kofta (a combination of vegetable and flour balls soaked in a curry) and Dum Biryani. Restaurants across India serve this food.

Indian cuisine has a number of versatile dishes with a lot to offer to the masses and these dishes can your taste buds tingling for a long time.

For more information about Restaurants in India, Please visit our website for Indian Cuisine.

Author: Sneha T
Article Source: EzineArticles.com
Provided by: Guest blogger

Originally posted 2011-10-04 14:14:54. Republished by Blog Post Promoter

Italian cuisine is undoubtedly one of the best known and appreciated in the world and restaurants serving Italian cuisine in the world among the most popular by far, though often they have lost their ties with the homeland and the plates, therefore, have taken a local results, with crippling sometimes bordering on comedy.

The great strength of Italian cuisine, and, paradoxically, also its limit, is the great diversity that characterizes it. The cuisine of most states has a variety moving from region to region according to differences in climate, land, and the historical ones. In Italy these factors is extremely varied and diverse, have brought Italian cuisine to what it is, a kitchen that is very different by simply moving a few hundred miles.

The differences in climate and land are obvious: it goes from the Alps, with typical mountain climate, the Po Valley, continental climate, the hills of central, coastal areas, up to the southern regions and islands, with their temperate climate. These differences have an impact not only on the available raw material (for example the fish on the coast, inland to the flesh), but also on processed products. Think of a product used in the classic Italian cuisine such as sausages. In Emilia Romagna there is a humid climate with cold winters perfect for seasoning meats, which allows a minimal addition of salt and then the production of sausages and “soft”, in Tuscany the unfavorable environment requires the use of much salt, in the south has forced the addition of even more aggressive seasonings like chili pepper and other spices, to ensure the conservation and cover any unpleasant flavors of the meat.

The factor that most influenced Italian cuisine is, however, the historical one: the tumultuous history of our country, made up of continuous invasions and a high degree of fragmentation in the states and small states has led to a great cultural diversity which has greatly influenced the cuisine of each area. For example, dishes and typical cuisine of Emilia are Lombard and French-style, cow’s meat and pork, butter and milk. Entering Romagna, just out from the province of Bologna, traditional cuisine changes radically: the cheeses are sheep, sheep meat is consumed so much, and you use the extra virgin olive oil. The boundary that determines those differences is what divides the state of the Church and Lombard rule, first tied to the traditions of pastoralism and cultivation of the second related to the breeding of cattle. Such examples, there are dozens, all over the Italian territory, and that is why Italian food has become what it is, a collection of dozens of local and regional cuisines.

The disadvantage of not having a national cuisine Italian

The French do not deny we have a national cuisine, a true “Italian cuisine”, but had only a strong local cuisine, based on the “grandma’s dishes, so good, but certainly not refined. No accident that the great dishes of Italian cuisine famous around the world are actually simple dishes to fast food, like pizza or classic cuisine of the poor, such as pasta with tomato sauce. In contrast, the French cuisine is recognized as a great and fine cuisine with its rich national dishes: the great pastries, great dishes of meat, great cheese, egg dishes, etc.. In other words, less variety, but with major “pillars”.

If we look at the whole situation, having a kitchen so varied and these differences can only be an advantage. Perhaps the problem of Italian cuisine is a cultural… A problem of the Italians, rather than their kitchen. The parochialism and infighting between local authorities, duchies and small states that have marked our history have an impact on the image of our kitchen: the inability to make a system, typical of the Italian mentality, somehow prevents the Italian cuisine to appear as a great national cuisine, but as a set of small regional cuisines, the sum does not reach the absolute value it deserves.

Another problem arising from this approach is cultural narrowness of Italians if they are too often in the prior backyard, thinking that there is no better than the one that offers their territory and what their mother’s kitchen prepares home. This lack of openness can not do the Italians a people further back, in terms of food culture, compared to other countries, where the various cuisines of the world have been in contact with each other by making the taste of the public and open the mentality of the people.

Antonio lives in Italy: He enjoys music, family, work, cinema, literature and fine cuisine and cooking.
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Author: Antonio Katende
Article Source: EzineArticles.com
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Originally posted 2011-10-09 17:19:23. Republished by Blog Post Promoter

Indian cuisine is famous the world over with its distinguishing sophisticated use of spices and herbs. Indian cuisine is strongly influenced by widespread and longstanding vegetarianism within sections of India’s majority Hindu and Jain communities. Very integral to the Indian culture is the Indian cuisine and love of food amongst its vast population, cuisines differ according to community, region, and state. Indian cuisine is delightfully unique with a great variety of foods, spices, and cooking techniques, each with its distinct taste. Each religion, region, and caste has left its own influence on Indian food.

Vedic Hindus since the Vedic times gave a number of vegetarian recipes to the Indian cuisine. Later, Christians, British, Buddhists, Portuguese, Muslims from Turkey, Arabia, and Persia, and others had their influence as well when they arrived in India. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism; currently, 31% of Indians are vegetarians. In India, food, culture, religion, and regional festivals are all closely related. Indian meat and fish cuisine is mostly influenced by the Muslim population

Rice, atta (whole wheat flour), and almost five dozen varieties of pulses form the staple of Indian cuisine with the most important being chana (bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). Chana is usually utilized in different forms, and can be used whole or processed in a mill that removes the skin, eg dhuli moong or dhuli urad, and can also be sometimes mixed with rice and khichri (a food that is excellent for digestion and similar to the chick pea, but smaller and more flavorful). The Indian dal consists exclusively of pulses except chana. Chana is often cooked whole for breakfast and is processed into flour (besan). Most Indian curries are fried in vegetable oil. Vegetable oil too, is of different varieties. In North India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium.

Spices form the most important part of the flavor of the Indian cuisine. The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric, fenugreek, ginger, coriander and asafoetida (hing). Garam masala is a very important spice and is a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove. Some commonly used leaves are tejpata (malabathrum), bay leaf, coriander leaf, and mint leaf which adds to the zing of any tasty recipe. The common use of curry leaves is typical of South Indian cuisine. Cardamom, cinnamon, nutmeg, saffron, and rose petal essences are some exclusive and costly spices usually used in sweet dishes.

Dairy products such as milk, paneer, ghee (clarified butter), and yoghurt are used in a higher proportion in the North Indian cuisine whereas South Indian cuisine uses unaltered milk products in large quantities. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Other common ingredients include chilies, saffron, and nuts.

The Indian pancake ‘roti’ or ‘paratha’ (flat breads) are usually cooked with the use of a ‘tawa’ or a griddle while baking breads such as ‘naan’, ‘kulcha’ and ‘khakhra is usually accomplished in a large and cylindrical coal-fired oven called the ‘tandoor’ even a popular dish called ‘tandoori’ chicken is cooked in tandoor. Other type of breads include puri and bhatoora, which are cooked by deep frying in oil, are also common. Most of North Indian food, like anywhere else in India, is vegetarian. There is an amalgamation of cuisines throughout India. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.

A variety of lentils, vegetables, and roti (wheat based bread) constitute the staple food of most of North India. The preparation of these varieties can vary from place to place. Some of the most popular Northern Indian dishes include: Buknu, Gujiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, pana, aam papad, and Poha.

Another famous snack famous throughout India and belonging to North Indian cuisine is the ‘samosa’. These days it is common to get it in other parts of India as well. The most common filling of samosa is a boiled, fried, and mashed potato, although a variety of fillings make it a most delicious and a hot favourite all over India.

There are several popular sweets (mithai) like gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balusahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa.

Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims advent into the country.

The countries known as Pakistan and Bangladesh were a part of North and East India prior to the partition of India. As a result, the cuisines in these countries are very similar to northern and eastern Indian cuisine.

South Indian

Main article: South Indian cuisine

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of sambar and rasam (also called saaru) at meals.

South Indian cooking is even more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udupi, Karnataka, has led to the Udupi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided in South Indian cuisine.

The dosa, idli, vada, bonda, and bajji are typical South Indian snacks.

South Indian cuisine is not limited to the above snacks, which are very popular. Andhra, Chettinad, Hyderabadi Nawabi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking.

Manoj Gursahani is the Chairman of India’s first ecommerce travel portal- TravelMartIndia. Visit the blog for more travel related issues, travel tips and destinations

Author: Manoj Gursahani
Article Source: EzineArticles.com
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Originally posted 2011-10-05 15:16:48. Republished by Blog Post Promoter

The cuisines of China (particularly the Cantonese) are dominating Hong Kong’s culinary scene, and that is no surprise, as most Hong Kongers are of Cantonese origin. Alongside the Chinese cuisines, you will find many restaurants specializing in other Far East cuisines, such as Japanese, Korean, Thai, Vietnamese, Indian and others… European and British influence can also be found, as Hong Kong was a British colony for more than 150 years.

Moreover, it can be said that during the years Hong Kong developed its own unique cuisine that combines Cantonese cooking with other elements…

Yum cha (“drinking tea”) is an integral part of Hong Kong’s culinary culture.

This Cantonese term refers to the custom of eating small servings of different foods, mainly dim sum, while sipping Chinese tea.

Dim sum is probably Hong Kong’s most popular dish. It literally translates to “touch the heart”, which means “take what your heart picks” (that is because of the great variety you can choose from…)

Dim sum is typically served as a light meal or brunch that consists of various types of steamed buns, dumplings and rice-rolls, containing a range of fillings, including beef, chicken, pork, prawns and vegetarian options… It is normally eaten some time from morning to early afternoon and usually served with Chinese tea.

Visiting a traditional Hong Kong style tea house for Yum Cha is strongly recommended.

Another true “Hong Kong institution” is the Cha Chaan Teng: A casual restaurant which can be described as a hybrid between a Chinese tea house and a cafe… Those places are normally open from morning till evening and serve a variety of local favorites… from Hong Kong style toasts and milk tea to rice and noodle specialties.

The Cantonese cuisine comes from the area around the city of Guangzhou (Canton), in Guangdong Province, just a short drive from Hong Kong.

Of the different Chinese cuisines, Cantonese is the most popular outside China, probably thanks to the fact that it is not as spicy as some of its “counterparts”…

Great diversity of ingredients is, perhaps, what characterizes the Cantonese cuisine more than anything else… The Cantonese cuisine makes use of almost every ingredient under the sun and as the famous Chinese saying goes “The Cantonese will eat everything that swims except the boat, everything that flies except the airplane, and everything that runs except the car”…

The Cantonese cuisine is also characterized by the use of very mild and simple spices in combination. Ginger, spring onion, sugar, salt, soy sauce, rice wine, corn starch and oil are sufficient for most Cantonese cooking, although garlic is also used abundantly.

Steaming, stir frying and deep frying seem to be the most popular cooking methods in Cantonese restaurants due to the short cooking time, and the philosophy of bringing out the flavor of the freshest ingredients.

Other than the ultimate Dim sum, recommended Cantonese dishes include Sweet and sour fish, Fried Garoupa fish, Deep-fried crispy chicken, Crispy pig belly, Roast Suckling Pig and, of course… the costly Braised Shark’s fin and Abalone

The Chiu Chow (Teochew) cuisine comes from Chiuchow (now called ‘Chaozhou’), a city in China’s Guangdong Province, not far from Guangzhou and Hong Kong. Expectantly, this cooking style is very similar to Cantonese cuisine, although Chiuchow cuisine does maintain a certain degree of culinary independence…

Poached cold crab, Baby oyster with omelets, Chiu Chow style roast duck and Chiu Chow soya goose are some of the recommended dishes.

The Sichuan (Szechwan) cuisine originates from Sichuan Province in southwestern China and has an international reputation for being hot and spicy.

The most common ingredient is the Sichuan peppercorn, or Fagara: An indigenous plant whose peppercorns produce a fragrant, numbing, almost citrusy spice. Other common spices include Chili, Ginger, Star anise, Fennel seed, Coriander, Chili bean paste, Garlic and Spicy herbs.

Common cooking methods include smoking, stir frying, braising and simmering, which allow peppers and aromatic seasonings time to infuse food with unforgettable tastes and aromas

Famous Sichuan dishes include Sichuan style dan-dan noodle, Pork slices in a garlic sauce with a hint of chili, Braised beef in Szechwan pepper sauce, Kung Pao chicken, Ma Por tofu and Twice Cooked Pork.

Peking/Beijing (Mandarin) cuisine originates from China’s capital city.

It developed over the centuries by thousands of skilled cooks from China’s different regions, who flocked to the “big city” to work for royal families and wealthy government officials.

Peking duck is, by far, the most popular Pekingese dish, and it is mostly prized for its thin and crispy skin. Other famous dishes of the Peking cuisine include Hot and sour soup, as well as Sauteed sliced beef with scallion and Drunken pigeon.

The Shanghainese cuisine originates from coastal provinces around the city of Shanghai and is characterized by the use of alcohol. Fish, eel, crab and chicken are “drunken” with spirits and usually served raw.

Salted meats and preserved vegetables are also commonly used to spice up the dish. Another “secret ingredient” of the Shanghainese cuisine is sugar…

Sweet and sour spare ribs, Beggar’s Chicken, Shanghai hairy crab, “eight treasure” duck, “drunken” chicken, braised eel and yellow fish are the most popular dishes…

Contemporary fusion cuisine has made it big in Hong Kong over the last few years… The city’s chefs keep on coming up with innovative culinary creations that combine China’s different cooking styles with those of other regions, and the results are surprisingly delicious.

Japanese, Indian, Korean and Southeast Asian restaurants are very popular in Hong Kong and are well worth considering, especially if you are tired of Chinese food but still want to try something “authentic”.

For more information about Hong Kong, including a comprehensive Restaurant & Nightlife Guide, some great day trip ideas, details of recommended hotels, shopping tips and suggested city-walks: visit Metropolasia – Hong Kong’s online travel guide, where all the information you need is compiled in one easy-to-use website.

Roni Shwartz is a certified travel consultant and an expert on Hong Kong and Macau. He writes for Metropolasia

Author: Roni Shwartz
Article Source: EzineArticles.com
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Originally posted 2011-10-15 20:14:24. Republished by Blog Post Promoter

Italian Gourmet cuisine has to do with the territories inside of Italy and how these different territories prepare unique Italian dishes. For example more sea faring towns will often use a wide variety of gourmet seafood when preparing dishes, or areas that specialize in olives will employ olives into their cooking above other ingredients.

Cuisine is a word used to describe the particular menu of a country or even of a specific area. Breaking the country up into regions will allow a cook to better understand the areas and what they are known for and looking at the country of Italy as a whole is a good way to understand what this unique country has to offer in terms of unique Italian Gourmet Cuisine.

The whole of Italy is known for its pasta and at least in the United States stereotypically not much of anything else. However this is far from being the truth, as much of the food in Italy is as diverse as the people within it.

For example, many people do not consider seafood as being one of the chief ingredients in Italian Gourmet cuisine. Seafaring towns will use mussels, scallops, and many other different types of fish in cooking creating a unique cuisine for that area.

Also some areas are not for specializing in rustic pot dishes, such as pot luck type dishes, and making these the staple of that particular area. Some areas have grown out of poverty and some of the cuisine is based on putting together whatever was possible to have food on the table.

Cuisines grown out of these traditions, and Italy along with many other notable countries such as Norway, Sweden, and even France and England have adopted these traditions.

Another important thing to understand about Italian cooking is that this rich culture employs the use of many different types of vegetables, and some vegetables were not even present in the cooking until the finding of the ‘New World’.

Italy uses vegetables such as eggplants, onions, herbs, and many other spices. Tomatoes were not even introduced to Italy until explorers brought them back, along with spices and some fresh herbs.

It’s important to remember what is true traditional Italian is something that has grown from years of tradition and exploration and has built a cuisine that carries the people forth to present day.

Many celebrations are based around Italian Gourmet Cuisine, and it’s the job of the master chef, the connoisseur of gourmet to look for these rich diverse recipes when searching for the finest in Italian Gourmet cuisine.

In short, a lot of things come together to build the cuisine for a country. As mentioned before exploration played a huge part, as well as local traditions, and local ingredients that were available at the time.

Without the people in these areas putting together what they had and working had to keep food on the table, Italy would not have some its richest and most diverse cuisine.

It is the ingredients, hard work, and transplantation of different foods that have brought together what is known today as Italian Gourmet cuisine.

Find mouth watering Italian Gourmet cuisine at: Italian Gourmet Cuisine [http://www.premiumgourmetcoffee.net/all-about-italian-gourmet-cuisine/]

Author: Jack Harmon
Article Source: EzineArticles.com
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Originally posted 2011-10-14 19:20:41. Republished by Blog Post Promoter

Most people’s idea of Italian cuisine is a combination of tortellini, minestrone, spaghetti, and lasagna. If you visit Italy with such an narrow view of Italian cuisine, you will be pleasantly surprised at the variety of food that the Italians eat.

The reason for this variety is simple. Italy has nineteen regions, each with its distinct cuisine. In addition, Italian cuisine changes according to the seasons. Fresh ingredients are of utmost importance in an Italian kitchen. As a result, you will discover that the summer cuisine is different from the winter cuisine.

North Italian Cuisine

Usually, Americans are familiar with the part of Italian cuisine that is typical of north Italy. All the heavy dishes loaded with cheese and rich sauce comes from this reason. You will enjoy a stay in north Italy if you enjoy the Italian food available in America.

Although you will be familiar with north Italian cuisine, you will still be surprised by the wonderful differences in authentic north Italian food and the Italian fare available in America.

South Italian Cuisine

The cuisine of south Italy is different. The people of south Italy use more fish in their diet. This variant of Italian cuisine is named “Mediterranean food.”

In general, south Italian dishes are lighter and healthier. Due to their food habits, south Italians are the healthiest people in the world. One of the factors that makes south Italian diet so healthy is the use of olive oil in most of their dishes.

Spices in Italian Cuisine

Don’t limit your ideas of Italian cuisine to a few dishes of spaghetti and meatball. Italian cuisine is rich, complex, and diverse. More spices find their way into an Italian dish than just garlic.

Many people are under the misconception that the Italians use an over abundance of spices in their food. This is because, in America, people who have neither been to Italy nor tasting Italian cuisine cook Italian food.

Italians use spices only to enhance the natural flavor of particular dishes. Moreover, the nature of Italian food depends on the seasons, and due to this, Italians do not depend heavily on the use of spices. Their meats, pastas, and sauces usually have a fresh flavor of their own. Travelers, however, has discovered that north Italians use more spices in their food than south Italians.

When considering Italian cuisine, it is of great importance to realize that there isn’t any standard Italian cuisine. With nineteen region, there are nineteen variants of the Italian cuisine. Each region has its unique style of cooking, its dishes featuring local vegetables and animal products. In spite of the variations, a traveler in any part of Italy will find that something about Italian cuisine is familiar, and this comforting feeling of familiarity is what makes Italian cuisine a hot favorite in most of the world.

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Author: Abhishek Agarwal
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Originally posted 2011-10-08 16:20:02. Republished by Blog Post Promoter

INDIAN CUISINE

The cuisine of India is very vast & it is basically characterized by its sophisticated & subtle use of spices & herbs grown across India.It is also considered to be one of the old diverse cuisines of the world. The Flavors of Indian food are appreciated all over the world. Indian cuisine varies from region to region depending on the diverse Indian subcontinent. Indian cuisine also evolved due to cultural interaction with neighboring countries like Persia, Greece and Mongolia.

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history. Indian cuisine can be divided into North Indian, South Indian, West Indian, East Indian and North East Indian. Northern North Indian cuisine is distinguished by the proportionally high use of dairy products like ghee, milk, paneer, and yoghurt. Gravies are typically dairy-based. Other ingredients like chilies, saffron, and nuts are also commonly used. Goat and lamb meats are favored ingredients of many northern Indian recipes.

North Indian cooking features the use of the “tawa” for making roti and paratha, and “tandoor” for making naan, and kulcha and also main courses like tandoori chicken.Puri and bhatoora, which are deep fried in oil, are also common. The samosa is a popular North Indian snack, and it is now commonly found in other parts of India, Central Asia and the Middle East also. A common variety is filled with boiled, fried, or mashed potato. Minced meat, cheese mushroom and chick pea are also used for filling.The staple food of most of North India is a variety of lentils, vegetables, and roti . Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad. Popular sweets include gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several types of laddu, barfi and halwa.Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims. Southern South Indian cuisine is distinguished by a larger emphasis on rice as the staple grain, sambar and rasam ,a variety of pickles, and the liberal use of coconut ,coconut oil and curry leaves. The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .

The use of tamarind to impart sourness distinguishes Tamil food.In Andhra food excessive amounts of chilies are used. Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food which includes prawns, mussels, mackerel and paper thin Pathiris from Malabar area Western Western India has three major food groups such as Gujarati, Maharashtrian and Goan. Maharashtrian cuisine can be divided into two sections based on the geographical sections. The coastal regions depend more on rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut instead of coconut and depend more on sorghum and millet as staples. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese as Goa was colonized by Portugal. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. North Eastern The food of the North East is very different from food from other parts of India. This area’s cuisine is more influenced by its neighbors, namely Burma and the China. The use of Indian spices is very less. Yak is a popular meat in this part of India Eastern East Indian cuisine is famous for its sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the popular sweet dishes initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds). Traditional Bengali cuisine is not very spicy, not too faint. Generally ingredients such as mustard seeds, cumin seeds, black cumin, green chillies and cumin paste are used in Bengali curries. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or spiced rice. Fish is commonly consumed in the eastern India, especially in Bengal.Like South India, rice is the staple grain in Eastern India too. A regular meal consists of many side dishes made of vegetables. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. The popular vegetable dishes of Orissa are Dalma and Santula.

In India, food is most often eaten without cutlery, using instead the fingers of the right hand. Eating with your hands is considered important in Indian etiquette because a person eating with his hands knows the exact temperature of food before the morsel hits his mouth thus preventing blisters in mouth due to consumption of hot food Traditional serving styles vary from region to region in India. A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. In South India, a cleaned banana leaf is often used as a hygenic and visually interesting alternative to plates.

http://www.planforme.com/recipes/index.html

Author: Sumit Goyal
Article Source: EzineArticles.com
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Originally posted 2011-10-07 15:19:51. Republished by Blog Post Promoter

Italian cuisine has a huge variety of dishes and drinks: because Italy was not officially unified until 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with influences from Greek, Roman, Gaelic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arabic and Chinese cuisines). Italian cuisine is savored in every corner of the world.

In a way, there is really no such thing as Italian cuisine in the way that people usually understand national cuisines. Each region has its own specialties. Italian cuisine is not only highly regionalized, it is also very seasonal. The high priority placed on the use of fresh, seasonal produce distinguishes the Italian cuisine from imitations available in most other countries.

Regional differences

Roman cuisine, for instance, uses a lot of pecorino (cheese made from sheep’s milk) and offal, while Tuscan cuisine includes white beans, meat, and bread. Pizza making also varies throughout the country, the pizza crusts in Rome are thin and crispy, while Neapolitan pizza and Sicilian pizza have a thicker crust. The influence of Northern Italian cuisine can be seen in French and German cuisines. Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto. The North of Italy is the home of polenta. Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), Naples (Napoli) is the home of pizza, mozzarella cheese and pastries. Calabria’s cuisine uses a lot of hot pepper in its renowned salami (which is common, in several varieties, throughout the country) and uses capsicum. Sicily is the home of ice cream but its cuisine also has many influences from Arab cuisine (lemon, pistachio) and also includes fish (tuna, swordfish). Sardinia is famous for lamb and pecorino.

Northern and Southern Italian cooking

Traditional Italian cuisine varies from region to region and does not follow North-South tendencies. Northern and southern Italian cuisines can be differentiated, primarily, by the north using more butters and creams and the south more tomato and olive oil. Generally, however, there is a strong difference between the regional use of cooking fat and traditional style of pasta. Inland northern and northeastern regions usually prefer more butter, cream, polenta, mascarpone, grana padano, and parmigian cheeses, risotto, lasagna and fresh egg pasta. Coastal northern and central regions are more of a link between north and south and often use tortellini, ravioli and are known for great prosciutto. The southern regions are known for mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta. Southern Italian cuisine also uses the ubiquitous tomato.

Types of Italian coffee

Italian coffee (caffè), also known as espresso, which is a strong coffee prepared by forcing the hot water through finely ground coffee beans at high pressure. It is usually served in relatively small amount. Caffè macchiato is covered with a bit of steamed milk or whip cream; caffè ristretto is made with less water, and is stronger. Cappuccino is mixed or topped with steamed, mostly foamy, milk. It is generally considered a morning drink. Caffelatte is usually equal parts of espresso and steamed milk, like café au lait, and is typically served in a large cup. Latte macchiato (spotted milk) is a glass of warm milk with a bit of coffee.

Italian wines

We cannot talk about Italian food without talking about Italian wine. Most Italian wines of great names are produced in the three main Italian regions: Piedmont (Barolo), Venetia (Amarone, Pinot Grigio, etc.) and Tuscany (Chianti, Brunello). Other great wine producing regions such as Puglie (Primitivo) and Sicily also produce some noteworthy wines.

Traditional Menu

A traditional Italian meal:

1. Antipasto – hot or cold appetizers

2. Primo (“first course”), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. There are usually many vegetarian options.

3. Secondo (“second course”), the main dish, usually fish or meat (pasta is never the main course of a meal). Traditionally veal is the most widely used meat, at least in the North, although beef has become more popular since World War II.

4. Contorno (“side dish”) may consist of a salad or vegetables. A traditional menu features salad after the main course.

5. Dolce (“dessert”)

6. Caffè (“coffee”) (espresso)

7. Digestive which consists of liquors/liqueurs (grappa, amaro, limoncello) sometimes called ammazzacaffè (“Coffee killer”)

Although it is said that today the traditional Italian menu is reserved for special events even as the common menu only includes the first and second course, the side dish (often joined to the second course) and coffee (if not in a hurry). One remarkable aspect of an Italian meal, especially if eaten in an Italian home, is that the primo, or first course, is usually the more substantial dish, containing most of the meal’s carbohydrates, and will consist of risotto or pasta. Modern Italian cuisine also includes single courses (all-at-once courses), providing carbs and proteins altogether (e.g. pasta and vegetables).

Accademia Europea di Firenze is an Italian language, Music, Art and Culture School located in the very heart of Florence.

Author: David Pruitt
Article Source: EzineArticles.com
Programmable Multi-cooker

Originally posted 2011-10-13 19:16:21. Republished by Blog Post Promoter

The Land of Spices, India boasts of several mouth-watering cuisines which delight the gourmet the world over no end. So much so that when they fail to find Indian food in their respective nations, they, taking the fabled Spice Route, travel to India on the spice trail to enjoy the various tasty and lip-smacking Indian cuisines.

In fact, the Indian curry has carved a name for itself on the food map of the world. From London to Libya, from Montreal to the Middle East–the food lovers simply love devouring the spicy and lip-smacking Indian food. The entire South East Asian region loves the spicy and hot Indian food and the local cuisines of the area show strong Indian influence.

This is not to suggest that Indian cuisines do not reflect foreign influence. Actually, the Indian food shows strong foreign influence especially of the Middle East, Central Asia, Mediterranean, and Europe (particularly Portugal and England). Tomato, chilies, and potato used generously and commonly in preparing the various food items in India were introduced to India by Portugal.

Clever and generous use of various spices such as chilies, black mustard, cumin, turmeric, fenugreek, ginger, coriander, asafetida, garlic, and clove distinguish the Indian food which is, interestingly, identified by its distinct aroma, flavor and color.

Earlier, majority of the Indians–mostly Buddhists, Jains, and the Hindus–were vegetarians due to religious reasons, but now a sizeable section of the country are non-vegetarians and relish non-vegetarian products such as chicken, eggs, fish and meat.

That’s why a variety of mouth-watering non-vegetarian food items such as chicken curry, butter chicken, chicken masala, fish curry, and prawn curry are prepared all over India and relished by people. Indian Butter chicken and chicken masala, in fact, have become popular all over the world. Butter chicken is now the national dish of the United Kingdom, and has replaced the nation’s former national dish, Fish & Chips.

Categorized Indian Cuisines

Being a vast country India boasts of several tasty and distinct cuisines which vastly differ from one region to another. Indian cuisines can be broadly divided into five distinct units: North India Cuisine, South India Cuisine, East India Cuisine, West India Cuisine, and North-East India Cuisine.

North India Cuisine

The cuisine of north India is dominated by Punjabi, Kashmiri, and Lucknavi cuisines. Milk products such as clarified butter, cheese, and curd are generously used by the food lovers of this region. And, Groundnut Oil is mainly used to prepare the various food items.

South India Cuisine

Liberal use of rice and its products and various spices, along with coconut and curry leaves, make the cuisine of South India lip-smacking. Dosa, Rasam, Sambar Dal, and Payasam are some of the many main tasty food items of this region. Coconut oil is mainly used to prepare the various food items of this area.

East India Cuisine

Generous use of Mustard oil and Panchfuran (clever mix of five spices) for preparing the various delicacies characterizes the cuisines of East India. A variety of sweets such as Misti Doi (sweetened curd) and Roshgolla are special delicacies of this region.

West India Cuisine

Konkani, Goan, Maharashtrian, and Parsi cuisines make West India Cuisine. While in the coastal areas of this region fish is generously used, in the interiors poultry and meat are used by the non-vegetarians. And, Groundnut Oil is mainly used to prepare the various food items in this region.

North East India Cuisine

The cuisine of this area shows strong Chinese and Burmese influence. Rice is the staple diet of the people and beef is consumed by the non-vegetarians rather generously. This is a distinct feature of the North East India Cuisine, and it much adds to the appeal of the lip-smacking Indian cuisines making it even more appetizing in the eyes of the food lovers all over the world.

[http://www.indianexcursion.net/maharashtra/maharashtra-cuisine.html]

Author: Sanjay Kumar Pandey
Article Source: EzineArticles.com

Originally posted 2011-10-03 13:33:51. Republished by Blog Post Promoter