India: Background by Mimi Rippee Throughout its history, India has been invaded by armies, traders, and immigrants from all over the world. Major culinary influences result from significant historical invasions, including the Greeks, led by Alexander the Great in 326 B.C. Greek and Middle Eastern ingredients and cooking techniques are obvious in Indian cuisine. Moghul invaders in the 16th Century introduced meat and rice dishes to India. Portuguese rulers introduced chilies, and the more recent …
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showed last 75 words of 779 total
…already probably own cumin, cinnamon, cloves, chili powder, cayenne pepper, black pepper, saffron, and coriander. If you cook, you are probably already familiar with chilies, onions, garlic, and cilantro. So add cardamom, turmeric, fresh ginger, yogurt and mustard seeds to your stockpile of goods, and you can do Indian food justice - along with a good cookbook. This writer's personal favorites are books by Julie Sahni and Madhur Jaffrey. India: Menu Guide by Mimi Rippee