Throughout its history, India has been invaded by armies, traders and immigrants from around the world. The main culinary influences derive from significant historical invasions, including the Greek one, led by Alexander the Great in 326 BC. Greek and Middle Eastern ingredients and cooking techniques are evident in Indian cuisine. Mughal invaders in the 16th century introduced meat and rice dishes to India. Portuguese rulers introduced chillies, and Britain's more recent rulers in the 18th and 19th centuries have had an influence on the development of chutney. In these important historical events the influences of the Bactrian, Mongol, Scythian, Parthian, Kushan, Hun, Arab, Turkish, Afghan and Dutch invaders were interspersed. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay In the northernmost parts of India, near the Himalayas, the climate is temperate. Wheat is the predominant cereal and meat dishes can be elaborated. Most food is cooked in oil. To the south, towards the equator, the dishes become hotter, sometimes fiery. Rice is the predominant grain crop and a vegetarian lifestyle predominates. Most of the food is steam cooked. Seafood dishes are very popular along the coast of India, where the Arabian Sea, the Bay of Bengal and the Indian Ocean offer rich quantities of fish and shellfish. The jungle areas of India offer mangoes, guavas, papayas, bananas and coconuts. Vegetarian cuisine is widespread, resulting from the predominance of Hindus in India. There are numerous dishes that are based exclusively on cereals, legumes and vegetables. In contrast, Muslims rely on beef and lamb as an integral part of their diet. Indian food can be enjoyed as much during the cooking process as during meals. The aroma of spices, herbs, onions, garlic and chilies makes for the best kind of potpourri money can buy! When we think of Indian food, we usually think of curry. Unfortunately, the idea and use of commercial curry powder is limiting to the entire scope of Indian cuisine. Authentic curry powder is called garam masala (masala means mixture). These spice and herb blends vary in recipes across India and also vary from house to house in the same region. But the Indian seasoning is not limited to garam masala. Other spices and flavorings are added to enhance and layer the flavors. Becoming familiar with Indian dishes requires becoming familiar with its common elements. These are detailed below, followed by an ingredient menu guide. A staple in Indian cuisine is dal, a word that includes peas, beans and lentils (similar to our use of legumes). Lentils, which are red, yellow, orange or pink, in addition to split peas and other legumes, are the primary source of protein in vegetarian meals. Dals are cooked whole or pureed, depending on the dish. Ground dal is used in unleavened bread, crackers and even spice mixes. Indian chefs use the versatile legumes to their fullest potential! Basmati white rice is authentic Indian, long-grain rice that is dried giving it a unique nutty flavor. Rice dishes can be plain - such as boiled, steamed or fried rice - or they can include vegetables, nuts and even fruit. These dishes are always fragrant. Walnuts are not only present in rice dishes, but also in desserts. Walnuts are also blended into rich, creamy sauces for elegant, flavorful meat dishes. The commonly used dried fruit.