FOOD TECHNOLOGY MINI PROJECT MOOD BOARD OF INDIAN CUISINE
YEAR 8 – FOOD TECHNOLOGY – MINI-PROJECT – MOOD BOARD OF INDIAN CUISINE
REGIONAL CUISINES
Karnataka
Varieties in the cuisine of Karnataka has similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, idli vadaragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bhath, benne dose, ragi mudde, and uppittu. The Kodagu district is known for spicy pork curries (pig curry) while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, chicken, beef,pork, egg and mutton foods. In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri. Thalassery biryani is the only biryani variant of (Malabar origin) Kerala. The dish has considerable difference when compared to the other biryani variants.
REGIONAL CUISINES
Karnataka
Varieties in the cuisine of Karnataka has similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, idli vadaragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bhath, benne dose, ragi mudde, and uppittu. The Kodagu district is known for spicy pork curries (pig curry) while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, chicken, beef,pork, egg and mutton foods. In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri. Thalassery biryani is the only biryani variant of (Malabar origin) Kerala. The dish has considerable difference when compared to the other biryani variants.