October 3 @ 11:00 am – 12:00 pm
Indian cuisine is as old as the civilization (~4,000 years) and as varied as its population. Typical of the cuisine is an integral role of aromatic spices and herbs. There is a penchant for spicy curries eaten daily with rice or wheat bread, depending on the region, as well as the widespread practice of vegetarianism among some religious groups. The cuisine reflects the remarkable regional diversity caused over the centuries by varied topography, climate, religions, and cultural customs, as well as the historical influences of India’s occupation by Portuguese, Mogul (Muslim), and British regimes. This presentation will discuss the description, cultivation, propagation, and culinary use of common and unique spices and herbs used in Indian cooking and factors that contributed to the regional diversity will also be reviewed.
