Abstract
Indian cuisine has gained a primary place, especially in the Western world as a result of globalization and other factors such as immigration, availability of recipes on the web and increased tourism activities. From ‘chicken tikka masala’ becoming the national dish of Britain to many Indian recipes appearing on various international flights, Indian food items have secured their place on the new global menu. Indian cuisine has evolved over the years and it has a strong connection to its culture, history, and geography. The dietary patterns have also evolved based on various religious practices. Undoubtedly, the well-known Indian traditional medicinal system, Ayurveda had exerted a strong influence on many Indian food recipes and eating patterns. The cultivation and availability of various types of spices and their extensive use in many recipes has always been a predominant feature of Indian food. In addition to the traditional recipes, many new modifications are happening to Indian cuisine in order to accommodate the fast-food culture. With new research in the field of nutrition claiming excellent health benefits for many ingredients used in Indian food and many people across the globe acquiring the taste of Indian recipes, the cuisine of India is going to gain greater popularity in the future.
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Mangalassary, S. (2016). Indian Cuisine—The Cultural Connection. In: Xing, J., Ng, Ps. (eds) Indigenous Culture, Education and Globalization. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-48159-2_7
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