Admission in MS (Master of Surgery) India, South India, North India, West India, East India
India
description
Transcript of India
India
General Information
• Location: South Asia
• Population: 1,205,073,612
• Language: 14 official languages (depending on province)
-Hindi
-English
Cultural Influences
• Predominantly Islamic Middle-East
• Eastern Asia
• England
Religion
Hindu81%
Muslim13%
Christian2%
Sikh2%
Other2%
Religion
• NO BEEF!
• Many Vegetarians
• Other common Dietary restrictions
Eggs
Onion
Garlic
Common Crops
• Rice
• Wheat
• Corn (maize)
• Coarse grains (gorghum and millets)
• Pulses( beans dried peas and lentils)
• Grains = 75% of total crop
33% Rice
Rice is the staple food for eastern and southern parts of the country
29% Coarse Grains
Sorghum and millet are mainly grown in dry areas.
Grains
• Largest producer of ginger and okra
• Ranks second in production of potatoes, onions, cauliflower, brunjal, and cabbages.
• Ranks first in bananas, papayas, mangoes, lemons, and limes
Other Crops
• Curry Powder
• Black Pepper
• Cinnamon
• Curry Leaf
• Fenugreek
• Saffron
Spices
• Found in South India
• Developed During British Rule
• Mixture of Turmeric, coriander,
cumin, fenugreek, mustard seed,
chili powder, and black pepper
• Culinary Uses- Rice and Bread
Curry Powder
• Found in South and East Asia
• Found in Berries (dried peppercorns from dried unripe berries)Used in ground or whole form
• Culinary Uses- Main ingredient in garam masala and in curry powder
• Used as flavoring on fish, vegetables, marinades, chutneys, and pickles
Black Pepper
• South West India
• Found on a small tropical evergreen tree• Found on the bark
• Rolled into “quills” (sticks) • Powdered form
• Culinary Uses- garam masala, used in curries and rice dishes• Examples: Biryani, Parsee fried rice
• Used on deserts and coffees
Cinnamon
• Native to India
• Found on Pinnate leaves
• Curry-like aroma • Must be used fresh
• Culinary Uses- flavors curries, lentils, vegetables, fish, meat, rice and pickles
Curry Leaf
• Not Native to India but largest
producer • Widely naturalized
• Yellow/pale brown seed from a bean pod
• Culinary Uses- found in curry powder and other 5 spice blends• Flavors South and East India
curries, fish lentils, meats, vegetables, breads ect.
Fenugreek
Cultivated in the Tropics
Purple flower known as Crocus Sativus Unique aroma (no substitute)
Most expensive labor intensive
Culinary uses- Color and Flavor dishes (golden yellow) Used in Indian sweets, meats, fish,
rice, and stews Special Dishes- Biryani, Pulaos
Saffron
• http://www.cuisinecuisine.com/IndianSpices.ht
m#Spices%20A%20to%20Z
• http://www.herbsociety.org/events/documents/FinalhandoutKapadiaIndianSpices-1.pdf
• https://www.cia.gov/library/publications/the-world-factbook/geos/in.html
Sources