 It is characterized by its

sophisticated and subtle use

of many spices and
vegetables grown across India
and also for the widespread
practice of vegetarianism
across its society.
 It is considered by some to be
one of the world's most
diverse cuisines
 It is characterized by a wide
assortment of dishes and
cooking techniques
 It is influenced by Afghan and
Persian royal food culture.
 India's religious beliefs and
culture has played an
influential role in the evolution
of its cuisine.
 Most of the spices used in
Indian food have been used
for their medicinal
properties in addition to
the flavor and taste they
impart.

 In An Indian banquet, there

is no main dish - all dishes
have an equal place on the
menu. Each dish is whole
and important and has its
special place on a thali. 
Popular ingredients: yoghurt and ghee
chapati – wheat flour
Southern India – dominant use of coconut,
rice, mustard seeds and hot chili
Superb curries – bartha (purees), bhaji (fried
vegetables, pakorha (fritters)
Homemade bread with spiced vegetable
fillings, cheese and sweetmeat with
vegetables and fruits are considered
favorites by locals and foreigners.
 milk  Goat and lamb
 paneer meats
 ghee (clarified  Mustard oil

butter)  Curries
 yoghurt  Coconut/coconut
 Chilies oil
 Saffron-to color  Lime juice

and flavor rice and  Ginger

desserts  Garlic
 Asafetida (hing, heeng)-
is used mainly for its
strong taste on the same
lines of garlic.
 Cumin Seeds - has a
strong but pleasing
flavor.
 tumeric- has no real
taste and is mainly for its
medicinal properties and
the lovely color that it
gives to the dishes.
 Chili Powder - is used
mainly for its special
pungent and fiery taste.
 Mustard seeds is mainly
in south and west India.
Used for its strong but
very pleasing flavor.

 Fenugreek (methi)
seeds - is valued for its
bitter taste and health
qualities
 Carom (ajowain)- is to
flavor breads and root
vegetables.
 Saffron-to color and
flavor rice and desserts
 staples of Indian  Pulses may be used
cuisine are rice, atta whole, dehusked, for
(whole wheat flour), example dhuli moong
or dhuli urad, or split.
 the most important
are masoor (most  Pulses are used
often red lentil), extensively in the
form of dal (split).
 chana (bengal gram), Some of the pulses
 toor (pigeon pea or like chana and "Mung"
yellow gram), are also processed
 urad (black gram) into flour (besan).
 mung (green gram).  LAMB!
  Deep frying
 Shallow frying
 Steaming
 Roasting
 Stir-frying
Japanese Cuisine
 It is known for its emphasis on seasonality of
food ( 旬 , shun), quality of ingredients and
presentation.
 Japanese cuisine are exotic and beautiful.
 It is easily one of the healthiest in the world,
with its concentration on fresh fish, seafood,
rice and vegetables.
 The Japanese love of beauty and simplicity
turns slices and chunks of raw fish into
miniature works of art.
 Regard their food very highly- fuel for both
the body and the soul.
 is known for its emphasis on seasonality of food, quality of
ingredients and presentation . Food is presented in small
quantities in the right bowl or plate to bring out its distinct
appearance, taste, aroma and texture.
 The Japanese eat three meals a day, and afternoon and
late-night snacking is normal. Rice was commonly boiled
plain and called gohan or meshi, and as cooked rice has
since always been the preferred staple of the meal, the
terms are used as synonyms for the word "meal."
 A standard Japanese meal generally consists of several
different okazu accompanying a bowl of cooked white
Japanese rice (gohan,), a bowl of soup and some
tsukemono (pickles). The most standard meal comprises
three okazu and is termed ichijū-sansai (; "one soup, three
sides"). Different cooking techniques are applied to each of
the three okazu; they may be raw (sashimi), grilled,
simmered (sometimes called boiled), steamed, deep-fried,
vinegared, or dressed.
Water-based cooking gives lightness and delicateness
of flavor.
Sashimi or otsukuri, tempura, sushi and yakitori
Sashimi- various kinds of raw fish taken with a dipping
sause of soy and wasabi (green horseradish)
Shoyu – soy sauce together with miso (bean paste is
fundamental Japanese food
Tofu mainstay on the Japanese table
Sake or tea is served with meals
Mugicha –an iced tea made from unhusked barley
brewed with tea
 Rice
 Mushrooms
 Beans
 Noodles
 Eggs
 Soy products
 Flour
 Seafood
 Fruits
 Vegetables
 Fu (wheat gluten)
 Finned fish
 Meats
 Sea mammals
 Crab (Kani)
 Shellfish
 Roe
 Processed seafood
 Seaweed
  Grilling
 Pan-frying
 Stewing/simmering
 Deep frying
 Pickling
 Stir-frying
Most popular food in the world
Five distinct styles of cooking:
Peking or Shantung= delicacy of flavor
Szechwan – hot and spicy
Honan – spicy, sweet ans sour
Fukien – famous for clear soup, seafood
dishes and subtlety of flavoring
Cantonese = combination of many styles
with emphasis on stir-fried dishes and subtle
flavor. Excels in the steamed dumplings of
various kinds known as dim sum
 It is a harmonious integration of
color, redolence, taste, shape
and the fineness of the
instruments.
 Chinese cuisines are colorful,
aromatic and delicious.
 food is prepared in bite-sized
pieces, ready for direct picking
up and eating.
 Vegetarianism is not uncommon
or unusual in China
 Chinese cuisine's entree
normally strives for three to five
colors, made up of the main
ingredient, with more secondary
ingredients of contrasting colors
and textures
 Fish  aniseed
 Chicken  Cinnamon
 Pork  peppercorn or
 Scallion  sesame oil
 fresh ginger  wine
 root garlic
 chili pepper
 boiling
 stewing
 braising
 frying
 steaming
 crisping
 baking
 simmering
 Includes also stir frying which means stirring and
tossing ingredients in very little oil over high
heat. Fast cooking
 is known for being hot and spicy and
its balance of five fundamental
flavors in each dish or the overall
meal - hot (spicy), sour, sweet, salty
and bitter (optional).
 Often Thai food is served with a
variety of spicy condiments to
embolden dishes.
 The fish are traditionally presented
in pairs, placed head-to-tail on a
round bamboo dish.
 Thai food is known for its
enthusiastic use of fresh (rather than
dried) herbs and spices as well as
fish sauce.
• Thai meal usually consists of soup, rice, two or
more kaeng dishes (with gravy), and as many
Krueng kieng (side dishes) as possible
• Beautiful fruit carving of melon, pawpaws,
lamoot, madarins, pomelos ans champoos and
rambutan accompany the meals
• To complete a perfe ct Thai meal is an ice
cream made from fresh coconut milk.
• Mainstay of Thai flavoring combination is kapi, a
native shrimp paste
• Bai toey – pandanus leaves
 Nam pla-fish sauce
 Shrimp paste
 Thai eggplants
 tamarind
 palm and coconut
sugars
 lime juice
 coconut milk
 Broccoli
 prik Thai (Thai pepper)
 rice and
 tapioca flour
 nahm prik pao (roasted
chilli paste).
 pahk chee (cilantro or
coriander)
 rahk pahk chee
(cilantro/coriander roots)
 curry
 si-yu dahm (dark soy
sauce)
 gung haeng (dried
shrimp)
 pong pa-loh (five-spice
powder)
 tua fahk yao (long beans
or yard-long beans)
 nahmahn hoi (oyster
sauce)
KOREAN CUISINE
 meals are named for the number of side
dishes (banchan) that accompany the
ubiquitous rice, soup, and kimchi
(fermented vegetables).
 Three dishes, five dishes, and up to
twelve side-dish meals are served
depending upon the circumstances.
 Korean food derives its pungent flavours
from various combinations of sesam oil,
soybean paste, soy sauce, salt, garlic,
ginger and, most importantly, chilli
pepper, which gives it its distinctive spicy
taste.
 For centries,the Koreans have eaten the the
products of the sea,the field, and the moutain
because of the features of Korean peninsula
and a distinguish climate makes Korean food
more abundant.Korean foods are very
special,exotic,and particular. The most
distingushing feature of the Korean food is the
spiceness. The basic seasonings-red
pepper,green onion,soysauce,bean paste,
garlic,ginger,sesame,mustard,vinegar,wine
have been combined in various ways to
enhance Korean foods.
• "Kimchi" is the best known Korean food. It is
vegetable dish, highly seasoned with
pepper,garlic,etc. It is served with every kinds
of Korean meals and it stimulates the appetite
like pickles. Large quantities of "kimchi" are
usually made in late fall or early winter for the
winter. the making at this time is called
"kimchang". "kimchi" contains amounts of good
nutritions such as vitamin C,and fiber.
• Korean food has various side dish. Favorite
side dishes are beantaste soup, broiled
beef,fish,cabbage "kimchi", and steamed
vegetables. "the full course Korean meal "is
called "Hanjoungshik".It is composed of
grilled fish, steamed short ribs, and other
meat and vegetable dishes with steamed
rice,soup,and"kimchi".
• Koreans also like meat dishes. is one of
the famous dish to Westerners. "pulgoki" is
generally called "Korean barbecue". It is
marinated in a sause made with
soysauce,garlic,sugar,sesame oil ,and other
seasonings, and cooked over a fire in front of
table. For the other special food, "kalbi" , the
short ribs of beef or pork is also good.The
recipe is similar to "pulgoki".
• Soups ,"guk" and "cchigue" in Korean vary in
taste and potency. Through the history, the
soup culture was developed because of the
famine or cold weather. When our ancestors
were short of food, they made soup with small
amount of vegetables and beef bones . Also
the hot soup could play a role in protecting the
cold . "maeuntang" is spicy,hot seafood soup
that includes white fish,vegetables,boybean
curd,redpepper powder. "twoenjang-guk" is a
fermented soybean paste soup with baby
clams in its broth. For the soups, there are
other kinds of soups such as "miyok-
guk","kimchi-cchigue".
• Vegetable dish is also popular in Korea.
Korean traditionally eat more vegetables
with rice in main meal than meats and the
vegetable dishes are various in kinds and
tastes. Korean call dishes made with only
vegetables "namool".There are two kinds
of which are "saengche" , cold and raw
"namool" and "saengche" , warm and
steamed "namool".
 rice,
 vegetables,
 fish,
 seaweed and
 tofu (dubu in
Korean)
 Kimchi - vegetables (usually cabbage or
white radish) which are commonly fermented
in a brine of anchovies, ginger, garlic, green
onion and chili pepper. There are infinite
varieties which are served as side dishes.
 Bulgogi - beef (and sometimes pork)
marinated in soy sauce, sesame oil, garlic and
chili pepper, cooked on a grill at the table. It
is a main course, and is therefore served with
rice and side dishes. Bulgogi literally means
"fire beef" and is often called "Korean BBQ."
•Bibimbap - rice topped with vegetables, beef
and egg, and served with a dollop of chili
pepper paste. A variation of this dish, dolsot
bibimbap, is served in a heated stone bowl, in
which a raw egg is cooked against the sides of
the bowl. variously romanised as Yukhoe, yuk-
hoe, yuk hoe, Yuk'oe, Yuk-hae, Yuk Hwea,
Yuk Whe but often plain "yuke" is a popular
version, comprising raw beef strips with raw
egg and a dash of soy sauce mixed with Asian
pear
•Galbi - ribs, either pork or beef, cooked on a
metal plate over charcoal in the centre of the
table, and accompanied by rice and various
side dishes

•Songpyeon - cake served at Chuseok (Mid-

Autumn Festival) decorated with sesames, soy
beans, and chestnuts.
 Gimbap (literally seaweed rice) - A Korean
dish consisting of rice and strips of
vegetables, egg, ham and pollock, rolled in
laver (seaweed) and sliced. This is a popular
snack or child's lunch, similar to and could
be the precursor for Japanese sushi rolls.

 Naengmyeon (literally cold noodles) - this

summer dish consists of several varieties of
thin, hand-made buckwheat noodles, and is
served in a large bowl with a tangy iced
broth, raw julienned vegetables, and often a
boiled egg and/or cold beef.
 Gochujang (hot chilli pepper
paste) is an indispensable
condiment.

 Samgyupsal - Pork bacon cut from

the belly, served in the same
fashion as Kalbi. Sometimes
cooked on a grill with kimchee
troughs at either side. Commonly
grilled with garlic and onions,
dipped in ssamjjang and wrapped
in ssangchu.