This page contains content from our previous website. To learn more about us, check out our new website.
Le Cordon Bleu News, 08/11/2014
A taste of India
Print this page
World Culinary Traditions

EN | FR Share: Facebook Twitter More...

In The News

A taste of India
Indian cuisine is ever more present in our dishes: Curry, cilantro, star anise… This festival of flavors and colors is a delight for both our eyes and our palate. But do we truly understand what authentic Indian cuisine is?

Due to the diversity and richness of its dishes, Indian cuisine remains relatively unknown.  Indian cuisine is not limited to just one type of cuisine but many which vary from region to region depending on the different natural resources available, economic and cultural history, as well as the religion of that part of India.  Indian cuisine is a whole world to be explored…Lets set off on this voyage of discovery!

The numerous invasions that took place throughout history have made Indian cuisine all the richer:  European colonization with, in particular, the British and Portuguese, as well as interactions with Persians.  It was during this period, in the 16th century, that chili was introduced to Indian cuisine by the Portuguese and that certain Persian dishes, such as chicken tandoori and biryani became part of Indian gastronomy.

There are also regional differences in Indian cuisine.  Whether in the North, South, East or West, the delicate blending of spices produces dishes which are full of flavor and color.  There are, however, huge regional contrasts in Indian cuisine:

  • In northern India, whole-wheat flat bread (chapati) forms the basis of a meal, whereas in the south, it is rice.
  • Oil is used for cooking in the south whereas ghee is used in the North.
  • Tea, or Chai, is the most popular drink in the north whereas coffee with condensed milk is preferred in the south.

These examples demonstrate how regionally diverse Indian cuisine is.  We have discovered that each region has its own culinary specialties and traditions, now let’s take a closer look…

In the north a special oven, known as a tandoor, is frequently used for cooking.  New Delhi, for example, is well known for its tandoori dishes.  Likewise, one of the traditional dishes in the Northern city of Pendjab is chicken tandoori.  The North is also well known for the quality of its meat, especially in the Kashmir region.

Cuisine in the south mainly revolves around fish, seafood, chicken and mutton.  Sauce based dishes are often very spicy, especially in Kerala.  Yogurt is frequently used to make dishes such as raita and dhal.  Vegetarian cuisine is also very good thanks to the numerous fruits available such as the jackfruit, mango, banana, papaya, guava, lemon and pineapple.

The influence of Portuguese colonization is still very much evident in Goan cuisine.  Numerous Catholics inhabit this region (in a country where Hinduism is the major religion) and this explains why meat, including pork can be eaten here.

Religion also plays an important role in Indian cuisine.  As such, dhansak, a dish composed of lamb or chicken, with vegetable, rice and spices is favored by the Parsi.  Muslims do not eat beef or pork and Hindus are vegetarian.

Vegetarianism is one of the particularities of Indian cuisine which can be due to economic, cultural or religious reasons.  Each caste has a particular type of food associated with it which represents a certain way of living.  Brahmans, for example, a cast of priests and scholars, is strictly vegetarian.  Religion also plays an important role in the way in which dishes are made as Hindus, who make up 75 - 80 % of the population, are vegetarian.  It is important to remember that meat is also very expensive and this also explains why it is not widely consumed in India.

Indian cuisine is very representative of the culinary diversity of India.  This colorful, delicious cuisine, which is so full of flavor, perfectly reflects a country with diverse languages, religions and ways of life.

Le Cordon Bleu in The Hundred-Foot Journey Le Cordon Bleu in The Hundred-Foot Journey: Indian-French fusion cuisines
Thanks to its worldwide reputation and its constant evolution, Le Cordon Bleu Paris publications have become a reference in the world of the culinary arts. A Le Cordon Bleu CookBook is featured in the new DreamWorks Studios film "The Hundred-Foot Journey" ("Les Recettes du Bonheur" in French) with Helen Mirren, Om Puri, Manish Dayal and Charlotte Le Bon.

Learn more



For more information

Le Cordon Bleu Paris
  Email or use the online form
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

Find out more...

The Paris Campus


Le Cordon Bleu Paris
Presentation Video

Related News

Read more

  • Meet Pooja Dhingra
  • ooja studied tourism at the Cesar Ritz Colleges in Switzerland before working at the Villa Toscana hotel and the Hôtel des Trois Couronnes before enrolling at Le Cordon Bleu Paris. She graduated with a Pastry Diploma in 2008, a real springboard for her future career.

Lire la suite


Back Bookmark and Share