India

The cultivation of rice spread from India to what region of the world?

In the last millennium, the most significant import of cooking techniques into India occurred during the Mughal Empire. The cultivation of rice had spread much earlier from India to Central and West Asia; however, it was during Mughal rule that dishes, such as the pilaf, developed in the interim during the Abbasid caliphate, and cooking techniques such as the marinating of meat in yogurt, spread into northern India from regions to its northwest. To the simple yogurt marinade of Persia, onions, garlic, almonds, and spices began to be added in India. Rice grown to the southwest of the Mughal capital, Agra, which had become famous in the Islamic world for its fine grain, was partially cooked and layered alternately with the sauteed meat, the pot sealed tightly, and slow cooked according to another Persian cooking technique, to produce what has today become the Indian biryani, a feature of festive dining in many parts of India.In food served in restaurants in urban north India, and internationally, the diversity of Indian food has been partially concealed by the dominance of Punjabi cuisine. This was caused in large part by an entrepreneurial response among people from the Punjab region who had been displaced by the 1947 partition of India, and had arrived in India as refugees. The identification of Indian cuisine with the tandoori chicken—cooked in the tandoor oven, which had traditionally been used for baking bread in the rural Punjab and the Delhi region, especially among Muslims, but which is originally from Central Asia—dates to this period.


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