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South Asian Cuisines

South Asian Cuisines are oriental cuisines rich in tradition, including different cultures and religions that have led to culinary development, not to mention the influence of the British Empire. These are spicy cuisines, rich in chilli, cumin, turmeric, black pepper, star anise and cloves, used alone or to prepare various curry blends. Ginger is used to prepare sweets and savoury dishes. Chapati bread, rice, and roti prepared with wheat or bean flour are eaten.
The culinary tradition is very much linked to religiosity. Meat consumed is goat, chicken, fish, sheep and beef, although less common since cattle are sacred to Hindus, who generally avoid all types of meat, preferring yoghurt and cheese such as Paneer. Pork is taboo, only the Christian side consumes it. The Jewish side does not mix meat and dairy products, according to their customs, resulting in meat and egg dishes. The Muslims consume goat meat in curries or cooked in the tandoori oven.
Sweets are often made from evaporated milk, dried fruits such as pistachios, almonds, or pulses such as lentil flour or rice.

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