Earthy Notes

Food of the Indian subcontinent has a broad split created by ancient trade routes. The dishes of the East and South reveal strong links to Malaysia and Indonesia as ideas and flavours travelled in both directions with the boats that ploughed the waters between them. There is heavy use of vegetables, rice, seafood and coconut, and tastes lean towards the hot and sour. Spice imports include star anise and mace, joining native cinnamon, black pepper and green cardamom.

In the North, the prominent culinary influence is from Central Asia. The regions are joined by the overland trade through Afghanistan and the lasting influence of the Mughal Empire that bound them together. Meats, yoghurt, breads and samosas are popular and the spicing is complex, focusing on warm fragrance over raw heat, with garam masala being favoured.