Cuisines of India and China

Paper Summary:

This paper describes how Indian and Chinese foods differ from each other and how, although both carry strong characteristics, they can both be successfully combined with other cuisines.

From the Paper:

"The cuisines of the world are being fused together in many restaurants, sometimes obscuring the simplicity of country cooking. However, the purity of national and regional cuisines can be expressed through the core dishes of each region. For example, Asian food is incredibly diverse. Indian food is being fused with many other cuisines and so is Chinese food but both Indian and Chinese food retain an essential character that distinguishes them from each other and from other world-class cuisines. Indian food is usually creamy in texture. Vegetables are cooked for long periods of time and only on rare occasion are served crunchy or raw. On the other hand, Chinese food features crisp vegetables and only rarely pulverizes them to the extent that they are in Indian cuisine. Both Indian and Chinese cuisine use meats sparingly, and in fact both countries have a strong vegetarian component. However, Indian food remains one of the most vegetarian friendly cuisines of the world whereas it may be hard to be a pure vegetarian in a Chinese restaurant. Finally, both Indian and Chinese foods emphasize spices and sometimes hot chilies. Indian and Chinese food share a lot in common but their overall presentation, texture, ingredients, and flavors are vastly different."

Sample of Sources Used:

• "Chinese Food in India." Retrieved Feb 18, 2008 from http://www.food-india.com/indianCuisine/1001_1050/1012_Chinese_Food_India.htm
• "Chinese Food Recipes." Retrieved Feb 18, 2008 from http://chinesefood.about.com/library/blrecipe.htm
• "Indian Food and Cuisine Guide." Retrieved Feb 18, 2008 from http://www.food-india.com/

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