by Mimi Rippee
Throughout its history, India has been invaded by armies, traders, and immigrants from all over the world. Major culinary influences result from significant historical invasions, including the Greeks, led by Alexander the Great in 326 B.C. Greek and Middle Eastern ingredients and cooking techniques are obvious in Indian cuisine. Moghul invaders in the 16th Century introduced meat and rice dishes to India. Portuguese rulers introduced chilies, and the more recent rulers from Britain in the 18th and 19th Centuries had an influence on chutney development. Interspersed throughout these major historical events were influences from Bactrian, Mongol, Scythian, Parthian, Kushan, Hun, Arab, Turk, Afghan, and Dutch invaders.
In the northernmost areas of India, close to the Himalayas, the weather is temperate. Wheat is the predominant grain and meat dishes can be elaborate. Much of the food is cooked in oil.
To the south towards ...