India, a nation with varying cultures, languages, climates and people, boasts a span of history of more than 4000 years. Also, with a population of nearly 960 million and 300 hundred languages along with 700 dialects, the various historical influences have significantly affected the cultural aspects of Indian culinary arts.

Between the years of 3000 and 1500 BC, India's earliest and greatest civilization took place in the Indus Valley and Plains (http://www.incore.com). Commerce being concentrated in two major cities, Harappa and Mohenjo-Daro, Indians specialized in the trade of metals, pottery, and jewelry. In addition, they had advanced architecture, streets and drainage systems.

Around 1500 BC, the beginning of the Vedic period, the Aryans (light-skinned people) invaded and defeated the Dravidians (dark-skinned people) while destroying the cities of Harappa and Mohenjo-Daro (http://www.incore.com). As the Aryans settled in the Indus Valley area, they founded the basis of Hinduism and Sanskrit, the official Indian language. Additionally, introduced was the Caste system, which divided the Indian population into 4 varnas: Brahmans, the priests; Kshatriya, political rulers o

After the British Rule, Pandit Jawahar Lal Nehru served as the first prime minister of the democratic republic of India (Kittler 362). There were several border disputes with China and Pakistan, which ultimately led to the formation of the country Bangladesh out of Eastern Pakistan. India officially became a republic on January 26, 1950, and Dr. Rajinder Prashad was elected as the first President of the Indian Republic. "India is currently the world's largest democracy" (Kittler and Suchner 362).

There are variations in Northern and Southern cuisine. The primary differences are in their meals. A North Indian meal has chapitis, rotis, or parathas, rice dals, fried vegetables, curries, curd, chutney and pickles. Chapiti, roti and paratha are types of unleavened bread prepared differently. Dals are lentils. Desserts have a milk pudding or rice base and are usually soaked in syrup. Kheer, a form of rice pudding, shahi tukra or bread pudding and kulfi a nutty ice cream are common in the North.

In 1526, Baber, Tamerlane's grandson, established the Moghul (Persian word for Mongolian) Empire. Once again, many accomplishments by many affluent leaders were made during the Moghul Dynasty. Baber's son, Akbar, was influential in endeavoring to treat Muslims and Hindus in an equal manner. Additionally, Shah Jehan, another great leader built the Famous Taj Mahal. In the year 1726, the empire broke down along with the occurrence of the death of the last leader of the Moghul Empire, Aurengzeb.

Spices are a major part of Indian cooking. Spices import flavor and color to foods that lack it. The country is primarily vegetarian and spices brings a new dimension to the food. Spices are used to tenderize, add heat, color, or cool, to thicken, provide tartness and even curb flatulence. They are used for their colors to build beauty and harmony to the food. Indian spices include coriander, cumin, tumeric, red pepper, nutmeg, mustard, saffron, cinnamon, cardamom, ginger powder, amchoo (green mango powder), paprika and mace. Masalas, spice blends, are very common. These blends are specific to each region in India.

The Indian kitchen is a bare room and has a low wood burning fire. A flat grinding stone with a triangular mortar with spices, deep pots with lids, wok-like pans for deep-frying and sauteing are found in the kitchen. Tandoors that are used to prepared poultry and paan are not normally found in an Indians home. Tandoors are brick, clay-lined ovens heated to very high temperatures.

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Approximate Word count = 1699
Approximate Pages = 7 (250 words per page double spaced)