Origins
We have created a diverse and extensive menu of the different cuisines and culinary staples of the oriental world. Ranging from China to the Middle east, our dishes explore the various influences on each regions preferred flavors. China and India, both very different and yet defined by the availability of ingredients provided in their various regions. In our menu, the 8 cuisines of china and the four regions that separate the Indian palate each have their own place. For a majority of our dishes, rice, a basic staple in the entire asian continent, plays a prominent role however certain dishes such as biriyani or even fried rice are all paired with their appropriate region's type. The dishes are chosen to represent the plethora of influences and cultural exchanges that have taken place throughout time and history.
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Chinese CuisinesChinese cuisine has become one of the most prominent of all oriental cuisines around the world. One of the oldest cultures and civilizations in the world, the people here have created a very unique and elaborate palate. The silk roads connecting much of the Asian world to its neighbors facilitated cross cultural exchange between china and civilizations such as that of India and even the middle east. The introduction of Islam during the Tang Dynasty brought in the onset of halal foods, aided by the silk roads, into areas such as Hangzhou and yangzhou thus eliminating practices of pork eating in these areas. The Song dynasty's flight to the south caused mass sophistication within Chinese cuisine and even today, a majority of what is considered fine Chinese cuisine is found in this southern region due to the culmination of culture within such a small area in such a small amount of time. The invasion of the mongols during 12th-13th centuries introduced the usage of dairy products and meats such as goat, mutton and even mare's milk. However, one important traditional aspect to much of what comprises Chinese cuisine is found in the practices of Yin and Yang. Certain foods are attributed with either hot or warming values (for example spicy peppers which are considered yang) or cold/cooling values (watermelon as yin). The balance usually applies to the season in which these foods are eaten. Usually in colder regions or weather spicy or even greasy foods are consumed as they are believed to warm the body. This also plays into the extensive use of preparing foods as medicine which dates back as far as the Han dynasty. After all this information, Chinese cuisine may seem overly complicated and sophisticated. While this is true , today this cuisine is often divided into 8 major sub-cuisines (found on the map) followed by different regional cuisines. In short much of what comprises these different region's cuisines are simply the availability of certain ingredients within the land or region. Northern China is usually attributed with more of a mongol influence as it was closer to Mongolia during the time of the invasion. Similarly, with the western regions of china with Islamic and Tibetan influences due to the proximity. however the south, central and eastern regions are what are comprised of the basic 8 cuisines since they remained relatively untouched by outside influences.
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Flavors of IndiaIndian cuisine is often known for its use of various spices and herbs which each aid in both the color, texture flavor, and aroma of each dish. In some respects Indian cuisine is very similar to Chinese cooking as it utilizes certain spices for medicinal properties as well. However unlike the Chinese, the cuisine of this subcontinent has been heavily influenced by the numerous religions that it hosts as inhabitants. Hinduism, Buddhism, Jainism, and even Sikhism have rendered much of the population as vegetarians and due to the sacristy of cows, very little beef is consumed at all. It's also a very similar situation with Islam and pork. Much of the meat that is eaten is often comprised of either goat, mutton, lamb, or chicken while eggs make another dietary staple for some vegetarians who permit themselves to actually eat them. This practice of not killing any animals thus leading to vegetarianism and in some cases veganism all stems from the practice of Ahisma that became popular after the Vedic age in around 500 BCE. With the rise of the Mauryan dynasty (whom were great supporters of Hinduism) at around 300 BC, vegetarianism became even more so popular. It was because of these practices that many of the staples such as legumes, lentils, flat breads, and rice became key components to Indian cuisine as they both provided the necessary calories and protein for these people. However the biggest influence that is till very prominent in Indian cooking to this day is that of the Islamic Mughal empire in 1194 AD which created what is known is Mogul or Mughali cuisine which is the primary style of cooking in northern India. Much of what the Mughals brought to India in terms of techniques and new foods has an even older influence from the Persians during the Classical era (600 BC-600CE). Its these kinds of outside influences that have even shaped the boundaries of the regional cuisines in India which is quite comparable to those found in China. As stated before, the north is comprised mostly of Mogul cuisine which is heavily reliant on dairy products such as yogurt as well as goat, lamb, and a bread based carbohydrate staple. Most of the cultural infusion into Indian cuisine is found in this northern region as it is in closer proximity to foreign neighbors. AS you go south the diversity of different traditional Indian cuisines can be found and this is where the famous Indian curries are most prominent which are often more coconut based than its northern counterparts as coconuts are much more abundant within the southern regions. The coconuts often take the place of much of the dairy consumption found in the north and also the carbohydrate staple is more so on rice as the monsoons and humid weather conditions are perfect for its cultivation. The eastern regions are often unique in the fact that many of the flavors rely on a mustard base, also the consumption of fish and seafood is much more prominent in this region which is commonly referred to as Bengali, as fish is much more readily available and divers hear along the coast than the rest of the subcontinent. The western region is often characterized by three sub cuisine: Goan (distinguished by both more coconuts and a Portuguese influence), Gujarati (mostly vegetarian) and kamaharashtrian. Finally, the most distinguished region of all is the northeast area as it is completely different than the rest of India due to a huge influence by the Chinese world. It is in this region that the famous Darjeeling tea is cultivated and spread to other countries. So very much like China, Indian cuisine is very much described by the different foods within the respective regions as well as a huge housing of various religions that have both affected and contributed to this very diverse and multicultural cuisine.
Diversity in the SoutheastSouth east Asia is a mix of a variety of different cultures and religions. It has acquired elements from both its neighboring Asian counterparts as well as from Europeans during the spice trade. The discovery of the America's as well as the Dutch and Portuguese initiation of the Spice trade during the 16th century brought in staples such sweet potato, hot peppers, and even peanuts. The following era of colonialism caused an integration of western food culture elements such as the drinking of coffee or even the use of what for baking into the region. During the height of the Muslim empires, mass conversions to Islam also attributed to practices of abstinence from wine as well as pork. The Arabs also brought in many spices from Western Africa such as pepper that have remained important in their cooking even today. The influences from China and even India instilled the usage chopsticks and curries and even in places such as Singapore and Taiwan, the foods found there are the very same that can be found in mainland China. Despite all these influences, Southeast Asian food is often characterized greatly by vast amounts of tropical flavors such as tamarind, galangal, coconut as well as citrus as these are widely available throughout the entire region. Another common habit is the consumption of seafood especially within the island portions as seafood is one of the most abundant sources of protein for the natives. Since the introduction of chili peppers and peanuts by spice traders, both flavors have become an essential aspect to many traditional dishes found today. Much of what comprises our favorite Thai dishes are actually rooted in Western techniques during the colonial and imperial era. Although much of the traditional dishes are still celebrated, what comprises southeast asian food today especially within these respective regions are actually the culminations of western inspired foods.
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