इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Andaman Islands · Island Realms
This is one of the few genuinely new cuisines in India, and it can be dated. Nothing here descends from a local court or a settled peasantry — everything arrived with someone in the last hundred and fifty years and was then rebuilt around what the islands actually have, which is fish, coconut, rice and very little else. A Bengali household cooks mustard and panch phoron onto reef fish it had never seen; a Tamil household puts tamarind and curry leaf on the same fish; a Chota Nagpur household cooks with less oil and more leaf-wrapping than either. Coconut is the common denominator that all three ended up adopting, because it grows and mustard oil has to be shipped in.
मुख्य पाक माध्यम
प्रमुख खट्टे तत्व
मसाले की पहचान
There is no single one, which is the point. Panch phoron, mustard paste and green chilli mark the Bengali strand; curry leaf, tamarind, black pepper and mustard seed mark the Tamil and Telugu strand; a plainer salt, turmeric and chilli treatment with more emphasis on the ingredient marks the Chota Nagpur and Karen kitchens. What is missing is as informative as what is present — almost no dry-roasted garam masala tradition, very little wheat bread, and no dairy culture at all, because there is no grazing land.
मुख्य अनाज
संरक्षण की विधियाँ
विशिष्ट पाक विधियाँ
Reef and pelagic fish simmered in thin coconut milk with turmeric, chilli and a souring agent, the thick milk added last off the heat. Every community on the islands ended up cooking a version of this, whatever they arrived cooking, because coconut is the one fat that is local.
यह भी यहाँ मिलती है: Malabar, Lakshadweep, Nicobar Islands
Ground mustard seed, green chilli and mustard oil steamed or braised over fish — the Bengali shorshe method applied to snapper, grouper, kingfish and reef species it was never designed for. The mustard's sharpness does the work that river-fish oiliness used to do.
यह भी यहाँ मिलती है: Bengal Delta, Sundarbans
Fish split, salted and laid out on racks or roofs until hard. The Bengali settler households make and eat it as shutki; because the Andaman monsoon is long and sunless, a good deal of it is finished over smoke rather than in the sun, which is a local adaptation rather than an inherited step.
यह भी यहाँ मिलती है: Bengal Delta, Barak Valley
Fish and meat wrapped in leaf or packed into a bamboo section and set in embers. Brought by Chota Nagpur Adivasi settlers and by the Karen, and adopted more widely because it needs no oil and no vessel.
यह भी यहाँ मिलती है: Chota Nagpur, Naga Hills, Tripura Hills
The Karen villages around Mayabunder keep Burmese preparations — fermented fish seasoning, bamboo shoot, pounded chilli relishes and a heavier use of pork than anywhere else in the islands. The published documentation of this kitchen is thin, and what is set down here is deliberately limited to what is reliably reported.
यह भी यहाँ मिलती है: Myanmar
Areca is grown on the islands, the leaf is grown alongside it, and the folded quid is the near-universal after-meal habit across every community here. Andaman areca is a cash crop as well as a habit, and the trees are a marker of settler cultivation in the forest belt.
यह भी यहाँ मिलती है: Bengal Delta, Tulu Nadu, Chota Nagpur
Andaman Islands की खानपान पहचान — पाक माध्यम, खट्टे तत्व, मसाले, मुख्य अनाज और वे विधियाँ जो इसे परिभाषित करती हैं। (6)