Updated: Mar 24
India has a rich history and a colourful relationship with food that goes thousands of years back through rise and fall of dynasties, and onset and offset of eras. The flavours, dishes, and the recipes were passed down over generations and created and recreated hundreds of thousands of times by chefs, housemakers, and even foreigners who made the country their home.
As is true for all cuisines, the cuisines all through India, are heavily influenced by the ingredients available in that part of the country and the climate in which the food was supposed to be served.
The northern region of India spans thousands of kilometers from the Himalayan mountain range to the foothills of Vindhya mountains. The capital, Delhi, has been settled and visited by many armies, rulers, and explorers over the centuries. The sub-continent has faced all types of geological features like mountains, deserts, plateaus and even valleys. Hence, the entire country is rich in biodiversity, and the food reflects all the elements from these diverse regions.
Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions. Centuries of Mughal and Persian rule, also introduced dishes like samosa, pilaf and much more. Hinduism is, and has been, a major religion in India for many a millenia. Hinduism, Jainism, and Buddhism believe in avoiding meat and poultry as a way to show mercy to other life-forms.The Hindu vegetarian culture is widely practiced all across the country, and has led to many delicacies solely created to develop the taste and natural flavour of vegetables and fruits on their own. On the other hand, Mughal tradition dominated most in the cooking of meats. Mughlai food - rich Kormas (curry), and Nargisi Koftas (meatballs), the Biryani (a layered rice and meat dish), Rogan Josh, and favorite dishes prepared in a clay pot or tandoor are wonderful contributions made by Mughal settlers in India. Try the Rogan Josh and the flavourful Biryani at Zinger Taj. Book a table or Order online!
Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The trends from outside have been mixed and fused with those of each corner of India. It has given rise to the modern cuisines that we know today, with an amalgamation of flavours, textures, and forms as diverse as its people and culture.
Indian cuisine has also influenced other cuisines across the world, especially those from Europe,the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean. The Portuguese, Persians, and British made important contributions to the Indian culinary scene as well.
South Indian food is significantly different from Northern Indian food. In south India, the cuisine is largely rice based with an accent of a thin soup called Rasam. Hindus are divided into meat and non-meat eaters. Their common thread in the Southern region of Kerala is coconut, which is the culinary mascot of the state. Coconut is an important ingredient in all South Indian cuisine. It is used in curries, desserts, and even seafood marinate. The southern peninsular region of India gets abundant seafood and the states of Goa and Kerala are famous for their seafood dishes like the Goanese Fish Curry or Prawn Malabar. Try mouth-watering seafood dishes at Zinger Taj, the Best Indian restaurant in Sydney!
North, East, South and West are the four different main regional styles in Indian cooking. North India was influenced by the Mughals dynasty that ruled India for three centuries until the British replaced them in the 1800s. Saffron and rich gravies made of pureed nuts and cream were all derived from the Mughals. Head over to Zinger Taj to try some Saffron Rice with your favourite curries.
Naan bread, which is made in a tandoor, is not indigenously Indian. It is the everyday bread of the Afghani people. Naan is not the homemade daily bread of Indians, yet for decades, this has been a mass misperception of Indian food outside the country. The Western states of Gujarat, Maharashtra and Goa all have unique food experiences. Gujarat is mostly Muslim, Parsis, Hindu, and Jains, which each having their own method to cooking. Parsis have a rich diet of chicken and seafood. Our authentic Parsi dish, Fish in Banana Leaf has been a consistent customer favourite for years.
Lassi is a traditional dahi (yogurt)-based drink in India. It is made by blending yogurt with water or milk and spices. Lassi can also be flavoured with ingredients such as sugar, rose water, mango, lemon, strawberry, and saffron. It is one of our best selling beverages at Zinger Taj, and you can choose between sweet, salted or flavoured Lassi.
Reserve a table to enjoy authentic Indian dishes from all over India only at Zinger Taj, McMahon’s Point; Or simply order online or call for pick-up!