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Indian Food : Indian Non Vegetarian Cuisine

Indian Non Vegetarian Cuisine

During the Vedic period (1500-500 BC), the priestly castes sacrificed animals to appease and gain boons from the gods, after which the flesh was consumed. In the Atharvaveda, beef-eating was prohibited as it was likened to committing a sin against one's ancestors.

Muslim infiltration into the subcontinent caused a gastronomic revolution. In fact, it created a marriage between the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. Spices were added to cream and butter, rice was cooked with meat, and dishes were garnished with almonds, pistachios, cashews and raisins. India was also introduced to kebabs and pilafs (or pulaos). There was a variety of sweetmeats; the idea of ending the meal with a dessert being of Arabic origin. Most of these sweets were made of almonds, rice, wheat flour or coconut, sweetened with sugar and scented with rose-water.

Indian Non Veg Recipes