Cuisines of the World Are Term Paper

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Chinese fried rice has no real counterpart in Indian cuisine except in the Muslim dish called biriyani. Regardless, rice is a central feature to both Indian and Chinese meals and the differences between them are relatively superficial.

Indian food offers a wider variety of breads than Chinese food does. Chinese breads are relatively limited and include some tortilla-like breads like those used in Cantonses dishes and also some fried breads too like the "doughnuts" that are dunked into the rice porridge called congee. Indian breads are more varied than Chinese ones in general and include some tortilla-like ones called chapati, oven-baked breads like naan, and also some pan-fried breads like paratha.

Indian food incorporates vegetables, especially in vegetarian Hindu cuisine. However, the range of vegetables are limited and most of them are well-cooked often until they are creamy. Broccoli is all but absent in Indian food whereas it is a relatively common green used in Chinese cooking. Both Chinese and Indian foods incorporate eggplant and leafy greens like spinach as well as carrots. Chinese food offers a wider range of vegetables and prepares them more delicately so that they retain their vivid color and crunch. In non-vegetarian Indian food as well as in Chinese food, meats are cut up in small or bite-sized pieces and integrated into a larger dish. While pork and beef are rare in India because of the sizable Muslim and Hindu populations there, those meats are quite common in China but are rarely served as steaks.

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Indian and Chinese cuisines both feature a wide range of textures within the same meal, with some wet saucy dishes and also some dryer dishes.

Both India and China are huge and diverse countries geographically and in terms of culture. Regional variations in cuisine mean that there is no one way to describe either Indian or Chinese food. However, it is possible to make some generalizations. For example, it is rare to find anywhere in India dishes that feature crunchy vegetables whereas in China gai lan (Chinese Broccoli), carrots, and bok choy are all often prepared so that the vegetables remain brightly colored and textured. Indian food tends to be mushier in texture, sometimes offset by crunchy fried snack foods served before the meal like papadum or spicy nuts. Both Indian and Chinese foods offer some pickles or fermented pastes, which are believed to be good for the digestive system.

With so much in common in terms of presentation and concept, it is difficult to pinpoint the core differences between Chinese and Indian cuisines. Texture, ingredients, and overall presentation sets apart these two world-class cuisines. While both laden with flavor and spices, Indian and Chinese foods are worlds apart......

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