澳洲维多利亚代写 印度的烹饪

Keywords:澳洲维多利亚代写 印度的烹饪

印度的烹饪，就像它的人民一样，由于地域和宗教的多样性而具有多样性。印度内部的南北分歧使某些菜肴过度流行，而忽略了一些。到目前为止，在印度次大陆之外，南印度菜不如北印度菜受欢迎。世界各地的普通印度餐馆的墙上都挂着穆格莱(Mughlai)画，还有大量雕刻的大象欢迎顾客。对于经常光顾这些餐厅的南印度人来说，这里的环境无法满足他们的怀旧之情。在“带走”文化中，区别南印度美食的菜肴或多或少地缺失或不那么受欢迎。苏巴·纳拉扬的《季风日记》是一本关于南印度美食的感人回忆录。她解释了在不同菜肴的起源背后的独创性，以平衡口味和提供各种健康益处。对于Narayan来说，只有在她开始生活在美国之后，她才开始需要烹饪传统食物。不同寻常的是，只有在移民后，烹饪才成为“个人发现之旅”。她已经写下了她在再造她发现完美的民族食物时遇到的困难。她说，这种完美与一个地方有很深的联系。
澳洲维多利亚代写 印度的烹饪
Indian cuisine, just like its people is diverse owing to its regional and religious diversities. India’s internal north-south divide has over popularized certain cuisines and neglected some. Until now, South Indian cuisine is less popular than North Indian cuisine outside the subcontinent. Generic Indian restaurants around the world have Mughlai paintings adorning their walls and largely carved elephants welcoming the patrons. Nothing about the ambience gratifies the nostalgia of South Indians visiting those restaurants regularly. Dishes that distinguish South Indian cuisine have more or less been absent or less popular in the ‘take away’ culture.Monsoon Diary by Suba Narayan is a heartwarming memoir to South Indian cuisine. She explains the ingenuity behind the origin of different dishes that balance flavors and offers various health benefits. For Narayan, the need to cook traditional food developed only after she started living in the US. Unusually, only after emigration cooking becomes ‘a voyage of personal discovery’.[15]She has penned her difficulties in re-creating ethnic foods which she found perfection in. Such perfection is deeply associated with a place when she says.