Faster access than browser!Similarities between Food and Indian cuisine
Food and Indian cuisine have 55 things in common (in Unionpedia): African cuisine, Alcoholic drink, Bangladesh, Bean, Beef, Boiling, Bread, Broth, Cabbage, Carrot, Chef, China, Chinese cuisine, Cuisine, Dairy product, Europe, Fermentation in food processing, Fish, French cuisine, Fruit, Gluten, Hinduism, Honey, Indian cuisine, Kitchen, Leaf vegetable, Legume, Lemon, Lentil, Lettuce, ..., Maize, Mexico, Mushroom, Nepalese cuisine, Nut (fruit), Orange (fruit), Peanut, Potato, Rice, Salad, Seafood, Sesame, Shellfish, Soup, Soybean, Staple food, Tandoor, Thai cuisine, Tomato, United Kingdom, United States, Vegetable, Vegetable oil, Vegetarianism, Wheat. Expand index (25 more) »
African cuisine
Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products, and do not usually get food imported.
African cuisine and Food · African cuisine and Indian cuisine ·
Alcoholic drink
An alcoholic drink (or alcoholic beverage) is a drink that contains ethanol, a type of alcohol produced by fermentation of grains, fruits, or other sources of sugar.
Alcoholic drink and Food · Alcoholic drink and Indian cuisine ·
Bangladesh
Bangladesh (বাংলাদেশ, lit. "The country of Bengal"), officially the People's Republic of Bangladesh (গণপ্রজাতন্ত্রী বাংলাদেশ), is a country in South Asia.
Bangladesh and Food · Bangladesh and Indian cuisine ·
Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
Bean and Food · Bean and Indian cuisine ·
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
Beef and Food · Beef and Indian cuisine ·
Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
Boiling and Food · Boiling and Indian cuisine ·
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
Bread and Food · Bread and Indian cuisine ·
Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
Broth and Food · Broth and Indian cuisine ·
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
Cabbage and Food · Cabbage and Indian cuisine ·
Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
Carrot and Food · Carrot and Indian cuisine ·
Chef
A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine.
Chef and Food · Chef and Indian cuisine ·
China
China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.
China and Food · China and Indian cuisine ·
Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
Chinese cuisine and Food · Chinese cuisine and Indian cuisine ·
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.
Cuisine and Food · Cuisine and Indian cuisine ·
Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
Dairy product and Food · Dairy product and Indian cuisine ·
Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
Europe and Food · Europe and Indian cuisine ·
Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
Fermentation in food processing and Food · Fermentation in food processing and Indian cuisine ·
Fish
Fish are gill-bearing aquatic craniate animals that lack limbs with digits.
Fish and Food · Fish and Indian cuisine ·
French cuisine
French cuisine consists of the cooking traditions and practices from France.
Food and French cuisine · French cuisine and Indian cuisine ·
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
Food and Fruit · Fruit and Indian cuisine ·
Gluten
Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains.
Food and Gluten · Gluten and Indian cuisine ·
Hinduism
Hinduism is an Indian religion and dharma, or a way of life, widely practised in the Indian subcontinent.
Food and Hinduism · Hinduism and Indian cuisine ·
Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
Food and Honey · Honey and Indian cuisine ·
Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
Food and Indian cuisine · Indian cuisine and Indian cuisine ·
Kitchen
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment.
Food and Kitchen · Indian cuisine and Kitchen ·
Leaf vegetable
Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
Food and Leaf vegetable · Indian cuisine and Leaf vegetable ·
Legume
A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae).
Food and Legume · Indian cuisine and Legume ·
Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
Food and Lemon · Indian cuisine and Lemon ·
Lentil
The lentil (Lens culinaris or Lens esculenta) is an edible pulse.
Food and Lentil · Indian cuisine and Lentil ·
Lettuce
Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae.
Food and Lettuce · Indian cuisine and Lettuce ·
Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
Food and Maize · Indian cuisine and Maize ·
Mexico
Mexico (México; Mēxihco), officially called the United Mexican States (Estados Unidos Mexicanos) is a federal republic in the southern portion of North America.
Food and Mexico · Indian cuisine and Mexico ·
Mushroom
A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
Food and Mushroom · Indian cuisine and Mushroom ·
Nepalese cuisine
Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography.
Food and Nepalese cuisine · Indian cuisine and Nepalese cuisine ·
Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
Food and Nut (fruit) · Indian cuisine and Nut (fruit) ·
Orange (fruit)
The orange is the fruit of the citrus species ''Citrus'' × ''sinensis'' in the family Rutaceae.
Food and Orange (fruit) · Indian cuisine and Orange (fruit) ·
Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
Food and Peanut · Indian cuisine and Peanut ·
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
Food and Potato · Indian cuisine and Potato ·
Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
Food and Rice · Indian cuisine and Rice ·
Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
Food and Salad · Indian cuisine and Salad ·
Seafood
Seafood is any form of sea life regarded as food by humans.
Food and Seafood · Indian cuisine and Seafood ·
Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
Food and Sesame · Indian cuisine and Sesame ·
Shellfish
Shellfish is a food source and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms.
Food and Shellfish · Indian cuisine and Shellfish ·
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
Food and Soup · Indian cuisine and Soup ·
Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Food and Soybean · Indian cuisine and Soybean ·
Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
Food and Staple food · Indian cuisine and Staple food ·
Tandoor
The term tandoor refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking.
Food and Tandoor · Indian cuisine and Tandoor ·
Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
Food and Thai cuisine · Indian cuisine and Thai cuisine ·
Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
Food and Tomato · Indian cuisine and Tomato ·
United Kingdom
The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain,Usage is mixed with some organisations, including the and preferring to use Britain as shorthand for Great Britain is a sovereign country in western Europe.
Food and United Kingdom · Indian cuisine and United Kingdom ·
United States
The United States of America (USA), commonly known as the United States (U.S.) or America, is a federal republic composed of 50 states, a federal district, five major self-governing territories, and various possessions.
Food and United States · Indian cuisine and United States ·
Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
Food and Vegetable · Indian cuisine and Vegetable ·
Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
Food and Vegetable oil · Indian cuisine and Vegetable oil ·
Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.
Food and Vegetarianism · Indian cuisine and Vegetarianism ·
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
The list above answers the following questions
- What Food and Indian cuisine have in common
- What are the similarities between Food and Indian cuisine
Food and Indian cuisine Comparison
Food has 436 relations, while Indian cuisine has 574. As they have in common 55, the Jaccard index is 5.45% = 55 / (436 + 574).
References
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