What is authentic Indian food?
India is an amalgamation of various ethnic groups; over time, these groups left their mark, causing evolution and change in her cuisine. For example, Goa, on the southwestern coast of India, shows the influences of its Portuguese history. Goans eat pork and duck, meats rarely seen outside the area, and use vinegar as a souring agent, another Portuguese legacy. Vindaloo, known for its balance of sweet and sour, is the best-known of Goan dishes. It is made with vinegar, which is not traditionally used in Indian cooking. Take as another example the food of North India. Its cuisine has been influenced by the Mughals who invaded India in the 16th century. The Mughals brought with them Persian and Afghan cooks. The Persian influence is seen in the introduction of new cooking methods; ‘Mughlai’ dishes such as Kofta, Korma and Pasanda, make heavy use of milk and cream. The use of dried fruit and nuts are characteristic of Persian cuisine as well. The fragrant rice dish biryani (meat-based pila
