INFLUENCE OF MEDITERRANION CUZINE IN INDIA

AND THE HISTORICAL BACKGROUNDS

(A Research report submitted in partial fulfilment of the award of B.Sc. Degree in
Hotel Management and Culinary Arts)
University of Calicut
RESEARCH REPORT
SUBMITTED BY
ABDUL KHADER
3RD YEAR B.Sc. HOTEL MANAGEMENT AND CULINARY ARTS
REG.NO. OSAUSHC002
2020-2023
UNDER THE GUIDANCE OF
CHEF SAMAYAMMAYI
FOOD AND BEVERAGE PRODUCTION

ORIENTAL COLLEGE OF HOTEL MANAGEMENT AND CULINARY

ARTS, VYTHIRI
AFFILIATED TO UNIVERSITY OF CALICUT, KANNADICHOLAYIL,
VYTHIRI, WAYANAD, KERALA - 673576

1
 INDEX

SL. NO. TOPIC PAGE NO.

1 INTRODUCTION 3-4

2 OBJECTIVES 5

3 RESEARCH METHODOLOGY 6-7

4 LIMITATION 8-9

5 REWIEW OF LITERATURE 10-35

6 DATA ANALYSIS 37-67

7 FINDINGS 71-72

8 CONCLUSION 73-74

9 ANNEXURE 68-70

10 BIBLOGRAPHY 75-76

2
INTRODUCTON

3
 A STUDY ON INFLUENCE OF MEDITERRANEAN CUZINE IN INDIA AND
THE HISTORICAL BACKGORUNDS

Mediterranean cuisine is the food and methods of preparation used

by the people of the Mediterranean basin. The region spans variety of culture with
distinct cuisines. The historical connection of the region impact of Mediterranean sea
on the region’s climate and economy. The Mediterranean’s key ingredients
are :olive , wheat , grape , fresh fruits , vegetables , fish , red meats ,etc. The historical
connections of the region, as well as the impact of the Mediterranean Sea on the
region's climate and economy, mean that these cuisines share dishes beyond the core
trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables
and tomato , vegetable stews and the salted cured fish roe, bottarga, found across the
region. Spirits based on anise are drunk in many countries around the Mediterranean.
The ingredients of Mediterranean cuisine are to an extent different from those of the
cuisine of Northern Europe, with olive oil instead of butter, wine instead of beer. The
list of available ingredients has changed over the centuries. One major change was
the introduction of many foods by the Arabs to Portugal, Spain, and Sicily in the
Middle Ages. Mediterranean food is incredibly popular: pasta, pizza, sausage, wine,
gyros, kebab, and falafel can be found just about everywhere. The culinary legacy of
the Indo-Mediterranean interaction is remarkably resplendent. The lure of Indian
spices proved irresistible for the Mediterranean, not only as an extremely valuable
commodity in international trade but also as an exotic ingredient that transformed
simple everyday sustenance into a sublime experience, contributing subtle aromas
and rich flavors. This cuisine was most influenced to all over India and
Mediterranean spices. We can easily avail Mediterranean foods now a days in every
where and more western cafes.

4
 OBJECTIVES

OBJECTIVES
● To study on Mediterranean foods that effected in India
● To study about Mediterranean regions and their foods
● To study on important spices in Mediterranean cuisine
● To study of Mediterranean history
● To study on different Mediterranean recipes
● To study on food preparation method that influenced to India

5
RESEARCH METHODOLOGY

6
Selection of area
The area selected for study is Mediterranean cuisine and it’s influence because to
study about the food ingredients and cooking methods.

Selection of subject
The subject selected for study are cloud kitchens, chefs, and hoteliers as they are
people who can give information required for study.

Selection of sample
Convenient sample was used for study

Method used for collecting data

On primary data - interviews, questionnaires and other enquiries.

Method for data analysis

The collecting data is analyzed using percentage method supported by charts and
graphs.

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LIMITATION

8
LIMITATIONS OF STUDY

❖ Suggestions may vary from person to person.

❖ Time period for research is limited.
❖ Data collected may not be accurate.

❖ Opinion varies from region to region.

9
REVIEW OF LITERATURE

10
 MEDITERRANEAN CUISINE

Mediterranean cuisine is the food and methods of preparation used by the people of
the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the
cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and
was amplified by other writers working in English. Many writers define the three
core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil,
bread and pasta, and wine; other writers deny that the widely varied foods of the
Mediterranean basin constitute a cuisine at all. A common definition of the
geographical area covered, proposed by David, follows the distribution of the olive
tree.

The region spans a wide variety of cultures with distinct cuisines, in particular (going
anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman
(Turkish), Greek, Italian, French (Provençal), and Spanish, though some authors
include additional cuisines. Portuguese cuisine, in particular, is partly Mediterranean
in character. The historical connections of the region, as well as the impact of the
Mediterranean Sea on the region's climate and economy, mean that these cuisines
share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or
mutton, meat stews with vegetables and tomato (for example, Spanish andrajos),
vegetable stews (Provençal ratatouille, Spanish pisto, Italian ciambotta),[1] and the
salted cured fish roe, bottarga, found across the region. Spirits based on anise are
drunk in many countries around the Mediterranean.

The cooking of the area is not to be confused with the Mediterranean diet, made
popular because of the apparent health benefits of a diet rich in olive oil, wheat and
other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and
dairy products. Mediterranean cuisine encompasses the ways that these and other

11
ingredients, including meat, are dealt with in the kitchen, whether they are health-
giving or not.

Geography

Various authors have defined the scope of Mediterranean cooking either by

geography or by its core ingredients.

Elizabeth David, in her A Book of Mediterranean Food (1950), defines her scope as
"the cooking of the Mediterranean shores" and sketches out the geographical limits.
from Gibraltar to the Bosphorus, down the Rhone Valley, through the great seaports
of Marseilles, Barcelona, and Genoa, across to Tunis and Alexandria, embracing all
the Mediterranean islands, Corsica, Sicily, Sardinia, Crete, the Cyclades, Cyprus
(where the Byzantine influence begins to be felt), to the mainland of Greece and the
much disputed territories of Syria, the Lebanon, Constantinople, and Smyrna. She
defines this region as coextensive with the range of the olive tree: "those blessed
lands of sun and sea and olive trees". The olive's natural distribution is limited by
frost and by availability of water. It is therefore constrained to a more or less narrow
zone around the Mediterranean Sea, except in the Maghreb and in Spain, where it is
distributed more widely, and on the islands of the Mediterranean, where it is
widespread.

The Tunisian historian Mohamed Yassine Essid similarly defines the region by the
olive's presence, along with bread, wheat, and the grape as the "basic products of
Mediterranean folk cuisine".

Mediterranean cuisine is defined by the presence of fundamental elements which are

said to play a more important role than others, reflecting a community of beliefs and
practices which transcend religions, languages and even societies. The olive tree, the

12
emblematic tree on more than one account, traces the bounds of a frontier of
landscapes and lives on either side of which the Mediterranean begins or ends. Above
Montelimar, nicknamed "Gates of Provence", is the limit of the olive.

Key ingredients

 Olive

The olive appears to come from the region of Persia and Mesopotamia, at least
6,000 years ago. It spread from there to nearby areas, and has been cultivated
since the early Bronze Age (up to 3,150 BC) in southern Turkey, the Levant,
and Crete. The ten countries with the largest harvests (in 2011) are all near the
Mediterranean (Portugal being the tenth largest): together, they produce 95%
of the world's olives.

The olive yields bitter fruits, made edible by curing and fermentation, and olive
oil. Some 90% of the fruit production (1996) goes into olive oil. The
Mediterranean region accounts for the world's highest consumption of olive
oil: in 2014, the highest-consuming country, Greece, used 17 kg[a] per head;
Italy, 12 kg, Spain, 13 kg; the United States for comparison used only 1 kg per
head.

 Wheat
Wheat was domesticated in the Fertile Crescent, in and near the Levant some
10,000 years ago. Its ancestors include wild emmer wheat; this was hybridised,
harvested and sown to create domestic strains with larger grains, in ears that
shatter less readily than wild forms. It was spread across the Mediterranean
region as far as Spain by 5,000 BC.

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 Wheat is a staple food in the Mediterranean region. Wheat bread was already
critically important in the empire of Ancient Rome, which included the entire
region; at that time, around 2,000 years ago, North Africa was the
"breadbasket" of the empire. Other staple wheat-based Mediterranean foods
include pasta and semolina (wheat middlings) products such as couscous and
bulgur. In turn, these are made into dishes such as the Greek dessert
galaktoboureko (milk börek), consisting of filo pastry parcels around a custard
made with semolina.A widespread wheat dish from Turkey and the Levant to
Iran and India is halva, a dessert of sweetened semolina with butter, milk, and
pine kernels.

 Grape

The grape was domesticated between 7,000 and 4,000 BC between the Black
Sea and Persia; archaeological evidence shows that wine was being made there
by 6,000 BC, reaching Greece and Crete in the fifth millennium BC and Spain
by the last millennium BC. Winemaking started in Italy in the ninth century
BC, and in France around 600 BC. Grapes are mostly grown for making wine
and vinegar as basic components of the Mediterranean diet, as well for drying
as raisins or for eating as table grapes. Raisins and table grape varieties are
chosen for their flavour. Grape production remains important in the
Mediterranean area, with Southern Europe accounting for 21% of the world's
harvest. In 2014, Italy produced 6.9 million tonnes (mt) of grapes, Spain 6.2
mt, France 6.2 mt, Turkey 4.2 mt, and Germany 1.2 mt.Wine production for
Southern Europe was 37% of the world total in 2014, with Italy producing 4.8
mt, Spain 4.6 mt, France 4.3 mt, and Germany 0.9 mt

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History

The concept of a Mediterranean cuisine is very recent, probably dating from the
publication of David's A Book of Mediterranean Food (1950).[ David herself did not
use the term, speaking instead of Mediterranean "food", "cookery", or "cooking". The
usefulness of the concept is disputed. Carol Helstosky, author of the book Food
Culture in the Mediterranean (2009), is among the authors who use "Mediterranean
cuisine" interchangeably with "Mediterranean food". In the preface to her book she
writes:

Mediterranean food is incredibly popular: pasta, pizza, sausage, wine, gyros,kebab,

and falafel can be found just about everywhere. Food experts and cookbook authors
adore Mediterranean cuisine.

Rules for the preparation and consumption of food are common to the lands that
border the Mediterranean. They offer both stability, continuity and reproduction of a
specific pattern of eating which resists conquest, invasion, colonisation, social
change, industrialisation and urbanisation. Consequently, wherever you go, in
southern Europe or the lands bordering the southern Mediterranean, you will find a
cuisine and gastronomic ritual which is always familiar.

Since David's time, a variety of books on Mediterranean cuisine have been written,
including Abu Shihab's 2012 book of that name; Helstosky's 2009 book; books by
other cookery writers include S. Rowe's Purple Citrus and Sweet Perfume: Cuisine of
the Eastern Mediterranean (2011); and Mari-Pierre Moine's Mediterranean Cookbook
(2014).[34] There are many more cookbooks covering specific cuisines in the
Mediterranean area, such as B. Santich's The Original Mediterranean Cuisine:
Medieval Recipes for Today (1995), on Catalan and Italian recipes; and H. F.
Ullman's (2006) on the cooking of Tunisia, Spain and Italy,each one subtitled
"Mediterranean Cuisine".
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Origins

The ingredients of Mediterranean cuisine are to an extent different from those of the
cuisine of Northern Europe, with olive oil instead of butter, wine instead of beer. The
list of available ingredients has changed over the centuries. One major change was
the introduction of many foods by the Arabs to Portugal, Spain and Sicily in the
Middle Ages.Those foods included aubergines, spinach, sugar cane, rice, apricots and
citrus fruits, creating the distinctive culinary tradition of Al-Andalus.

Another major change was the arrival of foods from the Americas in Early Modern
times (around the sixteenth century), notably the incorporation of the potato into
Northern European cuisine, and the eager adoption of the tomato into Mediterranean
cuisine. The tomato, so central now to that cuisine, was first described in print by
Pietro Andrea Mattioli in 1544. Similarly, many of the species of Phaseolus beans
now used around the Mediterranean, including P. vulgaris (the French or haricot
bean), were brought back from the Americas by Spanish and Portuguese explorers

Cooking

Mediterranean countries as "conditioned naturally by variations in climate and soil

and the relative industry or indolence of the inhabitants. Some author identifies "the
ever-recurring elements" in the food of this extensive region as olive oil, saffron,

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garlic, "pungent" local wines, as well as the "aromatic perfume" of herbs, especially
rosemary, wild marjoram, and basil, and the bright colours of fresh foods in the
markets, "pimentos, aubergines, tomatoes, olives, melons, figs" and "shiny fish,
silver, vermilion, or tiger-striped". She includes cheeses of "sheep's or goat's milk",
"figs from Smyrna on long strings" and "sheets of apricot paste which is dissolved in
water to make a cooling drink." With common ingredients including the olive, wheat,
and grape; a shared climate; and a long period for cultural exchange, it might be
expected that a single, pan-Mediterranean cuisine would have developed. Certain
items, such as olive oil, bread, wine, roast lamb or mutton(for example, Maghrebi
méchoui, Greek kleftiko and souvlaki, Turkish shish kebab), bottarga, and stews of
meat with vegetables and tomato (such as Spanish andrajos, French estouffade à la
provençale Italian ciambotta, Turkish buğu kebabı), are indeed found all around the
Mediterranean. Seafood including sea bream and squid is eaten, often in stews,
stuffed, or fried, in Spanish, French, and Italian dishes. Despite this, however, the
lands bordering the Mediterranean sea have distinct regional cuisines, from the
Maghrebi, Levant and Ottoman to the Italian, French, and Spanish. Each of those, in
turn, has national and provincial variations.

Maghrebi

Mediterranean Maghrebi cuisine includes the cuisines of Algeria, Libya, Morocco,

and Tunisia. One of the most characteristic dishes of the region is couscous, a
steamed, small-grained wheat semolina, served with a stew. The dish is ancient,
mentioned by the Medieval traveller Ibn Battuta, and found for example also in the
Western Sicilian cuisine, especially in the province of Trapani, where it was re-
introduced after 1600.

One stew that may be served with couscous is the Moroccan tagine, a hearty,
somewhat dry dish of meat and vegetables, cooked slowly in a pot (called a tagine)

17
with a tall conical lid. Dishes from the Maghreb region of North Africa are often
coloured and flavoured with the hot spice mixtures harissa and ras el hanout
(containing such spices as cumin, coriander, saffron, cinnamon, cloves, chillies, and
paprika). Other characteristic flavourings of the region are preserved lemons and
dried apricots and raisins.

Egyptian

Egyptian cuisine has ancient roots, with evidence that, for example, cheese has been
made in Egypt since at least 3,000 BC. Falafel are small fried croquettes of bean or
chickpea[d] flour, currently also eaten across the Levant and the West, but originating
in Egypt's Roman era; they are claimed as theirs by Coptic Christians. Duqqa is a dip
made of pounded herbs, hazelnuts and spices, eaten with bread. Kushari is a vegan
dish of rice, lentils and pasta, variously garnished; it began as food for the poor, but
has become a national dish.

Levantine

Levantine cuisine is the cooking of the Levant (including the Middle Eastern
Mediterranean coast, east of Egypt). Among the most distinctive foods of this cuisine
are traditional small meze dishes such as tabbouleh, hummus, and baba ghanoush.
Tabbouleh is a dish of bulgur cracked wheat with tomatoes, parsley, mint and onion,
dressed with olive oil and lemon juice. Baba ghanoush, sometimes called "poor man's
caviar", is a puree of aubergine with olive oil, often mixed with chopped onion,
tomato, cumin, garlic, lemon juice, and parsley. The dish is popular across the whole
of the Eastern Mediterranean and North Africa.

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Ful medames, originally from Egypt and still a national dish there, consists of fava
beans with oil and cumin; it is popular throughout the Levant. The dish may be
ancient: dried beans of Neolithic age have been found near.

Ottoman

Ottoman cuisine has given rise to the cuisines of modern Turkey, parts of the
Balkans, Cyprus, and Greece. A distinctive element is the family of small flaky
pastries called börek. These are popular and widespread across the Eastern
Mediterranean region, and date as far back as ancient Roman times. Börek are made
of thin sheets of filo pastry, filled with mixtures such as meat, caramelised onion and
sweet peppers.

Another widespread and popular dish is moussaka, a baked dish of aubergine or

potato with various other ingredients: often minced meat and tomatoes, sometimes a
layer of egg custard or béchamel sauce on top. In its Greek variant, well known
outside the region, it includes layers of aubergine and minced meat with custard or
béchamel sauce on top, but that version is a relatively recent innovation, introduced
by the chef Nikolaos Tselementes in the 1920s.

Greek

Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine and meat
(white and red, including lamb, poultry, rabbit and pork). Other important ingredients
include olives, cheese, aubergine, courgette, lemon juice, vegetables, herbs, bread and
yoghurt. Some more dishes that can be traced back to Ancient Greece are: lentil soup,
fasolada, retsina (white or rosé wine flavoured with pine resin) and pasteli (sesame
seeds baked with honey); some to the Hellenistic and Roman periods include:
19
loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (bottarga)
and paximadhia (rusk). Lakerda (pickled fish), mizithra cheese and desserts like
diples, koulourakia, moustokouloura and melomakarono also date back to the
Byzantine period, while the variety of different pitas probably dates back to ancient
times. Much of Greek cuisine is part of the larger tradition of Ottoman cuisine, the
names of the dishes revealing Arabic, Persian or Turkish roots: moussaka, tzatziki,
yuvarlakia, keftes and so on. Many dishes' names probably entered the Greek
vocabulary during Ottoman times, or earlier in contact with the Persians and the
Arabs. However, some dishes may be pre-Ottoman, only taking Turkish names later;
the historians of food John Ash and Andrew Dalby, for example, speculate that
grape-leaf dolmadhes were made by the early Byzantine period, while Alan Davidson
traces trahana to the ancient Greek tragos and skordalia to the ancient Athenian
skorothalm.

Balkan

non-Greek Balkans, stating only that yoghurt and moussaka are widespread in the
region. Some later cooks like Paula Wolfert give a few recipes from Dalmatia, some
being Ottoman.

Albena Shkodrova notes that the cuisines of the coastal provinces of Istria and
Dalmatia were influenced by Venice. She adds that cuisines labelled as "Italian" and
"Mediterranean" are becoming popular in the Balkans, which she calls "a historical
crossroads of Oriental, Mediterranean and Central-European influences".

Italian

Mediterranean Italian cuisine includes much of Italy outside the north and the
mountainous inland regions. It is a diverse cuisine, but among its best-known and

20
most characteristic foods are risotto, pizza in Neapolitan and Sicilian styles, and pasta
dishes such as spaghetti.

Risotto is a dish made using Italian short-grain rice, which is both highly absorbent
and resistant to turning into a pudding when cooked with stock and flavoured with
onions and garlic, cooked in butter. Anna Gosetti della Salda's book of Italian
regional cookery lists 37 risotto recipes, 18 of them from the Veneto. Variations
among Veneto risottos include additions of fish and white wine; chicken; eel;
mushrooms and grated Parmesan cheese; quails; small pieces of beef; courgettes
(zucchini); clams; ragù; beans; mussels; prawns; cuttlefish; and asparagus.

Pizza, or as "pissaladina or pissaladière" in Provence (the cuisines of Mediterranean

France and Italy having something in common), is a piece of bread dough rolled out
thin, with a topping which varies from place to place, but is generally much simpler
than those in the English-speaking world. In Naples this is tomato, anchovies and
buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines.
The Provençal variety uses onions, black olives, and anchovies.

Spaghetti dishes also vary. "simply with olive oil and garlic", without cheese, or with
a sauce of "very red and ripe peeled tomatoes", cooked briefly and flavoured with
garlic and either basil or parsley. One Sicilian variant includes pieces of bacon,
onions fried in fat, garlic, stoned olives, and anchovies, served with olive oil and
grated Parmesan cheese.

French

Mediterranean French cuisine includes the cooking styles of Provence, Occitania, and
the island of Corsica. Distinctive dishes that make use of local ingredients include
bouillabaisse and salade niçoise.

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Bouillabaisse is a substantial dish from the French port of Marseille, capital of
Provence. It is a stew for at least eight people, because it should contain many kinds
of fish such as crayfish, gurnard, weever, John Dory, monkfish, conger eel, whiting,
sea bass, and crab. These are cooked with Mediterranean vegetables and herbs,
namely onions, garlic, tomatoes, thyme, fennel, parsley, bay, and orange peel.

Salade niçoise is a colourful salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives,
and anchovies, dressed with a vinaigrette.

Spanish

Spain's varied Mediterranean cuisines includes the cooking of Andalusia, Murcia,

Catalonia, Valencia, and the Balearic islands. Paella is a characteristic Spanish dish,
originally from Valencia, radiating early on to Catalonia and Murcia along Spain's
Mediterranean coast. It comes in many versions, and may contain a mixture of
chicken, pork, rabbit, or shellfish, sautéed in olive oil in a large shallow pan, with
vegetables, and typically round-grain rice (often of the local albufera, arròs bomba,
sénia varieties or similar) cooked to absorb the water and coloured with saffron. The
dish may be varied with artichoke hearts, peas, sweet peppers, lima beans, string
beans, or sausages.

Influence of Mediterranean cuisine in India and histotry

India, officially the Republic of India (Hindi: Bhārat Gaṇarājya), is a country in

South Asia. It is the seventh-largest country by area, the second-most populous
country, and the most populous democracy in the world. Bounded by the Indian
Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the
southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan
to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is
in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share

22
a maritime border with Thailand, Myanmar, and Indonesia. The nation's capital city
is New Delhi.

Indian cultural history spans more than 4,500 years. During the Vedic period (c. 1700
BCE – c. 500 BCE), the foundations of Hindu philosophy, mythology, theology and
literature were laid, and many beliefs and practices which still exist today, such as
dhárma, kárma, yóga, and mokṣa, were established. India is notable for its religious
diversity, with Hinduism, Buddhism, Sikhism, Islam, Christianity, and Jainism
among the nation's major religions. The predominant religion, Hinduism, has been
shaped by various historical schools of thought, including those of the Upanishads,
the Yoga Sutras, the Bhakti movement, and by Buddhist philosophy.

Indian food is different from rest of the world not only in taste but also in cooking
methods. It reflects a perfect blend of various cultures and ages. Just like Indian
culture, food in India has also been influenced by various civilizations, which have
contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it North India
or South India, spices are used generously in food. But one must not forget that every
single spice used in Indian dishes carries some or the other nutritional as well as
medicinal properties.

Indian cuisine boasts of exotic dishes that are popular all across the globe. Apart from
this, the region also welcomes and celebrates the foods from the western part of the
world. A recent survey, titled 'The Evolving Indian Palate' conducted by market
research firm Ipsos, shed light on the same wherein it was found that about 79 per
cent Indians cook western food in their kitchens, at least once a week, which is
mostly consumed during evening or dinner time as a full meal. The survey was
conducted with 1,000 households across 14 cities that consumed non-home cooked
western food in the last one month and prepared western food at home, with the help
of western sauces or spreads, at least once a month.

23
The advantage that western food has in terms of ease of preparation makes it a
convenient choice, the Oetker - Ipsos survey has further revealed. The key findings of
the survey revealed that only about 19 per cent of households consume western food
during breakfast and it is not relegated to special or celebratory occasions. As per
70% respondents, rather than being limited to occasions, western food is more likely
to be a meal replacement owing to its ease of preparation.

Key trigger for the growing interest in western foods is convenience with comments
like it is "easy to cook" (68 per cent) and has wide acceptance, with comments like
"good to share with family and friends" (57 per cent), "enjoyed by children" (53 per
cent) and "good to serve to guests" (46 per cent), the research said.

Irrespective of cuisines, preparation of western foods at home is a family affair with

two out of five people preparing meals with assistance such as spouse (34 per cent),
friend (23 per cent) or another family member (38 per cent), the study reveals. Other
than this, younger people are embracing western foods more.

"Despite the entrenched traditional food habits, urban Indians are increasingly
becoming open to western cuisine with more people taking to western food as a part
of their regular consumption regime. Wide access to information, time-pressed and
evolving lifestyles, are the key factors to this change," said Sreyoshi Maitra,
Executive Director, Ipsos.

"Interestingly, kitchens in the western food consuming Indian households have on an

average three western sauces (apart from ketchup), of which mayonnaise and pasta
pizza sauce top the charts.

From arts and sciences to literature and music, both sides imbibed a diversity of
influences enriching their respective cultures. The culinary legacy of the Indo-
Mediterranean interaction is remarkably resplendent.

24
The water-body, the waves of which lap the shores of the western coastline of India,
is aptly named the Arabian Seas, red seas. It has, through millennia, bridged the
distance between the South Asian subcontinent and the homeland of the Arabs.

Centuries ago, there were no nation-states with distinct identities but only great
empires and rich civilizations that interacted and enjoyed mutually beneficial
relationships. intrepid seafaring Arab traders had mastered the monsoon winds and
they routinely braved myriad hazards to facilitate the historic encounters that resulted
in a cultural exchange that is unmatched in world history. The lure of Indian spices
proved irresistible for the Arabs, not only as an extremely valuable commodity in
international trade but also as an exotic ingredient that transformed simple everyday
sustenance into a sublime experience, contributing subtle aromas and rich flavors.
rom arts and sciences to literature and music, both sides imbibed a diversity of
influences enriching their respective cultures. The culinary legacy of the Indo-Arab
and Middle East countries interaction is remarkably resplendent.It was only with the
advent of the Europeans and the expansion of colonialism that this process of
mutually beneficial interaction was interrupted.

In the early centuries of the first millennium before the birth of Christ, the Arabs
established a monopoly over the spice trade. Their specialized commercial voyages
brought them to the Malabar region in Southern India. This is where they introduced
some of their favourite delicacies to their local hosts, according to food historians –
Halva Harisha, Achar and Musallam dishes are among few of the gifts Indians
received from Arabia. Those were the days when the sway of the Saudi monarchs
spread over vast stretches of the desert stretching from the Gulf of Oman and Yemen
through what today comprises the Arab Emirates, to the Horn of Africa and beyond.
Saudi Arabia is home to the holiest pilgrimage for all Muslims. The holy cities of
Mecca and Medina cast a powerful spell on the faithful. Millions of Muslims perform
the Haj every year. The Saudis, as a result of this unique exposure, have acquired a
cosmopolitan outlook and refined gastronomic taste.
25
The affinities between Saudi Arabia and Indian food are amazing. Char-grilled roasts
on spit or skewers, rice slow-cooked with meat and condiments enriched with dried
fruits and nuts accompanied by an assortment of salads and yoghurt/curds are
common to the spread on the table both in India and Saudi Arabia. Vegetables like
eggplant, okra, tomatoes, potatoes, and cucumbers are relished equally in both
countries. Traditional Arab,ottomon food was quite basic. With the incorporation of
Indian spices, many of these recipes became refined and more satisfying. Kabsa (rice
with chicken) is the national dish of Saudi Arabia. This is arguably the most basic
biryani. Mandi is another meat and rice dish that is more elaborate and complex.
Interestingly, Mandi biryani has gained great popularity in Hyderabad, the city most
famous for its signature dish dum ki biryani. Mandi is cooked on dum and differs
from the local biryani by including vegetables, dried fruits and nuts. Muttabaq
resembles a stuffed paratha. A popular snack or starter in Saudi Arabia, it seems to
have spawned the Baida Paratha (egg paratha). Haleem made with broken wheat,
ground meat, ghee, lentils and cooked to a porridge-like consistency that is
immensely popular during the month of Ramadan has also come to India from
Arabia.

Many Arabs have acquired a taste for Indian dishes that are commonly labelled
Mugalia. Qorma, Salan and Kebab have acquired many loyal patrons in the Kingdom.
In major cities in Saudi Arabia, Indian restaurants are doing flourishing business.
From small street-side eateries catering to tourists and the large immigrant population
from India, Pakistan, Bangladesh, and, not to forget Nepal. Deluxe fine dining
restaurants operated by Michelin star chefs like the virtuoso Vineet Bhatia offer a
bewildering range of Indian delicacies. As a matter of fact, Saudi Arabia is where one
can sample some of the most exciting innovation in contemporary Indian cuisine also
at times referred to as Avant-Garde Indian or progressive Indian food.

The traffic is not one way. In many Indian cities, metros and mini-metros, there are
ethnic eateries serving recipes from the Arab repertoire. Many Indians, who have
26
worked in Saudi Arabia or have visited it for business purposes, cherish memories of
the cuisine of the Kingdom. They have contributed a lot to raising awareness back
home about dishes like Jarish that may be simply boiled and served with chopped hot
pepper and onion or maybe browed in butter and cooked like a pulav with chunks of
meat.

From being an unfamiliar food segment in our industry, Meditteranean food has gone
through many things which finally resulted in marking their presence in the market.
Earlier people were just familiar about the native flavors and tastes to which their
taste bud was adapted. But with the globalization in the food industry, things have
changed eventually for this industry. According to a survey, 47 million Indians have
visited an Mediterranean restaurant in 2017 for trying new dishes

Earlier chefs and recipes were imported from Meditteranean region as there was no
one who could bring out that very taste in serving the people of our country. It
eventually took a lot of time for our people in adapting to this taste and flavor which
caused many outlets and restaurants to close down. But now as the trend has changed,
Italian,Arab,Turkish etc food products are one popular segment towards which
people are really inclined and Italian has become the 2nd favorite International
cuisine in the country. Italian food has been a global success because of their
informal, relaxed style as they come at a very pocket friendly price. In India, items
like pastas and pizzas have finally found their customers who are addictive towards
this particular item. But the restaurateurs believe that there is a lot more in Italian
food that can be offered other than pizza and pasta. Pasta is a universal dish now
which has grabbed its customer with time,” says Rohan Saraf of Roadhouse cafe. He
further adds, “One of the most important things that Italian food has is its ability of
versatility. Whether it’s a normal occasion or a romantic date, Italian cuisines find
their way easily onto the tables. I personally believe that Italian cuisines are the
perfect choice for a romantic date.”

A new wave of casual French and French-inspired restaurants has swept over our
country. Chefs and investors are now ready to experiment because of the growing
27
market that made way for some of the finest and new restaurant concepts coming into
India in a big way. Today, we see so many French dishes featuring on breakfast,
lunch and even on the dinner menus of popular local and chain restaurants. Creme
Brûlée, for example, a well-known dessert made of rich custard topped with
caramelised sugar, has many Indian adaptations, such as the Indian-style Creme
Brûlée infused with saffron that is present on menus not exclusively French. Salads,
soups and basic French main courses—like duck- and meat-based dishes loosely
based on classic French recipes—are also being adapted in India. Not just this, with
so many bistros (modelled on traditional French restaurants serving food in a modest
setting) coming up by the day, one does not have to go to a fancy restaurant to enjoy
a Coq au Vin or Croque Monsieur anymore, when you can have it in these Indian
bistros offering traditional French dishes any day, all day.

Ottoman cuisine and Arabs cuisines are quite popular in southern India.

DIFFERENT TYPES OD MEDITTERANEAN FOOD RECEPIES

PITA

Ingredients
Water
Yeast
Pinch sugar
All-purpose flour
Kosher salt
Extra virgin olive oil
Step 1: Make sponge
Combine 1 cup lukewarm water in a large mixing bowl with yeast and sugar. Stir
until dissolved. Add ½ cup flour and whisk together. Place the mixing bowl in a
warm (not hot) place, uncovered. Wait about 15 minutes or until mixture is frothy
and bubbling a bit
Step 2: Form the pita dough

28
Now add salt, olive oil, and the remaining flour (keep about ½ cup of the flour for
dusting later). Stir until mixture forms a shaggy mass.
Step: 3 Knead the dough
Dust a clean working surface with just a little bit of flour. Knead lightly for 2 minutes
or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for
a couple more minutes. The dough should be soft and a little bit moist, you can help it
with a little dusting flour, but try not to add too much.
Step: 4 Let the pita dough rise
Clean the mixing bowl and give it a light coating of extra virgin olive oil. Put the
dough back in the bowl and turn it a couple times just to coat it a bit with the olive
oil.
Step 5: Divide the dough
Gently deflate the dough and place it on a clean work surface. Divide the dough into
7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for
10 minutes or so.
Step 6: Shape the pitas
Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide
and about a quarter inch thick. It helps to lift and turn the dough frequently as you
roll so that dough doesn't stick to your counter too much. (If dough starts to stick,
sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a
few minutes, then continue rolling. Repeat with the other pieces of dough.
Step 7: Bake in the oven OR on stovetop
Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita
over to bake for 1 minute on the other side. The pita will puff nicely and should be
ready. Remove from the oven and cover the baked pitas with a clean towel while you
work on the rest of the pitas.

Greek salad
Ingredients
Tomatoes – 3 large or 4 medium-sized tomatoes
Cucumber – half a large cucumber
Red onion – half a medium red onion
Feta cheese – 100g or 3.5oz of feta cheese
Kalamata olives – handful (8-10) of Kalamata olives
Green bell pepper – a quarter of a green pepper (optional)
29
Extra-virgin olive oil – 3 tablespoons of extra virgin olive oil
Red wine vinegar – a splash of red wine vinegar
Dried oregano – 1 teaspoon
Salt – to taste
Step 1 – Wash and chop or slice your tomatoes, and put them in a salad bowl.

Step 2 – Peel the cucumber, then slice the cucumber in half lengthways. As an
optional step, you can deseed the cucumber by scooping the seeds out with a spoon.
This will stop too much water from the cucumber mixing into the salad.

Once cut, slice the cucumber into thin-half-rounds, and add the sliced cucumber to
the salad bowl.

At this point, if you’re adding bell pepper, thinly slice a quarter of a green bell pepper
and add this to the cucumber and tomato.
Step 3 – Thinly slice the red onion into half-rounds, and add to the mixture.
Step 4 – In a glass or cup, add a splash of red wine vinegar to three tablespoons of
extra virgin olive oil, and drizzle the dressing over the ingredients, then give
everything a good toss. This is where using a bowl, before you plate, will help you
really mix the salad and meld the flavors together.
Feel free to add a pinch of salt, but be careful not to add too much, because the feta
cheese will add plenty of natural saltiness.
Step 5 – Plate your salad and top it with the Kalamata olives.
Step 6 – Add the feta cheese to the top of the salad, then drizzle a tablespoon of olive
oil over the feta cheese and salad, before topping everything with dried oregano.

Baklava
ingredients
Butter (250g or 2 sticks of butter & 2 tablespoons)
Cinnamon (1 teaspoon)
Sugar (250g or 1 and 1/4 cup)
Phyllo (filo) dough (450g or 16 oz)
Honey (125ml or 1/2 cup)
30
Vanilla extract (1 teaspoon)
Water (250ml or 1 cup)
Nuts (pistachios, or a mix of pistachios and walnuts, 450g or 16 oz)
2.Make the honey-sugar syrup.Now, it’s time to make the syrup for the baklava so it
has plenty of time to cool down.
Start by dissolving the sugar in boiling water and add vanilla and honey. Stir it until
it’s all mixed well. Lower the heat, and simmer for about 15 minutes.
Pour the resulting syrup into a bowl and set it aside at room temperature initially for
it to cool down. Once the syrup has cooled down enough, put it in the refrigerator.
Greek-Cypriot Baklava syrup
3. Preheat your oven to 175 C / 350 F.
4. Finely chop the nuts
While the oven is preheating, we’ll be making the nut mixture and assembling the
baklava.
First, we must finely chop the nuts. This is ideally done with a food processor. While
you can just chop them with a knife, it’s a lot more time-consuming.
So add the nuts and cinnamon to the food processor and pulse a few times until the
nuts are finely chopped. Leave this aromatic mixture aside.
5. Melt the butter
Melt the butter on the stove or in the microwave, and prepare to assemble the
baklava.
Melted butter for the baklava layers
6. Assemble the Baklava layers
The assembly of the baklava is quick & easy if you have all the ingredients ready to
go.
Before you start, know that the phyllo dough dries out very quickly in contact with
the air. So, you might want to keep the phyllo sheets covered with a towel (dry or
damp).
1/4 of the phyllo sheets + 1/3 of the nut mixture + 1/4 of the phyllo sheets + 1/3 of the
nut mixture + 1/4 of the phyllo sheets + 1/3 of the nut mixture + 1/4 of the phyllo
sheets
First, brush the baking pan with melted butter.
Unrolling the phyllo dough, place 1/4 of the phyllo dough layer-by-layer in the
baking pan and butter each layer as you go.

31
The baking pan I used is exactly 1/2 the size of each phyllo dough sheet, so each
phyllo dough sheet was actually 2 layers in this case.
baklava assembly step-by-step
After you’ve used 1/4 of the phyllo dough, sprinkle 1/3 of the nut-cinnamon mixture
on top.
baklava assembly step-by-step: adding nuts
Keep going in the order discussed above until you’ve used all the phyllo dough and
the nut mixture. Brush the top with melted butter.
baklava assembly step-by-step: final assembled baklava
Before placing the Baklava in the oven, cut it into squares or diamonds. It’s important
to cut it before baking the baklava, as it will be virtually impossible to do it after.

baklava assembly step-by-step: cut into diamond-shaped pieces

Bake the baklava for about 45min until golden. Note that baking times will vary
depending on your oven, type of pan, and even brand of phyllo dough.
You may want to set a timer for 30 minutes, and then check every 5 minutes or so on
the baklava. If it looks golden and you insert a skewer in the center and it comes out
clean, the baklava is ready to be taken out of the oven.
Baked baklava fresh out of the oven
After removing the Baklava from the oven, pour the cold syrup over it right away.
It’s what will hold the baklava together. And it’s also what keeps it crispy rather than
soggy.
Adding syrup to the baked baklava
Now, you just need patience while the baklava absorbs the syrup. Ideally, you should
leave it overnight. But it should rest for at least a couple of hours.
Before you serve it, use the knife to cut again along the pre-cut lines, for clean and
smooth lines.
baklava topped with chopped pistachios
You can now garnish with finely chopped nuts or other toppings.

Fattoush Salad
Ingredients
Romaine Lettuce*, chopped – 2 cups

32
Cucumber, chopped – 2 cups
Tomatoes** – 20 baby plum tomatoes
Green Pepper – 1/2 green bell pepper
Radishes – 7 small radishes
Green Onions – 2 small green onions
Fresh Parsley – a handful of parsley
Fresh Mint – 2 sprigs of mint
For the salad dressing, you’ll need the following:
Olive Oil – 4 tbsp
Lemon Juice – 2 tbsp
Pomegranate Molasses – 3 tbsp
Sumac – 1 tsp
Salt – 1 tsp

Step 1 – Chop the romaine lettuce, cucumber, green pepper, parsley, and mint leaves.
Slice or dice the radishes. Dice the green onions and halve the baby plum tomatoes
(or chop them if using big tomatoes). Add everything to a large bowl and mix to
combine the ingredients.

Fattoush Salad Step-by-Step (all the chopped veggies and herbs in a large bowl).
Step 2 – In a small bowl, combine the olive oil, lemon juice, pomegranate molasses,
sumac, and salt with a whisk to make the salad dressing. Just before serving, add the
salad dressing to the salad bowl and mix everything well.

Fattoush Salad Step-by-Step (salad dressing in a small bowl).

Step 3 – Finally, add the pita chips just before serving so that they stay crisp and
don’t get soggy. If making your own pita chips, cut up 2 small pita breads, drizzle
with 1 tbsp of olive oil, top with 1/2 tsp of Maldon salt, and bake in the oven for
about 7 minutes at 200°C (390°F).

Fattoush Salad Step-by-Step (adding the pita chips to the salad bowl).

33
It really is that simple! Either plate up yourself, or bring the mixing bowl to the
dinner table and let everyone spoon as many delicious helpings of this classic salad
onto their plates as they want.

Fattoush Salad
Decadent, refreshing, and so simple to make – fattoush salad really is Levant living at
its purest. Whether you’re dining alone, or entertaining friends and family, this
classic salad has everything you need for a filling, nourishing, and flavorsome lunch
or dinner that can be easily adapted to people’s preferences.

Falafel
Ingredients
FOR THE FALAFELS
1 (15-oz.) can chickpeas, drained
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. freshly chopped parsley
1 tsp. ground cumin
1 tsp. ground coriander
3 tbsp. all-purpose flour
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
FOR YOGURT SAUCE
1/2 c. Greek yogurt
Juice of 1 lemon
1 tbsp. extra-virgin olive oil
1 tbsp. freshly chopped dill
Kosher salt
Freshly ground black pepper
FOR TAHINI SAUCE
1/2 c. tahini
34
1 garlic clove, minced
1 tbsp. lemon juice
2 tbsp. warm water (plus more as needed)
Kosher salt
FOR SERVING
Pitas
Chopped lettuce
Halved cherry tomatoes
Thinly sliced cucumbers

Step 1 .In a food processor fitted with a metal blade, combine chickpeas, garlic,
shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse
until mixture is coarse and mealy—do not over blend!
Step 2
Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer
to chill in the refrigerator while oil heats.
Step 3
In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
Step 4
Fry falafels until golden, then transfer to a paper towel-lined plate and season
immediately with salt.
Step 5
To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil,
and dill. Season with salt and pepper.
Step 6
To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice,
and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm
water 1 tablespoon at a time.)
Step 7
Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either
sauce.

35
36
DATA ANALYSIS

37
Table 1

1. Do you know about Mediterranean cuisine?

Particular Yes No

Respondent 76 24

Percentage 76% 24%

38
 Graph 1

Column1
80 74
70

60

50

40

30 26

20

10

0
Yes No

Column1

In the above graph 74% of people prefer yes and 26% of people prefer no.

39
Table 2
2.How often would you eat Mediterranean foods?

Particular Weekly occasionally

Respondent 95 5

Percentage 90% 10%

40
Graph 2
10

90

Weekly Occasionally

In the above graph 90% of people prefer yes and 10% of people prefer no.

41
Table 3

3.which is your favorite Mediterranean food?

particular Mandi pizza shawarma

Respondent 3o 20 50
Percentage 30% 20% 50%

42
Graph 3

Sales
30

50

20

Mandi pizza Shawarma

In the above graph 30% of people prefer mandi, 30% of people prefer pizza
and 50% of people prefer shawarma.

43
Table 4

4.Do you cook Mediterranean food from house?

Particular Yes No
Respondent 30 70
Percentage 30% 70%

44
Graph 4

Sales
30

70

Yes No

In the above graph 30% of people prefer yes and 70% of people prefer no.

45
Table 5
5. Have you ever visited Mediterranean countries?

Particular Yes No
Respondent 55 45
Percentage 55% 45%

46
Graph 5

Series 1
60

50

40

30

20

10

0
Yes No

Series 1

In the above graph 55% of people prefer yes and 45% of people prefer no.

47
Table 6

6. Do you prefer Mediterranean foods?

Particular Yes No
Respondent 73 27
Percentage 73% 27%

48
Graph 6

Chart Title
80
73
70

60

50

40

30 27

20

10

0
Yes No

YES NO

49
 In the above graph 73% of people prefer yes and 27% of people prefer no.

Table 7
7. How many verities of Mediterranean foods have you tried?

Particular Less than 5 More than 5 None

Respondent 25 75 0
Percentage 25% 75% 0%

50
Graph 7

Sales
25

75

Less than 5 More than 5 None

51
In the above graph 25% of people prefer less than 5 , 75% of people prefer more than
5 and 0 % prefer none.

Table 8
8. Do you think use of additional taste makers are necessary for foods?

Particular Yes No
Respondent 10 90
Percentage 10% 90%

52
Graph 8

Chart Title
100
90
80
70
60
50
40
30
20
10
0
Yes No
yes no

In the above graph 10% of people prefer yes and 90% of people prefer no

53
Table 9

9. Are you regular consumer of Mediterranean foods?

Particular Yes No
Respondent 15 85
Percentage 15% 85%

54
Graph 9

Sales
15

Yes
N0

85

55
In the above graph 15% of people prefer yes and 85% of people prefer no

Table 10
10. Did you followed dietary foods?

Particular Yes No
Respondent 23 77
Percentage 23% 77%

56
Graph 10

Sales

23; 23%

77; 77%

Yes No

In the above graph 23% of people prefer yes and 77% of people prefer no

57
Table 11
10. Do you aware of healthy foods?

Particular Yes No
Respondent 35 65
Percentage 35% 65%

58
Graph 11

59
 Graph 11
35

65

Yes No

In the above graph 35% of people prefer yes and 65% of people prefer no

Table 12
12. What is the key aspect that you look forward, while you buy food from
restaurant?

60
Particular Food quality Taste Hygiene
Respondent 30 50 20
Percentage 30% 50% 20%

Graph 12

61
 Graph 12
Hygiene
20% Food quality
30%

Taste
50%

In the above graph 30% of people prefer food quality,20% people prefer hygiene and
50% of people prefer taste

Table 13
13.What is your opinion about packed Mediterranean breads. Are they safe?

Particular Yes 62 No
Respondent 90 10
Percentage 90% 10%
Graph 13

63
 Graph 13
No
10%

Yes
90%

Yes No

In the above graph 90% of people prefer yes and 10% of people prefer no

Table 14
14. Do you use Mediterranean spices at home?

64
 Particular Yes No
Respondent 57 43
Percentage 57% 43%

Graph 14

65
 Graph 14

No
43%

Yes
57%

Yes No

In the above graph 43% of people prefer yes and 57% of people prefer no

Table 15
15.Did you tasted any Mediterranean desserts?
66
 Particular Yes No
Respondent 72 28
Percentage 72% 28%

Graph 15

67
 Chart Title
80
YES; 73
70

60

50

40

30 NO; 28

20

10

0
YES NO

Yes No

68
 ANNEXURE

QUESTIONNAIRE

Name: ………………………….
69
Age: ……….
Gender: Male Female
Nationality: ……………………….
Occupation: ……………………….

1. Do you know about Mediterranean cuisine?

yes No
2. How often would you eat Mediterranean foods?
Weekly Occasionally
3. Which is your favorite Mediterranean food?

Mandi

Pizza

shawarma

4. Do you cook Mediterranean food from house?

Yes No

5. Have you ever visited any Mediterranean countries?

Yes No

6. Do you prefer Mediterranean foods?

Yes No

7. How many verities of Mediterranean foods have you tried?

Less than 5 More than 5 None

8. Do you think use of additional taste makers are necessary for foods?

Yes No

9. Are you a regular consumer of Mediterranean foods?

Yes No
70
 10. Did you followed dietary foods?

Yes No

11. Are you aware of healthy foods?

Yes No

12. What is the key aspect that you look forward, while

you buy food from restaurant?

Food Quality

Taste

Hygiene

13. What is your opinion about packed Mediterranean breads?

Are they safe?

Yes No

14. Do you use Mediterranean spices at house?

Yes No

15. Did you tasted Mediterranean desserts?

Yes No

71
 FINDINGS

FINDINGS

o Different types of main ingredients of Mediterranean cuisine

have been notified in this research with proof.

72
o Modern food culture has its own vital role in the upcoming
generation.
o Every food has its own values and position in modern food
production.
o People are ready to try new different varieties of food and they
want innovation with creativeness.

73
 CONCLUSION

CONCLUSION
According to the questionnaire can conclude to the point that Mediterranean cuisine
has its own value among new generations and modern world. From a generation of

74
old to a generation of food lovers have come. People have stated thinking
innovatively by bringing up new style and ways of innovating foods. Every
generation needs to know different types of foods. People also have started visiting
western restaurants and professional bakery factory to know the techniques that they
are following to make the food look better. Now the influence of wester foods in
India is great opportunities to us to try dish and learn. Southern parts of India is well
influenced by Arabian cuisine. We need to welcome all foods and culture to us.

75
 BIBLIOGRAPHY

BOOKS:

BOOK OF MEDITERRANEAN FOOD

AUTHOR: ELIZABETH DAVID.
76
PUBLISHED ON: 1950

77