the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

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Cucumber Salad (Rayta)

1 med. cucumber
1 T finely chopped onion
1 T salt
1 ripe tomato, chopped
1 T fresh cilantro, chopped
1 c. unflavored yogurt 1 t ground cumin

Peel the cucumber and slice lengthwise. Scoop out the seeds and discard. Cut the cucumber into thin slices.

Combine the cucumber, onions, and salt in a small bowl. Mix, then let rest for approximately 5 minutes. Squeeze cucumbers to remove water, then transfer to dry bowl.

Add the tomato pieces and cilantro. Then stir in the yogurt and cumin. Turn gently with a spoon to combine. Cover and refrigerate for 1 hour before serving.



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This page modified January 2007