Indian Food Cuisine

Although cuisine of several countries is covered under European Cuisine, it is really several distinctive forms of food preparation depending on regional agricultural practices, specialties that have come down through the ages, historic and neighbouring country influences and inputs of immigrants. European cuisine can be broadly categorized as Eastern, Northern, Southern and Western European.

European cuisine is specially cuisine from continental Europe with maybe British cuisine thrown in. Although there are many similarities, each European country has its own individual cuisine.

For instance countries bordering the Mediterranean like Turkey, Greece and Cyprus all serve an assortment of savoury dishes called 'meze' prior to the main meal. These countries are also well known for their great preparations of lamb, beef and seafood in combination with pulses, nuts, cheese, seeds, honey and vegetables. Malta on the other hand though Mediterranean by location, has African influences in their food.

On the Western Black Sea coast, Romanian and Bulgarian cuisine show Russian influences and in Turkish cuisine there are Middle Eastern, Central Asian and Balkan influences with traditional Turkic undertones. Who can resist donor kebabs and Turkish delight?

Oysters, shrimp, salt and freshwater fish, along with fried pork sausages figure prominently in the cuisine of countries in the Balkan Peninsula. In Croatia and Slovenia black and white truffles which are found in abundance are tastefully integrated into their Italian influenced cuisine. Slovenia also boasts of more than 70 varieties of savoury pastries. The cured hams of Serbia and Montenegro are well known in the region

Cuisine in the Central European countries is generally based on fish from the Danube, chunky soups, stuffed peppers and cabbage leaves and several types of dumplings and pastries stuffed with poppy seeds or cheese. Poland, Hungary and Slovakia depend on their Goulash while carp and potato salad is an example of typical Czech Republic food. Lithuanians thrive on heir smoked meat and fish dishes and black rye bread.

Although food production is subject to harsh weather in the Baltic States, the people of Latvia and Estonia manage to turn out excellent vegetable, meat and fish dishes and dairy products.

Holland has three distinctive types of regional cuisine that is generally dominated by meat based strews, fish, a range of pastries and cheeses while Belgium is well known for their fries, generally served in paper cones with a dollop of sauce on top, its pot of mussels and yummy range of chocolates and waffles. With its location amidst Belgium, France and Germany even tiny Luxembourg serves up delicious cuisine influenced by its neighbours.

In the Alpine and Rhine regions fondue and potato based 'rosti' feature in the menus in both Switzerland and Austria. However Austria serves up delicious pastries and the famous Sacher torte and other amazing confectionaries found in its capital Vienna. German cuisine immediately conjures up images of all kinds of wurst or sausages, hearty bread, dumplings, fruit in soups, delicious deserts like the famed Black Forest cake and liqueurs.

The Italian influence on European cuisine is immense, with its many varieties of pasta, cheeses, risotto, polenta and pizza, dried hams, and 'prosciutto' the gelato in many flavours and the irresistible tiramisu. Italy has certainly paid its part in enhancing European cuisine.

The contribution of French cuisine to European and world cuisines has been significant and its guidelines are widely used in cooking schools all over the world. It even got added by UNESCO to its list of intangible cultural heritage. Many dishes that form part of France's national cuisine belong to the fine dining category, but there are many regional French dishes that have now garnered their own reputations. In the Iberian Peninsula, Spain is best known for its olives and olive oil, cheese and 'tapas' and its national dish paella, the seafood and rice concoction. Portugal has its own specialties such as bacalhau, dried and salted cod. Moorish and African influences and those of its old colonies can be seen in the cuisine of both countries.

Scandinavian cuisine depends extensively on fish that is preserved in some amazing ways and preserved summer fruits and vegetables. Their weather has certainly shaped their cuisine. Cheeses, ham, various types of meat and sturdy bread are favourites throughout the region. However keeping with other European nations contemporary cuisine is served in several stylish restaurants.

English cuisine has been long characterized by the full British breakfast, fish and chips, its Christmas fare, roast beef and Yorkshire pudding, steak and kidney pies and dishes from Scotland and Wales. However the cuisine is now heavily influenced by its immigrant population.

Tasting home cooking at a B&B, eating at Michelin starred restaurants, food purchased at a farmer's market; traditional dishes lovingly prepared are the many ways to sample the cuisine of a country.

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